Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants / Jeou-Shyan Horng, Sheng-Fang Chou, Chih-Hsing Liu, Chang-Yen Tsai
COTA(S): RE-1193
A criteria model of restaurant energy conservation and carbon reduction in Taiwan / Meng-Lei Hu [et al]
COTA(S): RE-926
Tourism startegy development and facilitation of integrative processes among brand equity, marketing and motivation / Chih-Hsing Sam Liu, Sheng-Fang Chou