| 中国团餐企业中央厨房建设现状与发展研究 |
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| 引用本文： | 杨铭铎,郑雪. 中国团餐企业中央厨房建设现状与发展研究[J]. 四川烹饪高等专科学校学报, 2014, 0(2): 32-35,44 |
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| 作者姓名： | 杨铭铎 郑雪 |
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| 作者单位： | 哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江 哈尔滨 150076; 哈尔滨商业大学旅游烹饪学院,黑龙江 哈尔滨 150076 |
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| 基金项目： | 本文为中国烹饪协会委托课题的阶段性成果. |
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| 摘 要： | 随着中国餐饮连锁的不断形成,中央厨房在促进餐饮企业标准化及品牌形成发挥着重要作用。文章以50家骨干团餐企业为研究对象,通过团餐企业中央厨房的建设情况,分析其发展的趋势性;通过企业规模、门店数量、资产总额建设情况,分析其建设的理智性;通过中央厨房面积、设计能力分析其建设的科学性。
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| 关 键 词： | 中国团餐企业 中央厨房 |
On the Status Quo and Development of Central Kitchen Construction in Group Catering Businesses |
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| YANG Ming-duo,ZHENG Xue. On the Status Quo and Development of Central Kitchen Construction in Group Catering Businesses[J]. , 2014, 0(2): 32-35,44 |
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| Authors: | YANG Ming-duo ZHENG Xue |
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| Affiliation: | 1. Post -doctoral Research Base, Chinese Fast-food Research and Development Center, Harbin University of Commerce,Harbin 150076, 1-Ieilongjiang, China. 2. School of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, Heilongjiang, China) |
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| Abstract: | Central kitchen development plays a crucial role in promoting the standardization and developing the brand of chain catering businesses.This paper takes fifty group-catering businesses as its subject and analyzes their central kitchen development so as to demonstrate their development trends.The analysis also includes its feasibility in terms of business scales,outlet numbers,total assets and its rationality in terms of its size and de-sign ability. |
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| Keywords: | Chinese group-catering businesses central kitchen development |
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