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Dr. Ching-Yu, Chang

1. Education

  1. Ph.D. in Hotel and Tourism Management, School of Hotel and Tourism Management, The Hong Kong Polytechnic University, Hong Kong (2007/10)
  2. Bournemouth University, U.K, MSc in Hospitality and Tourism Education (1999/7)
  3. BA in International Tourism and Hospitality Management, Manchester Metropolitan University, U.K. (1998/2)
  4. Higher Diploma in Tourism, Hotel, and Catering Management, International Hotel Management Institute, Switzerland (1995/2)

2. Experience

  1. Associate Professor, Bachelor Degree Program in Ocean Tourism Management, National Taiwan Ocean University.(2018/08~present)
  2. Associate Professor, Department of Tourism, Recreation and Leisure Studies, National Dong Hwa University.(2014/08~2019/07)
  3. Assistant Professor, Department of Tourism, Recreation and Leisure Studies, National Dong Hwa University. (2012/08~2014/07)

3. Services

  1. Certified Hospitality Educator, American Hotel & Lodging Educational Institute,  Hong Kong, (2006/7)。
  2. Higher Diploma in Tourism, Hotel, and Catering Management, International Hotel Management Institute, Lucerne, Switzerland, (1996/6)
  3. Certificate in Food and Beverage Management, International Hotel Management, Lucerne, Switzerland, (1995/6)
  4. 2019交通部觀光局「十萬青年獎百萬，創意遊程全國競賽決賽」評審委員
  5. 2019「洄瀾數位縣境，打造街區基地」貫泰科技執行經濟部數位一條街計畫諮詢顧問
  6. 考試院107年專門職業及技術人員普通考試導遊人員口試委員
  7. 考試院106年專門職業及技術人員普通考試導遊人員口試委員
  8. 花蓮縣文化局「106產業提升創新提案徵選」審查委員
  9. 花蓮縣文化局「105產業提升創新提案徵選」審查委員
  10. 財團法人中華飲食文化基金會「2016臺灣團餐特色餐廳」評選委員
  11. 2015宜蘭縣觀光發展推動委員會美食觀光組委員
  12. 2013花東縱谷管理處「台鐵花東電氣化完工後舊隧道活化利用與規劃開發」推動小組諮詢委員
  13. 2012花東縱谷管理處「縱谷觀光發展」推動小組諮詢委員

4. Book Chapters/ Journal Articles

  1. Tsai, C. H., LinLiu, S.C., & Chang, R.C.Y*. (2021). The Relationship among Disaster Prevention Literacy, Psychological Empowerment and Safety Performance in the Hotel Industry. Current Issues in Tourism, (SSCI, Corrosponding author, Accepted on 26 March, 2021).
  2. 林信宏，張景煜(2021)。危機還是轉機?異地重建下觀光產業對社區復原力之影響。觀光休閒學報，27(1)，1-32。(TSSCI)。
  3. Tsai, C. H., LinLiu, S.C., Chang, R.C.Y. & Mak, A.H.N. (2020). Disaster Prevention Management in the Hotel Industry: Hotel Disaster Prevention Literacy. Journal of Hospitality and Tourism Management, 45, pp. 444-455. (SSCI)

  1. Mak, A.H.N., & Chang, R.C.Y. (2019). The Driving and Restraining Forces for the Adoption of Environmental Strategies in the Hotel Industry: A Force Field Analysis Approach. Tourism Management, 73, pp.48-60. (SSCI)

  1. 林信宏，張景煜，黃宥勝(2019)。災後原住民社區在觀光發展下之社區認同。島嶼觀光研究，12(1)，1-27。
  2. Chang, R.C.Y., & Mak, A.H.N. (2018). Understanding gastronomic image from tourists’ perspective: A repertory grid approach. Tourism Management, 68, 89-100. (SSCI)
  3. Chang, R.C.Y. (2018). “Dining trajectories of Chinese tourists in Australia”, in Pofrr, C, & Phau, I. (Eds), “Food, Wine, and China”, pp 84-99, Routledge.
  4. Chang, R.C.Y. (2017). Influence of Attitudes towards Healthy Eating on Food Consumption When Travelling. Current Issues in Tourism, 20(4)369-390. (SSCI )
  5. Mak, A.H.N., Lumbers, M., Eves, A. & Chang, R.C.Y. (2017). The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations. Asia Pacific Journal of Tourism Research, 22(1), 1-20. (SSCI)
  6. 林信宏，巫喜瑞，張景煜(2016)。有意還是無心-台灣觀光飯店業顧客不當行為影響因素之研究。觀光休閒學報, 23(3), 291-322. (TSSCI)。
  7. Mak, A.H.N., Lumbers, M., Eves, A. & Chang, R.C.Y. (2013). An Application of the Repertory Grid Method and Generalised Procrustes Analysis to Investigate the Motivational Factors of Tourist Food Consumption. International Journal of Hospitality Management, 35, 327–338. (SSCI)
  8. Mak, A.H.N., Lumbers, M., Eves, A. & Chang, R.C.Y. (2012). Factors Influencing Tourist Food Consumption. International Journal of Hospitality Management, 31(3), 928-936. (SSCI)
  9. Mak, A.H.N., Wong, K.K.F. & Chang, R.C.Y. (2011) “Critical Issues Affecting the Service Quality and Professionalism of the Tour Guides in Hong Kong and Macau” Tourism Management, 32(6), 1442-1452. (SSCI)
  10. Chang, R.C.Y., Kivela, J., & Mak, A.H.N. (2011) Attributes that Influence the Evaluation of Travel Dining Experience: When East meets West. Tourism Management, 32(2), 307-316. (SSCI)
  11. Chang, R.C.Y., Kivela, J., & Mak, A.H.N. (2010) Food Preferences of Chinese Tourists. Annals of Tourism Research. 37(4), 989-1011 (SSCI)
  12. Mak, A.H.N., Wong, K.K.F., & Chang, R.C.Y (2010). Factors Affecting the Service Quality of the Tour Guiding Profession in Macau. International Journal of Tourism Research, 12(3), 205-218. (SSCI)
  13. Mak, A.H.N, Wong, K.K.F & Chang, R.C.Y (2009). Health or Self-indulgence? The Motivation and Characteristics of Spa-goers. International Journal of Tourism Research, 11(2), 185-199. (SSCI)
  14. Chang, R.C.Y. (2007). “An analysis of the Chinese leisure travelers’ dining-out experiences while holidaying in Australia and its contribution to their visit satisfaction”. Unpublished PhD dissertation, School of Hotel and Tourism Management ,The Hong Kong Polytechnic University, Hong Kong.
  15. Chang, R.C.Y. (1999).“An investigation of quality of educational experience in tourism and hospitality program at Bournemouth University”. Unpublished Master dissertation, School of Service Industry, Bournemouth University, U.K.

5 Conference Papers

  1. Hsieh, C. H., Mak, A., Chang, R. (2019), “Exploring the Online Gastronomy Image of Taiwan from International Tourists’ Perspective: A Text Mining and Visual Content Analysis Approach”, In International Conference of Sports, Leisure and Hospitality Management, Taipei, Taiwan, May, 4-5, 2019.
  2. Chang, R. C. Y. (2019). “Factors triggering food image capturing and sharing behavior during dining experience.” In 2019 International Conferences on Tourism (ICOT), Braga, Porto, Portugal, June 26-29, 2019.
  3. Mak, A.H.N., & Chang, R.C.Y. (2019). “The Key Driving Forces and Restraining Forces for Environmental Strategy Adoption in the Hotel Industry in Taiwan” In Tourism and Sustainable Development Goals Conference 2019, Albany, Auckland, New Zealand, January 24-25, 2019.
  4. Chang, R.C.Y. & Mak, A.H.N. (2019). “Developing Sustainable Gastronomy Tourism: A Slow Food Movement Approach” In Tourism and Sustainable Development Goals Conference 2019, Albany, Auckland, New Zealand, January 24-25, 2019.
  5. Chang, R.C.Y., & Mak, A.H.N. (2016). “Reconstructing nostalgic dining experience.” In Conference Proceedings of the International Conference of Tourism 2016, Middlesex University, Naples, Italy, June 29 - July 2, 2016.
  6. Chang, R.C.Y. (2016). “Dining trajectories of the Chinese tourists in Australia.” In Conference Proceedings of the Curtin University TRC Symposium on Food, Wine and China : A Tourism Perspective, Curtin University, Perth, Australia, February 2-4, 2016.
  7. Chang, R.C.Y., & Mak, A.H.N. (2014). “Examining Gastronomic Image from the Repertory Grid Method” in Conference Proceedings of the Visual Methodology Conference, The Research Methods Laboratory, Neuchatel, Switzerland, June 18-20, 2014.
  8. Mak, A.H.N., & Chang, R.C.Y. (2014). “Visual Representations of Online Projected and Perceived Destination Images.” In Conference Proceedings of the Visual Methodologies International Conference 2014, The Research Methods Laboratory, Neuchatel, Switzerland, June 18-21, 2014.

  1. Chang, R.C.Y., Huang, C.Y., & Mak, A.H.N. (2013). “A Phenomenological Study of Role Stress Faced By Tour Leaders” In Conference Proceedings of the 19th APTA Annual Conference 2013, Bangkok, Thailand, Asia Pacific Tourism Association, July 1-4, 2013
  2. Mak, A.H.N. & Chang, R.C.Y. (2013). “The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations.” In Conference Proceedings of the 19th APTA Annual Conference 2013, Bangkok, Thailand, Asia Pacific Tourism Association, July 1-4, 2013.
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