A Study of Executive Chefs’ Perceptions of Practicum Programs of Chinese Culinary Education
碩士 === 國立高雄應用科技大學 === 觀光與餐旅管理研究所 === 94 === Practicum and cooperative education programs have been key issues to hospitality education. In order to explore the perceptions of the industry, semi-structured in-depth interview was employed to understand executive chefs’ view on practicum and cooperativ...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/00070105790952091330 |