| 餐饮产品的优化组合与创新设计 |
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| 引用本文： | 王圣果. 餐饮产品的优化组合与创新设计[J]. 扬州大学烹饪学报, 2009, 26(2): 39-43 |
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| 作者姓名： | 王圣果 |
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| 作者单位： | 浙江工商大学,浙江,杭州,310018 |
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| 摘 要： | 优化组合和创新设计是餐饮业一种新的理念,它不仅可以改变传统的生产方式,而且还可以形成一种新的生产方式——大批量定制。大批量定制不仅可以组织生产,形成产品的多样化,并能保证产品质量一致性。而且,还可以通过标准模块的信息编程形成新的产品,从而满足餐饮个性化的需求。
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| 关 键 词： | 餐饮产品 优化组合 创新设计 模块化生产 |
The Optimal Combination and Innovative Design of Catering Products |
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| Wang Sheng-guo. The Optimal Combination and Innovative Design of Catering Products[J]. Cuisine Journal of Yangzhou University, 2009, 26(2): 39-43 |
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| Authors: | Wang Sheng-guo |
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| Affiliation: | Wang Sheng - guo (Zhejiang Gongshang University, Hangzhou 310018, Zhejiang, China |
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| Abstract: | Optimal combination and innovative design are new concepts which can not only change the traditional production method, but also lead to a new manufacturing mode, mass customization. This mode organizes production, makes final products diversified and keeps products consistent in high quality. The individuating requirements of new forms of products can also be achieved by making the standardized modularization of information programme. |
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| Keywords: | catering products, optimal combination innovative design, modularized producing |
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