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邵万宽教授具有丰富的餐饮管理及餐饮研究经历。从事饭店、餐饮及其研究工作37年,先后赴荷兰、德国、意大利、瑞士、马来西亚、泰国、埃及、迪拜及香港、澳门、台湾等国家和地区交流考察,应邀到越南胡志明市旅游协会讲学。从事饭店厨房工作8年,曾任荷兰文华酒店中餐厨师长2年,在国内饭店管理公司管理过多家饭店,担任餐饮总监、行政总厨等职;先后为全国各地旅游和烹饪协会、饭店管理者培训授课近百场,为国内数十家品牌餐饮企业进行咨询、培训、管理和指导,多次担任国家和省(自治区)、市级烹饪大赛评委和裁判长。出版著作和规划教材40余本,发表学术论文80多篇,撰写饮食、烹饪类科普文章260余篇;先后在《中国食品报》《美食》《中国食品》《东方美食》《餐饮周刊》上开辟专栏,发表系列文章100余篇;主编丛书2套;代表著作有《现代餐饮经营创新》《金瓶梅饮食大观》《中国面点文化》《美食节策划与运作》《餐饮时尚与流行菜式》《菜点开发与创新》《菜点创新30法》《厨房管理与菜品开发新思路》《厨师长宝典》《现代烹饪与厨艺秘笈》《风靡欧洲的中国菜》等;主编教材有《中国烹饪概论》《菜单设计》《现代厨房生产与管理》《烹调工艺学》《面点工艺学》《中国饮食文化》等。主编《江苏当红总厨创新菜》,担任大型工具书《中国烹饪文化大典》副主编。2015年10月16日至18日,由山东省曲阜市人民政府、浙江工商大学主办,曲阜尼山文化旅游投资发展有限公司、南宁职业技术学院等承办的第五届亚洲食学论坛在曲阜举行。期间,邵万宽教授接受了我刊执行主编黄桂婵编审的专访。
Professor Shao Wankuan has rich experience in catering management and catering research. After 37 years of working in hotels, restaurants and research institutes, he went to Netherlands, Germany, Italy, Switzerland, Malaysia, Thailand, Egypt, Dubai, Hong Kong, Macao and Taiwan for further study tour and was invited to give lectures at the Tourism Association of Ho Chi Minh City, Vietnam. 8 years working in the hotel kitchen, served as Dutch chef Chinese restaurant for 2 years, in the domestic hotel management company management over a number of restaurants, served as director of catering, executive chef and other staff; has travel and cooking associations across the country, the hotel Nearly one hundred managers and training courses for the domestic dozens of brand catering business consulting, training, management and guidance, for many times as the national and provincial (autonomous regions), municipal cooking contest judges and referees. Published more than 40 books and planning textbooks, published over 80 academic papers, writing food, cooking science articles more than 260 articles; successively in the “China Food News” “Food” “Chinese Food” “Oriental Food” “Food Week” Open column, published a series of articles more than 100 articles; editor series 2 sets; on behalf of the works of “modern restaurant management innovation” “Golden Lotus Food Grand” “Chinese pasta culture” “Food Festival planning and operation” “food fashion and popular dishes” “Dishes Innovation and Development” “Dishes innovation 30” “New ideas for kitchen management and cuisine development” “Chef Collection” “Modern cooking and cooking secrets” “Popular Chinese food in Europe”; editor of the textbook “Introduction to Chinese cooking ”Menu Design“ ”Modern Kitchen Production and Management“ ”Cooking Technology“ ”Pasta Technology“ ”Chinese Food Culture“ and so on. Chief Editor ”Jiangsu popular chef innovative dish“, served as a large reference book ”Chinese cooking culture ceremony," associate editor. From October 16 to 18, 2015, the Fifth Asian Forum of Edible Fudge hosted by Qufu City People’s Government of Shandong Province, Zhejiang Gongshang University, Qufu Nishan Cultural Tourism Investment and Development Co., Ltd. and Nanning Vocational and Technical College was held in Qufu . During this period, Professor Shao Wankuan accepted my interview with editor-in-chief Huang Gui-chang of our magazine.