Research on the Construction of a“New Ecology”of University Catering

With the goal of establishing morality and nurturing people,university catering is thought to be one of the key components in the construction of“double first class”universities,which supports and leads the reform of education modernization.In this study,the common problems in the university catering were analyzed,and research was done through questionnaires and interviews.This study takes Beijing colleges and universities as the research object to understand the needs of students and teachers and aims to build a“new ecology”of university catering,and vigorously promote the construction of green campuses.

Development and Utilization of Catering Culture and New Countryside Construction in Guizhou of China

The paper pointed out that catering cultural resources played an important role in vitalizing Guizhou,promoting rural tourism development,innovating characteristic mountainous economy,increasing villagers' income and constructing ecological civilization.It emphasized that development and utilization of catering resources could contribute to promotion of economic development and preservation of good ecology on condition that natural environment was not destroyed.Advantages and potentials for development and utilization of catering culture in Guizhou had been analyzed,which lied in diversified food production methods,abundant food materials,obvious regionality,colorful national catering cultures,green foods and so on.It proposed that Guizhou catering culture had gained attention of relevant departments currently and had been developed to a certain degree.Its development status was introduced in brief.On this basis,it put forward relevant strategies,emphasized depending on government's guidance,stimulating villagers' activity,rooting in the soil of Guizhou historical culture,paying attention to establishment and protection of native catering cultural brand,and doing well in sales promotion.

Internet Brings New Development of China’s Catering Sector

In recent years,China’s catering sector has experienced profound changes in terms of industrial scale and management level,showing a favorable development momentum with steadily expanding industrial scale,optimizing market structure,complete categories,various brands,more standardized industrial management and upgrading service quality.

Bacteriological Quality and Risk Factors for Contamination of Raw Mixed Vegetable Salads Served in Collective Catering in Abidjan (Ivory Coast)

The aim of this study was to determine the bacteriological quality of raw mixed vegetable salads served in collective catering in Abidjan and to assess the factors likely to favor contamination. An investigation was conducted to determine the practical risk of contamination. A total of 306 samples were collected and analyzed for the detection and enumeration of Enterobacteriaceae, E. coli and Salmonella according to standard microbiology methods. The most important risk factors were lack of training (96.7%), decontamination (84.0%), cross-contamination of vegetables in contact with fresh chicken or fish (76.7%) and salads that were uncovered and unprotected, thus exposed to the air and at ambient temperature for sale (97.7%). Theprevalence was 100%, 77.8% and 2.6% respectively for Enterobacteriaceae, E. coli and Salmonella. The average load of Enterobacteriaceae and E. coli was 4.93 log10 (CFU/g) and 1.89 log10 (CFU/g), respectively. Unsatisfactory microbiological quality samples were 52.3%. The results showed a failure of the sanitary quality in more than half of the products. Raising awareness in all of the workers in the food chain for vegetable salads is thus necessary to protect the health of the consumers.

O2O Catering Industry is Flourishing

According to research by Analysys International,a major Chinese think tank on the development of new media,there were 176 million orders fulfilled by China’s 020catering industry in the first quarter of 2015.For the whole of 2014,376 million orders were placed.Catering enterprises (CE) have to explore creative business

Implementation of Food Safety Legislation in Catering Establishments in Latvia

The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.

An Analysis on Cultural Operation & Management for Catering

The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be the theme of the market economy, how to establish an unassailable position in the growing market economy which values survival of the fittest is what has been long studied and discussed among catering enterprises. Although catering business belongs to traditional labor-intensive service industry, it is against the backdrop of "demographic dividend" being turned into "talents dividend" that the cultivation of catering talents becomes of great importance. Besides, the trend of branding will be even more intensifying and innovation will certainly serve as a significant approach to the improvement of competitiveness among catering enterprises. As public catering becomes a main current in today's catering business — an accurate market positioning and food dishes get to be more exquisite and diversified with health elements taken into top priority, brand power stands to be the recipe for winning the competition. Moreover, the strategy of enterprises development through culture is an irreversible trend in modern catering operation and management. Furthermore, the education and artistic cultivation serve as core competence of modern catering enterprises and the employed.

Fresh Food Catering for Hong Kong Could Be Bought in China's Mainland

An old Chinese saying goes like 'food is the paramount necessity of the people'.Food safety is always the key element.At the conference of Annual Fresh Food Tender for Hong Kong (2016),Xiaoqun He,deputy director of registration department of CNCA(Certification and Accreditation Administration of the People’s

Empirical Analysis of Catering Service Satisfaction in Scenic Spots and the Construction of 4Ps Improving Paths

Tourism has become the primary leisure activity for modern people,and a scenic spot’s appeal to tourists is closely linked to the quality of supporting catering services within the area.Improving satisfaction with catering services in these scenic spots has become a key factor in promoting the development of urban tourist destinations.Using Zhangzhou,a tourist city,as an example,this paper conducts an empirical study on the satisfaction of catering services in Zhangzhou’s scenic spots through IPA analysis.Firstly,based on the scale of relevant influencing factors affecting catering service satisfaction in Zhangzhou’s scenic spots,a field questionnaire survey has been conducted.Three main levels,five core elements,and 31 sub-indicators have been summarized to construct the evaluation system for catering service satisfaction in scenic spots.Through the analysis of IPA data and the examination of various indicators related to catering services in Zhangzhou’s scenic spots,we analyze the influencing factors affecting tourists’satisfaction with catering services.Meanwhile,we also introduce the 4Ps demand theory of catering service.Finally,based on the analysis and evaluation of IPA quadrant and the 4Ps demand theory,we initially construct the 4Ps improvement path.This will provide theoretical and practical references for enhancing the catering service satisfaction of tourists in scenic spots.

An Overview of the Resources and Environmental Issues from Wasted Food in Urban Catering across China

There is growing global concern over food waste and its impacts on resources, environmental issues and food security, especially in developing countries. However, knowledge of food waste, in particular, the food wasted by consumers in restaurants, is entirely inadequate in China. Here, based on media reports and documents about food waste we provide an overview of food wasted by consumers in restaurants in China. We roughly estimated total food waste in order to uncover the seriousness of this large issue. We collected international literature referring to food waste and provided a detailed explanation of the resources and environmental costs associated with food waste. Ultimately we propose a conceptual diagram on research into catering food waste by consumers to evaluate resources and environmental costs based on life cycle assessment in China. This work will stimulate interdisciplinary research in this field.

Spatial Distribution Pattern of the Catering Industry in A Tourist City: Taking Lhasa City as A Case

Affected by factors such as the city’s functional orientation and tourism consumption, the spatial layout of the catering industry in a tourism city has its own distinctive characteristics. The spatial distribution characteristics of the catering industry and the factors impacting it(from the perspectives of transportation, tourism resources and population) in the main city area of Lhasa, Tibet were analysed through point of interest data mining, average nearest neighbour analysis, a standard deviational ellipse, kernel density estimation, and buffer analysis in ArcGIS software. As a result, the spatial distribution pattern showed catering providers are mainly aggregated in the vicinity of areas with either developed transportation or rich tourism resources. The resident population has an important but inconclusive influence on the distribution, while the distribution of its concentration is highly consistent with that of the instant population. Considering the spatial structure, functional orientation, and tourism development of the area, measures are proposed for optimizing the spatial layout of the catering industry in this tourism-heavy plateau city.

Sustainable Development of the Catering Industry in China:Policy and Food Waste

The catering industry is an important industry related to the growth of the national economy and the needs of daily life.After 2012,the central government has successively introduced and implemented a series of policies to limit the official consumption and catering waste.These policies have had a huge impact on China’s catering industry,especially the development of high-end catering.Based on expert scoring and interviews with government managers,the catering industry organizations,catering enterprises,researchers and consumers,this paper studies the impacts of the policies before and after 2012 on the sustainable development of the catering industry.The results show that:(1)Policies after 2012 have been very strong in their strength and duration,and this can ensure that the policies can effectively perform their restraint and management functions in the long term.(2)As affected by policies after 2012,the frequency and amounts of public expenditures in China have dropped significantly,and mass consumption is developing faster.(3)The impact of policies on income is quite controversial.On the whole,the policies have continued to promote the increasing of catering income after 2012,and have played a significant role in optimizing the catering structure and reducing food waste.However,the policies have had little effect on the improvement of industry standards and environmental protection.(4)The sustainable development of the catering industry requires the efforts of the government,industry organizations,restaurants and consumers.Steady income growth,a reasonable and healthy industry structure,sound industry standards,and low food waste are important standards and goals for the sustainable development of the catering industry.

A Study of Food Waste in the Catering Industry in Beijing

Currently,the topic of food waste and its environmental impacts is attracting increasing attention among academic researchers.Based on an investigation of restaurants in Beijing,this study analyzes the quantities,structures,characteristics and costs of the agricultural resources related to food waste in the catering industry in Beijing.The results show that:(1)The average food waste per capita per meal is about 75.02 g(raw)for food away from home among Beijing urban residents,which means that about 10.52%of the food is wasted.(2)According to the quantitative ranking of different categories of food waste,vegetable is the most wasted,followed by meat,aquatic products,and grains.The foods in the other categories are wasted much less.(3)Food waste is affected by the restaurant type,as well as the number,gender,age,education level,and consumption motivation of the consumers.(4)Based on the estimated food waste per capita,about 417.92 thousand tons of food is wasted annually at the consumption stage in the catering industry in Beijing.This food waste amount is equivalent to approximately 765.53 tons of cereals which are wasted,and this represents 79.66%of cereals production and 13.15%of cereals consumption in Beijing.Estimated by the required land use,this amount of food waste means that the total production of approximately 166.12 thousand ha of arable land is being wasted in Beijing.

Market misvaluation and corporate innovation:“Catering”or“risk aversion”?——Empirical evidence from China capital market

This paper tests how market misvaluation affects corporate innovation.Unlike the“catering effect”observed in the US,we find that estimated stock overvaluation in China is strongly negatively associated with corporate innovation,conforming to our“risk-aversion”hypothesis.In China,misvaluation affects innovation via finance and management behavior channels.The effect is more significant in non-state-owned corporations than in state-owned corporations.Stock turnover rate and ownership concentration play moderating roles in the effect.The evidence sheds light on the relationship between market risks and corporate innovation in an emerging market.

Similarities,Differences,and Clustering Features of the International Catering Industry in Chongqing City

The international catering industry is a way to represent the international lifestyle of a city.The study of the spatial distribution of international restaurants can reveal the sociological characteristics of the globalization-intensive areas within the city,and it is also the external manifestation of the degree of urban globalization and social sustainability.Taking the international restaurants of Chongqing as its research object,this paper adopts the DBSCAN algorithm to investigate the spatial distribution and social-cultural significance in respect of urban living in the context of globalization.It is found that there are mainly four types of international restaurants in Chongqing,namely Western,Japanese,Korean,and Southeast Asian restaurants.Overall,the spatial distribution of international restaurants showcases that the restaurants mostly agglomerate in the urban core,and alongside Jichang Road(also the rail transit line 3).The spatial distribution of the international restaurants overlaps with local daily life space,but is separated from local industrial spaces;the clusters of fine dining restaurants and fast food restaurants are isolated from each other.International restaurants are adjacent to commercial areas,transportation stations,universities,and tourist destinations.Moreover,the street corners,surroundings of banks,and shopping malls are considered micro-location factors for international restaurants.

Catering Industry Booming Amid Positive Trends

China's catering industry posted a record high 4.27 trillion yuan ($633 billion)in revenue in 2018,coupled with encouraging trends.

Accommodation and Catering

In the first five months, retail sales of the accommodation and catering sector reached 412.77 billion yuan, contributing 13.6 percent to total retail sales of consumer goods, said the Ministry of Commerce. Their year-on-year growth of 15 percent, or 53.78 billion yuan, was 1.78 percentage points higher than the overall increase of retail sales of consumer goods.

Catering to Investment

How a Hong Kong businesswoman became the mainland’s first overseas investor china has been the biggest recipient of foreign direct investment (FDI) among developing nations for 16 consecutive years.

Catering to Passengers’ Wireless Needs

Xu Wei is a paper salesman who travels between his company’s Beijing headquarters and sales offices around China almost half the year.Newly built high-speed railways and upgraded rail lines have shortened his trips,making his journeys much easier and more comfortable.