A Risk of Harm Assessment Perceived by Vocational Foodservice High School Students in Chinese Cuisine Practice Field
碩士 === 輔仁大學 === 餐旅管理學系碩士在職專班 === 102 === Motivation: Rapid food & beverage development and labor demanding cause education with professional skills in vocational high school as a mainstream. Purpose: Due to the safety issue for students in Chinese cuisine practice field, this research focused on...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89823784820008745067 |