Second, the radical: the food department 16 draws pictophonetic characters.
Third, the structure: up and down
Fourth, the order of strokes
Verb (abbreviation of verb) word explanation: ① Eat. 2 meals, diet, food. 3 inscription, a meal is called a meal.
Dining restaurant dining tableware dining dinner fast food picnic.
If we are free this weekend, let's have a picnic.
Two-part allegorical saying: Put a spittoon on the dining table-not a basic guy.
Reference: Multifunctional Dictionary for Primary School Students
Question 2: What is the structure of the word "eat", what is the radical, and how many strokes * * *. The combinable words _ _ _ _ _ _ _ and _ _ _ _ have an upper and lower structure, with the radical Z and sixteen strokes of * * *. Sixteen pictures can be combined into words _ _ _ _ _ and _ _ _ for dinner * *, namely: vertical, horizontal, left hand, left hand, point, press, point, horizontal fold, horizontal, vertical lift, left hand and point.
Question 3: What is the catering structure? What's the problem? Head waiter, manager of competent department, lobby manager, deputy general manager, chairman of general manager of administrative office.
Question 4: What is the side of a meal? What other structures are there besides radicals? What is the phonetic order of the two rice syllables? C.
Pinyin: Chinese
Athena Chu.
Radical stroke: 8
Total number of strokes: 16
Traditional Chinese characters: rice
Chinese character structure: upper and lower structure
Simplified radical: z
Word-making method: combination of sound and shape
◎ Eat: tableware. Dining room dinner. Sleeping in the wind.
◎ Meal: Breakfast. Western food.
◎ Quantifier refers to a meal: three meals a day.
Question 5: The structure of hotel catering department: dining room, kitchen.
Hall surface: welcome, duty desk, food delivery and auxiliary post.
Kitchen: cooker, pastry, cold cooking, red case, loading, dishwashing room, rough machining.
Restaurant manager-lobby manager-foreman of each position
-Head chef of each group
Question 6: What is the semi-closed structure of gold?
Question 7: What is the most reasonable and scientific dietary structure based on the principle of three meals a day?
People who eat three meals a day eat not only to fill their stomachs or hunger, but also to ensure the normal development and health of their bodies. Experiments show that the protein digestion and absorption rate in food is 85% for three meals a day; If it is changed to two meals a day, and each meal eats half of the whole day's food, protein's digestion and absorption rate is only 75%. Therefore, according to the living habits of our people, generally speaking, three meals a day is reasonable. At the same time, it should be noted that the interval between two meals should be appropriate. Too long an interval will cause a high degree of hunger and affect people's labor and work efficiency; If the interval is too short and the last meal has not been emptied in the stomach, then eating the next meal will make the digestive organs not get proper rest, and the digestive function will gradually decline, affecting appetite and digestion. Generally, the residence time of mixed food in the stomach is about 4-5 hours, and the interval between meals is 4-5 hours. If it is 5 ~ 6 hours, it basically meets the requirements.
◎ Biological clock and three meals a day: Modern research has proved that digestive enzymes in the human body are particularly active in the morning, noon and evening, which shows that when people eat is controlled by biological clock.
◎ Brain and three meals a day: The brain accounts for a large proportion of the daily energy consumption of the human body, and the energy supply of the brain can only be glucose, which is about110 ~145g per day. The liver can only provide about 50 grams of glucose per meal at most. Three meals a day, the liver can provide enough glucose for the human brain.
Digestive organs and three meals a day: solid food takes about 30 ~ 60 seconds from esophagus to stomach, and reaches small intestine after staying in stomach for 4 hours. Therefore, the interval between three meals a day is 4 to 5 hours, which is also reasonable from the perspective of digestion.
Choice of food for three meals: What food to choose for three meals a day, how to prepare and how to do it are all particular and vary from person to person. Generally speaking, the staple food and non-staple food for three meals a day should be matched in thickness, and animal food and plant food should have a certain proportion. It is best to eat some beans, potatoes and fresh vegetables every day. The scientific distribution of three meals a day is determined according to everyone's physiological condition and work needs. According to the amount of food, the ratio of breakfast, lunch and dinner is 3: 4: 3. If someone eats 500 grams of staple food every day, it is more appropriate to eat 150 grams in the morning and evening, and 200 grams at noon.
The quality of three meals has its own emphasis. Breakfast is nutritious, lunch is comprehensive and dinner is light.
Nutritional breakfast: The foods that can be selected in the breakfast menu are: cereal bread, milk, yogurt, soybean milk, boiled eggs, lean ham or beef, chicken, freshly squeezed vegetables or fruit juice, so as to ensure the intake of protein and vitamins.
A hearty lunch: lunch requires a full range of foods, which can provide various nutrients, relieve work pressure and adjust mental state. You can spend more time matching yourself with a reasonable diet: Chinese fast food, mixed fried rice, fried noodles with shredded chicken, steak, pork chop, hamburger, green salad or fruit salad, plus a soup.
Dinner is light: dinner should be light, pay attention to choose foods with less fat and easy digestion, and be careful not to overeat. Overnutrition at dinner, which can't be consumed, will accumulate in the body, causing obesity and affecting health. The best choice for dinner: noodles, rice porridge, fresh corn, beans, vegetarian stuffed buns, side dishes and fruit platters. It is also good to drink a small glass of rice wine or red wine with meals occasionally.
Pay attention to the food mix, coarse and fine, dry and thin, meat and vegetables, cold and hot. Food collocation is closely related to nutritional balance. A bowl of instant noodles can only provide oil, a little protein and carbohydrates, so it is best to match a piece of fruit, a piece of meat or bean products to supplement protein, vitamins and cellulose. For the choice of a day's diet, such as eating hamburgers and fried chicken for lunch, you should eat some light food for dinner, especially vegetables.
Poultry meat refers to chicken, duck, goose, pigeon, quail and other meat. The protein nutrition of poultry meat is almost the same as that of roughed meat, but the saturated fatty acid content is lower than that of livestock meat. Experts believe that eating poultry meat is more beneficial to health than eating livestock meat.
Fish, fish muscle contains protein 15%-20%, and because muscle fiber is short and smooth, it is easier to digest than auspicious meat and miscellaneous meat. More importantly, the fat content of fish is only 1%-3%, and the main components are long-chain polyunsaturated fatty acids, such as EPA of eicosapentaenoic acid and DHA commonly known as "brain gold", accounting for 80% of the total fatty acids in marine fish. It is worth noting that EPA can reduce blood lipids and prevent coronary heart disease. DHA is necessary for the development of brain and retina of fetus and infant. & gt
Question 8: What is the concept of group meal? As a hot gold ingot in the catering market, the outsourcing of canteens of large enterprises and government agencies has begun to attract the attention of the industry. At the same time, the disadvantages of the current group meal industry, such as strong administrative intervention and lack of perfect market game rules, have gradually surfaced.
On March 30th, "20 1 1 China Group Meal Conference" will be held in Guangzhou. Industry experts pointed out that there are huge opportunities in the group meal market in China. Only by perfecting the trading rules, strictly regulating the access system and reasonably supervising the bidding can the group meal be truly socialized, marketized and commercialized.
Group dining supplier
Make money quietly
In the face of fierce competition, well-known social catering enterprises have to constantly "push new dishes, hold activities and promote sales" and try their best to please consumers, while some unknown catering enterprises are making money steadily. It is a group meal enterprise that provides outsourcing of working meals for some large enterprises and institutions.
A few days ago, the reporter walked into the staff canteen of a public institution in Beijing and found that it was completely out of touch with the traditional canteen in people's impression, and it was as clean and tidy as McDonald's and KFC. In addition to queuing at the door to swipe your card, there are traces of the canteen. It is completely a standard cafeteria, with trays and chopsticks stacked neatly, several cold dishes, hot dishes, staple foods, desserts and drinks, as well as some dishes cooked by the chef on the spot and after-dinner fruits sent by the waiter. At noon that day, there were at least one or two hundred people eating working meals here.
According to informed sources, although the profit rate of group meals is low, because it is a cooperative canteen with large enterprises, there is generally no need to pay the venue rent, and there is also a corresponding reduction in gas, water and electricity consumption. Moreover, compared with ordinary catering enterprises, group meals have a relatively fixed customer base, so there is no need to worry about the source of customers; Feeding time is also highly concentrated, and feeding is fixed at noon every Monday to Friday. Therefore, it can accurately prepare materials to the maximum extent, reduce the waste of ingredients, and make reasonable arrangements in manpower deployment without advertising expenses. Basically, it is to make money steadily.
From the enterprise-owned canteen before 1980s to the popular "bringing meals from home", "distributing meal supplements" and socialization of logistics, the working meals of China employees are undergoing profound changes, which also provides a huge space for the development of group meals. Some insiders estimate that the group meal market accounts for about 50% of the whole fast food market. Every noon in Beijing alone, more than 2 million white-collar workers need working meals. If the per capita consumption is 10 yuan, the daily lunch market will reach 20 million yuan.
Administrative intervention in group dining
The Last Bastion
Group meals are probably the only business in the catering industry that is not fully market-oriented. Whether you can take over the canteens of large enterprises and institutions depends more on "relationship" than strength.
Xia, an expert from the fast food professional committee of China Cuisine Association, pointed out that the group meal itself has the nature of welfare and the degree of marketization is low, so the operation of the group meal market is still largely influenced by interpersonal relationships and is not fully marketized and transparent.
Judging from the market structure of group meals, all kinds of group meals in primary and secondary schools constitute the market for students' nutritious meals, and group meals in schools are an important event that the state has applied for many times, with strong policy; Organs, institutions, troops, etc. Group meals are provided directly by the state fund; Even in large companies and enterprises, employees' working meals have a strong welfare from the past canteens to today's outsourcing, not to mention conference meals, which makes it difficult for the group meal market to be separated from administrative intervention.
It is understood that most large enterprises rarely invite public bidding when choosing canteen outsourcing enterprises, and they are basically contracted to catering enterprises under the stakeholder groups that have business dealings with them. Because of its welfare nature, and the docking is the whole enterprise rather than individuals, so as long as the leaders and employees are satisfied, even if the price is much higher than the market average, few people raise objections. This is also an important reason why many catering enterprises regard group meals as fragrant cakes. A person who has taken over the canteen of a public institution admitted frankly that if a generous gift had not been given to the relevant person in charge of the canteen at the beginning, the fat difference of "drought and flood protection" would never be on his head.
The urgent need to develop industry
"rules of the game"
Although the group meal industry in China has developed rapidly in recent years, on the whole, there are many small enterprises, especially in the field of food delivery. The number of medium-sized enterprises that have begun to take shape and operate group meals in addition to food delivery is relatively small; It can be called a powerful large group ... >>