第1学期 ... 食品饮料检验：产品供应的一般检验Food and Beverage Control: General controlling of the product chain 菜单理论：菜单的设计与价位、定价Menu Theory: How to create and offer menus, price calculation 接待管理：员工的领导与激励Hospitality Supervision: How to lead and motivate co-workers ...
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