張景煜老師被收錄於國際期刊之論文
- Chang, R.C.Y. (2014). Influence of Attitudes towards Healthy Eating on Food Consumption When Travelling. Current Issues in Tourism, In press. ( Accepted on 27 Jan 2014, SSCI)
- Mak, A.H.N., Lumbers, M., Eves, A. & 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, 327–338. (SSCI)
- Mak, A.H.N., Lumbers, M., Eves, A. and Chang, R.C.Y. (2012). Factors InfluencingTourist Food Consumption, International Journal of Hospitality Management,(SSCI)
- Mak, A.H.N., Wong, K.K.F. & Chang, R.C.Y. (2011) “Critical Issues Affecting theService Quality and Professionalism of the Tour Guides in Hong Kong and Macau”Tourism Management, 32(6), 1442-1452. (SSCI)
- Chang, R.C.Y., Kivela, J., & Mak, A.H.N. (2010/02) Attributes that Influence the Evaluation of Travel Dining Experience: When East meets West. Tourism Management,32(2), 307-316. (SSCI)
- Chang, R.C.Y., Kivela, J., & Mak, A.H.N. (2010) Food Preferences of Chinese Tourists. Annals of Tourism Research. 37(4), 989-1011 (SSCI)
- Mak, A.H.N., Wong, K.K.F., & Chang, R.C.Y (2010). Factors Affecting the Service Quality of the Tour Guiding Profession in Macau. International Journal of Tourism Research, 12(3), 205-218. (SSCI)
- Mak, A.H.N, Wong, K.K.F & Chang, R.C.Y (2008). Health or Self-indulgence? The Motivation and Characteristics of Spa-goers. International Journal of Tourism Research, 11(2), 185-199. (SSCI)