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)
