1.
The Contradictions and Countermeasures--the Catering Service Work in Colleges and Universities Is Faced with;
高校餐饮服务工作面临的矛盾及对策
2.
The Design Idea and Achieving Method of University Diet Service Physical Distribution Based on MVC Design Model;
基于MVC模式的高校餐饮物流系统的设计与实现
3.
Analysis on the Cause,Effect and Countermeasure of Loss of Cooking Personnel in Colleges and Universities;
高校餐饮员工流失原因、影响及对策分析
4.
Problems of Socialized Catering Service in Colleges and Countermeasures;
高校餐饮服务社会化中存在的主要问题及对策
5.
Application of ABC Method to College Catering Purchasing Cost Control;
ABC分类法在高校餐饮采购成本控制中的应用
6.
Applying supplying chain to promote the level of catering service in colleges;
应用供应链管理提升高校餐饮服务水平
7.
Analysis and Exploration of the Model of Food Service and Management Socialization in College;
高校餐饮服务社会化经营管理模式的分析与探索
8.
Study on Campus Diet Service Center (CDSC) Design;
高校综合餐饮服务中心的设计与研究
9.
A Study on the Service Quality Measurement of the Restaurants Around University Based on the SERVQUAL;
基于SERVQUAL的高校周边餐饮企业服务质量测评研究
10.
The Loss and Stability of Employees of Logistic Catering Service in University;
高校后勤餐饮业外聘人员的流失及稳定
11.
Measures Taken to Train Prospective Catering Trade Employees after China s Entry into WTO;
加入WTO后高职院校餐饮人才培养的应对策略
12.
Analysis on Teaching Reform of Food and Drinking Service and Management of Higher Vocational Schools
高职院校餐饮服务与管理教学改革探析
13.
(4) The catering trade continues to keep a rapid growth.
餐饮业继续保持高速增长。
14.
How Can Modern Catering Enterprises Increase Their Competitiveness;
现代餐饮企业如何提高自身竞争水平
15.
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
16.
To Raise Benefit of Business & Management of Eating Trade & Service awong the Reform & Development;
在改革发展中提高餐饮经营管理效益
17.
Important Measures of Increasing Quality-Dependability of the Food and Beverage Service;
提高餐饮服务质量可靠性的重要措施
18.
Construction of Practice-theory Integration Curriculum of "Restaurant Management" in Higher Vocational Schools
高职《餐饮管理》理实一体化课程建设