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nutrition information on menus and menu boards - is a policy that more states and localities are considering each year. Supporters of nutrition labeling at fast-food and chain restaurants, including the American Medical Association, want labeling that is easy to understand and that includes the total calories, fat, saturated fat, trans fat and sodium content of menu.According to the Yale Rudd Ce
27페이지 | 2,300원 | 2011.03.23
[마케팅 전략] 치즈케익 팩토리(Cheesecake Factory)의 한국시장 진출 전략(영문)
menuitems (except the desserts manufactured at our bakery production facilities) are prepared fresh daily on the restaurantpremises using high quality ingredients based on innovative and proprietary recipes. Our menus are generally updated twiceeach year to respond to evolving consumer dining preferences and needs, as well as food trends and nutritional awareness.These menu updates keep our c
23페이지 | 2,400원 | 2010.11.29
nutrition information on menus and menu boards, consumers who can understand the information they get from the food will realize that the good food to be better than their thought. The willingness to pay(WTP) of the good-food will become higher, and it makes the price to be higher. There comes the problem. High-income class can consume the good-food, whether the price becomes higher or not. Becau
9페이지 | 1,100원 | 2011.09.06
[식음료부문관리론] 통제를 위한 기초의 관점에서의 메뉴(영문)
menu.serviceDining room (front-of-the-house) service requirements. the food and beverage manager must carefully plan how products will be served to the guest. the menu affects the skill levels required for service personnel along with equipment, inventory, and facilities needed in the front of the house.Nutritionthe nutritional content of meals being served. institutional food service program
17페이지 | 1,700원 | 2010.04.09