| 现代快餐的本质特征与发展思路 |
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| 引用本文： | 何江红,吴菊清,王金城. 现代快餐的本质特征与发展思路[J]. 扬州大学烹饪学报, 2000, 17(1) |
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| 作者姓名： | 何江红 吴菊清 王金城 |
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| 作者单位： | 四川烹饪高等专科学校,成都,610072 |
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| 摘 要： | 现代快餐与传统快餐的手工操作、前店后厨、产品质量不稳定、就餐环 境差等截然不同，具备了产品标准化、生产工业化、经营连锁化、管理科学化等特 征。它不仅带来了规模化效益，也改变了人们的传统观念和思维方式。
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| 关 键 词： | 快餐 餐饮业 饮食市场 |
THE ESSENTIAL FEATURES AND DEVELOPING TRAIN OF THOUGHT OF MODERN SNACK |
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| He Jianghong etal.. THE ESSENTIAL FEATURES AND DEVELOPING TRAIN OF THOUGHT OF MODERN SNACK[J]. Cuisine Journal of Yangzhou University, 2000, 17(1) |
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| Authors: | He Jianghong etal. |
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| Affiliation: | He Jianghong etal. |
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| Abstract: | Modern snack that is provided with features of standardized products industrial production, chain running and scientific management is quite different from traditional snack that is provided with features of hand-made proudcts, front shop and back kitchen, unstable quality and poor environment. Modern snack not only brought scale benefit but also changed people's traditional sense and mode of thinking. |
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| Keywords: | snack catering trade catering marketl |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
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