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This study presents a DVCC-based voltage-controlled dual slope operation square/triangular wave generator. The proposed configuration uses two differential voltage current conveyors (DVCCs) as active building blocks with four grounded passive components. The duty cycle of the proposed square/triangular wave generator can be adjusted by an input voltage source. The circuit also exhibits an independent control of its oscillation frequency free from the signal amplitude using a grounded resistor. This study also suggests a potentiometer-tuning scheme and a dual mode operation pulse width modulator (PWM) to extend the application of the proposed circuit. This study describes the circuit operations and discusses the non-ideal characteristics and design procedures of the proposed circuits. Prototype circuits were built using commercial ICs and discrete components. Is-Spice simulation and experimental results confirm the validity of the proposed circuits. © 2012 Elsevier Ltd. Source

Hu M.-L.,Jinwen University of Science and Technology
Journal of Hospitality, Leisure, Sport and Tourism Education | Year: 2010

The purpose of this project was to explore the content of innovative culinary development competency. In order to analyse the competencies through which chefs create an innovative work (a specific cuisine, meal service or dish experience), the researchers used a qualitative research method including deep interviews of 20 senior executive chefs, R&D managers of food factories, professors and research chefs. Results revealed 69 items in seven dimensions of the innovative culinary competency model - culture, aesthetics, technology, product, service, management, and creativity. © Journal of Hospitality, Leisure, Sport and Tourism Education. Source

Su C.-S.,Jinwen University of Science and Technology
Service Industries Journal | Year: 2011

This research primarily explores the role of service innovation and customer experience in ethnic restaurants, and the relationship with customers' behavioural intention. Data were collected by means of a questionnaire distributed to 10 types of ethnic restaurants. In total, 322 samples were obtained. Statistical techniques employed include descriptive statistics, exploratory factor analysis, correlation analysis and hierarchical regression. The results suggest that service innovation has significant effects on behavioural intention and customer experience, and the mediating effect of customer experience on service innovation and customers' behavioural intention was supported. Finally, theoretical and practical implications, direction of future research and research limitations are proposed. © 2011 Taylor & Francis. Source

Simon Tsai Chen-Tsang C.-T.,National Taiwan Normal University | Lu P.-H.,Jinwen University of Science and Technology
International Journal of Hospitality Management | Year: 2012

The literature on ethnic theme restaurants has already shown that patrons of such restaurants often wish to experience authentic ethnic culture, and customer satisfaction correlates with authenticity. This study examines the relationship between importance and performance of perceptions of authentic dining experiences in ethnic theme restaurants, and attempts to verify the influence of authentic dining experiences on repurchase intention in ethnic theme restaurants. After designing questionnaire content and sampling, this study obtained 538 samples. The analytical results show that authentic dining experiences effectively indicate customer repurchase intention. This study thus concludes that to attract more customers, ethnic theme restaurants should improve their service, settings, and food to provide customers a more authentic dining experience. © 2011 Elsevier Ltd. Source

Horng J.-S.,National Taiwan Normal University | Horng J.-S.,Jinwen University of Science and Technology | (Simon) Tsai C.-T.,National Taiwan Normal University
Tourism Management | Year: 2010

The content of government tourism websites is very important for promoting a tourist destination's exciting cuisine and food culture. These websites help to shape a country's, region's or locality's culinary-cultural image; they create a virtual experience for culinary tourists. This study explores the contents of the cuisine and gastronomy websites of Hong Kong, Japan, Korea, Singapore, Taiwan and Thailand, analyzing the techniques used to introduce and promote these East Asian tourist destinations' cuisine and food culture. Specifically, the researchers examined the capacity of government websites to introduce and advertise traditional and local foods, restaurants, gastronomic tours, recipes and culinary cultures (including table manners and other dining customs). They also looked more generally at culinary tourism marketing strategies, including the use of restaurant guides and certifications. © 2009 Elsevier Ltd. All rights reserved. Source

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