麥康妮  Athena H. N. Mak

副教授/ Associate Professor

   (02)7734-5621

    athenamak@ntnu.edu.tw

   英國薩里大學酒店及餐飲管理博士

    研究專長:旅客飲食行為、美食與觀光、線上旅遊目的地意象、飯店環保策略研究、觀光餐旅業人力資源管理、導遊管理研究

   Office Hour:四 15:00-17:00、五 11:00-13:00

期刊論文

  1. Chang, R.C.Y., and Mak, A.H.N. (2018). Understanding Gastronomic Image from Tourists’ Perspective. Tourism Management, 68, pp.89-100. (SSCI)。
  2. Mak, A.H.N. (2017). Online Destination Image: Comparing National Tourism Organisation’s and Tourists’ Perspectives. Tourism Management, 60, pp.280-297. (SSCI)。
  3. 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)。
  4. 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)。
  5. 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)。
  6. 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)。
  7. 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)。
  8. 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)。
  9. 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)。
  10. 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)。
  11. 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)。
  12. 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)。

研討會論文

  1. 麥康妮(2016/06/29-2016/07/02)。Adoption of Environmental Strategies in the Hotel Industry: The Case of Taiwan。In Conference Proceedings of the 6th International Conference on Tourism (ICOT)。Italy。
  2. 麥康妮(2014/06/18-2014/06/21)。Visual Representations of Online Projected and Perceived Destination Images。In Conference Proceedings of the Visual Methodologies International Conference .。Switzerland。
  3. 麥康妮(2014/06/18-2014/06/21)。Examining Gastronomic Image from the Repertory Grid Method.。In Conference Proceedings of the Visual Methodologies International Conferenc。Switzerland。
  4. 麥康妮(2014/04/02-2014/04/07)。An Instrument Evaluating Destination image between Stakeholders - Importance and Performance Analysis.。In Conference Proceedings of the 2014 International Symposium on Business and Management。Japan。
  5. 麥康妮(2013/07/01-2013/07/04)。The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations.。In Conference Proceedings of the 19th APTA Annual Conference。Thailand。
  6. 麥康妮(2013/07/01-2013/07/04)。A Phenomenological Study of Role Stress Faced by Tour Leaders。In Conference Proceedings of the 19th APTA Annual Conference 2013。Thailand。
  7. 麥康妮(2012/06/26-2012/06/29)。Examining Gastronomic Identity and Gastronomic Image.。In Conference Proceedings of the 18th APTA Annual Conference 2012。Taiwan。
  8. 麥康妮(2011/06/28-2011/07/01)。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,UK。
  9. 麥康妮(2011/06/28-2011/07/01)。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.。
  10. 麥康妮(2011/06/02-2011/06/05)。The Investigation of Healthy Eating Attitude and Travel Eating Behaviour of Taiwanese Tourists.。n Conference Proceedings of the 9th APacCHRIE Conference。Hong Kong。
  11. 麥康妮(2010/06/06-2010/06/08)。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。
  12. 麥康妮(2010/06/06-2010/06/08)。Healthy Eating Attitude and Travel Eating Behavior.。In Conference Proceedings of the 9th Asia Pacific Forum for Graduate Students Research in Tourism。Beppu, Japan。
  13. 麥康妮(2008/07/09-2008/07/12)。Issues and Problems in Tour Guiding: the case of Macau.。In Conference Proceedings of the 14th APTA Annual Conference 2008。Bangkok, Thailand。
  14. 麥康妮(2008/07/09-2008/07/12)。A Qualitative Approach in Understanding Tourists’ Evaluation of Travel Dining Experience.。In Conference Proceedings of the 14th APTA Annual Conference 2008。Bangkok, Thailand。
  15. 麥康妮(2008/07/03-2008/07/06)。Understanding motivations of Asian spa-goers: For better health or self indulgence?。The 4th International Conference on Tourism。Athens, Greece。
  16. 麥康妮(2007/05/23-2007/05/27)。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。
  17. 麥康妮(2007/05/23-2007/05/27)。Understanding the impact of food culture on travel eating behaviour.。In Conference Proceedings of Joint 5th APacCHRIE and 13th APTA Conference。Beijing。

學術專書單篇(章)

  1. 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.。
  2. 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.。

學術研究計畫

  1. 麥康妮(2018/08/01-2019/07/31)。Understanding Social Enterprise Restaurant: Challenges, Key Success Factors, and Social Innovation。(科技部(原國科會))。107B0527。總主持人
  2. 麥康妮(2017/08/01-2018/07/31)。Exploring Environmentally Sustainable Tourist Behaviour and Its DeterminantsW。(科技部(原國科會))。106-2410-H-259-046。總主持人
  3. 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。(科技部(原國科會))。105-2410-H-259-039-。總主持人
  4. 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。(科技部(原國科會))。104-2410-H-259-069-。總主持人
  5. 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。(科技部(原國科會))。104-2410-H-259-069-。總主持人