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餐飲食品品質之研究-以美式連鎖牛排餐廳Mr.Onion為例 = The ...

CHENG,, TAO-WEI

餐飲食品品質之研究-以美式連鎖牛排餐廳Mr.Onion為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47350] Paralel Title:	The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
[NT 47261] Author:	程道薇,
[NT 47351] Place of Publication:	新北市
[NT 47263] Published:	撰者;
[NT 47352] Year of Publication:	2017[民106]
[NT 47264] Description:	vii,106面圖表 : 30公分;
[NT 47266] Subject:	食品品質
[NT 47266] Subject:	連鎖餐飲
[NT 47266] Subject:	重要績效缺口分析
[NT 47266] Subject:	IPGA
[NT 47266] Subject:	Food safety
[NT 51458] Online resource:	http://hdl.handle.net/11296/ndltd/73323571034220731993
[NT 47265] Notes:	畢業學年度：105

餐飲食品品質之研究-以美式連鎖牛排餐廳Mr.Onion為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
程, 道薇

餐飲食品品質之研究-以美式連鎖牛排餐廳Mr.Onion為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread / 程道薇撰 - 新北市 : 撰者, 2017[民106]. - vii,106面 ; 圖表 ; 30公分.
畢業學年度：105.
含參考書目.
食品品質連鎖餐飲重要績效缺口分析IPGAFood safety

餐飲食品品質之研究-以美式連鎖牛排餐廳Mr.Onion為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
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328 $a 碩士論文--醒吾科技大學觀光休閒系研究所 105 $u Thesis (M.B.A.) -- Institute of Leisure and Recreation Management Hsing Wu University, 2017
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