摘要
川菜市场近年来发展迅速,川菜企业也逐步开始了新一轮的转型和改革,其中尤其突出的是人才需求的日益强烈,以及对人才素质要求的日益提高。本文探讨了川菜职业点菜师的职业培养模式,以期有助于川菜企业的发展。
The rapid development of Sichuan Cuisine in recent years has led to the new wave of reform and innovation in businesses in the catering industry. What＇s most prominent is the urgent and higher demand for well-educated professionals. This paper focuses on the mode of how to train professional ordering staff in Sichuan Cuisine.
基金
四川省教育厅人文社科重点研究基地川菜发展研究中心项目"川菜点菜师培养模式设计"的阶段性成果
项目编号:CC06S06
关键词
川菜
点菜师
餐饮人才
培养模式
Sichuan Cuisine
ordering professionals
professionals in the catering industry
training mode
