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The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan

International journal of hospitality management, 2012-09, Vol.31 (3), p.1004-1011

Ko, Wen-Hwa

2012

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Establishment and implementation of behavioral observation scale for avoiding food waste for hospitality students

International journal of sustainability in higher education, 2023-11, Vol.24 (8), p.1704-1725

2023

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Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety

British food journal (1966), 2021-12, Vol.123 (13), p.511-528

2021

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Do professional courses prepare hospitality students for efficient surplus food management? A self-evaluation of professional competence in food waste prevention

International journal of sustainability in higher education, 2022-07, Vol.23 (6), p.1315-1331

2022

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Is It Training Enough? Professional Competence in Catering Quality for University Food Canteen Employees

Foods, 2023-12, Vol.13 (1), p.59

2023

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Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety

Sustainability, 2022-02, Vol.14 (3), p.1281

2022

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The development of a competence scale of food safety and hygiene for hospitality students

Journal of food safety, 2018-10, Vol.38 (5), p.n/a

Ko, Wen‐Hwa

2018

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Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools

Food science & nutrition, 2019-06, Vol.7 (6), p.2131-2143

2019

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Food suppliers' perceptions and practical implementation of food safety regulations in Taiwan

Journal of food and drug analysis, 2015-12, Vol.23 (4), p.778-787

Ko, Wen-Hwa

2015

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Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste

Foods, 2023-08, Vol.12 (16), p.3028

2023

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The relationship among food safety knowledge, attitudes and self-reported HACCP practices in restaurant employees

Food control, 2013-01, Vol.29 (1), p.192-197

Ko, Wen-Hwa

2013

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Establishing a behavioral model for achieving good food safety behaviors by foodservice employees in Taiwan

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2020-03, Vol.15 (1), p.63-72

2020

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Observed Food Safety and Sanitation Behavior for Chinese Culinary Cooking

Foodborne pathogens and disease, 2020-04, Vol.17 (4), p.262-268

Ko, Wen-Hwa

2020

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Developing a professional competence scale for kitchen staff: Food value and availability for surplus food

International journal of hospitality management, 2021-05, Vol.95, p.102926, Article 102926

2021

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Constructing a professional competence scale for foodservice research & development employees from an industry viewpoint

International journal of hospitality management, 2015-08, Vol.49, p.66-72

Ko, Wen-Hwa

2015

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Comparison of localized and foreign restaurant brands for consumer behavior prediction

Journal of retailing and consumer services, 2022-03, Vol.65, p.102868, Article 102868

2022

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Evaluation of the Professional Competence of Kitchen Staff to Avoid Food Waste Using the Modified Delphi Method

Sustainability, 2020-10, Vol.12 (19), p.8078

2020

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A model to establish a zero food waste competence scale for hospitality students

The journal of hospitality, leisure, sport & tourism education, 2023-06, Vol.32, p.100422, Article 100422

2023

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How Does Psychosocial Safety Climate Address Hotel employees’ Job Embeddedness and Organizational Commitment During Crisis?

Journal of quality assurance in hospitality & tourism, 2024-01, p.1-32

2024

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Evaluating food safety perceptions and practices for agricultural food handler

Food control, 2010-04, Vol.21 (4), p.450-455

Ko, Wen-Hwa

2010

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Training, Satisfaction with Internship Programs, and Confidence about Future Careers among Hospitality Students: A Case Study of Universities in Taiwan

Journal of teaching in travel & tourism, 2008-06, Vol.7 (4), p.1-15

Ko, Wen-Hwa

2008

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A study of the relationships among effective learning, professional competence, and learning performance in culinary field

The journal of hospitality, leisure, sport & tourism education, 2012-04, Vol.11 (1), p.12-20

Ko, Wen-Hwa

2012

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Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception

Journal of culinary science & technology, 2008-10, Vol.6 (2-3), p.82-104

Ko, Wen-Hwa

2008

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To Evaluate the Professional Culinary Competence of Hospitality Students

Journal of culinary science & technology, 2010-11, Vol.8 (2-3), p.136-146

Ko, Wen-Hwa

2010

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Web-based multi-attribute analysis model for make-or-buy decisions

Mathematical and computer modelling, 2007-10, Vol.46 (7), p.1081-1090

2007

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The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan

Establishment and implementation of behavioral observation scale for avoiding food waste for hospitality students

Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety

Do professional courses prepare hospitality students for efficient surplus food management? A self-evaluation of professional competence in food waste prevention

Is It Training Enough? Professional Competence in Catering Quality for University Food Canteen Employees

Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety

The development of a competence scale of food safety and hygiene for hospitality students

Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools

Food suppliers' perceptions and practical implementation of food safety regulations in Taiwan

Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste

The relationship among food safety knowledge, attitudes and self-reported HACCP practices in restaurant employees

Establishing a behavioral model for achieving good food safety behaviors by foodservice employees in Taiwan

Observed Food Safety and Sanitation Behavior for Chinese Culinary Cooking

Developing a professional competence scale for kitchen staff: Food value and availability for surplus food

Constructing a professional competence scale for foodservice research & development employees from an industry viewpoint

Comparison of localized and foreign restaurant brands for consumer behavior prediction

Evaluation of the Professional Competence of Kitchen Staff to Avoid Food Waste Using the Modified Delphi Method

A model to establish a zero food waste competence scale for hospitality students

How Does Psychosocial Safety Climate Address Hotel employees’ Job Embeddedness and Organizational Commitment During Crisis?

Evaluating food safety perceptions and practices for agricultural food handler

Training, Satisfaction with Internship Programs, and Confidence about Future Careers among Hospitality Students: A Case Study of Universities in Taiwan

A study of the relationships among effective learning, professional competence, and learning performance in culinary field

Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception

To Evaluate the Professional Culinary Competence of Hospitality Students

Web-based multi-attribute analysis model for make-or-buy decisions

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