Jeou-Shyan Horng

Factors influencing technology integration in teaching: a Taiwanese perspective

Although the use of computer technology in classrooms is an innovative approach to teaching, teachers with creativity might not use technology as intensively as they use other creative strategies in the classroom. Eight teachers who won an award for creative teaching were interviewed in order to identify the factors affecting their use of technology in creative teaching. Teachers’ perceptions about technology use were studied. Two major issues were explored. First, we studied how teachers integrated technology into creative teaching; we then identified the factors that influenced teachers’ use of technology in teaching. The identified factors were classified into four categories: environmental, personal, social and curricular issues.

The Mystery in the Kitchen: Culinary Creativity

The purpose of this project was to explore the ways in which culinary creativity fits a modified version of Wallass classic 1926 model of the creative process. In order to analyze the process through which chefs create a specific culinary work (specific dish), the researchers used a qualitative research method. Seventeen award-winning culinary artists from around the world were interviewed, and it was shown how the interview data fit the general categories of Wallass 4-phase culinary creativity model—preparing the idea, idea incubation, idea development, and evaluation of the product—which the researchers refined via Finke, Ward, and Smiths 1992 Geneplore model, with its cyclic cognitive subprocesses. What is presumably the most original part of this contribution, then, are not the conceptual categories themselves but the actual interview-based data—the feelings, thoughts, and reflections of top-level international chefs—and the ways in which they seem to fit the categories of a modified 4-phase creative-process model.

Tourism and hospitality higher education in Taiwan: past, present, and future.

SUMMARY The binary system of tourism and hospitality higher education in Taiwan divides into academic higher education and technical/vocational(institute/university of technology, five-year junior college and two-year junior college). The development of tourism and hospitality higher education in Taiwan is closely related to the growth in the domestic tourist market and the social development of the country. The earliest tourism education began in 1965. This long process of development has given Taiwanese tourism and hospitality education a multifaceted outlook and is generally divided into three periods: the origination period (1946–1968), the growth period (1969–1991), and the competition and adjustment period (1990–present). Over the past years, tourism and hospitality higher education in Taiwan has witnessed rapid growth in numbers, increasing diversification in program names, and with junior colleges and institutes of technology transforming themselves into universities of technology. Current tourism and hospitality programs are boosting global competitiveness for the future hospitality market in Taiwan, with careful positioning clear goals, curriculum planning, integrating hospitality/tourism curriculum, alliances and collaboration, and strengthening tourism and hospitality research.

The Development of a Scale for Evaluating Creative Culinary Products

The purpose of this study was to develop a “Scale for Evaluating Creative Culinary Products” based on the nature of these products. We adopted the Consensual Assessment Technique (CAT) to establish the credibility of the scale. The scale comprises 8 categories: professional technique; aroma, taste, and texture; color; modeling and arrangement; garnish; dishware; handling of ingredients; and overall assessment. There are 34 assessment criteria for these 8 categories. Nine culinary experts were invited to evaluate, by means of these criteria, the products of 28 college students studying Chinese cuisine. The degree of interjudge reliability was .98, and the correlation between each criterion and the total scale was between .578 and .856. Through confirmatory factor analysis, the scale was demonstrated to possess a high degree of validity.

The role of international tourist perceptions of brand equity and travel intention in culinary tourism

Brand equity is becoming increasingly important, and research has started to examine the brand equity of tourist destinations. However, little research has studied the inter-relationship between the dimensions of brand equity in culinary tourism. The purpose of this study is to examine the roles of the three aspects of brand equity in culinary tourism. The Sobel test in line with Baron and Kennys procedure was used to test the hypotheses in a sample of 407 international tourists from 10 regions. The empirical evidence supports the process-oriented view and indicates that brand loyalty could mediate the effects of brand image and perceived quality on travel intention. The findings of this study contribute to the theoretical development of a conceptual model and fill the gap in the literature.

What environmental factors influence creative culinary studies

Purpose – This study aims to explore and analyze the extrinsic environmental factors that influence the development of culinary creativity.Design/methodology/approach – This study uses in‐depth interviews and content analysis. A total of 13 internationally famous and/or award‐winning culinary artists and contest judges from the USA, Singapore, and Taiwan were interviewed to provide the data for the project.Findings – There is a close relationship between the creativity of culinary artists and the quality of their environment. Therefore it is important to develop and maintain a physical, social, cultural and educational environment that is conducive to culinary creativity.Practical implications – The findings of this study can serve as a basis and frame of reference for the future planning of culinary education, the purpose of which is to cultivate a more creative mode of culinary thinking in students.Originality/value – This is the first research project to focus primarily on identifying specific factors ...

Segmenting Food Festival Visitors: Applying the Theory of Planned Behavior and Lifestyle

Based on the theory of planned behavior (TPB), this study developed a behavioral model for food festival visitors. Behavioral models for visitors with different lifestyles were also examined by classifying participants according to lifestyle. This quantitative study implemented a questionnaire survey and literature review to design TPB and lifestyle scales. A total of 489 participants completed a survey during the Eighth Macau Food Festival 2008 (n = 244) and the 2008 Taiwan Culinary Exhibition (n = 245). Structural equation modeling (SEM) was then used for model fitting and verification. The analytical results indicated that visitors with different lifestyles exhibited different behavioral patterns that affected the influences of TPB variables on behavioral intention. Integrating lifestyle factors and TPB thus increase the completeness of the theory. In terms of festival organization, this study also proposed practical suggestions and theoretical implications. Finally, the limitations of this study and proposed future research directions were also presented.

The Creative Culinary Process: Constructing and Extending a Four-Component Model

This study looked at the relation between a culinary artists (or chefs) invisible creative process and his or her creative performance (manifest actions and products). Beginning with Wallass (1926) classic model of a 4-phase creative process—idea preparation, idea incubation, idea development, and verification of the new works creativity—as modified by Amabile, Finke et al., it was hypothesized that (a) the creative culinary process (CCP) comprises these 4 phases; (b) these 4 phases (or subprocesses) of the CCP have an impact on one another that is both positive and cumulative; and (c) the entire CCP has a direct, positive, cumulative impact on the artists culinary performance. A conceptual model was then developed, one that extended the modified model of Wallas so that, in addition to process, it also included performance. Then this model was used to explore the interrelationships among the 4 phases of the CCP and creative culinary performance and to test the 3 hypotheses. Within certain limits, these hypotheses were shown to be valid. The results of this study have clear implications for the understanding and promoting of creativity, not only in the culinary arts, but in all arts.

A criteria model of restaurant energy conservation and carbon reduction in Taiwan

This study investigates the indicators of – and creates a model for – energy conservation and carbon reduction (ECCR) in restaurants, with the aim of promoting sustainable food tourism development in Taiwan. Based on research, food and drinks can account for up to 30% of total tourism expenditure. However, this topic receives little attention in terms of energy use and its effects on climate change. The current researchers adopt multi-dimensional, qualitative and quantitative research methods, including in-depth interviews and an analytic network process (ANP), to collect research data. In-depth interviews with 16 experts are conducted, whereby 35 ECCR criteria are obtained. The ANP results for the restaurant ECCR model reveal 30 ECCR criteria with relative weights in the following five dimensions: ECCR buildings (40.82%), waste (26.03%), sustainable food use (15.89%), energy consumption (10.05%) and water (7.21%). Management implications are discussed, emphasizing both operational changes and staff training and incentives. The new ANP results demonstrate an interdependent relationship among the criteria, which can enhance the accuracy of the results and provide a reference for the restaurant industry in making decisions toward achieving eco-friendly developments and reducing greenhouse gas emissions. This study focuses predominantly on Asian cuisine; other cuisines require further research.

Constructing Indicators of Culinary Tourism Strategy: An Application of Resource-Based Theory

ABSTRACT A tourism destination that seeks to develop culinary tourism products must combine the featured culinary cultures with tourism resources to support the culinary tourism strategies. A concrete strategic framework will aid tourism destinations in identifying local culinary products and experiences and creating promotional strategies and tools for the development of local culinary tourism. The purpose of this study is to construct a strategy framework and indicators for culinary tourism in Taiwan based on resource-based theory (RBT). This study included a qualitative document analysis, a literature review, in-depth interviews, and application of the Fuzzy Delphi method. The results show a culinary tourism strategy framework consisting of four dimensions and 75 indicators. The four dimensions are resources, capabilities, strategy, and education. The four dimensions are comprised of 10 factors (strategies) with a total of 75 indicators. In addition to its practical implications, an important contribution of this study is its application of RBT to develop national culinary tourism resource and strategy planning. This research was funded by a research grant from the National Science Council in Taiwan conducted by the first author (NSC 96-2516-S-228-004-MY3).