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【第三、四任】楊昭景院長 (102.02.06~108.02.05)

楊昭景院長

連絡電話
(電話)07-8060505#2702
(傳真)07-8032535
(信箱)gin@mail.nkuht.edu.tw
 
學歷
國立台灣師範大學家政教育研究所碩士
 
類別
專任師資
 
職稱
教授
 
研究專長
食材認識、團體膳食規劃、專題討論、客家飲食文化研究
教師教學研究、職業生涯研究、餐飲綠色教育課程研究、中餐烹調
瀏覽數:
學年度 期刊等級 論文名稱(篇名)
102其他, 無菜單料理餐廳的探討
102其他,How the Teacher E-evaluation System Enhances the Professional Development of k-12 Teachers: The Case of Taiwan.
102其他,Technology as an Activity System for Self-Directed, Expanding Learning: An Analysis Based on Activity Theory
102其他,原住民觀光部落的飲食變化與發展策略—以茂林地區 為例
101其他,無菜單料理餐廳的研討
101其他,綠色餐旅課程的初步建構
101其他,綠色餐旅課程的初步建構
101其他,綠色飲食-吃的少吃得對吃的自然就健康
101其他,從料理比賽中窺析台灣廚藝教育的發展狀況
101其他,美食饗宴-中秋憶往話美食
101其他,食用米
100其他,從政治學觀點評析中小學教師專業發展評鑑
100其他,從「掛菜」到「福菜」
100SCI,Food as ego-protective remedy for people experiencing shame. Experimental evidence for a new perspective on weight-related shame.
100SSCI,How teachers support university students' lifelong learning development for sustainable futures: The student's perspective.
100其他,從政治學觀點評析中小學教師專業發展評鑑
100SCI,Food as ego-protactive remedy for people experiencing shame. Ezperimental evidence for a new perspective on weight-related shame.
100SSCI,How teachers support unuversity srudents; lifelong learning development for sustainable futures: The student;s perspective.
100其他,濃濃客家味-福菜文化
99其他,The construction of professional evaluation instruments for hospitality teachers in Taiwan's vocational schools.
99其他,University Hospitality Teachers'Industry Experiences and Their Influences on University Teaching Practices in Classroom.
99其他,Development of a green production management system for food preparation.
99其他,東方料理中的紅色精靈-紅麴
99其他,University Hospitality Teacher's Industry Experiences and Their Influences on University Teaching Practices in Classroom
99其他,Development of a green production management system for food preparation.
99SSCI,Price bundling interacts with service duration to affect judgments on tour packages: A field experiment.
99SSCI,Multiculturalism and postformal thinking in late adolescence: a post-Piagetian perspective.
99SSCI,Do actions speak louder than words? A replication of competing models of hospitality students in collaborative teaching courses.
99SSCI,The shorter the better? The efficiency heuristic and consumers’ service judgments.
99SSCI,The moderating role of need for cognition on search bias: A case of finding romantic partners online.
99其他,The Construction of Professional Evaluation Instruments for Hospitality Teachers in Taiwan's Vocational Schools
99其他,技專校院餐旅教師教學知識之研究
99SSCI,Ironic effects of dietary supplementation: Illusory invulnerability created by taking dietary supplements licenses health-risk behaviors.
99SSCI,Ironic effects of dietary supplementation: illusory invulnerability created by taking dietary supplements licenses health-risk behaviors.
98SSCI,Differences in Engaging in sexual disclosure between real life and cyberspace among adolescents: Social penetration model revisited.
98其他,古老的智慧與創新—紅麴的生產與應用。台灣紅麴
98其他,美食中的紅色精靈—紅麴
98SSCI,Dialectical Thinking and Creativity Among Young Adults: A Postformal Operations Perspective.
98其他,融入式綠色餐旅教育課程初探
98SSCI,When guilt leads to other orientation and shame leads to egocentric self-focus: Effects of differential priming of negative affects on perspective taking.
98SCI,Substitution of healthy for unhealthy beverage among college students: A health-concerns and behavioral-economics perspective.
98其他,台灣高等餐旅教育畢業生就業力調查研究。
98其他,好醬好料理-炒麵醬與糖醋醬之研發
98其他,技專校院教師教學知識之研究
98其他,好醬好料理-炒麵醬與糖醋醬之研發
98SSCI,Ironic effects of dietary supplementation: Illusory invulnerability created by taking dietary supplements licenses health-risk behaviors.
98其他,Development of a green productivity management system for food preparation.
97SSCI,Customers’expectations towards complaint handling in airline service:Effects of privilege status and reasonability of demands based on cue-arousal theory
97其他,Prominent framing effects in investment decisions in the rejection context versus in typical selection tasks.
97SSCI,其他,Customers'expectations of complaint handling by airline service: Privilege status and reasonability of demands form a social learning perspective.
97SSCI,Differential modeling effect of competing models in collaborative teaching among college students.
96其他,發展高職餐旅類科教師專業發展評鑑工具之研究
96其他,Attributional judgments of passengers concerning complaint handling in airline service: An application of attribution theory.
96其他,濃妝淡抹總相宜-細說台灣名豆腐
96其他,台灣飲食文化系列探討—岡山羊肉文化發展
96O,最「青」的料理-澎湖魚鮮飲食探索與烹調
95其他,夜市文化研究—高雄夜市餐飲商品特性之探討
95其他,國際觀光飯店餐飲從業人員對綠色生產力之認知,態度與行為之研究
95TSSCI,技術課程教師對大學生學習型態與職業刻板印象的影響
95O,餐飲業對醬油涉入程度品牌形象與品牌忠誠度之研究
95O,客家美濃傳統飲食文化研究
95O,餐飲業者選購醬油考慮因素之研究
95O,歲月容顏-美濃客家傳統飲食特色
95SSCI,Teachers’ modeling advantage and their modeling effects on college students’ learning styles and occupational stereotypes: A case of collaborative teaching in technical courses.
93O餐飲從業人員推行綠色生產力之現況調查分析
93O擺盪於傳統與創新之中-談客家飲食特色與發展方向
93O餐盤中的美感-以中餐為例
93O生存、覺知與存在:客家飲食內涵與發展
90其他,二十一世紀中餐主廚職業能力需求之研究
90其他,中餐主廚職業能力需求之研究
89其他,技專校院餐旅教師教學知識之研究