參考文獻 |
參考文獻
一、 中文文獻
(一)繁體字部分
[1]王明元,吳佳華,劉貞吟,蘇至暉(2007),「降低團膳成本探討-以FP公司為例」,商業現代化學刊,第 4卷第1期,第44-56頁。
[2]王瑞琪,陳義文,王煜翔(2014),「團膳業食品品質與服務品質之顧客滿意度探討-以中央廚房及學校自立廚房為例」,北商學報,第25卷26期,第1-27頁。
[3]汪復進(2004),「營養午餐供應商評估模式之建立-以臺北地區 HACCP 先期輔導認證之廠商為例」,國立臺北大學企業管理學系碩士在職專班碩士論文,臺北市。
[4]胡雪萍,張家楨(2007),「台灣學校與團膳公司營養師工作職責及工作概況初探」,臺灣營養學會雜誌,第32卷第4期, 第119-128頁。
[5]陳秀梅( 2006),「中部地區國民小學不同營養午餐經營模式之調查研究」,臺中教育大學碩士論文,未出版,台中市。
[6]張育甄,林慧生,李永馨,陳雪霞(2009),「桶餐餐食服務品質重視度與滿意度之研究」,華岡農科學報,第23期,第61-74頁。
[7]鄉品璋,洪慈霙,曹慧英(2015),「應用類神經網路於國小學童營養午餐滿意度影響因素之重要性評估研究」,管理資訊計算,第4 卷第2 期第273-281頁。
[8]餐飲業食材危害分析參考手冊,衛生福利部食品藥物管理署,民國102年12月第二版。
[9]謝淑玲,張月萍,董家堯,李政達(2010),「大專校院團膳實驗室實施HACCP認證-輔英科大建構首例」,學校衛生,第56期,第99-113頁。
(二)簡體字部分
[1]宋子剛(2012),「大型團餐企業如何以規範制度強化團隊管理(一)」,中國食品, 第19期,第52-55頁。
[2]胡承康,王善芳,羅海鷗(2010),「我國團膳企業營養師的重要性及其職責探討」,中國食物與營養,第2010卷第5期,第72-74頁。
[3]賁智強,朱士新,趙春元(2009),「昆山市集體用餐服務行業立體化衛生監管模式的實踐」,現代預防醫學,第8期。
[4]蘇揚、張聰(2011),「團膳發展趨勢的探討」,中國調味品,第36卷第9期,第118-120頁。
二、 英文文獻
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