本書結合多位作者豐富的實務經驗與學術理論基礎，與讀者分享餐飲管理理念、市場成功案例，以及餐廳實際操作經驗基本概念，兼具理論與實務之特色。
This book combines multiple authors wealth of practical experience and academic theory basis and readers to share food and beverage management philosophy, market success stories, as well as practical experience in the restaurant basic concepts, characteristics of both the theory and practice.
This book combines multiple authors wealth of practical experience and academic theory basis and readers to share food and beverage management philosophy, market success stories, as well as practical experience in the restaurant basic concepts, characteristics of both the theory and practice.
- 教師: 姚 應生