Journal of Sichuan Higher Institute of Cuisine 2013 Issue 4 On Staff Training in Hangzhou JW Marriott Hotel

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Journal of Sichuan Higher Institute of Cuisine
1008-5432
2013 Issue 4

On Staff Training in Hangzhou JW Marriott Hotel
FU Hai-nan

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

Ideological and Political Education in Vocational Colleges——Taking the School of Mechanical Engineering of Chengdu Textile College
TAI Zha-mu

..............page:93-95

Risks of Internal Auditing in Colleges and their Control
JIANG Fang-xing

..............page:96-97,100

xin xi dong tai

..............page:封3

Application of Task-based Teaching in 3 D Effect Design
YAO Pei-ling

..............page:84-86

An Analysis of the Tourism Development Conditions in Chongyi County of Jiangxi
WU Ping

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

On the Origin of Soups in Chinese Cuisine
QIU Pang-tong

..............page:4-12

On Tourism Integration of Downtown Chongqing and Southeast Chongqing
LI Zhi-wei

..............page:63-66

On the Development and Reform Trends of China's E-commerce in Tourism
TU Yue

..............page:49-52

Application of 6S Management in Cuisine Labs of Colleges
HOU Zhi-yong;HUANG Wen-guang;GU Si-yuan

..............page:74-77

Sichuan Dishes Translation from the Perspective of Cultural Linguistics——A Comparative Thought between Chinese and Foreign Languages
WANG Jun-qi;ZHANG Can;WANG Ting-ting

..............page:13-16

Strategies to Motivate Staff in High-end Non-franchise Hotels
LIU Jun;LI Wei;LI Xing-hua

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

si chuan sheng chuan cai chan ye fa zhan gui hua (2013-2015) jie du

..............page:40

Significance and Feasibility of Flexible Academic Years and Credits for Adult Education
WANG Shu-guang

..............page:87-89,92

Orientation and Teaching of the Course English-Chinese Interpreting in Provincial Colleges
ZHANG Yuan

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

On the Marketing of Film-and-Television-Driven Tourism in Sichuan from the Perspective of Communication Studies
WU Li;WU Jing

..............page:44-48

A Thought on the Design of Dishes in Hotel Catering
TONG Guang-sen;LU Li;TANG Ying-ming

..............page:17-19,24

A Vivid Revelation of the Spiritual Word:Poems by Dai Wangshu, a Poet of Emotions
YANG Li

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

On Modern Apprenticeship for Cuisine Students in Colleges
WANG Bei

..............page:78-80

On College Students' Morality Education and the Realization of its Positive Energy
JIANG Nan

..............page:90-92

On Convergence of the Chinese and Western Leisure Cultures and its Influence against the Background of Globalization——Taking Shanghai and Sichuan
XIE Wei

..............page:41-43,48

Developing Strength-Oriented and Government-Guided Pleasure Farming and Rural Tourism
ZHAO Wu-bin

..............page:56-58

Analysis and Design of Nutritional Lunches in Middle School Cafeterias in Qingdao
XIE Hong-shan;FAN Tao

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

Menu Design for Chinese-style Set Meals
HE Xi-yao

..............page:20-24

On the" Spring-Autumn Shifts" Training Mode for Cuisine Students in Colleges
DONG Zhi-jie

..............page:81-83,86

Investigation and Analysis of the Nutrition of Lunches for Colleges Students——Taking Guangdong Vocational College of Environmental Protection Engineering
HAO Zhi-kuo;ZHENG Hai-yun

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

Promoting Tourism in Leshan through Developing Trademark Food
WANG Peng;YANG Xiao-chuan

..............page:59-62

On Strategies for Strengthening HR Management in Restaurants in Xinyang Henan
CHEN Guo

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

Problems of Present Red Tourism and its Further Development
HAN Guo-wei

..............page:67-69

On the Development of Competitive Red Tourism Products in Sichuan——Taking“ Tracing the Route of the Long March"
SUN Lu

..............page:70-73