Jehn-Yih Wong

Decision tree based control chart pattern recognition

This paper presents a new approach to classify six anomaly types of control chart patterns (CCP), of systematic pattern, cyclic pattern, upward shift, downward shift, upward trend, and downward trend. Current CCP recognition methods use either unprocessed raw data or complex transformed features (via principal component analysis or discrete wavelet transform) as the input representation for the classifier. The objective of using selected features is not only for dimension reduction of input representation, but also implies the process of data compression. In contrast, using raw data is often computationally inefficient while using transformed features is very tedious in most cases. Therefore, owing to its computational advantage, using appropriate features of CCP to achieve good classification accuracy becomes more promising in real process implementation. In this study, using three features of CCP shows quite a competitive performance in terms of classification accuracy and computational loading. More importantly, the proposed method presented here has potential to be generalized to medical, financial, and other application of temporal data.

How does cooperation affect innovation in micro-enterprises?

Purpose – This research investigates how micro-enterprises cooperate with external parties in order to promote innovation and entrepreneurial success. The purpose of this paper is to describe supplier and consumer cooperation and analyzes how these two behavioral modes influence the product and service innovations of micro-enterprises. Based on the resource-based view of the firm, the authors show that micro-enterprises help the source of innovation by tapping into the resources and abilities of suppliers. Design/methodology/approach – This research used a questionnaire to randomly sample micro-entrepreneurs that run stalls at night markets. Before distributing the final questionnaire, the authors in-depth interviewed ten micro-entrepreneurs and asked them to openly describe their entrepreneurial processes and success stories. Findings – The results of this study show that cooperation with consumers does not improve product and service innovations. By contrast, the cooperation of micro-enterprises with su...

The role of work-to-leisure conflict in promoting frontline employees’ leisure satisfaction: Examining the job demand-control-support model

Purpose – This paper aims to examine a mediating model of work-to-leisure conflict (WLC) based on the job demand-control-support model (JDCS model) and conflict roles of work and non-work life. This model proposes that work loading, time-off autonomy and support from supervisors and co-workers are related to WLC and leisure satisfaction. Design/methodology/approach – A sample of 457 frontline employees drawn from within the hospitality and tourism industry completed a study questionnaire. All hypothesized relationships were estimated using structural equation modeling. Findings – Results support a theoretical model in which WLC works as a partial mediator between job stress variables and leisure satisfaction. Findings suggest that low workload and flexible time-off contribute to alleviating WLC and facilitating leisure satisfaction and with the addition of high co-worker support, directly benefit employee leisure satisfaction. Practical implications – Management implications related to job design and work...

The attractiveness of tourist night markets in Taiwan - a supply-side view

Purpose – The aim of this study is to explore the attractiveness of tourist night markets by looking at the dual nature of retail service and tourism from a supply-side perspective. Design/methodology/approach – The authors conducted field observations to understand the offerings at night markets and used content analysis to explore the attributes of vendors who operate there. Findings – The research reveals that the attractiveness of night markets derives from the diversity of service contents and local food, affordable consumption (the lowest unit prices, with products under US

Important Service Quality of Tourist Retail Services

3.3 comprising approximately 70 per cent of those offered), temple festivals and the various service attributes of vendors. These night market features generate physical perceptions and personnel perceptions among tourists. Vendor service attributes include performance, empathy, responsiveness and courtesy. Unique and interesting performances comprise a special attribute of night markets that differ from other service industries....

Sustainable international tourist hotels: the role of the executive chef

ABSTRACT This study uses a service quality model consisting of six service quality dimensions to measure the attractiveness of a destination and their impact on customers’ loyalty intention to a tourist destination. We find that the dimensions representing destination attractiveness have a stronger impact on visitor loyalty intention than the dimensions representing retail attributes. Because the current literature has infrequently investigated the concepts of important service quality of tourist retail service that exhibit characteristics of both retail and tourist attractions, this study explores these concepts and attempts to fill this gap.

The effects of trade show environments on visitors

Purpose Human capital is the most important determinant of the Hospitality industry’s success. Executive chefs should be skilled in both management and culinary arts, in addition to ensuring the success of the entire hospitality division. The study aims to understand the competencies of executive chefs in international tourist hotels in Taiwan. Design/methodology/approach Literature review and behavioral event interviews were conducted with ten executive chefs and executive sous chefs. The modified Delphi method verified the results using 15 experts. Findings A competency framework was created, with four quadrants – managerial, operational, behaviors and skills – to classify executive chefs’ competencies. Each competency was further divided into sub-competencies – culinary research, emotional control, negotiation skills, job guidance and proactive thinking ability – for 25 items. Quadrants I and II are hard competencies that can be improved through education and training, whereas the third and fourth are soft competencies that require more time for development in workers. Practical implications The two-step study developed a competency framework with a practical reference value. The study results could be utilized by human resources managers during their companies’ training, recruitment, selection and promotion. Originality/value Besides the Delphi method, a deep behavioral event interview that enabled determining critical competencies was also used to collect data. The results obtained could be used to structure schools’ curricula. Collaborations between the hospitality industry and schools could help develop better curricula and training plans to maximize the availability of educational resources.

Tourist hesitation in destination decision making

Tourism trade shows that are open to the public as well as to buyers and sellers are an emerging channel for the promotion of products to potential tourists. However, few studies have explored the influence of environmental stimuli on non-business visitors’ emotions. Moreover, the moderating effect of visitors’ expectations remains under-studied in the context of trade show management. To address this issue, this study reports on research derived from 611 respondents at a Taiwanese tourism trade show through a modified Mehrabian-Russell model. Structural equation modeling of the data shows that positive emotions positively influence behavioral intentions, but negative emotions do not negatively influence behavioral intentions. Among the three stimuli (i.e., information rate, service staff quality, and atmospherics), only information rate and service staff quality positively affect positive emotions and negatively affect negative emotions. The results show that visitors with high and low trade show visit expectations react differently to environmental stimuli at trade shows.