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    1.The Role of Experiential Learning and Proactive Personality in Enhancing students' Learning Satisfaction: The Case of Exchange Students in the Hospitality and Tourism Industry

    Yang, BC, Wong, JW

    2018 INTERNATIONAL CONFERENCE ON EDUCATION, SOCIAL SCIENCES AND HUMANITIES (ICESSH 2018)[2475-0042], Published 2018, Pages 20-23

    收錄情况: WOS

    WOS核心合集引用: 

    2.內地綠色酒店的研究現狀與澳門酒店業發展的路向選擇

    朱燕妮,楊潔雲

    澳門研究[0872-8526], Published 2009, Issue 53, Pages 75-81

    3.基于参与式发展理论的安新白洋淀湿地生态旅游研究

    张萌,杨洁云,张宁

    商业研究[1001-148X], Published 2010, Issue 2, Pages 142-145

    收錄情况: CNKI

    4.CHALLENGES AND BENEFITS OF EXPERIENTIAL LEARNING: THE CASE OF OVERSEAS EXCHANGE PROGRAMS

    Yang, CY, Xie, DM, W     More...

    ADVANCED EDUCATION[2409-3351], Published 2021, Issue 19, Pages 79-88

    收錄情况: WOS

    WOS核心合集引用:  2023影響因子:  0.7 

    5.Exploring factors affecting customer trust in social distancing technology and impact on hotel booking intentions

    Pai, CK, Dai, AN, Ya     More...

    COGENT SOCIAL SCIENCES[2331-1886], Published 2022, Volume 8, Issue 1,

    收錄情况: WOS SCOPUS

    WOS核心合集引用:  2023影響因子:  1.3  发表年影響因子:  1.5 

    6.Exploring the inhibitors and triggers of social media users' motivation for food photo sharing

    Chen, HR, Chen, TQ,     More...

    COGENT SOCIAL SCIENCES[2331-1886], Published 2024, Volume 10, Issue 1,

    收錄情况: WOS SCOPUS

    WOS核心合集引用:  2023影響因子:  1.3 

    8.包容型領導研究述評與展望 = Inclusive Leadership: Review and Direction for Future Research

    朱燕妮,洪芳,楊潔雲

    澳門科技大學學報[1994-4926], Published 2018, Volume 12, Issue 2, Pages 89-95

    9.Measurement of Service Quality in the Luxury Hotel Industry in Macau

    Chieh Yun (Brenda) Y     More...

    The 2012 TOSOK International Tourism Conference, Published 2012,

    10.Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour

    Yang, CY, Yan, LB, J     More...

    BRITISH FOOD JOURNAL[0007-070X], Published 2024,

    收錄情况: WOS SCOPUS

    WOS核心合集引用:  2023影響因子:  3.4 

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