| 王芙蓉,路新国.张扬期刊特色强化经营理念 ——《扬州大学烹饪学报》应对改革的思考.编辑学报,2012,24(6):564-566 |
| 张扬期刊特色强化经营理念 ——《扬州大学烹饪学报》应对改革的思考 |
| Publicizing characteristics of journals and strengthening management ideas:management reflections of Culinary Science Journal of Yangzhou University in response to reform |
| 投稿时间：2012-07-30 修订日期：2012-07-30 |
| DOI： |
| 中文关键词: 专业期刊 烹饪 特色 改革 经营 |
| 英文关键词: professional periodical cuisine characteristic reform management |
| 基金项目:中国高校科技期刊研究会科技期刊学研究基金项目(GBJXC1160) |
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| 摘要点击次数: 1387 |
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| 中文摘要: |
| 在高校期刊编辑部改革被普遍关注的当下,《扬州大学烹饪学报》积极主动谋划,进一步依托在全国具有影响的烹饪专业和各级烹饪餐饮行业协会组织巩固其自身办刊特色,同时拓宽思路,通过多种渠道灵活经营,开放办刊,努力办成我国烹饪界层次最高、影响最大,甚至在国际上也有影响的理论刊物,为全面展示中国烹饪精髓、弘扬中华饮食文明作出积极贡献。 |
| 英文摘要: |
| Today the reform of editorial departments of university journals is widely concerned. Thus Culinary Science Journal of Yangzhou University should also take the initiative in planning the reform. It may highlight its distinguishing features aided by nationally influential major of culinary science and culinary industry associations. Meanwhile, it may be run in a variety of ways by opening up to the society. We will try our utmost to make it a theoretical periodical with the highest level and the greatest influence in the culinary industry of China, and if possible, to make it influential even abroad. It will serve as a stage to show the essence of Chinese cooking and make constructive contributions to carry forward Chinese dietary culture. |
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