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.

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.

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.

A Study on the Behavior of Large Stock Dividends and Stock Splits Among Chinese Listed Companies： A Case Study on Zoomlion＇s 2010 Middle-Term Stock Dividend Plan

This paper takes Zoomlion （Changsha Zoomlion Heavy Industry Science and Technology Development Co., Ltd） as an example and illustrates the reasons why traditional theories of stock dividends and stock splits cannot rationally explain the large stock dividend and stock split behavior among Chinese listed companies. The paper offers the following points after analyzing the current situation of China＇s capital market： As many investors seek after the stocks with large stock dividends and stock splits and form a ＂herd effect＂, it greatly pushes up the price of these stocks. Thus, companies＇ managers can cater these investors＇ irrational behavior, and help their companies get more funds from secondary equity offerings, or help their large shareholders and institutional investors to obtain more returns after lifting the sell restriction on their shares.

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

Diversified Business Model of On-Demand Cooking:An Analysis Based on the Business Model Canvas

With the acceleration of the pace of social life and the emergence of the convenience economy,the requirements for on-demand cooking services have increased due to the increasing demand for food quality and the health concerns associated with takeaway food,as well as the lack of cooking skills.This paper aims to analyze the business model of on-demand cooking service platforms in China with the theory of Business Model Canvas proposed by Alexander Osterwalder.By exploring the advantages and disadvantages of the business model of on-demand door-to-door cooking,the study seeks to provide relevant recommendations.

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.

莎士比亚与英语词汇(16)

31．cater(动词)。该词的意思是“提供(配备)食物，提供所必需的”。英语的释义是to provide food；to supply what is needed or desired。

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.

从中西方饮食文化差异的角度探究中式菜单英译（英文）

China has long been famous for the title of "Food Kingdom", Throughout history, Chinese people think highly of the ways to eat, just as a famous Chinese saying goes "Food is the paramount necessity of the people". In Chinese long history, Chinese people have created a remarkable catering culture. Chinese people are particularly concerned about the names of the cuisines, especially the names of the dishes that reflect the elegance and implicit or are originated from some classic historical stories. However, in western catering culture, the names of the cuisines are not so important and usually the dishes are named from the perspective of nutrition and scientificalness. With the communication between China and western countries furthering, an increasing number of people have come to realize the significance of the correct and proper translation of Chinese cuisines. At present, many translators are studying in this field. But due to the differences of the bilateral cultures, particularly the catering culture, and the lack of relative norms, many Chinese cuisines' names are poorly translated or even ridiculous, which confuses many foreigners. This paper, based on the studies of the catering culture differences between China and western countries, will find some more effective and proper methods and techniques in the translation of Chinese cuisines, which makes a little bit contribution to the spread of Chinese catering culture.

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.

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.