China Food 2007 Issue 22 Staff Relation Management - The Knack for the Catering Enterprises to Keep Employees (Part Ⅱ)

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China Food
1000-1085
2007 Issue 22

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

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

Safeguard Legal Rights and Interests of Trademark Owners Shape High-Quality Catering Brands——Remedy Measures on Trademark Infringement for the Catering Enterprises
chai dan

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

Analysis on How to Grasp Business Opportunities Contained in the Catering Industry
su zheng

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

OBITUARY: Michael Jackson, the Beer Hunter
Michel Lens

..............page:36-37

Black Forest Cake-An Alluring Dessert
yu yan chun

..............page:34

How Should the Catering Enterprises Tackle Price Rise of Raw Materials?
song fu hua

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

Finland - A Gourmet's Dream
mo lao

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

zi xun

..............page:7,11

Zhang Wei's privately-owned dishes for royalty
feng ye

..............page:56-封3

The analysis on cooking skills and nutrition of steamed pork with rice flour
mao li zhong

..............page:55

Demonstration teaching on cuisine
he xi yao

..............page:54

Truffle-Luxury Treasure(Part Ⅰ)
liu zhao run

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

Taste deliciously local food at Wenyingge
feng ye

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

To taste homely dishes at Kaideng
hong ye

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

A good place for enjoying beautiful Lake Yue and tasting locally delicious food
jiang zuo

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

Green privately-owned dishes
ye zi

..............page:24-25

Different tastes common dainties
bei wei

..............page:22-23

To create unique taste through incorporating the merits of western cuisine into Chinese dishes
cai lei

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

The perfect combination of tradition and fashion
wang yun

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

Analysis on Quality Safety of Fruit and Vegetable Products
lei fang hua

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

Concern food safety issue of rural areas(Continued)
wu feng

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

How should we tackle toxic substance contained in food?
cao zhan ; fan zhi hong

..............page:14-15

Hygiene management is top concern of the catering management
wang yu lan ; zhang han wu

..............page:13

To savor Korean dishes in Korea
chen zhong ming

..............page:12

Build up purchasing platform for the hospitality Industry
xiao jiang

..............page:11

Communication and exchange win-win achievements
hong ye

..............page:8-10

To interpret the essence of dishes with Chinese herbs
zuo dong li

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

How an Enterprise to Produce an Outstanding Training Plan?
zhang yang

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