Exploring the Development and Innovation of Chinese Pastry in Taiwan from a Century Pastry Company
碩士 === 國立中興大學 === 高階經理人碩士在職專班 === 102 === According to the period of person in charge, this research takes a century pastry company as the subject and separate its ages into three stages. In the first stage, ex-person in charge had continued from 1950 to 1989. In the second, now-person in charge had...
Main Authors: | I-Shiu Huang, 黃一栩 |
---|---|
Other Authors: | 王精文 |
Format: | Others |
Language: | zh-TW |
Published: |
2014
|
Online Access: | http://ndltd.ncl.edu.tw/handle/81354119553531699919 |
Similar Items
-
The Development Chinese Pastry – The Combination of Dried Persimmon and Chinese Pastry
by: JANG FANG SHR SHUO, et al.
Published: (2019) -
Analyzing the evolution and differences of Chinese pastry-making in Taiwan
by: HUANG, JUI-LIN, et al.
Published: (2016) -
The Development and Evolution of the Traditional Pastry in Central Taiwan
by: Haw-Lail Shih, et al.
Published: (2017) -
The Successful Making of Pastry
by: Woods, Ruth
Published: (1926) -
A Study of Business Styategies of pastry Industry –The Case of Pastry Industry in Taichung
by: Chia-lin Chiang, et al.
Published: (2007)