麥康妮老師被收錄於國際期刊之論文

  1. 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)
  2. 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)
  3. 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)
  4. 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)
  5. 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)
  6. 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)
  7. 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)
  8. 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)