Abstract
Based on the current situation, this article starts from the safety prevention and control pressure faced by the hotel and catering industry under the normalization of epidemic prevention and control, analyzes the current situation of hotel catering, and clarifies the safety responsibility of hotel catering and the significance of ensuring food safety in catering links. The practical work of safety prevention and control in the catering industry puts forward the practical and feasible safety management countermeasures.
Publication Date
9-25-2022
First Page
234
Last Page
237
DOI
10.13652/j.spjx.1003.5788.2022.60049
Recommended Citation
Guo, Chen; Li, Zhang; and Lan-jun, Zhang
(2022)
"Countermeasures for hotel catering safety management under the normalization of epidemic prevention and control,"
Food and Machinery: Vol. 38:
Iss.
6, Article 41.
DOI: 10.13652/j.spjx.1003.5788.2022.60049
Available at:
https://www.ifoodmm.cn/journal/vol38/iss6/41
References
[1] 周松.连锁酒店餐饮食品质量安全管理研究[J].食品工业,2017,38(12):228-230.ZHOU Song.Research on food quality and safety management of chain hotels[J].Food Industry,2017,38(12):228-230.
[2] 王晓洋.高星级酒店餐饮食品安全和管理措施研究[J].食品与机械,2014,30(5):110-112.WANG Xiao-yang.Research on food safety and management measures of high-star hotels[J].Food & Machinery,2014,30(5):110-112.
[3] 王红芳.酒店、餐饮业的疫情应对策略与未来发展[C]//中国旅游研究院(文化和旅游部数据中心).2020中国旅游科学年会论文集疫情应对.[出版地不详]:中国旅游研究院,2020:9.WANG Hong-fang.Epidemic response strategies and future development of hotel and catering industry[C]//China Tourism Academy(Data Center of Ministry of Culture and Tourism).2020 China Tourism Science Annual Conference on epidemic response.[S.l.]:China Tourism Academy,2020:9.
[4] LEGESE H.The world economy at COVID-19 quarantine:Contemporary review[J].International Journal of Economics Finance and Management Sciences,2020,8(2):63-74.
[5] 王艺菲,谢婧荷,厉曙光,等.新型冠状病毒肺炎疫情下进口冷链食品的风险防控[J].上海预防医学,2021,33(5):397-403.WANG Yi-fei,XIE Jing-he,LI Shu-guang,et al.Risk prevention and control of imported cold chain food in the context of COVID-19[J].Shanghai Preventive Medicine,2021,33(5):397-403.
[6] 林宝山.供应链管理机制下的餐饮企业供应商选择评价研究[D].北京:北京交通大学,2016:3.LIN Bao-shan.Research on supplier selection evaluation of catering enterprises under supply Chain management mechanism[D].Beijing:Beijing Jiaotong University,2016:3.
[7] 曹峥.疫情后东方大酒店康养餐饮服务营销策略优化研究[D].兰州:兰州大学,2021:13-15.CAO Zheng.Research on marketing strategy optimization of health care catering service in Dongfang Hotel after the epidemic[D].Lanzhou:Lanzhou University,2021:13-15.
[8] 裘胜.常态化疫情防控时期的食品安全问题及对策[J].食品安全质量检测学报,2021,12(15):6 228-6 232.QIU Sheng.Food safety problems and countermeasures in the period of normal epidemic prevention and control[J].Journal of Food Safety and Quality,2021,12(15):6 228-6 232.
[9] 朱卢玺,陈芳芳,刘璐,等.高校餐饮部门新冠肺炎疫情防控问题及应对策略[J].高校后勤研究,2020(9):5-7.ZHU Lu-xi,CHEN Fang-fang,LIU Lu,et al.Prevention and control of COVID-19 in catering departments of universities and countermeasures[J].Logistics Research of Universities and Colleges,2020(9):5-7.
[10] 顾贤宗.大市场监管体制下餐饮食品安全监管问题及对策研究:以象山县为例[D].宁波:宁波大学,2017:10-12.GU Xian-zong.Research on supervision problems and countermeasures of catering food safety under big market supervision system:A case study of Xiangshan County[D].Ningbo:Ningbo University,2017:10-12.
[11] 刘晓洁,宗耕,陈萌山,等.疫情下关于分餐制的思考与对策建议[J].中国科学院院刊,2020,35(11):1 402-1 407.LIU Xiao-jie,ZONG Geng,CHEN Meng-shan,et al.Thoughts and countermeasures on separate meal system under epidemic situation[J].Bulletin of Chinese Academy of Sciences,2020,35(11):1 402-1 407.
[12] 谭晓东.“餐桌革命”止浪费保健康[J].人民论坛,2020(24):67-69.TAN Xiao-dong."Table Revolution" to stop waste and protect health[J].People's Forum,2020(24):67-69.
[13] 金雯,王誉蓁,何乘巧,等.基于双元性创新视角的传统企业数字化转型探究:以疫情危机下的西贝餐饮为例[J].营销界,2021(25):35-36.JIN Wen,WANG Yu-zhen,HE Cheng-qiao,et al.Research on the digital transformation of traditional enterprises based on the perspective of binary innovation:Taking Xibei Catering under the epidemic crisis as an example[J].Marketing Industry,2021(25):35-36.
[14] 宋咏梅,齐绩垚.全域旅游背景下酒店餐饮的数字化运营管理研究:评《酒店餐饮管理(第二版)》[J].食品安全质量检测学报,2021,12(23):9 312.SONG Yong-mei,QI Ji-yao.Research on digital operation management of hotel catering under the background of region-wide Tourism:Review of Hotel Catering Management(2nd ed)[J].Journal of Food Safety and Quality,2021,12(23):9 312.
[15] 史娜,陈艳,黄华,等.国外食品安全监管体系的特点及对我国的启示[J].食品工业科技,2017,38(16):239-241,252.SHI Na,CHEN Yan,HUANG Hua,et al.Characteristics of foreign food safety supervision system and its enlightenment to China[J].Science and Technology of Food Industry,2017,38(16):239-241,252.
[16] 徐勇.加强学校突发公共卫生事件应急机制建设的思考[J].中国学校卫生,2020,41(8):1 121-1 123.XU Yong.Thoughts on strengthening the emergency mechanism construction of school public health emergencies[J].Chinese School Health,2020,41(8):1 121-1 123.