Journal of Sichuan Higher Institute of Cuisine 2013 Issue 1 Current Situations and Prospects of Dietary Cultures of Fujian and Taiwan

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Journal of Sichuan Higher Institute of Cuisine
1008-5432
2013 Issue 1

Current Situations and Prospects of Dietary Cultures of Fujian and Taiwan
YANG Fang

..............page:8-12

On the Status Quo of Group Sales of Catering Businesses and their Development
ZHENG Wei

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

Comparison of Political Ideals in Wai Wei's and Li Shangyin's Poems
CHU De-fa

..............page:97-100

On Featured Courses of Leisure Sports Service and Managment
PENG Fei

..............page:75-78

Thought on Vocation-and-Practice-Oriented Associations in Vocational Colleges——Taking the Student Catering Service Company of Guangzhou Polytechnic
YE Na;OU Jing-hong

..............page:65-67

Tourists' Satisfaction Investigation——A Case Study of Qinglong Falls Scenic Area
ZHOU Xue-jun;HU Mao;TANG Chun-xia;PENG Di;JIANG Dan-dan;TAN De-yu

..............page:40-45

On the Development of Red Tourism Spots from the Perspective of Tourism Anthropology
MA Ke-lu;ZHANG Fan

..............page:46-49

Application of Traditional Chinese Alcohol in Cocktail
XlN Song-lin;ZHU Nan;ZHOU Ling-jie;WANG Xi

..............page:18-21

On the Effectiveness of Practical Training for Students of Cuisine
WU Xiao-ling

..............page:63-64,67

Education of College Students on their Love for Schools
LI Hong-yan

..............page:84-87

On Innovation in Master of Skill's Studio
CAO Qian;QIAN Feng

..............page:31-34

Teaching Reform on Practical Training in the Course Livestock Products Processing
HOU Da-jun

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

Fire & Safety Management in Cooking Labs
YI Yu-wen;HU Jin-xiang;YANG Jin-jun;FAN Wen-jiao

..............page:35-37

On the Theory and Practice of Golf Students Education in Colleges
JIN Ke-lin;XU Jun;XIE Hu

..............page:72-74,78

Chinese Folk Culture and the Development of Catering Industry
DU Li

..............page:4-7

On the Features of Traditional Tibetan Food and its Containers
YIN Hao-ying;ZHANG Jing

..............page:13-15

On the Processing Technology of Non-Fried Sagittaria Chips
WANG Qian-qian;ZHU Yun-long;YU Hui-min

..............page:16-17,21

On Balance-keeping Ability of Competitive Gymnasts on the Balance Beam
LIU Cheng-ju

..............page:79-80,87

Psychological Education of College Students on Network Communities
LUO Ya;ZHOU Mei;XIANG Qun-ying

..............page:81-83

xin xi dong tai

..............page:后插1,封3

Research of Dual-Certificate Education in Vocational Colleges
TAN Yong-feng;JIANG Zi-lian;CHEN Chuan-wei

..............page:68-71

On Urbanization and Urban Farming Development
ZHOU Xiao-qin

..............page:38-39,52

Planning and Implementation of Innovation in Science and Technology——Taking the Cartoon Industry in Wuxi Neo-Zone
ZHANG Li;YANG Shu

..............page:94-96

Basics of Course Reform on Introduction to Cuisine
SUN Yao-jun;WANG Yuan

..............page:50-52

Application of Fuzzy Mathematics' Comprehensive Assessment in Sensory Evaluation of Dishes——Taking Fish-Flavor Shredded Pork
ZHENG Chang-jiang;WANG Lin

..............page:22-24,34

On the Problems and Corresponding Countermeasures of Professional Catering English Teaching in High Vocational Colleges
LIU Neng-wen

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

Course Design and Teaching for Fresh Food Management in Supermarkets
TONG Guang-sen

..............page:53-55

Reflections on the Development of a Higher Institution Featuring Catering and Tourism
HUANG Wei-bing

..............page:1-3,12

Survey on Young Employees' Satisfaction with their Involvement in Management in Private Businesses
ZHOU Zhuo-hua;LIAN Jian-hua

..............page:91-93

On the Standardization of Folk Snacks
YAO Ji-cheng;CHENG Wei

..............page:25-27

Reflection on Human Resource Management at Wal-Mart
ZHOU Ya-mei

..............page:88-90