Theme | The restaurant toward to 21st centurya |
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Date | May 25-26, 2000 |
Venue | Caesar Hall, Caesar Hotel, Kentin |
Participants | Total 180 experts both from domestics. |
Papers published | In addition to the keynote speech, the total were 10 papers. |
Publications | The Proceedings of The 5th Symposium on Food and Beverage Management |
The Proceedings of The 5th Symposium on Food and Beverage Management | |
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|
Price US$ 30
Order |
- Introduction
- 論文集目次:
- 序/李明亮
- The Human Dimensions of Quality Food Services / John F. Piquette
- 調味料少一點,健康多一點/文長安
- 餐飲廣告訊息與服務品質/孫路弘、郭慧婷
- 餐飲業HACCP系統建立訓練的前與後之比較/任志正
- 廿一世紀消費的價值觀/吳武忠
- 餐飲業行銷倫理與永續經營/許美瑞
- 餐飲顧客滿意屬性矩陣之探討/黃純德
- 餐旅服業業人力資源部門主管專業能力之研究/李聲吼
- 餐飲科系訓練學生與業界要求的缺口分析/洪麗珠、陳文聰
- ◎圓桌會議─獨立餐廳之生命週期
- 從三商巧福廿一世紀新定位談起/呂金峰、林木永
- 廿一世紀銀髮族餐飲發展趨勢/吳菊、吳政和
- 談STARBUCKS的體驗行銷/徐光宇
- 廿一世紀餐飲管理之藝術/萬人傑