Journal of Sichuan Higher Institute of Cuisine 2008 Issue 3 si chuan peng zhuan can yu shou xin shi tang huo dong wei di zhen zai qu she ji ying yang can

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Journal of Sichuan Higher Institute of Cuisine
1008-5432
2008 Issue 3

si chuan peng zhuan can yu shou xin shi tang huo dong wei di zhen zai qu she ji ying yang can

..............page:封2

Information

..............page:35,49,80

Analysis of the New Word "世界波"(World Ball)
LIAO Ming

..............page:78-79

Analysis of "Three Beauties" in Translation of Poetry
LIU Qianling

..............page:76-77

From Imitation to Creation
HUANG Tingting

..............page:74-75

Reflection on the Applications of CAI in the Course of Nutrition of Cuisine Major
ZHANG Ran;SHI Wanzhen;XUE Zhu

..............page:72-73

The Application of Network Training in Hotels
CUI Zhenkun

..............page:70-71

Study on Optimization of Theory and Practice for the Course Tourist Guides
LI Yanhua

..............page:68-69

Comment of Tourism Development and Planning
LU Xiaojing;SUN Tiansheng

..............page:67-67

Discussion on Practical Teaching Reform of Applicable Tourism Management Major
LI Yonghan

..............page:65-66

Course Teaching Reform of Studio Module Combined with Major Characteristics
FU Xiaoping

..............page:63-64

SWOT Analysis of Ya'an Rural Tourism and Reflection on Its Development
CHEN Tao

..............page:60-62

Recreation Status Quo of the Urban Citizens in the Yangtze River Delta and Research of Its Characteristics
GUO Shumei

..............page:56-59

Tourism Circulation Econamy:Important Approach to Sustainable Development of the Western Tourism
LI Qinglei;LIAO Chunhua;WANG Lingli

..............page:52-55

How to Perfect Code of Ethics and Legal Rules for Food Safely
REN Yuwan

..............page:50-51

Analysis of Reasonable Intake of Coarse Grain
LIU Hongxi

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

Nutrition Analysis and Diet of Lunch Buffet in the Canteen
XU Ronghua;TIAN Tong;MENG Xiangping

..............page:42-46

Fatty Liver-Occupational Hazard Restaurant Workers
XIN Songlin;LIANG Aihua

..............page:40-41

Analysis on Modernization Strategies of Chinese Fast Food
LI Daiyu

..............page:38-39

Order Taker-New Perspective of Service Quality Improvement of Catering Trade
LI Weixiu

..............page:36-37

Investigation and Analysis of Catering Market in Jiuzhaigou Vally Scenic and Historic Interest Area
chen zu ming ; li xiang ; jiang zu bin ; yuan jing tao ; xiong jun

..............page:33-35

Discussion on Nurturing Strategies of Enterprise Ethical Values
HUANG Liangxi

..............page:31-32

Customer Relationship Management in Restaurant Enterprises
SUN Zhiqiang;ZHONG Zhihui

..............page:28-30

High-Grade Nutritious Cold-Wok Series
gao yuan ju ; huang yong lian ; zhang li ; hu peng

..............page:26-27

Characteristics and Techniques of Flower Carving
TANG Yingming

..............page:24-25

Standardization Studies of Starch in the Sizing of Shrimp Meat
CHEN Yongqing

..............page:21-23

Challenge to Conclusion-Questioning on Some Traditional Views of Cuisine Technology
DING Zhipei

..............page:17-20

Characteristics of Catering Culture in Qiqihar of China and Kwangju of Korea
FANG Xiangyu

..............page:14-16

Special Cooking Technology of Zigong Dishes and Its Causal Analysis
WU Xiaodong

..............page:10-13

Study of Leshan Tourism Food in Historical Meterials
XIANG Yucheng;XIAO Ping

..............page:7-9

Comparison of and Reference to Sauce Culture between China and the West
DU Li

..............page:3-6