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Shu-Hua Wu

Biographic Data

ID4625947
NAMEShu-Hua Wu
GIVEN NAMESShu-Hua
FAMILY NAMEWu
SIGNATUREWU S
AFFILIATIONSNational Kaohsiung University of Hospitality and Tourism
ORCID0000-0002-2180-4230
VERIFIEDYes
TOTAL WORKS6
TOTAL CITATIONS0
AUTHOR COUNT6
EDITOR COUNT0
FIRST PUBLICATION YEAR2023
LATEST PUBLICATION YEAR2026
H-INDEX0
  • Increasing social tourists’ happiness

    Tangchung Kan, Shu-Hua Wu et al.•ARTICLE•British Food Journal•2026

    Purpose This study investigates how hedonia, eudaimonia and tourist-to-tourist interaction influence subjective happiness among social tourists, with culinary tourism experiences serving as a mediating factor. Design/methodology/approach Drawing on relevant theoretical frameworks, a happiness model was developed. Data were collected through a questionnaire survey targeting social tourists who participated in fireworks festivals organised by trave…

  • Investigating the determinants of conspicuous consumption in branded wine markets

    Chien-Hao Chen, Chien‐Hao Chen et al.•ARTICLE•British Food Journal•2026

    Purpose This study investigates how winescape attributes and wine interests shape the conspicuous consumption of branded wine, focusing on the mediating roles of prestige sensitivity and sensory brand experience. Specifically, it addresses how experiential and interest-based factors translate into brand consciousness and conspicuous consumption behavior in the premium wine market. Design/methodology/approach Drawing on emotional and social identi…

  • Walking with me and satisfaction all the way

    Shu-Hua Wu•ARTICLE•British Food Journal•2026

    Purpose This study examines the effects of anticipated negative evaluation, perceived ChatGPT credibility, and service cohesiveness on diners’ satisfaction through trust in ChatGPT’s competency. It further tests the moderating role of product fit diagnosticity, specifying the conditions under which generative AI strengthens customer experience in interactive marketing contexts. Design/methodology/approach A conceptual model grounded in the elabor…

  • Deep affection

    Open Access•Shu-Hua Wu•ARTICLE•British Food Journal•2025

    Purpose Service robots with advanced artificial intelligence (AI) can collect data on customer preferences, understand complex requests, improve services, and tailor marketing strategies. This study examined how perceived relatedness, perceived warmth, and customer–AI-assisted exchanges (CAIX) of service robots affect customer service competencies and brand love through service-robot intimacy. Design/methodology/approach A brand love model was de…

  • Elegant With Leisurely

    Open Access•Edward C S Ku, Shu-Hua Wu et al.•ARTICLE•Journal of Hospitality & Tourism…•2025•References: 71

    This study examines how the prestige sensitivity, uniqueness, and vividness of tourism products affect brand love through luxury tourism consumption; likewise, it explores the moderating effects of perceived product fit diagnosticity and peer influence on brand love. We developed our proposed research model from a theoretical background. Using a partial least squares regression model, we analyzed 213 completed questionnaire samples. The study’s f…

  • Increasing restaurants' sales performance

    Open Access•Shu-Hua Wu, Edward C S Ku et al.•ARTICLE•British Food Journal•2023

    Purpose This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance. Design/methodology/approach A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires. Findings Wh…

No prominent works on this page.

  • Increasing restaurants' sales performance

    Open Access•Shu-Hua Wu, Edward C S Ku et al.•ARTICLE•British Food Journal•2023

    Purpose This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance. Design/methodology/approach A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires. Findings Wh…

  • Deep affection

    Open Access•Shu-Hua Wu•ARTICLE•British Food Journal•2025

    Purpose Service robots with advanced artificial intelligence (AI) can collect data on customer preferences, understand complex requests, improve services, and tailor marketing strategies. This study examined how perceived relatedness, perceived warmth, and customer–AI-assisted exchanges (CAIX) of service robots affect customer service competencies and brand love through service-robot intimacy. Design/methodology/approach A brand love model was de…

  • Elegant With Leisurely

    Open Access•Edward C S Ku, Shu-Hua Wu et al.•ARTICLE•Journal of Hospitality & Tourism…•2025•References: 71

    This study examines how the prestige sensitivity, uniqueness, and vividness of tourism products affect brand love through luxury tourism consumption; likewise, it explores the moderating effects of perceived product fit diagnosticity and peer influence on brand love. We developed our proposed research model from a theoretical background. Using a partial least squares regression model, we analyzed 213 completed questionnaire samples. The study’s f…

  • Increasing social tourists’ happiness

    Tangchung Kan, Shu-Hua Wu et al.•ARTICLE•British Food Journal•2026

    Purpose This study investigates how hedonia, eudaimonia and tourist-to-tourist interaction influence subjective happiness among social tourists, with culinary tourism experiences serving as a mediating factor. Design/methodology/approach Drawing on relevant theoretical frameworks, a happiness model was developed. Data were collected through a questionnaire survey targeting social tourists who participated in fireworks festivals organised by trave…

  • Investigating the determinants of conspicuous consumption in branded wine markets

    Chien-Hao Chen, Chien‐Hao Chen et al.•ARTICLE•British Food Journal•2026

    Purpose This study investigates how winescape attributes and wine interests shape the conspicuous consumption of branded wine, focusing on the mediating roles of prestige sensitivity and sensory brand experience. Specifically, it addresses how experiential and interest-based factors translate into brand consciousness and conspicuous consumption behavior in the premium wine market. Design/methodology/approach Drawing on emotional and social identi…

  • Walking with me and satisfaction all the way

    Shu-Hua Wu•ARTICLE•British Food Journal•2026

    Purpose This study examines the effects of anticipated negative evaluation, perceived ChatGPT credibility, and service cohesiveness on diners’ satisfaction through trust in ChatGPT’s competency. It further tests the moderating role of product fit diagnosticity, specifying the conditions under which generative AI strengthens customer experience in interactive marketing contexts. Design/methodology/approach A conceptual model grounded in the elabor…

Advertising (3 works) · Business (3 works) · Marketing (3 works) · Wine Industry and Tourism (3 works) · AI in Service Interactions (2 works) · Consumer Behavior in Brand Consumption and Identification (2 works) · Culinary Culture and Tourism (2 works) · Digital Marketing and Social Media (2 works) · Marketing (2 works) · Product (mathematics) (2 works)

Ethnos_APP • Open Source Project • MIT License • Frontend v2.0.0 • Privacy and Cookies • API Documentation: api.ethnos.app/docs • API Source Code: GitHub • DOI: 10.5281/zenodo.17049435 • Frontend Source Code: GitHub • DOI: 10.5281/zenodo.17050053 • cruz.rio.br • Expectantes Misericordiae