Menglei Hu
Biographic Data
| ID | 6645487 |
|---|---|
| NAME | Menglei Hu |
| GIVEN NAMES | Menglei |
| FAMILY NAME | Hu |
| SIGNATURE | HU M |
| AFFILIATIONS | Jinwen University of Science and Technology |
| ORCID | 0000-0001-9183-4382 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 24 |
| WORKS AS AUTHOR | 7 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| LATEST PUBLICATION YEAR | 2020 |
| H-INDEX | 3 |
Constructing the Assessment Scale of Youth's Restaurant Entrepreneurship Competency
Due to the dramatic rise in the entrepreneurship trend both in education and industry, there is a high growth in the tourism and hospital industry. But the valid tool for assessing talent's entrepreneurship competence wasn't available. Thus, the aim of this study is to construct an assessment scale for youth's Restaurant Entrepreneurship Competency (REC) in Taiwan. Methods with qualitative step consisted of expert in-depth interview and Delphi te…
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
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
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
Innovation Strategies for Organizational Change in a Tea Restaurant Culture
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…
The Effect of Perceived Organization Support on the Motivation for a Licence Examination
This study explores the effect of the hospitality industry's perceived organization support on the motivation to apply for the bartending licence examination. Research targets were managers and employees of Taiwan's international hotels and chain restaurants. A total of 260 questionnaires were distributed and 188 effective samples were returned, representing a response rate of 72.3%. The research tool was a structured survey, containing one set o…
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…
Exploring the Energy and Carbon Literacy Structure for Hospitality and Tourism Practitioners
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
Fueling Green Dining Intention
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…
The Effect of Perceived Organization Support on the Motivation for a Licence Examination
This study explores the effect of the hospitality industry's perceived organization support on the motivation to apply for the bartending licence examination. Research targets were managers and employees of Taiwan's international hotels and chain restaurants. A total of 260 questionnaires were distributed and 188 effective samples were returned, representing a response rate of 72.3%. The research tool was a structured survey, containing one set o…
The Effect of Perceived Organization Support on the Motivation for a Licence Examination
This study explores the effect of the hospitality industry's perceived organization support on the motivation to apply for the bartending licence examination. Research targets were managers and employees of Taiwan's international hotels and chain restaurants. A total of 260 questionnaires were distributed and 188 effective samples were returned, representing a response rate of 72.3%. The research tool was a structured survey, containing one set o…
Innovation Strategies for Organizational Change in a Tea Restaurant Culture
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…
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
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
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
Constructing the Assessment Scale of Youth's Restaurant Entrepreneurship Competency
Due to the dramatic rise in the entrepreneurship trend both in education and industry, there is a high growth in the tourism and hospital industry. But the valid tool for assessing talent's entrepreneurship competence wasn't available. Thus, the aim of this study is to construct an assessment scale for youth's Restaurant Entrepreneurship Competency (REC) in Taiwan. Methods with qualitative step consisted of expert in-depth interview and Delphi te…
Business (7 works) · Marketing (7 works) · Psychology (7 works) · Social Psychology (5 works) · Tourism (5 works) · Environmental Education and Sustainability (4 works) · Environmental Sustainability in Business (4 works) · Political science (4 works) · Social Psychology (4 works) · Pedagogy (3 works)