Journal of Sichuan Higher Institute of Cuisine 2009 Issue 2 Form" Work-integrated Learning" To" Working and Learning in One"——Exploring the New Model of" Working and Learning in One" in Higher Vocational Education

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Journal of Sichuan Higher Institute of Cuisine
1008-5432
2009 Issue 2

Form" Work-integrated Learning" To" Working and Learning in One"——Exploring the New Model of" Working and Learning in One" in Higher Vocational Education
CHEN Guo-lin

..............page:3

Notes to Yibin's Liquor History
JIANG Yu-xiang

..............page:6

Nanjing Snacks in the Republican China Period
SHAO Wan-kuan

..............page:10

On Liu Xizai and His General Survey of Arts
YUAN Jin-hu

..............page:76

A Study on Raising Effectiveness of Ideological Education for College Students
ZHOU Mei;WANG Xiao-ping;CHEN Yong

..............page:73

Ideas and Practice in Qualified Biochemistry Course Construction
XIA Hong;JIN Xiao-hua;QUE Xiao-feng;Xu Ying-min;Zhou Cui-ying

..............page:71

Differential Pricing in Specialty Settings of Universities
LI Yan-hong;LUO Wei

..............page:68

On How to Improve the Effectiveness of Practical Teaching of Cuisine Major
HU Yao-ju

..............page:65

Research and Practice of Integration Between Information Technology and Cuisine
FENG Jun

..............page:62

A Probe into Reform of Contents and Methods of Experimental Teaching of Cuisine Technology
PENG Tao

..............page:59

On names of Osmunda Cinnamomea and Something Else
WANG Xiang-chu

..............page:33

Utility and Reflection on Jinhua Black Bean Sauce Based on Historical Data
LIU Gen-hua

..............page:30

The Application of Western Equipment and Tools in the Chinese Food
CHEN Long

..............page:28

Discussion of Application of Mackerel in Chinese Food
CHEN Zu-ming

..............page:25

Research on Preservation Conditions of Starched Cooking Materials
CHEN Yong-qing

..............page:21

The Impact of Vegetarian Culture on the Community
WU Xin

..............page:18

A Comparison Between Chinese and Western Dietetic Cultures in the Period of Qing Dynasty
XIE You-bin

..............page:14

Physique Quality Education for Hotel Staff
ZHOU Yuan

..............page:55

On the Reform of the Education Model of the Hotel Administration Through the Brain Drain
ZOU Yong;ZOU Hong-wei

..............page:52

The Construction of Safety Risk Assessment Indicator System of Tourism Areas After Disaster
MA Xiao-lu;WANG Xing-dan

..............page:49

A Study on Opportunities, Challenges and Strategies of China's Tourist Hotel Industry in Economic Globalization
ZHENG Qiang

..............page:45

Brief Discussion on Role Orientation of Hotel Service Staff
SHENG Hong;QIU Miao-miao

..............page:42

Study on Management Mode of Food Sanitation in the Beijing Olympic Village Athletes Cafeteria
HUANG Wu-ying;HU Jian-guo;HUANG Yong-huan

..............page:38

On Factors That Affect the Texture of Animal Dishes
LIU Wei-min

..............page:35