Journal of Sichuan Higher Institute of Cuisine 2008 Issue 1 The Construction of Characteristic Courses in Tourism

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Journal of Sichuan Higher Institute of Cuisine
1008-5432
2008 Issue 1

The Construction of Characteristic Courses in Tourism
Shen Rongtai;Tao Changjiang

..............page:59-60

Approaches to Practical Teaching in Tourism Department of Suzhou Institute of Trade and
Zhang Hong

..............page:61-64

Information

..............page:10,封2

Food in China,Flavor in Sichuan——in Memory of Prof.Xiong Sizhi
Lu Yi

..............page:封3

Concept and Advice on Teaching Quality Improvement of the Lab Course Cuisine Hygiene
Dong Jie;Xu Huiqing;Jiang Yunsheng

..............page:57-58

Discussion on the Teaching Designs of Hotel Management Courses
Sun Ping

..............page:54-56

The Art of Wood-Carved Lattice Windows of the Ancient Residential Complex in Langzhong and Its Protection
Qin Xue;Qin Yi

..............page:50-53

Synergy Study on Transformation of Farm Toursim
Hu Shuling;Cao Shitu

..............page:47-49

Discussion on English Faculty of Tourism Staff
Yin Ping

..............page:44-46

On the Improvement of Language Art of Sichuan Tour Guides
Sun Weihong;Zhou Haiying

..............page:40-43

A General Analysis of Xu Xiake's Ecological Concepts
Li Mingchen;Yao Weijun

..............page:37-39

High School Students' Demand for Three Nutrients
Cao Xiaohui;Jin Guozhang

..............page:35-36

Report on Survey of Nutrition Fast Food for Chengdu University Students
he jiang hong ; li xian ; zou chuan hai ; dai lan zuo ; na chun xia ; tang juan

..............page:32-34

The Food Market of Recent Chengdu
Zhang Qian;Du Li

..............page:29-31

Optimization Combination and Modular Production
Wang Shengguo

..............page:27-28

Research on Hotel Staff Satisfaction in China
Zhou Gefen;Li Mei

..............page:25-26

The Use of Lavender in Cooking
Chen Long

..............page:23-24

Study on the Standardization of Chinese Fast Food
Wu Di;Wang Dong

..............page:19-22

Research and Development of Trout and Its Dishes
Chen Zuming

..............page:16-18

Changes and Development of the Cooking Skill "Kao"
Lv Maoguo

..............page:14-15

Staple Food of the Tang Dynasty
Li Na

..............page:11-13

Study of the Chinese Words"粮、糗、精、糇、飯"
Wu Huiling

..............page:9-10

Study on Flowers and Food of the Tang Dynasty
Fan Yingchun

..............page:7-8

Review of the Development of Recent Sichuan Dishes
Liu Junli

..............page:5-6

Overview of Ham and Ham Dishes in Ancient China
Qiu Pangtong

..............page:3-4