A Study of Consumers’ Cognition and Preference on Southeast Asians Cuisine
碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 100 === The purpose of this study was to find out the consumers’ cognition and preference on Southeast Asians cuisine, and compare the relationships among personal background variables, preference and consumer behaviors. The method of this study was to sample consumers...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89183124624223066781 |