China Food 2007 Issue 8 Innovation, Development and Repay Society

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China Food
1000-1085
2007 Issue 8

Innovation, Development and Repay Society
lin hua

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

Uphold Catering Culture Serve the Olympic Games
hong ye

..............page:8

Asian Region Selection Competition for the World Cup Bread Competition Will be Unveiled
mo shi

..............page:8

Creating Colorful Life
xiao jiang

..............page:9

Teleplay "Dachangheng" Will be Shot in Beijing
mo shi

..............page:9

The Position and Role of Compound Seasoning in Cuisine
mao yu yang

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

Greek Foods's delicious smells emanate in Beijing
zhao zhi wei

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

Greek Olive Oil and Delicious Food
xin qi

..............page:13-14

Astronautic Technology Brings Freeze-dried Food New Life
hong ye

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

Auspicious Sign Special Catering
wang li ; gu jian hua

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

Greek Wine is a Good Helper of Cooking
xin qi

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

Wines Come to the New Land
xiao jiang

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

The Enchanting Queen in the Wine World - Cocktail
ma zhan lin ; yu yan chun

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

Mu Liang-a Famous Chef for the Tianjin Moslem Dish
wang li ; gu jian hua

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

Newly-developed Hong Kong-Style Cantonese Dishes
wang yun

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

Congregating Famous Chefs Innovating Cup Dish (Part Ⅱ)
jiang zuo

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

Savor Venice's Flavorful Foods
hong ye

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

Elite Food Industry
feng ye

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

The Refined Festival Meal
mo lao

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

French Gourmet-Joel.F.TISSERAND,Executive Chef of the French Restaurant Jusfine's Beijing Jianguo Hotel
hong zuo

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

Staff Training-Gist of Improving Staffs Characters within the Catering Enterprises
wang fang chen

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

Brief Analysis on the Relation between Re-order Point and Purchase of the Catering Enterprises
song fu hua

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

Brief Analysis on Problems in Contract Review for the Catering Enterprises
liu zun xia

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

Unveiling GM Food
lei fang hua

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

Brief Talk on Application of the HACCP Management System within the Catering Industry
zhang yang

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

The Best Delicious French Dish——Foie Gras
zhang fu shan

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

Cod
jin long zuo

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

Editor and reader

..............page:53

Information

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

Carving Cooking Skill Glorifying Life
feng ye

..............page:56-封3