運動休閒與餐旅管理研究所

副教授
麥康妮
學歷:英國薩里大學酒店及餐飲管理博士
研究專長:遊客飲食行為、美食與觀光、線上旅遊目的地意象、飯店餐廳環保策略、遊客環保行為
Office Hours:星期二 4:00 – 6:00 pm / 星期三 2:00 – 4:00 pm
教授專訪: #找到屬於自己有興趣的研究方向最重要

(02)7749-5621
athenamak@ntnu.edu.tw

Wong, Y.M. and Mak, A.H.N. (2023) “Motivations and Barriers to Surplus Food Redistribution from Consumer and Business Perspectives: A Case Study of a Surplus Food Mobile Application.” In 2023 International Conference on Resource Sustainability (icRS 2023), Guildford, Surrey, U.K., August 7-9, 2023.
Zeng, J.Y. and Mak, A.H.N. (2023). “Pies in the Taiwanese countryside – Exploring the glocalisation process of exotic foods through the lifeworlds of producers” In 2023 Asia Pacific Tourism Association (APTA) Conference, Chiang Mai, Thailand, July 5-7, 2023.
Huang, Zhen-Hao and Mak, A.H.N. (2023). “The effect of food involvement and community commitment on the relationship between foodstagramming motivations and intention” In 19th Asia Pacific Forum (APF) for Graduate Students Research in Tourism, Da Nang, Vietnam, Jun 30-Jul 2, 2023.
Wong, Y.M. and Mak, A.H.N. (2022) “Exploring the Drivers and Barriers to Food Sustainability from Consumer and Business Perspectives: The Case of a Food Surplus Mobile Application in Taiwan.” In 2022 International Conference on Hospitality and Culinary Innovation: Made for Oranges, Kaohsiung, Taiwan, December 2, 2022 (* Best Paper Award)
Tse, C.Y. and Mak, A.H.N. (2022). “Exploring the Relationship Between Servicescape and Repurchase Intention in Low-Cost Carriers.” In 2022 International e-Conference of Sport, Leisure and Hospitality Management (ICSLHM), Virtual Conference, Taiwan, May 14-15, 2022.
Lin, G.Y. and Mak, A.H.N. (2022). “The Relationship Among Travel Motivation, Destination Image, and Behavioral Intention: The Case of Previous and Potential Taiwanese Tourists Visiting Italy.” In 2022 International e-Conference of Sport, Leisure and Hospitality Management (ICSLHM), Virtual Conference, Taiwan, May 14-15, 2022.
Huang, Z.H. and Mak, A.H.N. (2022). “Exploring the Impact of Foodstagramming Motivations on Restaurant Revisit Intention.” In 2022 International e-Conference of Sport, Leisure and Hospitality Management (ICSLHM), Virtual Conference, Taiwan, May 14-15, 2022.
Wong, Y.M. and Mak, A.H.N. (2022). “Sustainable Strategies for Food Service Providers Food Surplus via a Mobile Application in Taiwan.” In 2022 International e-Conference of Sport, Leisure and Hospitality Management (ICSLHM), Virtual Conference, Taiwan, May 14-15, 2022. (Oral Presentation in English) (* Outstanding Oral Presentation Award)
Zeng, J.Y. and Mak, A.H.N. (2022). “Balance or Conflict? Work-life Relationship of Young Lifestyle Hospitality and Tourism Migrant Entrepreneurs in Taitung.” In 2022 International e-Conference of Sport, Leisure and Hospitality Management (ICSLHM), Virtual Conference, Taiwan, May 14-15, 2022. (Oral Presentation in English) (* Outstanding Oral Presentation Award)
Hu, E. and Mak, A.H.N. (2021). “The Effects of Brand Attachment on Brand Attitude and Brand Extension: The Case of International Tourist Hotels in Taiwan.” In 2021 International Conference of Sport, Leisure and Hospitality Management (ICSLHM), Virtual Conference, Taiwan, May 15-16, 2021.
Chien, A. and Mak, A.H.N. (2020). “Post-Retirement Work: Midlife Career Transition into an English-speaking Tour Guide.” In 2020 International Conference of Sport, Leisure and Hospitality Management (ICSLHM), Virtual Conference, Taiwan, May 16-17, 2020.
Lee, M.X. and Mak, A.H.N. (2020). “The Relationship among Job Stress, Leisure Coping, Perceived Organizational Support and Well-being: The case of branded coffee chains in Taiwan.” In 2020 International Conference of Sport, Leisure and Hospitality Management (ICSLHM), Virtual Conference, Taiwan, May 16-17, 2020.
Chiu, S. and Mak, A.H.N. (2019). “Exploring Social Enterprise Restaurant from the Perspectives of Entrepreneurs and Employees.” In 2019 International Conference of Sport, Leisure and Hospitality Management (ICSLHM), Taipei, Taiwan, May 4-5, 2019.
Chang, R.C.Y. and Mak, A.H.N. (2019). “Developing Sustainable Gastronomy Tourism: A Slow Food Movement Approach” In Tourism and Sustainable Development Goals Conference 2019, Albany, Auckland, New Zealand, January 24-25, 201
Mak, A.H.N., and Chang, R.C.Y. (2019). “The Key Driving Forces and Restraining Forces for Environmental Strategy Adoption in the Hotel Industry in Taiwan” In Tourism and Sustainable Development Goals Conference 2019, Albany, Auckland, New Zealand, January 24-25, 2019.
Mak, A.H.N., and Chang, R.C.Y. (2016). “Adoption of Environmental Strategies in the Hotel Industry: The Case of Taiwan.” In Conference Proceedings of the 6th International Conference on Tourism (ICOT), Naples, Italy, June 29-Jul 2, 2016.
Chang, R.C.Y., and Mak, A.H.N. (2014). “Examining Gastronomic Image from the Repertory Grid Method.” In Conference Proceedings of the Visual Methodologies International Conference 2014, The Research Methods Laboratory, Neuchatel, Switzerland, June 18-21, 2014.
Mak, A.H.N., and Chang, R.C.Y. (2014). “Visual Representations of Online Projected and Perceived Destination Images.” In Conference Proceedings of the Visual Methodologies International Conference 2014, The Research Methods Laboratory, Neuchatel, Switzerland, June 18-21, 2014.
Ku, C.M., & Mak, A.H.N. (2014). “An Instrument Evaluating Destination image between Stakeholders - Importance and Performance Analysis.” In Conference Proceedings of the 2014 International Symposium on Business and Management, Nagoya University, Japan, April 2-4, 2014.
Mak, A.H.N. and Chang, R.C.Y. (2013). “The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations.” In Conference Proceedings of the 19th APTA Annual Conference 2013, Bangkok, Thailand, Asia Pacific Tourism Association, July 1-4, 2013.
Chang, R.C.Y., Huang, C.Y., & Mak, A.H.N. (2013). “A Phenomenological Study of Role Stress Faced by Tour Leaders” In Conference Proceedings of the 19th APTA Annual Conference 2013, Bangkok, Thailand, Asia Pacific Tourism Association, July 1-4, 2013.
Chang, R.C.Y., & Mak, A.H.N. (2012). “Examining Gastronomic Identity and Gastronomic Image”. In Conference Proceedings of the 18th APTA Annual Conference 2012, Taipei, Taiwan, Asia Pacific Tourism Association, June 26-29, 2012.
Chang, R.C.Y. and Mak, A.H.N. (2011). “The Relationship between Healthy Eating Attitude and Travel Eating Behaviour.” In Conference Proceedings of the Annals of Tourism Research: Advancing the Social Science of Tourism 2011, Surrey, U.K., June 28-July 1, 2011.
Mak, A.H.N., Lumbers, M. and Eves, A. (2011). “Towards a Conceptual Framework for Food Consumption in Tourism: Repertory Grid and Generalised Procrustes Analysis Approaches.” In Conference Proceedings of the Annals of Tourism Research: Advancing the Social Science of Tourism 2011, Surrey, U.K., June 28-July 1, 2011.
Chang, R.C.Y. and Mak, A.H.N. (2010). “Healthy Eating Attitude and Travel Eating Behavior.” In Conference Proceedings of the 9th Asia Pacific Forum for Graduate Students Research in Tourism, Beppu, Japan, July 6-8, 2010
Mak, A.H.N., Lumbers, M. and Eves, A. (2010). “An Investigation into the Motives Underlying Tourist Food Choice.” In Conference Proceedings of the 9th Asia Pacific Forum for Graduate Students Research in Tourism, Beppu, Japan, July 6-8, 2010.
Chang, R.C.Y., Mak, A.H.N. and Chu, L. (2008). “A Qualitative Approach in Understanding Tourists’ Evaluation of Travel Dining Experience.” In Conference Proceedings of the 14th APTA Annual Conference 2008, Bangkok, Thailand, Asia Pacific Tourism Association, July 9-12, 2008, pp. 862-871.
Mak, A.H.N., Wong, K.K.F. and Chang, R.C.Y. (2008). “Issues and Problems in Tour Guiding: the case of Macau.” In Conference Proceedings of the 14th APTA Annual Conference 2008, Bangkok, Thailand, Asia Pacific Tourism Association, July 9-12, 2008, pp. 703-711.
Chang, R.C.Y. and Mak, A.H.N. (2007). “Understanding the impact of food culture on travel eating behaviour.” In Conference Proceedings of Joint 5th APacCHRIE and 13th APTA Conference, Beijing, Coming of the Asian Waves – Tourism and Hospitality: Education and Research, May 23-27, 2007, pp. 1-10.
Mak, A.H.N. and Wong, K.K.F. (2007). “Motivations of Hong Kong Residents Seeking Spa Experiences When Travelling Away from Hong Kong.” In Conference Proceedings of Joint 5th APacCHRIE and 13th APTA Conference, Beijing, Coming of the Asian Waves - Tourism and Hospitality: Education and Research, May 23-27, 2007, pp. 1-16.

麥康妮(2023/08/01-2024/07/31)。Understanding Green Restaurant Practices and Green Consumption Behaviour in the Restaurant Industry 瞭解餐飲業的綠色餐廳實踐和綠色消費行為。(國科會)。NSTC 112-2410-H-003-152。主持人
麥康妮(2022/08/01-2023/07/31)。Understanding Tourists’ Environmentally Sustainable Behaviour: Typology, Key Determinants, and Effective Choice Architecture Techniques。(國科會)。MOST 111-2410-H-003-115。主持人
麥康妮(2021/08/01-2022/07/31)。Positive Leadership and Its Influence on Employees’ Psychological Capital and Wellbeing in the Hospitality Industry 正向領導及其對餐旅業員工心理資本和幸福感的影響。(國科會)。MOST 110-2410-H-003-111。主持人
麥康妮(2020/08/01-2021/07/31)。Exploring the Motivations, Social Interactions, and Experiential Values of Commercial Commensality探討商業共餐行為之動機、社交互動、與體驗價值。(國科會)。109-2410-H-003-089。主持人
麥康妮(2019/08/01-2020/07/31)。Exploring the Service Attributes, Satisfaction, and Sentiments of Food Tour Experience: A Mixed Methods Approach應用混合研究方法探索美食小旅行的服務屬性，顧客滿意度和情感。(國科會)。108-2410-H-003-109。主持人
麥康妮(2018/08/01-2019/07/31)。Understanding Social Enterprise Restaurant: Challenges, Key Success Factors, and Social Innovation探討社會企業餐廳：挑戰﹑關鍵成功因素和社會創新。(國科會)。107-2410-H-003-145。主持人
麥康妮(2017/08/01-2018/07/31)。Exploring Environmentally Sustainable Tourist Behaviour and Its Determinants 探討環境永續遊客行為以及其決定因素。(國科會)。106-2410-H-259-046。主持人
麥康妮(2016/08/01-2017/07/31)。The Effects of Culture, Food-related Personality Traits and Past Experience on Local Food Consumption Motivations and Satisfaction文化、食品相關人格特質及過去經驗對國際觀光客在地美食消費動機和滿意度的影響之研究。(國科會)。105-2410-H-259-039。主持人
麥康妮(2015/08/01-2016/07/31)。Understanding the Driving and Restraining Forces for the Adoption of Environmental Strategies in the Hotel Industry: A Force Field Analysis Approach 以力場分析法瞭解飯店環保策略使用之驅動力及限制力。(國科會)。104-2410-H-259-069。主持人
麥康妮(2014/03/01-2015/02/28)。Representations of Projected and Perceived Destination Images Online: Comparing NTO’s and Social Media Users’ Perspectives 線上旅遊目的地意象的呈現與建構：比較NTO與社交媒體用戶的觀點。(國科會)。103-2410-H-259-002。主持人

Mak, A.H.N. (2023). Understanding Social Enterprise Restaurant: Challenges, Key Success Factors, and Social Innovation. Journal of Hospitality and Tourism Research. (SSCI) (accepted 9 Oct 2023)
Tsai, C. H., Linliu, S. C., Chang, R. C., & Mak, A. H. (2020). Disaster prevention management in the hotel industry: Hotel disaster prevention literacy. Journal of Hospitality and Tourism Management, 45, 444-455. (SSCI)
Mak, A.H.N., and Chang, R.C.Y. (2019). The Driving and Restraining Forces for Environmental Strategy Adoption in the Hotel Industry: A Force Field Analysis Approach. Tourism Management, 73, pp.48-60. (SSCI)
Chang, R.C.Y., and Mak, A.H.N. (2018). Understanding Gastronomic Image from Tourists’ Perspective. Tourism Management, 68, pp.89-100. (SSCI)
Ku, G.C.M., and Mak, A.H.N. (2017). Exploring the Discrepancies in Perceived Destination Images from Residents’ and Tourists’ Perspectives: A Revised Importance-Performance Analysis Approach. Asia Pacific Journal of Tourism Research, 22(11), 1124-1138. (SSCI)
Mak, A.H.N. (2017). Online Destination Image: Comparing National Tourism Organisation’s and Tourists’ Perspectives. Tourism Management, 60, pp.280-297. (SSCI)
Mak, A.H.N., Lumbers, M., Eves, A. and Chang, R.C.Y. (2017). The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations. Asia Pacific Journal of Tourism Research, 22(1), pp.1-20. (SSCI)
Mak, A.H.N., Lumbers, M., Eves, A. and Chang, R.C.Y. (2013). An Application of the Repertory Grid Method and Generalised Procrustes Analysis to Investigate the Motivational Factors of Tourist Food Consumption. International Journal of Hospitality Management, 35, pp.327–338. (SSCI)
Mak, A.H.N., Lumbers, M., Eves, A. and Chang, R.C.Y. (2012). Factors Influencing Tourist Food Consumption. International Journal of Hospitality Management, 31(3), pp.928-936. (SSCI)
Mak, A.H.N., Lumbers, M. and Eves, A. (2012). Globalisation and Food Consumption in Tourism. Annals of Tourism Research, 39(1), pp.171-196. (SSCI)
Mak, A.H.N., Wong, K.K.F. and Chang, R.C.Y. (2011). Critical Issues Affecting the Service Quality and Professionalism of the Tour Guides in Hong Kong and Macau. Tourism Management, 32(6), pp.1442-1452. (SSCI)
Chang, R.C.Y., Kivela, J. and Mak, A.H.N. (2011). Attributes that Influence the Evaluation of Travel Dining Experience: When East meets West. Tourism Management, 32(2), pp.307-316. (SSCI)
Mak, A.H.N., Wong, K.K.F. and Chang, R.C.Y. (2010). Factors Affecting the Service Quality of the Tour Guiding Profession in Macau. International Journal of Tourism Research, 12(3), pp.205-218. (SSCI)
Chang, R.C.Y., Kivela, J. and Mak, A.H.N. (2010). Food Preferences of Chinese Tourists. Annals of Tourism Research, 37(4), pp.989-1011. (SSCI)
Mak, A.H.N., Wong, K.K.F. and Chang, R.C.Y. (2009). Health or Self-indulgence? The Motivations and Characteristics of Spa-goers. International Journal of Tourism Research, 11(2), pp.185-199. (SSCI)

Mak, A.H.N. (2018). Motivations Underlying Tourist Food Consumption. In C. Pforr, & I. Phau (Eds.), Food, Wine and China: A Tourism Perspective. Abingdon: Routledge, pp.72-95.
Mak, A.H.N. (2015). Novelty, Tourism. In J. Jafari & H. Xiao (Eds.), Encyclopedia of Tourism, Springer, DOI 10.1007/978-3-319-01669-6_460-1.