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.

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.

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.

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

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.

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.

Women's Self-awareness Establishment Written by Angela Cater—A Case Study of Mirror Effect in The Bloody Chamber

The Bloody Chamber is the most famous and critical masterpiece by Angela Cater. According to the writer Marina War-ner,"it's about desire and its destruction, the self-immolation of women, how women collude and connive with their condition of enslavement."Feminism in Angela Cater's view may seem extremely radical at first glance, especially in such an unorthodox Gothic tale filled with blood, murders and sexuality. However, beneath the surface conceal rational reflections on the irrational"fe-male mythology, which is the result ofa long-term ideological indoctrination in the patriarchal society. Many women try to find their identity in this patriarchy centered social norms and regard men's affirmation as the source of happiness. They have built their self-awareness unconsciously catering to males'needs.This article is going to demonstrate another pattern of women's self-aware-ness establishment process in Angela Cater 's conception, via analyzing the functions of a kind of specific symbols in the story—mirrors, which reflect the expected female images through different perspectives.

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.

基于Lee-Cater模型的养老保险个人账户缺口研究

鉴于个人账户计发月数未能体现持续的寿命延长,无论做实的个人账户还是处于空账状态的个人账户,个人账户的计发月数与实际支付月数的差异,都会使得实际支付远远超过个人账户实际或记账累积资金,同时账户资金的可继承性,将进一步扩大个人账户缺口。本文通过Lee-Ca-ter模型预测预期寿命的变化,研究死亡率改进对个人账户缺口的影响,以及死亡率和贴现率对个人账户缺口的共同作用。

“双碳”政策背景下餐饮业面临的机遇、挑战与对策

“双碳”政策背景下,面临减碳成本压力的餐饮业应积极应对挑战、抓住机遇,通过关注产业链全局减碳;运用大数据、智能化技术结合环境会计进行成本优化;进行低碳餐饮宣传,引导低碳消费;推动制定和完善餐饮业低碳政策、法规、标准及行业减碳指南;加强对员工的低碳意识、提升全员减碳积极性等途径,进行“双碳”背景下的行业减碳实践,促进餐饮业健康、稳定、可持续发展。

公司股利迎合行为:研究述评与展望

股利政策是上市公司财务决策的重要内容,基于行为金融学视角分析公司股利迎合行为具有重要的理论意义和实践意义。从内涵、动机、表现和经济后果等方面系统梳理并评述了公司股利迎合行为的现有研究成果,并提炼了需要进一步着重研究的问题。首先,结合投资者非理性股利偏好,厘清和归纳了投资者非理性行为的内涵和衡量方法。其次,从动机、影响因素、回购场景等方面总结了公司的现金股利迎合行为,并结合股票拆分、高送转等多种方式归纳了公司的股票股利迎合行为。再次,从市场反应、信息质量、未来业绩、公司风险等角度阐释了公司股利迎合行为的经济后果。最后,从投资者非理性股利情绪指标的构建、现金股利迎合中的委托代理问题、股票股利迎合行为的差异性以及互联网环境下公司股利迎合的经济后果等多个方面指出了关于公司股利迎合行为的未来研究方向,为后续的理论研究和监管政策的优化完善提供了指引和启示。

市售餐饮自制发酵乳卫生质量状况调查分析——以扬州市为例

以扬州市餐饮环节抽取的餐饮自制发酵乳为研究对象,采用国家标准方法对其卫生指标进行检测,并运用基质辅助激光解吸电离飞行时间质谱法、分子生物学方法和传统形态学方法对污染微生物指标不合格产品中的污染菌进行分离纯化和鉴定。结果表明:25批次餐饮自制发酵乳的产品不合格率为36%,不合格项目均为微生物指标,其中大肠菌群不合格率为20%、霉菌计数不合格率为8%、酵母计数不合格率为32%。不合格样品的大肠菌群阳性菌株中包含了肺炎克雷伯菌、阴沟肠杆菌等多种条件致病菌;不合格样品的霉菌和酵母菌以曲霉属、青霉属、念珠菌属等发酵乳中常见的污染菌为主。调查表明:餐饮企业应重视加工制作过程中的微生物污染问题,监管部门应制定和实施有针对性的餐饮食品抽检计划,同时加强对餐饮自制发酵乳的食品安全监管。

餐饮空间呼吸道传染病传播风险分析:以新冠肺炎为例

为了解决餐饮空间内呼吸道传染病感染风险大、防控难的问题,基于视频分析人员近距离接触及表面触摸行为,同时考虑近距离空气、大飞沫、远距离空气和表面传播4种传播途径,建立餐饮空间内呼吸道传染病传播模型,并引入剂量-反应模型,对不同传播途径的贡献率进行计算。结果显示:在顾客、服务员与他人的交流中近距离交流分别占98.0%和80.3%,并且83.0%的交流持续时长不超过10 s;顾客、服务员双手超过85.4%的时间在触摸物体表面,服务员触摸公共表面次数占触摸所有物品次数的比重为59.6%,容易在餐厅内扩散病毒,而顾客触摸黏膜的概率约为服务员的6.8倍,更容易通过表面传播途径感染;远距离空气传播和近距离空气传播途径是新型冠状病毒在该餐饮空间的主要传播途径,相对贡献率分别为57.31%~65.44%和24.60%~40.56%,而表面传播与大飞沫传播途径的相对贡献率之和小于9.96%。

共同机构所有权能抑制“言过其实”的数字化披露吗?

企业的数字化披露是利益相关者了解其数字化行动的主要途径,然而,在缺乏披露标准和有效监督的情况下,企业有机会通过夸大数字化程度来迎合资本市场偏好。鉴于此,选取2008—2021年A股上市公司样本,研究共同机构所有权对数字化过度披露的影响。研究发现:共同机构所有权能有效抑制企业“言过其实”的数字化披露行为;机制检验表明,共同机构所有权可发挥竞争缓解效应及协同治理效应,从而减少企业对数字化的过度披露;异质性分析表明,只有长期共同机构持股才能够抑制数字化的过度披露,且共同机构所有权仅对所在地市场化程度较低、税负和财务负担较小企业的数字化过度披露行为产生抑制作用。结论丰富了数字化和企业信息操纵领域的研究,并为当前如何看待共同机构持股行为提供了新的分析视角。

外卖O2O与传统餐饮服务在空间分布上的竞合关系研究:共存、补充抑或替代

信息通信技术(ICT)的广泛应用引发城市餐饮业空间格局的变革,致使外卖O2O与传统餐饮服务在空间分布上的竞合关系日趋复杂。文章以武汉都市发展区为例,基于美团外卖、大众点评和联通手机信令数据,运用改进累积机会法和双变量空间自相关模型,从空间分布视角探究外卖O2O与传统餐饮服务的的空间竞合关系及其影响因素。研究发现:1)空间分布上,相较于传统餐饮服务的空间不均衡特征,外卖O2O服务更为均质化,且在近郊区增长更快;2)两者空间分布关系上,外卖O2O与传统餐饮服务整体上存在显著的空间依赖性但关联程度逐渐减弱,局部上在中心城区呈现高-高聚集,在近郊区呈现低-低聚集为主、高-低聚集为辅,反映与区位有明显关联的空间异质性;3)在两者的竞合关系上,中心城区以共存关系为主,近郊区以补充关系为主,替代关系不显著,而人口密度、餐饮店铺数量、地块属性是关键影响因素,共存关系主要存在于人口密度高、这两类餐饮店铺数量多的成熟居住区,补充关系主要存在于人口密度低、外卖店铺数量多且传统餐饮店数量少的居住-工业混合布局地区。