1009-4717
2002 Issue 3
..............page:56
The Fixation of the Target and Place for Higher Vocational Education of Cuisine and Its Teaching Operation
CUI Yu-jiang
CUI Yu-jiang
..............page:62-64
..............page:57-61
On the Development Strategy of Hotel Human Resources
CHEN Xiao-jing
CHEN Xiao-jing
..............page:52-56
An Exploratory Discussion on the Role and Change of District Location Conditions for Food and Beverage Business in a City
ZHAO Xin-ming
ZHAO Xin-ming
..............page:48-51
..............page:44-47
..............page:40-43
..............page:36-39
An Exploratory talk on Hot Peppery Taste Flavoring
XUE Dang-chen
XUE Dang-chen
..............page:31-35
An Analysis of the Nutritional components of Several Edible Wild Herbs
ZHAO Lian;YANG Bai;CAI Zhi-xiang
ZHAO Lian;YANG Bai;CAI Zhi-xiang
..............page:28-30
A Study on the Principles of the Preparation and Prescription of Medicated Diets
XIANG Pin;SHI Hong-fei;TANG Shan-yong
XIANG Pin;SHI Hong-fei;TANG Shan-yong
..............page:23-27
..............page:19-22
A Superficial View on the Distinctive Features of Huaiyang cuisine "Qiu Rui Banquet"(Auspicious Autumn)
HUANG Wan-qi
HUANG Wan-qi
..............page:14-18
The Research Methodology of Culinary Theoretical Problems
BAI Wen-jie;WANG Hong-yu
BAI Wen-jie;WANG Hong-yu
..............page:11-13
..............page:7-10
shi lun fan dian ren li zi yuan kai fa zhan lue
chen xiao jing
chen xiao jing
..............page:52-56