Jeou‐Shyan Horng
Biographic Data
| ID | 6645486 |
|---|---|
| NAME | Jeou‐Shyan Horng |
| GIVEN NAMES | Jeou‐Shyan |
| FAMILY NAME | Horng |
| SIGNATURE | HORNG J S |
| AFFILIATIONS | Shih Chien University |
| ORCID | 0000-0003-4411-4328 |
| VERIFIED | Yes |
| TOTAL WORKS | 23 |
| TOTAL CITATIONS | 88 |
| AUTHOR COUNT | 23 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2003 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 4 |
Exploring the Critical Factors of Transformational Leadership and Strategy Implication in Promoting Service Innovation Under Post‐ Covid‐19 Pandemic
This study is to explore how transformational leadership, competitive advantage, absorptive capability, service innovation, human capital, and knowledge creation are interconnected in the travel industry. A survey questionnaire was distributed to travel agencies located in various regions across Taiwan. The purpose of this survey was to gather insights from travel agency managers regarding key factors relevant to the study. A total of 350 valid r…
Discovering how digital attitudes, control, self-efficacy and social norms influence the digital behavior decision-making of leisure and recreation activities participants
Employees as Early Adopters of Robotic Technology: A Self-Identity Approach With Service Improvisation-Generated Outcomes
This research uses a self-identity approach to explore how employees’ self-identity regarding robotic technology influences performance expectancy and effort expectancy, subsequently shaping their willingness to be early adopters. Additionally, the study examines the moderating roles of top management support and personal innovativeness. Data were collected through a survey of 588 full-time employees from three- to five-star hotels in Taiwan that…
How big data applications and digital learning change students’ sustainable behaviours – the moderating roles of hard and soft skills
The current study provides an integrated comprehensive analysis of mediation-moderation models to understand 567 tourism and hospitality students’ viewpoints by exploring multidisciplinary contributions relevant to the big data and new technology application bodies of literature. The results show that self-efficacy was the primary motivation influencing big data allocation and digital learning and changing the students’ attitudes and values towar…
Integrating big data and marketing concepts into tourism, hospitality operations and strategy development
Discovery of the mutual relationships among dynamic capabilities and intellectual capital: The moderating roles of service innovation
This paper explores the mutual relationships among these concepts and their implications for travel agencies post-COVID-19. The results show that dynamic capabilities (DC) may have an indirect influence on IC through absorptive capabilities (AC). Furthermore, the mutual relationships among the subdimensions of DC and IC are investigated. Additionally, the moderating role of service innovation (SI) is discovered to strengthen the relationships bet…
How to create competitive advantage: The moderate role of organizational learning as a link between shared value, dynamic capability, differential strategy, and social capital
Based on the organizational strategy and capability perspective, we theorized a serial mediation-moderation analysis that links critical beneficial attributes of dynamic capabilities, differential strategies, social capital, shared goals, and organizational learning to creating competitive advantage. Results from a survey of 328 travel agencies were analysed to support our hypotheses. We found that travel agencies’ shared goals may influence comp…
Does corporate image really enhance consumer’s behavioural intentions
This study determines that cognitive image and affective image have various mediation roles between the environmental marketing strategy and behavioural intentions. By utilizing an online survey for data collection, a total of 280 complete responses were obtained. The results reveal that the different corporate images perceived by customers would result in various behavioural intentions. In particular, Cognitive image plays a mediating role betwe…
The conceptual framework for ethics and corporate social responsibility in Taiwanese tourism industry
This study examines ethics and Corporate Social Responsibility (CSR) in the Taiwanese tourism industry from the standpoints of the government, academia, and industry through the perspective of Confucianism and creates a comprehensive, tourism-specific ethics and CSR conceptual framework. A qualitative approach was adopted in this study that recruited 21 experts to share their perspectives regarding ethics and CSR in the tourism industry. An origi…
The Role of Perceived Insider Status in Employee Creativity: Developing and Testing a Mediation and Three-Way Interaction Model
This study investigates how perceived insider status influences employee creativity in hospitality industry settings. Specifically, the study examines mediator of promotion focus and three-way interaction roles of perceived insider status and creative process engagement. Using a sample of 232 employees of the Taiwanese hospitality industry, we found that a promotion focus was positively related to employee creativity. Moreover, a promotion focus …
An Empirical Examination of the Form of Relationship Between Sustainable Tourism Experiences and Satisfaction
This paper problematizes the terms “sustainable tourism and satisfaction”. It conceptualizes sustainable tourism as a future trend in tourism and argues that although sustainable tourism and satisfaction frequently function as a means of tourist evaluation and experience for attractions, their social significance extends far beyond current tourism planning. This paper uses empirical material from 642 tourists who had sustainable tourism experienc…
Measuring Employee's Creativity: A New Theoretical Model and Empirical Study for Tourism Industry
Based on the componential theory of creativity, this research built and tested a new theoretical model that links the 4P model (people, product, place, and process) with creativity via several intervening variables. Survey data and two-step structural equation modeling were used to evaluate a sample of 338 employees surveyed from 57 tourism and hospitality organizations in Taiwan. As anticipated, we found that people (e.g. personality) positively…
Energy Saving and Carbon Reduction Behaviors in Tourism – A Perception Study of Asian Visitors from a Protection Motivation Theory Perspective
Many researchers suggest that global warming and the effect of greenhouse gases pose environmental threat worldwide, not to mention a threat to the sustainable development of the tourism industry. For tourism, social and behavioral changes and tourist management and education are important for energy saving and carbon reduction (ESCR). The purpose of this research is to explore tourists' ESCR behavior and its influent factors. The research framew…
Fueling Green Dining Intention: The Self-Completion Theory Perspective
This study aims to examine how self-identity of consumers influences intention to pay a premium to consume green food. Moreover, this research investigates the relationship between recollection of past dining experience and intention to consume green food. The self-completion theory (SCT) is to explain the compensatory effects of the preference to consume green food. Exposure to environmental information demonstrates the effects of priming. Two e…
Exploring the Energy and Carbon Literacy Structure for Hospitality and Tourism Practitioners: Evidence from Hotel Employees in Taiwan
This study identifies and examines the components and the structure of energy and carbon literacy for hospitality and tourism practitioners. A questionnaire survey was administered to collect data from a sample of hotel employees in Taiwan, and 369 valid questionnaires were obtained for data analysis. The research findings demonstrate that hotel employees overall display appropriate energy and carbon literacy. Among the three dimensions of the li…
Development and validation of the low-carbon literacy scale among practitioners in the Taiwanese tourism industry
Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants
Understanding the impact of culinary brand equity and destination familiarity on travel intentions
Innovation Strategies for Organizational Change in a Tea Restaurant Culture: A Social Behavior Perspective
The researchers aimed to clarify the innovation mechanism for organizational change using the perspectives of social behavior and personality in a study of the Cha for TEA multiconcept tea chain restaurants, which is the biggest tea company in Taiwan. Innovation and creativity theories and Rhodes' (1961) 4P (person, process, product, and place) theory were adopted as a guideline for developing an in-depth interview. A case-based and qualitative r…
Exploring Marketing Strategies for Culinary Tourism in Hong Kong and Singapore
This study focused on Hong Kong and Singapore and sought to explore culinary tourism development and marketing strategies and contents. The study also analyzed the framework of marketing strategies for developing culinary tourism from a resource-based theory perspective. The methodology primarily involved in-depth interviews with strategy planners on tourism boards and content analysis of academic documents and official publications on tourism as…
Government websites for promoting East Asian culinary tourism: A cross-national analysis
Curriculum analysis of foods and beverage management of technological and vocational education in Taiwan
The purposes of this study are to analyze developmental trends, hospitality curricula structures and strategies of curriculum development for planning the integrated curriculum of foods and beverage (F&B) management of the vocational and technological educational system in Taiwan. The qualitative and quantitative research methods – theoretical analysis, document analysis, focus group in-depth discussion, and questionnaire investigation – were app…
Competency analysis profile of F&B managers of international tourist hotel in Taiwan
The purposes of the study were to develop professional competencies essential to F&B (food & beverage) managers of the international tourist hotel which included (1) job description, duty and task of these managers, (2) required knowledge, practice, and attitude of them, and (3) the importance, frequency of application in job, and future demand of these professional competencies. The research was conducted by content analysis, interviews, and Occ…
Understanding the impact of culinary brand equity and destination familiarity on travel intentions
Government websites for promoting East Asian culinary tourism: A cross-national analysis
Energy Saving and Carbon Reduction Behaviors in Tourism – A Perception Study of Asian Visitors from a Protection Motivation Theory Perspective
Many researchers suggest that global warming and the effect of greenhouse gases pose environmental threat worldwide, not to mention a threat to the sustainable development of the tourism industry. For tourism, social and behavioral changes and tourist management and education are important for energy saving and carbon reduction (ESCR). The purpose of this research is to explore tourists' ESCR behavior and its influent factors. The research framew…
Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants
Exploring Marketing Strategies for Culinary Tourism in Hong Kong and Singapore
This study focused on Hong Kong and Singapore and sought to explore culinary tourism development and marketing strategies and contents. The study also analyzed the framework of marketing strategies for developing culinary tourism from a resource-based theory perspective. The methodology primarily involved in-depth interviews with strategy planners on tourism boards and content analysis of academic documents and official publications on tourism as…
An Empirical Examination of the Form of Relationship Between Sustainable Tourism Experiences and Satisfaction
This paper problematizes the terms “sustainable tourism and satisfaction”. It conceptualizes sustainable tourism as a future trend in tourism and argues that although sustainable tourism and satisfaction frequently function as a means of tourist evaluation and experience for attractions, their social significance extends far beyond current tourism planning. This paper uses empirical material from 642 tourists who had sustainable tourism experienc…
Exploring the Energy and Carbon Literacy Structure for Hospitality and Tourism Practitioners: Evidence from Hotel Employees in Taiwan
This study identifies and examines the components and the structure of energy and carbon literacy for hospitality and tourism practitioners. A questionnaire survey was administered to collect data from a sample of hotel employees in Taiwan, and 369 valid questionnaires were obtained for data analysis. The research findings demonstrate that hotel employees overall display appropriate energy and carbon literacy. Among the three dimensions of the li…
Development and validation of the low-carbon literacy scale among practitioners in the Taiwanese tourism industry
How to create competitive advantage: The moderate role of organizational learning as a link between shared value, dynamic capability, differential strategy, and social capital
Based on the organizational strategy and capability perspective, we theorized a serial mediation-moderation analysis that links critical beneficial attributes of dynamic capabilities, differential strategies, social capital, shared goals, and organizational learning to creating competitive advantage. Results from a survey of 328 travel agencies were analysed to support our hypotheses. We found that travel agencies’ shared goals may influence comp…
Does corporate image really enhance consumer’s behavioural intentions
This study determines that cognitive image and affective image have various mediation roles between the environmental marketing strategy and behavioural intentions. By utilizing an online survey for data collection, a total of 280 complete responses were obtained. The results reveal that the different corporate images perceived by customers would result in various behavioural intentions. In particular, Cognitive image plays a mediating role betwe…
The Role of Perceived Insider Status in Employee Creativity: Developing and Testing a Mediation and Three-Way Interaction Model
This study investigates how perceived insider status influences employee creativity in hospitality industry settings. Specifically, the study examines mediator of promotion focus and three-way interaction roles of perceived insider status and creative process engagement. Using a sample of 232 employees of the Taiwanese hospitality industry, we found that a promotion focus was positively related to employee creativity. Moreover, a promotion focus …
Employees as Early Adopters of Robotic Technology: A Self-Identity Approach With Service Improvisation-Generated Outcomes
This research uses a self-identity approach to explore how employees’ self-identity regarding robotic technology influences performance expectancy and effort expectancy, subsequently shaping their willingness to be early adopters. Additionally, the study examines the moderating roles of top management support and personal innovativeness. Data were collected through a survey of 588 full-time employees from three- to five-star hotels in Taiwan that…
The conceptual framework for ethics and corporate social responsibility in Taiwanese tourism industry
This study examines ethics and Corporate Social Responsibility (CSR) in the Taiwanese tourism industry from the standpoints of the government, academia, and industry through the perspective of Confucianism and creates a comprehensive, tourism-specific ethics and CSR conceptual framework. A qualitative approach was adopted in this study that recruited 21 experts to share their perspectives regarding ethics and CSR in the tourism industry. An origi…
Fueling Green Dining Intention: The Self-Completion Theory Perspective
This study aims to examine how self-identity of consumers influences intention to pay a premium to consume green food. Moreover, this research investigates the relationship between recollection of past dining experience and intention to consume green food. The self-completion theory (SCT) is to explain the compensatory effects of the preference to consume green food. Exposure to environmental information demonstrates the effects of priming. Two e…
Competency analysis profile of F&B managers of international tourist hotel in Taiwan
The purposes of the study were to develop professional competencies essential to F&B (food & beverage) managers of the international tourist hotel which included (1) job description, duty and task of these managers, (2) required knowledge, practice, and attitude of them, and (3) the importance, frequency of application in job, and future demand of these professional competencies. The research was conducted by content analysis, interviews, and Occ…
Curriculum analysis of foods and beverage management of technological and vocational education in Taiwan
The purposes of this study are to analyze developmental trends, hospitality curricula structures and strategies of curriculum development for planning the integrated curriculum of foods and beverage (F&B) management of the vocational and technological educational system in Taiwan. The qualitative and quantitative research methods – theoretical analysis, document analysis, focus group in-depth discussion, and questionnaire investigation – were app…
Government websites for promoting East Asian culinary tourism: A cross-national analysis
Innovation Strategies for Organizational Change in a Tea Restaurant Culture: A Social Behavior Perspective
The researchers aimed to clarify the innovation mechanism for organizational change using the perspectives of social behavior and personality in a study of the Cha for TEA multiconcept tea chain restaurants, which is the biggest tea company in Taiwan. Innovation and creativity theories and Rhodes' (1961) 4P (person, process, product, and place) theory were adopted as a guideline for developing an in-depth interview. A case-based and qualitative r…
Exploring Marketing Strategies for Culinary Tourism in Hong Kong and Singapore
This study focused on Hong Kong and Singapore and sought to explore culinary tourism development and marketing strategies and contents. The study also analyzed the framework of marketing strategies for developing culinary tourism from a resource-based theory perspective. The methodology primarily involved in-depth interviews with strategy planners on tourism boards and content analysis of academic documents and official publications on tourism as…
Understanding the impact of culinary brand equity and destination familiarity on travel intentions
Energy Saving and Carbon Reduction Behaviors in Tourism – A Perception Study of Asian Visitors from a Protection Motivation Theory Perspective
Many researchers suggest that global warming and the effect of greenhouse gases pose environmental threat worldwide, not to mention a threat to the sustainable development of the tourism industry. For tourism, social and behavioral changes and tourist management and education are important for energy saving and carbon reduction (ESCR). The purpose of this research is to explore tourists' ESCR behavior and its influent factors. The research framew…
Fueling Green Dining Intention: The Self-Completion Theory Perspective
This study aims to examine how self-identity of consumers influences intention to pay a premium to consume green food. Moreover, this research investigates the relationship between recollection of past dining experience and intention to consume green food. The self-completion theory (SCT) is to explain the compensatory effects of the preference to consume green food. Exposure to environmental information demonstrates the effects of priming. Two e…
Exploring the Energy and Carbon Literacy Structure for Hospitality and Tourism Practitioners: Evidence from Hotel Employees in Taiwan
This study identifies and examines the components and the structure of energy and carbon literacy for hospitality and tourism practitioners. A questionnaire survey was administered to collect data from a sample of hotel employees in Taiwan, and 369 valid questionnaires were obtained for data analysis. The research findings demonstrate that hotel employees overall display appropriate energy and carbon literacy. Among the three dimensions of the li…
Development and validation of the low-carbon literacy scale among practitioners in the Taiwanese tourism industry
Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants
Measuring Employee's Creativity: A New Theoretical Model and Empirical Study for Tourism Industry
Based on the componential theory of creativity, this research built and tested a new theoretical model that links the 4P model (people, product, place, and process) with creativity via several intervening variables. Survey data and two-step structural equation modeling were used to evaluate a sample of 338 employees surveyed from 57 tourism and hospitality organizations in Taiwan. As anticipated, we found that people (e.g. personality) positively…
The Role of Perceived Insider Status in Employee Creativity: Developing and Testing a Mediation and Three-Way Interaction Model
This study investigates how perceived insider status influences employee creativity in hospitality industry settings. Specifically, the study examines mediator of promotion focus and three-way interaction roles of perceived insider status and creative process engagement. Using a sample of 232 employees of the Taiwanese hospitality industry, we found that a promotion focus was positively related to employee creativity. Moreover, a promotion focus …
An Empirical Examination of the Form of Relationship Between Sustainable Tourism Experiences and Satisfaction
This paper problematizes the terms “sustainable tourism and satisfaction”. It conceptualizes sustainable tourism as a future trend in tourism and argues that although sustainable tourism and satisfaction frequently function as a means of tourist evaluation and experience for attractions, their social significance extends far beyond current tourism planning. This paper uses empirical material from 642 tourists who had sustainable tourism experienc…
The conceptual framework for ethics and corporate social responsibility in Taiwanese tourism industry
This study examines ethics and Corporate Social Responsibility (CSR) in the Taiwanese tourism industry from the standpoints of the government, academia, and industry through the perspective of Confucianism and creates a comprehensive, tourism-specific ethics and CSR conceptual framework. A qualitative approach was adopted in this study that recruited 21 experts to share their perspectives regarding ethics and CSR in the tourism industry. An origi…
How to create competitive advantage: The moderate role of organizational learning as a link between shared value, dynamic capability, differential strategy, and social capital
Based on the organizational strategy and capability perspective, we theorized a serial mediation-moderation analysis that links critical beneficial attributes of dynamic capabilities, differential strategies, social capital, shared goals, and organizational learning to creating competitive advantage. Results from a survey of 328 travel agencies were analysed to support our hypotheses. We found that travel agencies’ shared goals may influence comp…
Does corporate image really enhance consumer’s behavioural intentions
This study determines that cognitive image and affective image have various mediation roles between the environmental marketing strategy and behavioural intentions. By utilizing an online survey for data collection, a total of 280 complete responses were obtained. The results reveal that the different corporate images perceived by customers would result in various behavioural intentions. In particular, Cognitive image plays a mediating role betwe…
Integrating big data and marketing concepts into tourism, hospitality operations and strategy development
Discovery of the mutual relationships among dynamic capabilities and intellectual capital: The moderating roles of service innovation
This paper explores the mutual relationships among these concepts and their implications for travel agencies post-COVID-19. The results show that dynamic capabilities (DC) may have an indirect influence on IC through absorptive capabilities (AC). Furthermore, the mutual relationships among the subdimensions of DC and IC are investigated. Additionally, the moderating role of service innovation (SI) is discovered to strengthen the relationships bet…
How big data applications and digital learning change students’ sustainable behaviours – the moderating roles of hard and soft skills
The current study provides an integrated comprehensive analysis of mediation-moderation models to understand 567 tourism and hospitality students’ viewpoints by exploring multidisciplinary contributions relevant to the big data and new technology application bodies of literature. The results show that self-efficacy was the primary motivation influencing big data allocation and digital learning and changing the students’ attitudes and values towar…
Discovering how digital attitudes, control, self-efficacy and social norms influence the digital behavior decision-making of leisure and recreation activities participants
Employees as Early Adopters of Robotic Technology: A Self-Identity Approach With Service Improvisation-Generated Outcomes
This research uses a self-identity approach to explore how employees’ self-identity regarding robotic technology influences performance expectancy and effort expectancy, subsequently shaping their willingness to be early adopters. Additionally, the study examines the moderating roles of top management support and personal innovativeness. Data were collected through a survey of 588 full-time employees from three- to five-star hotels in Taiwan that…
Exploring the Critical Factors of Transformational Leadership and Strategy Implication in Promoting Service Innovation Under Post‐ Covid‐19 Pandemic
This study is to explore how transformational leadership, competitive advantage, absorptive capability, service innovation, human capital, and knowledge creation are interconnected in the travel industry. A survey questionnaire was distributed to travel agencies located in various regions across Taiwan. The purpose of this survey was to gather insights from travel agency managers regarding key factors relevant to the study. A total of 350 valid r…
Business (20 works) · Marketing (20 works) · Psychology (17 works) · Tourism (15 works) · Political science (13 works) · Sociology (11 works) · Social Psychology (9 works) · Computer Science (8 works) · Environmental Sustainability in Business (7 works) · Knowledge management (7 works)