| 烹饪产业化的三个关键环节 |
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| 引用本文： | 黄维兵.烹饪产业化的三个关键环节[J].河南工业大学学报(自然科学版),2001,22(2):43-46. |
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| 作者姓名： | 黄维兵 |
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| 作者单位： | 四川烹饪高等专科学校, |
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| 摘 要： | 结合中国烹饪发展的实际情况，总结出专业化分工、规模化经营、工业化生产是实现中国烹饪产业化的关键步骤，并对每一个环节提出了操作思路．
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| 关 键 词： | 烹饪 专业化 规模化 工业化 |
| 文章编号： | 1671-1629(2001)02-0043-04 |
| 修稿时间： | 2000年10月15 |
THREE MAIN LINKS IN CULINARY INDUSTRIALIZATION |
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| HUANG Wei-bing.THREE MAIN LINKS IN CULINARY INDUSTRIALIZATION[J].Journal of Henan University of Technology Natural Science Edition,2001,22(2):43-46. |
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| Authors: | HUANG Wei-bing |
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| Abstract: | Linking with the reality of the development of Chinese cuisine,it sums up that division of specialization,mass management and industrialization production are the hinge steps for accomplishing the industrialization of Chinese cuisine.It also puts forward the operation ideas for each links. |
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| Keywords: | Chinese cuisine specialization mass management industrialization |
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