Work

From Sensory Engagement to Culinary Innovation: Integrating Five-Sense Experiential Learning and Scaffolding Theory with Local Ingredients

Year: 2026

Type: article

Study design: Clinical Trial

Source: Journal of Hospitality & Tourism Education

DOI: 10.1080/10963758.2026.2677161

Authors: Wei-Ting Chao, Erin Hui-Wen Shih

Institution: National Pingtung University of Science and Technology

Language: English

Topic: Hospitality and Tourism Education

Subfield: Tourism, Leisure and Hospitality Management

Field: Business, Management and Accounting

Domain: Social Sciences

SDG: Quality education

Open Access status: closed

Funder: Ministry of Education

OpenAlex ID: W7166715185

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Cites: 39

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