Modern Chinese fast food

Author: Yang Mingduo, Editor-in-Chief
Publisher:
Publish Date: 2005-06-01
Features: This book is a teaching material for culinary professionals. It is divided into 6 chapters, covering the main content of: the basic theory of modern fast food, the design of modern fast food products, fast food machinery and equipment, marketing strategies for modern fast food enterprises, management of modern fast food enterprises, and the design of modern fast food. This book can be used as a teaching material for vocational colleges in culinary studies, as well as for universities and as a training manual for fast food equipment and product manufacturing companies.