| Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge SH Wu, ECS Ku, TP Wu British Food Journal 125 (1), 345-360, 2023 | 17 | 2023 |
| Evaluating business model for hotel industry by grey-TOPSIS HF Chang, SH Wu, JHY Chen, CH Ke Journal of Risk and Financial Management 14 (12), 606, 2021 | 14 | 2021 |
| Minds think alike: How do food delivery mobile applications innovate consumer service SH Wu Journal of Tourism and Services 13 (25), 137-155, 2022 | 7 | 2022 |
| Aligning restaurants and artificial intelligence computing of food delivery service with product development SH Wu, ECS Ku Journal of Hospitality and Tourism Technology 15 (3), 379-396, 2024 | 3 | 2024 |
| Elegant With Leisurely: Luxury Tourism Consumption and Brand Love ECS Ku, SH Wu, TC Lai Journal of Hospitality & Tourism Research, 10963480241234618, 2024 | 1 | 2024 |
| Culinary inheritance: a new paradigm of innovating knowledge teaching SH Wu, TP Wu, ECS Ku, JHY Chen Journal of Applied Research in Higher Education 15 (5), 1498-1513, 2023 | 1 | 2023 |
| Exploring role behavior in restaurant by Grey model and grey structural model JHY Chen, SH Wu, PM Lin, HF Chang Axioms 11 (7), 333, 2022 | 1 | 2022 |
