Fang, C.Y., Peng, P.Y., Pan, W.T. (2012). Does Using an A-La-Carte or Combo-Set Menu Affect the Performance of a Teppanyaki-style Restaurant. International Journal of Contemporary Hospitality Management（IJCHM, 2ed Minor Revision）. （SSCI）
Fang, C.Y., Peng, P.Y., Pan, W.T. (2011). Efficiency-based Menu Analysis in the Teppanyaki-style Restaurant. 11th Annual of Hawaii international conference on business.
Horng, Jeou-Shyan , Pan, W. T., (2011). A Research on the Effects of the Culinary Tourism instruction. Proceedings of International Conference on Sustainable Development, Innovation and Education of Hospitality, Tourism and Leisure. Taipei: De Lin.
Horng, Jeou-Shyan , Pan, W. T., Tsai, C. T., & Hsiao, H. L. (2010). The impact of culinary tourism curriculum: An examination of creative problem-solving instruction. Proceedings of 2010 Asia Pacific-CHRIE Conference , Pucket, Thailand.