Cuisine Journal of Yangzhou University 2008 Issue 4 On the Catering Characteristics of Higher Educational Institutions

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Cuisine Journal of Yangzhou University
1009-4717
2008 Issue 4

On the Catering Characteristics of Higher Educational Institutions
LIU Ying-cheng

..............page:55-58

Experiment on the Optimized Extraction Technology Applied in Medlar and Angelica Health Wine Production
HU Bo-ran;ZHANG Guo-dong;GAO Lu;ZHOU Jing;ZHANG Juan

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

Reflections on the Restaurant Services Improvement
ZHANG Lu

..............page:51-54

Experience Teaching Design on Hotel Management
ZHANG Qi

..............page:47-50,58

Hotel Employee Retaining Policy on the Basis of Harmony-management
KUANG Jia-qing

..............page:41-46

A Contrastive Study of Fresh and Chilled Duck Preservation in Pallet Packing and Vacuum Packing
JIANG Yun-sheng;DONG Jie;ZHANG Wen-juan

..............page:37-40

The Exploitation of Yangzhou Traditional Snacks in the Tourist Market
HU Dan

..............page:32-36

Studying on the Development Pattern of Catering Street on the Basis of Urban Tourism
HOU Bing;CHEN Zhi-yan

..............page:26-31

The Connotation of Humanistic Values in Huaiyang Cuisine Style
ZHU Zong-miao

..............page:21-25

Sauce Producing Technology in Qi Min Yao Shu and Its Application in Cuisine
ZHAO Jian-min

..............page:14-20

A Review of the Late-30-Year Studies of Dietetic Culture in A Dream of Red Mansions
JIN Lan

..............page:11-13

New Thoughts on Tang-style Banquet
WANG Xi-qing

..............page:7-10

On Ten Relationships in Current Chinese Cuisine Culture Study
JI Hong-kun

..............page:1-6,10