厨房菜肴质量管理研究  

Study on quality management of kitchen cuisine

作　　者：端尧生 

机构地区：[1]南京旅游职业学院,南京211100

出　　处：《黑龙江科学》2017年第19期178-180,共3页Heilongjiang Science

基　　金：南京旅游职业学院校级课题"菜品开发与创新研究"阶段性成果(2015YTD12)

摘　　要：菜肴质量关乎餐饮企业经营的成败,决定企业持续发展的命运。时代的不断发展与变迁使人们对菜肴质量的要求不断提高,要求餐饮经营者对影响菜肴质量的各种原因加以分析、认真研究、潜心思考,为餐饮企业探寻有效控制菜肴质量之路。The quality of the dishes is related to the success or failure of the catering enterprises,and decides the fate of the sustainable development of the enterprises. The continuous development and change of the times make people ＇s quality requirements of the dishes continue to improve,which requires food and beverage operators analyze the various reasons affecting the quality of dishes,so as to explore the effective control method of the food quality.

关 键 词：菜肴 质量管理 控制 

分 类 号：F719.3[经济管理—产业经济]