Catering in scenic areas is an important part of tourist experiences,yet the existing research on catering resources mainly focuses on tourist satisfaction and resource development,with limited analysis on the impact ...Catering in scenic areas is an important part of tourist experiences,yet the existing research on catering resources mainly focuses on tourist satisfaction and resource development,with limited analysis on the impact of catering resources distribution on tourists’visiting willingness.Thus,based on case analysis,surveys and data analysis,this study selected Mount Tai Scenic Area as the research object to conduct an in-depth investigation on the impact of the distribution of catering resources on tourists’visiting willingness,which identified many challenges faced by the distribution of catering resources in the scenic area and their underlying causes,finding that while there were rich varieties and concentrated catering options in high-traffic areas with strong tourists’visiting willingness,significant gaps remained in locations with weak tourists’visiting willingness.Furthermore,the overall catering offerings in Mount Tai Scenic Area demonstrated a notable deficiency in food products that authentically integrate with Mount Tai’s distinctive cultural heritage.To address such issues,improvement strategies were proposed for the development of catering resources in Mount Tai Scenic Area,including spatial development and integration,exploration of cultural connotations,and enhancement of tourism value,which provided insights for refining management of catering resources in forest park scenic spot,optimizing catering services,and enhancing the tourism experience of tourists.展开更多
Multi-source data fusion provides high-precision spatial situational awareness essential for analyzing granular urban social activities.This study used Shanghai’s catering industry as a case study,leveraging electron...Multi-source data fusion provides high-precision spatial situational awareness essential for analyzing granular urban social activities.This study used Shanghai’s catering industry as a case study,leveraging electronic reviews and consumer data sourced from third-party restaurant platforms collected in 2021.By performing weighted processing on two-dimensional point-of-interest(POI)data,clustering hotspots of high-dimensional restaurant data were identified.A hierarchical network of restaurant hotspots was constructed following the Central Place Theory(CPT)framework,while the Geo-Informatic Tupu method was employed to resolve the challenges posed by network deformation in multi-scale processes.These findings suggest the necessity of enhancing the spatial balance of Shanghai’s urban centers by moderately increasing the number and service capacity of suburban centers at the urban periphery.Such measures would contribute to a more optimized urban structure and facilitate the outward dispersion of comfort-oriented facilities such as the restaurant industry.At a finer spatial scale,the distribution of restaurant hotspots demonstrates a polycentric and symmetric spatial pattern,with a developmental trend radiating outward along the city’s ring roads.This trend can be attributed to the efforts of restaurants to establish connections with other urban functional spaces,leading to the reconfiguration of urban spaces,expansion of restaurant-dedicated land use,and the reorganization of associated commercial activities.The results validate the existence of a polycentric urban structure in Shanghai but also highlight the instability of the restaurant hotspot network during cross-scale transitions.展开更多
The paper pointed out that catering cultural resources played an important role in vitalizing Guizhou,promoting rural tourism development,innovating characteristic mountainous economy,increasing villagers' income ...The paper pointed out that catering cultural resources played an important role in vitalizing Guizhou,promoting rural tourism development,innovating characteristic mountainous economy,increasing villagers' income and constructing ecological civilization.It emphasized that development and utilization of catering resources could contribute to promotion of economic development and preservation of good ecology on condition that natural environment was not destroyed.Advantages and potentials for development and utilization of catering culture in Guizhou had been analyzed,which lied in diversified food production methods,abundant food materials,obvious regionality,colorful national catering cultures,green foods and so on.It proposed that Guizhou catering culture had gained attention of relevant departments currently and had been developed to a certain degree.Its development status was introduced in brief.On this basis,it put forward relevant strategies,emphasized depending on government's guidance,stimulating villagers' activity,rooting in the soil of Guizhou historical culture,paying attention to establishment and protection of native catering cultural brand,and doing well in sales promotion.展开更多
The Bloody Chamber is the most famous and critical masterpiece by Angela Cater. According to the writer Marina War-ner,"it's about desire and its destruction, the self-immolation of women, how women collude a...The Bloody Chamber is the most famous and critical masterpiece by Angela Cater. According to the writer Marina War-ner,"it's about desire and its destruction, the self-immolation of women, how women collude and connive with their condition of enslavement."Feminism in Angela Cater's view may seem extremely radical at first glance, especially in such an unorthodox Gothic tale filled with blood, murders and sexuality. However, beneath the surface conceal rational reflections on the irrational"fe-male mythology, which is the result ofa long-term ideological indoctrination in the patriarchal society. Many women try to find their identity in this patriarchy centered social norms and regard men's affirmation as the source of happiness. They have built their self-awareness unconsciously catering to males'needs.This article is going to demonstrate another pattern of women's self-aware-ness establishment process in Angela Cater 's conception, via analyzing the functions of a kind of specific symbols in the story—mirrors, which reflect the expected female images through different perspectives.展开更多
The aim of this study was to determine the bacteriological quality of raw mixed vegetable salads served in collective catering in Abidjan and to assess the factors likely to favor contamination. An investigation was c...The aim of this study was to determine the bacteriological quality of raw mixed vegetable salads served in collective catering in Abidjan and to assess the factors likely to favor contamination. An investigation was conducted to determine the practical risk of contamination. A total of 306 samples were collected and analyzed for the detection and enumeration of Enterobacteriaceae, E. coli and Salmonella according to standard microbiology methods. The most important risk factors were lack of training (96.7%), decontamination (84.0%), cross-contamination of vegetables in contact with fresh chicken or fish (76.7%) and salads that were uncovered and unprotected, thus exposed to the air and at ambient temperature for sale (97.7%). Theprevalence was 100%, 77.8% and 2.6% respectively for Enterobacteriaceae, E. coli and Salmonella. The average load of Enterobacteriaceae and E. coli was 4.93 log10 (CFU/g) and 1.89 log10 (CFU/g), respectively. Unsatisfactory microbiological quality samples were 52.3%. The results showed a failure of the sanitary quality in more than half of the products. Raising awareness in all of the workers in the food chain for vegetable salads is thus necessary to protect the health of the consumers.展开更多
In recent years,China’s catering sector has experienced profound changes in terms of industrial scale and management level,showing a favorable development momentum with steadily expanding industrial scale,optimizing ...In recent years,China’s catering sector has experienced profound changes in terms of industrial scale and management level,showing a favorable development momentum with steadily expanding industrial scale,optimizing market structure,complete categories,various brands,more standardized industrial management and upgrading service quality.展开更多
According to research by Analysys International,a major Chinese think tank on the development of new media,there were 176 million orders fulfilled by China’s 020catering industry in the first quarter of 2015.For the ...According to research by Analysys International,a major Chinese think tank on the development of new media,there were 176 million orders fulfilled by China’s 020catering industry in the first quarter of 2015.For the whole of 2014,376 million orders were placed.Catering enterprises (CE) have to explore creative business展开更多
The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be...The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be the theme of the market economy, how to establish an unassailable position in the growing market economy which values survival of the fittest is what has been long studied and discussed among catering enterprises. Although catering business belongs to traditional labor-intensive service industry, it is against the backdrop of "demographic dividend" being turned into "talents dividend" that the cultivation of catering talents becomes of great importance. Besides, the trend of branding will be even more intensifying and innovation will certainly serve as a significant approach to the improvement of competitiveness among catering enterprises. As public catering becomes a main current in today's catering business — an accurate market positioning and food dishes get to be more exquisite and diversified with health elements taken into top priority, brand power stands to be the recipe for winning the competition. Moreover, the strategy of enterprises development through culture is an irreversible trend in modern catering operation and management. Furthermore, the education and artistic cultivation serve as core competence of modern catering enterprises and the employed.展开更多
The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problem...The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.展开更多
With the goal of establishing morality and nurturing people,university catering is thought to be one of the key components in the construction of“double first class”universities,which supports and leads the reform o...With the goal of establishing morality and nurturing people,university catering is thought to be one of the key components in the construction of“double first class”universities,which supports and leads the reform of education modernization.In this study,the common problems in the university catering were analyzed,and research was done through questionnaires and interviews.This study takes Beijing colleges and universities as the research object to understand the needs of students and teachers and aims to build a“new ecology”of university catering,and vigorously promote the construction of green campuses.展开更多
An old Chinese saying goes like 'food is the paramount necessity of the people'.Food safety is always the key element.At the conference of Annual Fresh Food Tender for Hong Kong (2016),Xiaoqun He,deputy dire...An old Chinese saying goes like 'food is the paramount necessity of the people'.Food safety is always the key element.At the conference of Annual Fresh Food Tender for Hong Kong (2016),Xiaoqun He,deputy director of registration department of CNCA(Certification and Accreditation Administration of the People’s展开更多
With the rapid development of digital and intelligent technologies,the catering industry is facing fierce market competition.To achieve higher efficiency,it is essential to adopt scientific and information-based manag...With the rapid development of digital and intelligent technologies,the catering industry is facing fierce market competition.To achieve higher efficiency,it is essential to adopt scientific and information-based management.Given the large scale of personnel and complex operations in the catering industry,enterprises are encountering greater challenges in human resource(HR)management.Against this backdrop,the importance of introducing information platforms to realize the informatization of HR management has become increasingly prominent.Based on this,this paper takes DG Catering Group as the research object.Through questionnaires and face-to-face interviews,it sorts out the HR business processes of the group's headquarters and stores,and conducts research focusing on the implementation of the HR module of the Kingdee s-HR system.The research covers four key phases:project preparation,blueprint design,system configuration&implementation,and testing&launch.Ultimately,a digital and intelligent HR management platform for DG Catering Group was successfully established.This platform not only improves management efficiency and employee satisfaction,but also helps senior management grasp real-time HR dynamics.Meanwhile,it provides information sharing for other enterprise systems,driving the group's transformation from traditional personnel management to information-based HR management,and effectively meeting the personnel management needs of the catering industry.展开更多
There is growing global concern over food waste and its impacts on resources, environmental issues and food security, especially in developing countries. However, knowledge of food waste, in particular, the food waste...There is growing global concern over food waste and its impacts on resources, environmental issues and food security, especially in developing countries. However, knowledge of food waste, in particular, the food wasted by consumers in restaurants, is entirely inadequate in China. Here, based on media reports and documents about food waste we provide an overview of food wasted by consumers in restaurants in China. We roughly estimated total food waste in order to uncover the seriousness of this large issue. We collected international literature referring to food waste and provided a detailed explanation of the resources and environmental costs associated with food waste. Ultimately we propose a conceptual diagram on research into catering food waste by consumers to evaluate resources and environmental costs based on life cycle assessment in China. This work will stimulate interdisciplinary research in this field.展开更多
Affected by factors such as the city’s functional orientation and tourism consumption, the spatial layout of the catering industry in a tourism city has its own distinctive characteristics. The spatial distribution c...Affected by factors such as the city’s functional orientation and tourism consumption, the spatial layout of the catering industry in a tourism city has its own distinctive characteristics. The spatial distribution characteristics of the catering industry and the factors impacting it(from the perspectives of transportation, tourism resources and population) in the main city area of Lhasa, Tibet were analysed through point of interest data mining, average nearest neighbour analysis, a standard deviational ellipse, kernel density estimation, and buffer analysis in ArcGIS software. As a result, the spatial distribution pattern showed catering providers are mainly aggregated in the vicinity of areas with either developed transportation or rich tourism resources. The resident population has an important but inconclusive influence on the distribution, while the distribution of its concentration is highly consistent with that of the instant population. Considering the spatial structure, functional orientation, and tourism development of the area, measures are proposed for optimizing the spatial layout of the catering industry in this tourism-heavy plateau city.展开更多
Currently,the topic of food waste and its environmental impacts is attracting increasing attention among academic researchers.Based on an investigation of restaurants in Beijing,this study analyzes the quantities,stru...Currently,the topic of food waste and its environmental impacts is attracting increasing attention among academic researchers.Based on an investigation of restaurants in Beijing,this study analyzes the quantities,structures,characteristics and costs of the agricultural resources related to food waste in the catering industry in Beijing.The results show that:(1)The average food waste per capita per meal is about 75.02 g(raw)for food away from home among Beijing urban residents,which means that about 10.52%of the food is wasted.(2)According to the quantitative ranking of different categories of food waste,vegetable is the most wasted,followed by meat,aquatic products,and grains.The foods in the other categories are wasted much less.(3)Food waste is affected by the restaurant type,as well as the number,gender,age,education level,and consumption motivation of the consumers.(4)Based on the estimated food waste per capita,about 417.92 thousand tons of food is wasted annually at the consumption stage in the catering industry in Beijing.This food waste amount is equivalent to approximately 765.53 tons of cereals which are wasted,and this represents 79.66%of cereals production and 13.15%of cereals consumption in Beijing.Estimated by the required land use,this amount of food waste means that the total production of approximately 166.12 thousand ha of arable land is being wasted in Beijing.展开更多
文摘Catering in scenic areas is an important part of tourist experiences,yet the existing research on catering resources mainly focuses on tourist satisfaction and resource development,with limited analysis on the impact of catering resources distribution on tourists’visiting willingness.Thus,based on case analysis,surveys and data analysis,this study selected Mount Tai Scenic Area as the research object to conduct an in-depth investigation on the impact of the distribution of catering resources on tourists’visiting willingness,which identified many challenges faced by the distribution of catering resources in the scenic area and their underlying causes,finding that while there were rich varieties and concentrated catering options in high-traffic areas with strong tourists’visiting willingness,significant gaps remained in locations with weak tourists’visiting willingness.Furthermore,the overall catering offerings in Mount Tai Scenic Area demonstrated a notable deficiency in food products that authentically integrate with Mount Tai’s distinctive cultural heritage.To address such issues,improvement strategies were proposed for the development of catering resources in Mount Tai Scenic Area,including spatial development and integration,exploration of cultural connotations,and enhancement of tourism value,which provided insights for refining management of catering resources in forest park scenic spot,optimizing catering services,and enhancing the tourism experience of tourists.
基金Under the auspices of the Key Program of National Natural Science Foundation of China(No.42030409)。
文摘Multi-source data fusion provides high-precision spatial situational awareness essential for analyzing granular urban social activities.This study used Shanghai’s catering industry as a case study,leveraging electronic reviews and consumer data sourced from third-party restaurant platforms collected in 2021.By performing weighted processing on two-dimensional point-of-interest(POI)data,clustering hotspots of high-dimensional restaurant data were identified.A hierarchical network of restaurant hotspots was constructed following the Central Place Theory(CPT)framework,while the Geo-Informatic Tupu method was employed to resolve the challenges posed by network deformation in multi-scale processes.These findings suggest the necessity of enhancing the spatial balance of Shanghai’s urban centers by moderately increasing the number and service capacity of suburban centers at the urban periphery.Such measures would contribute to a more optimized urban structure and facilitate the outward dispersion of comfort-oriented facilities such as the restaurant industry.At a finer spatial scale,the distribution of restaurant hotspots demonstrates a polycentric and symmetric spatial pattern,with a developmental trend radiating outward along the city’s ring roads.This trend can be attributed to the efforts of restaurants to establish connections with other urban functional spaces,leading to the reconfiguration of urban spaces,expansion of restaurant-dedicated land use,and the reorganization of associated commercial activities.The results validate the existence of a polycentric urban structure in Shanghai but also highlight the instability of the restaurant hotspot network during cross-scale transitions.
基金Supported by United Foundation Item of Soft Science of Science and Technology Department of Guizhou Province and Guizhu College of Finance and Economics(R[2010]LKC2034)~~
文摘The paper pointed out that catering cultural resources played an important role in vitalizing Guizhou,promoting rural tourism development,innovating characteristic mountainous economy,increasing villagers' income and constructing ecological civilization.It emphasized that development and utilization of catering resources could contribute to promotion of economic development and preservation of good ecology on condition that natural environment was not destroyed.Advantages and potentials for development and utilization of catering culture in Guizhou had been analyzed,which lied in diversified food production methods,abundant food materials,obvious regionality,colorful national catering cultures,green foods and so on.It proposed that Guizhou catering culture had gained attention of relevant departments currently and had been developed to a certain degree.Its development status was introduced in brief.On this basis,it put forward relevant strategies,emphasized depending on government's guidance,stimulating villagers' activity,rooting in the soil of Guizhou historical culture,paying attention to establishment and protection of native catering cultural brand,and doing well in sales promotion.
文摘The Bloody Chamber is the most famous and critical masterpiece by Angela Cater. According to the writer Marina War-ner,"it's about desire and its destruction, the self-immolation of women, how women collude and connive with their condition of enslavement."Feminism in Angela Cater's view may seem extremely radical at first glance, especially in such an unorthodox Gothic tale filled with blood, murders and sexuality. However, beneath the surface conceal rational reflections on the irrational"fe-male mythology, which is the result ofa long-term ideological indoctrination in the patriarchal society. Many women try to find their identity in this patriarchy centered social norms and regard men's affirmation as the source of happiness. They have built their self-awareness unconsciously catering to males'needs.This article is going to demonstrate another pattern of women's self-aware-ness establishment process in Angela Cater 's conception, via analyzing the functions of a kind of specific symbols in the story—mirrors, which reflect the expected female images through different perspectives.
文摘The aim of this study was to determine the bacteriological quality of raw mixed vegetable salads served in collective catering in Abidjan and to assess the factors likely to favor contamination. An investigation was conducted to determine the practical risk of contamination. A total of 306 samples were collected and analyzed for the detection and enumeration of Enterobacteriaceae, E. coli and Salmonella according to standard microbiology methods. The most important risk factors were lack of training (96.7%), decontamination (84.0%), cross-contamination of vegetables in contact with fresh chicken or fish (76.7%) and salads that were uncovered and unprotected, thus exposed to the air and at ambient temperature for sale (97.7%). Theprevalence was 100%, 77.8% and 2.6% respectively for Enterobacteriaceae, E. coli and Salmonella. The average load of Enterobacteriaceae and E. coli was 4.93 log10 (CFU/g) and 1.89 log10 (CFU/g), respectively. Unsatisfactory microbiological quality samples were 52.3%. The results showed a failure of the sanitary quality in more than half of the products. Raising awareness in all of the workers in the food chain for vegetable salads is thus necessary to protect the health of the consumers.
文摘In recent years,China’s catering sector has experienced profound changes in terms of industrial scale and management level,showing a favorable development momentum with steadily expanding industrial scale,optimizing market structure,complete categories,various brands,more standardized industrial management and upgrading service quality.
文摘According to research by Analysys International,a major Chinese think tank on the development of new media,there were 176 million orders fulfilled by China’s 020catering industry in the first quarter of 2015.For the whole of 2014,376 million orders were placed.Catering enterprises (CE) have to explore creative business
文摘The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be the theme of the market economy, how to establish an unassailable position in the growing market economy which values survival of the fittest is what has been long studied and discussed among catering enterprises. Although catering business belongs to traditional labor-intensive service industry, it is against the backdrop of "demographic dividend" being turned into "talents dividend" that the cultivation of catering talents becomes of great importance. Besides, the trend of branding will be even more intensifying and innovation will certainly serve as a significant approach to the improvement of competitiveness among catering enterprises. As public catering becomes a main current in today's catering business — an accurate market positioning and food dishes get to be more exquisite and diversified with health elements taken into top priority, brand power stands to be the recipe for winning the competition. Moreover, the strategy of enterprises development through culture is an irreversible trend in modern catering operation and management. Furthermore, the education and artistic cultivation serve as core competence of modern catering enterprises and the employed.
文摘The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.
文摘With the goal of establishing morality and nurturing people,university catering is thought to be one of the key components in the construction of“double first class”universities,which supports and leads the reform of education modernization.In this study,the common problems in the university catering were analyzed,and research was done through questionnaires and interviews.This study takes Beijing colleges and universities as the research object to understand the needs of students and teachers and aims to build a“new ecology”of university catering,and vigorously promote the construction of green campuses.
文摘An old Chinese saying goes like 'food is the paramount necessity of the people'.Food safety is always the key element.At the conference of Annual Fresh Food Tender for Hong Kong (2016),Xiaoqun He,deputy director of registration department of CNCA(Certification and Accreditation Administration of the People’s
文摘With the rapid development of digital and intelligent technologies,the catering industry is facing fierce market competition.To achieve higher efficiency,it is essential to adopt scientific and information-based management.Given the large scale of personnel and complex operations in the catering industry,enterprises are encountering greater challenges in human resource(HR)management.Against this backdrop,the importance of introducing information platforms to realize the informatization of HR management has become increasingly prominent.Based on this,this paper takes DG Catering Group as the research object.Through questionnaires and face-to-face interviews,it sorts out the HR business processes of the group's headquarters and stores,and conducts research focusing on the implementation of the HR module of the Kingdee s-HR system.The research covers four key phases:project preparation,blueprint design,system configuration&implementation,and testing&launch.Ultimately,a digital and intelligent HR management platform for DG Catering Group was successfully established.This platform not only improves management efficiency and employee satisfaction,but also helps senior management grasp real-time HR dynamics.Meanwhile,it provides information sharing for other enterprise systems,driving the group's transformation from traditional personnel management to information-based HR management,and effectively meeting the personnel management needs of the catering industry.
文摘There is growing global concern over food waste and its impacts on resources, environmental issues and food security, especially in developing countries. However, knowledge of food waste, in particular, the food wasted by consumers in restaurants, is entirely inadequate in China. Here, based on media reports and documents about food waste we provide an overview of food wasted by consumers in restaurants in China. We roughly estimated total food waste in order to uncover the seriousness of this large issue. We collected international literature referring to food waste and provided a detailed explanation of the resources and environmental costs associated with food waste. Ultimately we propose a conceptual diagram on research into catering food waste by consumers to evaluate resources and environmental costs based on life cycle assessment in China. This work will stimulate interdisciplinary research in this field.
基金The National Natural Science Foundation of China(41701620)The Industrial Fusion Technology Demonstration Base for Rural Revitalization(SCKJ004)The Second Tibetan Plateau Scientific Expedition and Research Program(STEP)(2019QZKK1002).
文摘Affected by factors such as the city’s functional orientation and tourism consumption, the spatial layout of the catering industry in a tourism city has its own distinctive characteristics. The spatial distribution characteristics of the catering industry and the factors impacting it(from the perspectives of transportation, tourism resources and population) in the main city area of Lhasa, Tibet were analysed through point of interest data mining, average nearest neighbour analysis, a standard deviational ellipse, kernel density estimation, and buffer analysis in ArcGIS software. As a result, the spatial distribution pattern showed catering providers are mainly aggregated in the vicinity of areas with either developed transportation or rich tourism resources. The resident population has an important but inconclusive influence on the distribution, while the distribution of its concentration is highly consistent with that of the instant population. Considering the spatial structure, functional orientation, and tourism development of the area, measures are proposed for optimizing the spatial layout of the catering industry in this tourism-heavy plateau city.
基金The National Natural Science Foundation of China(71874178)。
文摘Currently,the topic of food waste and its environmental impacts is attracting increasing attention among academic researchers.Based on an investigation of restaurants in Beijing,this study analyzes the quantities,structures,characteristics and costs of the agricultural resources related to food waste in the catering industry in Beijing.The results show that:(1)The average food waste per capita per meal is about 75.02 g(raw)for food away from home among Beijing urban residents,which means that about 10.52%of the food is wasted.(2)According to the quantitative ranking of different categories of food waste,vegetable is the most wasted,followed by meat,aquatic products,and grains.The foods in the other categories are wasted much less.(3)Food waste is affected by the restaurant type,as well as the number,gender,age,education level,and consumption motivation of the consumers.(4)Based on the estimated food waste per capita,about 417.92 thousand tons of food is wasted annually at the consumption stage in the catering industry in Beijing.This food waste amount is equivalent to approximately 765.53 tons of cereals which are wasted,and this represents 79.66%of cereals production and 13.15%of cereals consumption in Beijing.Estimated by the required land use,this amount of food waste means that the total production of approximately 166.12 thousand ha of arable land is being wasted in Beijing.
