我国餐饮业应逐步实现由资源型产品结构向文化创意型产品结构的转变——以鲁菜餐饮业发展为例  

Culture - based Transformation of Chinese Catering Industry——A Case Study of Shandong Cuisine Industry Development

作　　者：赵建民[1] 

机构地区：[1]山东旅游职业学院,山东济南250200

出　　处：《楚雄师范学院学报》2013年第4期6-9,19,共5页Journal of Chuxiong Normal University

摘　　要：随着生活水平的日益提高,国人满足于果腹充饥的年代已经一去不复返了。生活品质的提升不仅仅满足于物质层面上,餐饮产品也需要在具有完全意义的食用价值的前提下,进行以饮食文化内涵为主要内容的创意与运用,即以文化创意型餐饮产品结构代替资源型餐饮产品结构模式,使中餐的餐饮产品向着高品质和高品位的格调发展。With the improvement of standard of living,Chinese people are no longer satisfied with eating is to eat.The improvement of life quality is not limited to the material dimension,and also catering products need to be created and transformed based on diet culture.Catering industry should change from resource-based structure to culture-creative structure,developing Chinese food products finely and aesthetically.

关 键 词：鲁菜 餐饮业 资源型产品 文化创意型产品 转变 

分 类 号：F724.782[经济管理—产业经济]