Selected publication:

1. Hu, Monica*, Horng, J. S., Teng, C. C. (2016). Developing a Model for an Innovative Culinary Competency Curriculum and Examining its Effects on Student Performance. The Journal of Creative Behavior. 【SSCI, IF=1.943, 2014: 16/55 (Psychology Educational)】(NSC 101-2511-S-228 -002 -MY3)

2. Teng, C. C. , Horng, J. S., & Hu, I. C. M. (2015.02). Hotel environmental management decisions: The stakeholder perspective. International Journal of Hospitality & Tourism Administration, 16(1), 78-98. (NSC100-3113-S-030-001-)

3. Teng, C. C., Horng, J. S., & Hu, M. L. (2015.01). Taiwanese Students’ Knowledge of Energy Conservation and Carbon Reduction in Hospitality and Tourism: Developing and Testing an Assessment Instrument. Journal of Hospitality & Tourism Education, 16, 1-21. (NSC100-3113-S-030-001-)

4. Horng, J. S., Hu, M. L., Teng, C. C., Hsiao, H. L., Tsai, C. Y., & Liu, C. H. (2015.01). How the introduction of concepts of energy saving and carbon reduction (ESCR) can affect festival visitors’ behavioural intentions: An investigation using a structural model. Journal of Sustainable Tourism, 22(8), 1216-1235. 【SSCI, IF=2.392, Ranked 4/38 in Hospitality, Sport, Leisure and Tourism】(NSC100-3113-S-030-001-)

5. Hu, M. L.*, Horng, J. S., Teng, C. C., Chiou, W. B., & Yen, C. D. (2014.07). Fueling green dining intention: the self-completion theory perspective. Asia Pacific Journal of Tourism Research, 19(7), 793-808.【SSCI, IF=0.359】

6. Teng, C. C., Horng, J. S., Hu, M. L., & Chen, P. C. (2014.04). Exploring energy and carbon literacy structure for hospitality and tourism practitioners: Evidence from hotel employees in Taiwan. Asia Pacific Journal of Tourism Research, 19(4), 451-468 .【SSCI, IF=0.359】

7. Hu, M. L.*, Horng, J. S., Teng, C. C., Chou, S. F. (2013.08). A criteria model of restaurant energy conservation and carbon reduction in Taiwan. Journal of Sustainable Tourism, 21(5), 765-779. 【SSCI, IF=3.000, Ranked 2/35 in Hospitality, Sport, Leisure and Tourism】

8. Hu, M. L.*, Horng, J. S., Teng, C. C., & Yen, C. D. (2013, 07). Assessing students' low carbon literacy by Ridit IPA approach. Journal of Hospitality, Leisure, Sport & Tourism Education, 13, 202-212. 【SSCI, IF=0.113】

9. Horng, J. S., Hu, M. L., Teng, C. C., Hsiao, H. L., & Liu, C. H. (2013.04) . Development and validation of the low-carbon literacy scale among practitioners in the Taiwanese tourism industry. Tourism Management,35, 255-262.【SSCI, IF=2.571】.

10. Hu, M. L.*, & Wu, M. H. (2012/07). The effect of concept mapping on students’ cognitive load. World Transactions on Engineering and Technology Education (WTE&TE), 10(2), 134-137. 【NSC 97-2511-S-228 -004 -MY3】　

13. Horng, J. S., Hu, M. L., Teng, C. C., Lin, L.* (2012/12). Energy saving and carbon reduction management indicators for natural attractions: a case study in Taiwan. Journal of Sustainable Tourism, 20(8), 1125-1149.【SSCI, IF=1.539, Ranked 6/39 in Hospitality, Sport, Leisure and Tourism】

14. Teng, C. C., Horng, J. S., Hu, M. L., Chien, L. H., & Shen, Y. C. (2012/1). Developing energy conservation and carbon reduction indicators for the hotel industry in Taiwan. International Journal of Hospitality Management, 31(1), 199-208.【SSCI, IF=1.382, Ranked 7/39 in Hospitality, Sport, Leisure and Tourism】【NSC98-2514-S-228-001-NE】

15. Hu, M. L.*, Horng, J. S., Teng, C. C., & Chou, S, F. (2012/4). Exploring the Energy-Saving and Carbon Reduction Literacy of Restaurant Employees. Chapter of Strategies for Tourism Industry - Micro and Macro Perspectives. 【ISBN 978-953-51-0566-4】. NSC 98-2514-S228-01-NE

16. Horng, J. S., Hu, M. L.*, Hong, J. C., & Lin, Y. C. (2011). Innovation Strategies for Organizational Change in a Tea Restaurant Culture: A Social Behavior Perspective. Social Behavior and Personality: An International Journal, 39(2), 265-274. 【SSCI, IF=0.356】 (NSC 95-2416-H-228-001)

17. Horng, J. S., Hu, M. L., & Lin, L. (2011/6). Food Creativity of Recipes, Parings, Menus. In M. R. Runco & S. R. Pritzker (Ed.). Encyclopedia of Creativity. 2nd Edition, London: Academic Press. (NSC 93-2516-S-003-017)

18. Hu, M. L. (2010). Developing A Core Competency Model of Innovative Culinary Development. International Journal of Hospitality Management, 29(4), 582-590. 【SSCI, IF=1.382, Ranked 7/33 in Hospitality, Sport, Leisure and Tourism】 (NSC97-2628-H-228-001)

19. Hu, M. L. (2010). Discovering Culinary Competency: An Innovative Approach. Journal of Hospitality, Leisure, Sport & Tourism Education, 9(1), 65-72.【SSCI】(NSC97-2628-H-228-001)

20. Horng, J. S., & Hu, M. L. (2009). The Creative Culinary Process: Constructing and Extending a Four-Component Model. Creativity Research Journal, 21(4), 376-383. 【SSCI, IF=1.059, PSYCHOLOGY, EDUCATIONAL (25/50)】 (NSC 93-2516-S-003-017)

21. Horng, J. S., & Hu, M. L. (2009). The impact of creative culinary curriculum on creative culinary process and performance. Journal of Hospitality, Leisure, Sport & Tourism Education, 8(2), 34-46. 【SSCI, IF=0.225】(NSC 93-2516-S-003-017)

22. Hu, M. L.*, Horng, J. S., & Sun, Y. H. C. (2009). Hospitality teams: Knowledge sharing and service innovation performance. Tourism Management, 30(1), 41-50. 【SSCI, IF=1.274】 (NSC 95-2416-H-228-001) Corresponding Author

 23. Horng, J. S., & Hu, M. L. (2008). The Mystery in the Kitchen: Culinary Creativity. Creativity Research Journal, 20(2), 221-230. 【SSCI, IF=0.574】（NSC 93-2516-S-003-017）

24. 洪久賢、胡夢蕾，2007。廚藝創造力發展歷程量表之發展研究。教育心理學報（TSSCI），39(3)，1-20。（NSC 93-2516-S-003-017）

25. 胡夢蕾，2006。我國創造力與人格特質研究之回顧與探析。教育學刊（TSSCI），26，215-240頁。