| 菜品标准化质量评价体系建立研究 |
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| 引用本文： | 谢淑娟,黄艳梅,庞承强.菜品标准化质量评价体系建立研究[J].世界标准化与质量管理,2010(11):22-25. |
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| 作者姓名： | 谢淑娟 黄艳梅 庞承强 |
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| 作者单位： | [1]山东省标准化研究院,山东济南250001 [2]山东文艺出版社,山东济南250001 |
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| 摘 要： | 文章分析了餐饮业发展的现状，在肯定了政府对各菜系发展的推动作用后，提出了菜品标准化质量评价体系。该体系从菜品的外部质量评价和内部质量评价延伸到相关的文化、经济、低碳等领域的评价，通过上述评价，有利于全面评价菜品质量，并为菜品质量的稳定化、创新化提供较好的理论借鉴。
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| 关 键 词： | 菜品 标准化 质量评价 体系 流程控制 |
Research on Quality Assessment System Construction of Dishes Standardization |
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| XIE Shu-juan,HUANG Yan-mei,PANG Cheng-qiang.Research on Quality Assessment System Construction of Dishes Standardization[J].World Standardization & Quality Management,2010(11):22-25. |
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| Authors: | XIE Shu-juan HUANG Yan-mei PANG Cheng-qiang |
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| Institution: | 1.Shandong Institute of Standardization, Jinan 250001, China; 2.Shandong Publishing House of Literature and Art, Jinan 250001, China) |
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| Abstract: | This text analyses current situation of catering services. While affirming the promoting role played by the government to the development of styles of cooking, the quality assessment system of dishes standardization were submitted. The external quality assessment and internal quality assessment were included in this system, and it was extended to the relevant culture, economy and environmental protection. The system constrnction would be favor for assessing dishes＇quality on all sides and afford us theoretical references of stabilization and creation of dishes＇ quality. |
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| Keywords: | dishes standardization quality assessment system flow control |
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