Journal of Sichuan Higher Institute of Cuisine 2013 Issue 2 A Survey of Students' Dietary Nutrition at Secondary Vocational Schools in Guilin

A Survey of Students' Dietary Nutrition at Secondary Vocational Schools in Guilin
WANG Yu-bao

..............page:30-31,42

On Culinary Skill Competitions of Jiangsu Vocational Colleges
SHEN Hui

..............page:72-75

Government-led Development Strategy of Cultural Tourism
GE Xu-feng

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

Demand Investigation and Reform Measures of the Vocational Graduation Project (Thesis)
QIU Ping;SI Wei;ZONG Ping

..............page:90-93

The Problems and Tackling Strategies of Agricultural Produce Quality and Safety Supervision
SHI Hui-yu;HE Lian

..............page:43-45

Study of Food Culture:An Overview and Its Constraints
CHEN Guo-lin

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

Problems and Countermeasures of Student Registration Management for Adult Education at Colleges
WANG Shu-guang

..............page:98-100

On Issues Concerning the Improvement of Cafeteria Management in Colleges
LIN Yong-qing

..............page:39-42

Teaching Reforms of Food Nutrition and Detection
XIA Hong;LIU Gui-xiang;Wang Bo

..............page:76-78,82

Optimization of the Practical Training System for Tourism Management Degree Programs at Colleges
ZOU Yong;ZOU Hong-wei

..............page:1-3

A Quantitative Study of Turist Source Market from a Temporal and Spatial Perspective——Taking Wuzhen as an Example
WANG Yi-li;XIA Sheng-xue;ZHANG Ya-wei

..............page:57-60,64

On the Development of Cultural Tourism in Leshan during the Republic of China
ZHOU Ya-mei

..............page:69-71

An Empirical Analysis on the Agglomeration Level and Agglomeration Situation of Tourism Industry——Taking Yangtze River Delta Zone
FANG Fa-lin;TU Wei

..............page:52-56

Study on the Characteristics of Our Country's Dim Sum in Republic Period
SHAO Wan-kuan

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

The Analysis of Feedback between the Construction of Wenjiang Greenway and the Development of Rural Tourism
LI Juan;SHEN Hui-xian

..............page:65-68

Developing the Catering Industry of Leshan on the strength of Jiayang Hebangcai
LIU Hai;WU Tao

..............page:14-17

Standardized Preparation of Yousu Pastry
LUO Wen;ZHANG Song

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

On the Development of Design Criticism and Appreciation Competence of Art Students at Colleges——Combination of Peer Feedback with Teacher's Feedback Based on Modern Media
JIANG Xue-jia

..............page:94-97

On the Operating Modes of Catering Businesses for Tourism of China
MA Kai-liang

..............page:35-38

On Cultivation of High-density Lactic Acid Bacteria and Thickened Fermentation Agents
RUAN Yan-chun

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

Thought on the List of Medical Food
WANG Qing-wen;ZHU Yun-long

..............page:25-26,29

Application of Dietary Chinese Medical Herbs in the Dietary Therapy for Patients Suffering from Functional Constipation
YANG Chang-ping;DENG Hong

..............page:22-24

Catering Enterprises Core Competitiveness Strategy from the Perspective of Human Resources Value Chain
LV Zhen-yang

..............page:49-51

Survey of the Breakfast of Xiangyang Residents in Winter
LI Chang-jiang;KONG Fan-nian;TONG Jia-ping

..............page:27-29

Cultural Interpretation of Chinese Food's Acceptance by the Western World from a Macroscopic Historical Perspective——A Review of J.A.G.Roberts's China to Chinatown: Chinese Food in the West
ZHAO Jian-min

..............page:8-9,21

On Tableware and its Innovation in High-end Catering
LU Li;RAN Wei

..............page:46-48

History and Prospects of Vocational Qualification Certificate System in China
LIU Ping;JIANG Zi-lian;TAN Yong-feng

..............page:86-89

On Employment Internship for Tourism Management Students
ZHAO Zhi-feng

..............page:83-85

si chuan peng zuo gao deng zhuan ke xue xiao xue bao zheng gao qi shi

..............page:封3

On the Teaching Reforms of Cuisine Courses at Secondary Culinary Schools in Huaian
MU Bo;LIN Hai-ming

..............page:79-82