旅游管理本科畢業(yè)論文-延邊朝鮮族聚居地飲食文化的開發(fā)-展示頁
2024-11-28 15:53本頁面
【正文】 ............................... 3 發(fā)酵食品居多 ............................................................................................. 3 飲食合歡 .................................................................................................... 4 強(qiáng)調(diào) “誠 ”心 ................................................................................................. 4 3 延邊朝鮮族聚居地飲食文化資源旅 游開發(fā)的意義 ............................................................ 4 推動延邊旅游文化產(chǎn)業(yè)發(fā)展 ................................................................................. 4 豐富延邊旅游產(chǎn)品內(nèi)容 ........................................................................................ 4 增加延邊旅游經(jīng)濟(jì)效益 ........................................................................................ 5 具有國際性意義 .................................................................................................. 5 4 延邊朝鮮族聚居地飲食文化資源旅游開發(fā)現(xiàn)狀分析 ........................................................ 5 中小餐飲企業(yè)數(shù)量多分布散 ................................................................................. 5 本地餐飲企業(yè)缺乏品牌意識 ................................................................................. 6 旅游產(chǎn)品開發(fā)重游覽，輕飲食 .............................................................................. 6 旅游餐飲產(chǎn)品的宣傳力度不夠 .............................................................................. 6 5 延邊飲食文化資源旅游開發(fā)的對策分析 ......................................................................... 7 制訂地方旅游餐飲產(chǎn)品質(zhì)量標(biāo)準(zhǔn) .......................................................................... 7 合理布局打造特色美食街區(qū) ................................................................................. 7 營造良好的飲食旅游就餐環(huán)境 .............................................................................. 7 強(qiáng)化旅游餐飲企業(yè)的文化品位 .............................................................................. 8 搞好旅游餐飲商品的開發(fā)與創(chuàng)新 .......................................................................... 8 加大旅游餐飲的宣傳營銷力度 .............................................................................. 8 結(jié)論 ............................................................................................................................... 10 參考文獻(xiàn) ........................................................................................................................ 11 致謝 ............................................................................................................................... 12 1 1 引言 2020 年 11 月國務(wù)院正式批復(fù)《中國圖們江區(qū)域合作開發(fā)規(guī)劃綱要 ——以長吉圖為開發(fā)開放先導(dǎo)區(qū)》，標(biāo)志著長吉圖開發(fā)開放先導(dǎo)區(qū)建設(shè)已上升為國家戰(zhàn)略，成為迄今唯一一個國家批準(zhǔn)實施的沿邊開發(fā)開放區(qū)域。s culinary culture is endemic in the unique natural environment and national history and culture of the soil nurtured， developed from the same time acpanied by the national political， economic and cultural development and constantly changing. Korean longterm course of development， formed with the ethnic
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