新冠肺炎疫情因素使餐饮企业的经营面临巨大的困境,研判后疫情时代的餐饮企业面临的问题是进行有效转型升级的前提.本文以世界美食之都顺德为调研对象,通过问卷调查法、实地考察法、深度访谈法对消费者和餐饮企业调研,从需求和供给两个维度开展质性分析,希望为当前餐饮企业在新冠肺炎疫情防控常态化背景下转型升级奠定基础.

目前,一些高效开展的酒店管理专业在如火如荼的进行中,它是一个高职院校的特色,高校中的校内实训酒店开设的主要目的就是培养学生亲自动手的能力,让学生能够在酒店实训中得到锻炼,提前步入社会,适应社会发展需要.本文根据高校校内实训酒店存在问题和现状进行了分析,提出了解决高校校内实训酒店的对策,给广大学者对校内实训酒店研究提供借鉴.

计算机网络的发展为电子商务带来了发展契机和广阔的空间,我国餐饮业也逐渐由传统定点连锁等方式转向了电子化,同电子商务进行了融合。笔者基于SWOT模型,就餐饮业对电子商务的应用和发展趋势进行了相关探讨研究,提出一些针对餐饮业电子商务发展的对策,有利于餐饮业和电子商务紧密结合,取得更高的经济效益。

Duck gizzard rich in nutrition,can be provided a variety of nutrients that human body needs,espevially having riched physical activity element,such as protein,fat,vitamins and minerals.These physical activity elements have played a very important role in health care.Duck gizzard was rich in iron elements,it is particularly suitable for anemia patients.The product processes as well as every links of product processes are mainly described in this paper.Some influences of the following element to product quality were described such as:time of stir-frying with water,temperature and processing form,and the optimum condition was obtained by orthogonal test.The optimum conditions were:cutting duck gizzard into four parts,heating 2 half minutes and at 80 ℃,at last the product were eligibility confirmed by sense organ evaluation.