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目前我国餐饮业发展迅猛,而餐饮业的核心便是烹饪技术。基于此,通过对烹饪技术的正确定位、当代中国烹饪技术的现状及在生活中的应用进行探讨,使得广大读者能对中式烹饪有一个更全面、更深刻的了解。 相似文献
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随着我国高职教育的迅速发展,以“工学结合”为特色的课程标准广泛应用于高职院校烹饪专业的教学中。食品营养与卫生课程是一门重要的课程,为进一步提升该课程的教学质量,培养学生的职业能力和职业素养。本文结合食品营养与卫生课程教学改革现状,提出教学改革途径,以期实现食品营养与卫生教学质量的进一步提升。 相似文献
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For centuries, the Mediterranean and other regions have become icons for their food, wine, laid-back lifestyle and benign weather, with each of these components ideally complementing the other three. The availability of a local cuisine and local wines provides consumers with memorable experiences. However, in many other regions little is known about ways in which the local cuisine and wine could be ‘married.’ This study examines the views of 55 small winery operators in a region that for decades has been widely known as a mass tourism destination: the Canary Island in Spain. While most operators recognise the potential for a perfect local cuisine–wine marriage, many also mention the missing link between the local hospitality and wine sectors. For instance, respondents argue that restaurateurs are not promoting local wines enough in favour of cheaper imports. The study also discusses the implications of the findings and identifies areas of future research. 相似文献
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This study analyzes how the three cities of Jinan, Qingdao, and Qufu in Shandong Province of China use their cuisines in promoting their destinations. Based on a critical review of previous studies, a conceptual framework was developed, which included five closely related areas: foods, beverages, dining, farming, and food festivals. All related texts, images, videos, brochures, booklets, and websites designed to market these three cities were content-analyzed. The study findings suggest that all the three cities have not yet fully utilized their cuisines in their destination marketing efforts. Although some of their culinary resources appear in their marketing materials, the local cuisines of these three cities are not yet skillfully integrated into their marketing efforts. The present study offers specific theoretical and practical implications on marketing the culinary resources of destinations that are in the early stages of their development. 相似文献
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目前关于川菜菜名研究的文献已经很多,这对四川文化的传播起到了极大的促进作用,但还需进一步深化研究。依据川菜的特点,川菜菜名可分为三类。分别采用不同的翻译策略:非文化莱名,由于其直截了当地传递菜肴本身的信息,因此适用语义翻译;容易引发误解的莱名,由于菜名中合有很多西方人的禁忌,因此可运用交际翻译法,适当地选词和意译,使西方人能够最大程度地理解;有文化内涵的菜名,这一娄菜名,因本身表达较为含蓄,故适宜先用交际翻译将菜肴本身的特色翻译出,后用语义翻译,解释名称中所包含的文化内涵。 相似文献
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裘然军 《浙江工商职业技术学院学报》2007,6(4):17-19
随着现代饭店餐饮业的发展,管理的科学化、系统化、规范化问题已越来越被业内人士所重视。如何建设好现代饭店餐饮管理的规章制度,是实现餐饮管理规范化的基础工作。必须重视并扎扎实实地做好这项工作。 相似文献
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曾翔云 《湖北经济学院学报》2002,(1)
湖北商专烹饪工艺专业在近十年的教学实践过程中,经过不断的探索和总结,确立了“以稳定学生专业思想为基础,以增强学生就业信心为保证,以提高学生综合素质为目的,以强化学生专业技能为核心”的指导思想,并逐步在教学体系、教育资源、培养方向、实习环节等方面形成了具有鲜明专业特色的教学模式。 相似文献
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Fevzi Okumus Gerald Kock Michael M. G. Scantlebury Bendegul Okumus 《Journal of Travel & Tourism Marketing》2013,30(4):410-429
This study compares how four Caribbean small islands—Aruba, the Dominican Republic, Jamaica, and Martinique—use their authentic cuisines to promote their destinations. Brochures, catalogs, websites, and other promotional materials for each destination were content analyzed. Although all four destinations seem to use their authentic cuisines for tourism promotion, key differences exist among these islands in their marketing and promotional strategies. Martinique appears to use its local cuisine most aggressively, using a combination of locally prepared foods, cocktails, rum, fruits, and vegetables to visually portray this aspect of the country's heritage. Jamaica, in contrast, uses mainly fruit and vegetable imagery. The study findings suggest a need for these four Caribbean island destinations to develop expertise in culinary tourism, followed by promotion through brochures, catalogs, websites, and other marketing materials. 相似文献