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財經透視
〈由茶餐廳到點心店〉 近年市面多了中式點心店，成為中、小型食肆的生力軍，但面對最低工資，將於五月一日起實施，食材價格攀升，商舖租金去年整體上升一成，個別旺區升幅更不止此數，如此種種成本壓力，點心店老闆如何應付？ 記者：許健星 〈大趨勢作者訪問〉 美國資深研究員John Naisbitt ，曾經推出多本有關全球經濟大趨勢的著作，近年他致力研究中國經濟發展成功因素，和未來面對的危機，他有甚麼看法？ 記者： 倪穎妍
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Date Found: April 15, 2011
Date Produced:
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