China Food 2007 Issue 20 South Asia flavor, eye-catching joys

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China Food
1000-1085
2007 Issue 20

South Asia flavor, eye-catching joys
feng ye

..............page:30-31

Liu Shuliang helps you understand Jilin dishes at "Tianxia"
feng ye

..............page:56-57

The Five-S Practice - An Edge Tool for the Catering Enterprise Management
zhang yang

..............page:50-51

How Should the Catering Enterprises Effectively Avoid Labor Lawsuits?
chai dan

..............page:48-49

Service Marketing - A Unique Flower in the Catering Sector
su zheng

..............page:46-47

Staff Relation Management-The Knack for the Catering Enterprises to Keep Employees (Part Ⅰ)
hong zuo

..............page:44-45

Brief Talk on Financing for the Catering Enterprises
chang xiao ke

..............page:42-43

Whisky - Devotion of Scottish Angel
yu yan chun

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

Xu Yanxiang- Executive Chef of Swissotel Beijing
jin long zuo

..............page:36

Exotic Turkish Food
long zuo

..............page:34-35

The Four Key Notices to Understand French Wines
mo lao

..............page:32-33

Qianxiangge Restaurant in Shanghai, the gorgeous scenery
hong ye

..............page:28-29

Delicious canton dishes at Mantingfang
jiang zuo

..............page:26-27

Absorb western merits to create better flavors
hong ye

..............page:22-25

Homemade potato dishes in Guizhou Province
wu mao zuo

..............page:20-21

Delicious canton dishes at Mantingfang
qiu shi

..............page:18-19

Palatable dishes made from deer meat
zhi wen

..............page:16-17

The Green Catering Consumption Becomes a New Trend
lei fang hua

..............page:40-41

Well-known enterprises promise society to provide seafood without chemical contamination
hong ye

..............page:15

Concern food safety in rural areas
wu feng

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

The important function of modern food delivery in today's galloping social and economic development course
yao zuo da

..............page:12-13

A Study on Crisis Management Policies for the Catering Enterprises (Part Ⅱ)
hou bing

..............page:10-11

Some thoughts on developing Chinese fast food
liang yan jun

..............page:8-9

Overview of the catering market nationwide in the National Day holiday
xiao jiang

..............page:7

Hobbies help to career knowledge create quality
zuo dong li

..............page:4-6