| The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan WH Ko International Journal of Hospitality Management 31 (3), 1004-1011, 2012 | 188 | 2012 |
| The relationship among food safety knowledge, attitudes and self-reported HACCP practices in restaurant employees WH Ko Food control 29 (1), 192-197, 2013 | 166 | 2013 |
| Training, satisfaction with internship programs, and confidence about future careers among hospitality students: A case study of universities in Taiwan WH Ko Journal of Teaching in Travel & Tourism 7 (4), 1-15, 2008 | 166 | 2008 |
| Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools WH Ko, H Kang Food science & nutrition 7 (6), 2131-2143, 2019 | 93 | 2019 |
| The relationships between brand attitude, customers' satisfaction and revisiting intentions of the university students–a case study of coffee chain stores in Taiwan WH Ko, CP Chiu Journal of Foodservice Business Research 11 (1), 79-95, 2008 | 74 | 2008 |
| Teaching Quality, Learning Satisfaction, and Academic Performance among Hospitality Students in Taiwan. WH Ko, FM Chung World Journal of Education 4 (5), 11-20, 2014 | 71 | 2014 |
| A study of the relationships among effective learning, professional competence, and learning performance in culinary field WH Ko Journal of Hospitality, Leisure, Sport & Tourism Education 11 (1), 12-20, 2012 | 49 | 2012 |
| Evaluating food safety perceptions and practices for agricultural food handler WH Ko Food Control 21 (4), 450-455, 2010 | 49 | 2010 |
| Web-based multi-attribute analysis model for make-or-buy decisions HS Hwang, WH Ko, MJ Goan Mathematical and Computer Modelling 46 (7-8), 1081-1090, 2007 | 47 | 2007 |
| Food sanitation knowledge, attitude, and behavior for the university restaurants employees K Wen-Hwa Food and Nutrition Sciences 2011, 2011 | 35 | 2011 |
| Constructing a professional competence scale for foodservice research & development employees from an industry viewpoint WH Ko International journal of hospitality management 49, 66-72, 2015 | 30 | 2015 |
| Learning satisfaction for culinary students: The effect of teaching quality and professional experience WH Ko, FM Chung International Journal of Vocational and Technical Education 7 (1), 1-13, 2015 | 27 | 2015 |
| To evaluate the professional culinary competence of hospitality students WH Ko Journal of Culinary Science & Technology 8 (2-3), 136-146, 2010 | 27 | 2010 |
| Food suppliers' perceptions and practical implementation of food safety regulations in Taiwan WH Ko Journal of food and drug analysis 23 (4), 778-787, 2015 | 25 | 2015 |
| Foodservice quality: Identifying perception indicators of foodservice quality for hospitality students WH Ko, LJ Su Food and Nutrition Sciences 2014, 2014 | 23 | 2014 |
| A new coffee shop location planning for customer satisfaction in Taiwan WH Ko, CP Chiu International Journal of the Information Systems for Logistics and …, 2006 | 22 | 2006 |
| A restaurant planning model based on fuzzy-AHP method HS Hwang, WH Ko Proceedings of ISAHP, 1-14, 2003 | 22 | 2003 |
| Comparison of localized and foreign restaurant brands for consumer behavior prediction CH Liu, B Gan, WH Ko, CC Teng Journal of Retailing and Consumer Services 65, 102868, 2022 | 20 | 2022 |
| Evaluation of the professional competence of kitchen staff to avoid food waste using the modified delphi method WH Ko, MY Lu Sustainability 12 (19), 8078, 2020 | 17 | 2020 |
| Developing teaching quality indicators for the culinary teacher in a university WH Ko, YH Chiu World Transactions on Engineering and Technology Education 9 (2), 114-118, 2011 | 13 | 2011 |
