The Research of Comparison between Taiwan and Japan in the Western Cuisine Practice Professional Curriculums.

碩士 === 國立臺東大學 === 健康促進與休閒管理碩士在職專班 === 98 === The purpose of this study is: (a) to structuring knowledge which is aimed at western-styled courses. (b) to understand the similarities and the differences of western -styled food and beverage through the courses of the later stage of the secondary school...

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Bibliographic Details
Main Authors: HSIEH CHENG YU, 謝正餘
Other Authors: YEN CHIEN-SHIEN
Format: Others
Language:zh-TW
Published: 2009
Online Access:http://ndltd.ncl.edu.tw/handle/b657r8