1.
The Study of Examination System in Chinese Food and Beverage Enterprise Based on the Theory of Green Restaurant;
基于绿色餐饮的我国餐饮企业检测体系研究
2.
Exploring Innovation System of the Chinese Food and Beverage Enterprise from the Comparison of Gap between the Chinese Food and Beverage Enterprise and the Foreign Food and Beverage Enterprise;
从中西餐饮企业的差距比较探索中国餐饮企业创新体系的构建
3.
Survey of Sanitary Status on Large and Middle Chinese Food Catering Enterprises
北京市大中型中餐餐饮企业的卫生状况调查
4.
Brand-creating: the Winning Way of Cater Industry--Illustrated by the Cater Industry in Hunan;
塑造品牌:餐饮企业的制胜之路——以湖南餐饮业为例
5.
Research on CIS Development Solution of Social Catering Enterprises in Wuhan City;
武汉市社会餐饮企业CIS发展对策研究
6.
The Empirical Research of Restaurant Agglomeration Influence on Management;
聚集对餐饮企业经营影响的实证研究
7.
On the Logistics and Distribution Chain Catering Enterprises in the Application;
论物流配送在连锁餐饮企业中的应用
8.
How Can Modern Catering Enterprises Increase Their Competitiveness;
现代餐饮企业如何提高自身竞争水平
9.
On Construction and Cultivation of Core Competity in Catering Enterprises;
论构建和培育餐饮企业的核心竞争力
10.
On Choices of Strategies for Restaurant Enterprises to Improve Customers Faithfulness;
餐饮企业提高顾客忠诚度的策略选择
11.
On the Modes of Franchise in Chengdu Chain Catering Industry;
成都连锁餐饮企业特许加盟方式探析
12.
Brand Strategy Implementation in Chinese Catering Enterprises;
对我国餐饮企业实施品牌战略的思考
13.
Applied Research about Relationship Marketing Theory in a Beverage Corporation
关系营销理论在A餐饮企业的应用研究
14.
The Competitive Strategies of Chinese Catering Enterprises from the Angle of Scattered Industry;
零散产业视角下的我国餐饮企业竞争战略选择
15.
Influencing Factors and Chef Vocational Education and Its Strategies in the Dining Room Industry;
影响餐饮企业厨工职业教育的因素及其对策
16.
Application of Activity-Based Costing in the Informationized Management of Catering Enterprises;
作业成本法在餐饮企业信息化管理中的应用
17.
Dish quality is a problem that should be paid attention to by all diet enterprises.
菜点质量是餐饮企业都必须重视的问题。
18.
Research and Design for the Middle Catering Enterprises Management Information System;
中型餐饮企业管理信息系统的研究和设计