中国餐饮产业发展报告（2018）
书 名： 中国餐饮产业发展报告（2018）
英 文 名： ANNUAL REPORT ON CATERING INDUSTRY DEVELOPMENT OF CHINA （2018）
作 者： 邢颖 黎素梅 于干千
I S B N： 978-7-5201-2858-2
丛 书 名：
餐饮产业蓝皮书
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关 键 词： 饮食业 经济发展 研究报告 中国
出版日期： 2018-06-01
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中文摘要
“餐饮产业蓝皮书”自2006年创立以来，始终坚持聚焦餐饮产业发展的前沿和热点问题，深入准确地分析行业发展状态，已经成为餐饮产业的权威读物。经皮书评审委员会审议，中国社会科学院批准，“餐饮产业蓝皮书”入选“中国社会科学院创新工程学术出版项目”。
本年度报告分为总报告、地区餐饮产业发展篇、地方菜系创新与发展篇、国际美食之都建设篇、非物质文化遗产专题篇五个部分。
2018年恰逢改革开放40周年，总报告深入分析了餐饮产业40年来的发展与壮大，特别是近几年进入提质转型升级新征程后，在消费升级、数字经济、开放共享、绿色生态的新时代发展大势下，日益凸显的新特点。地区餐饮产业发展篇选取了在餐饮产业发展方面具有典型意义的省（区、市），汇集了各地餐饮行业协会和研究机构的研究资源，对北京、上海、广东、陕西、江苏、澳门的餐饮产业进行了盘点、研究和分析，为读者深入了解这些地区餐饮产业的发展情况提供了借鉴与参考。振兴与发展地方菜系，提升区域文化，推动区域经济发展，培育特色品牌，形成产业链条，已成为促进区域产业调整、带动区域经济增长的主要措施之一。本报告的第三部分选取了川菜、鲁菜、湘菜、津菜和沙县小吃，分析了其历史渊源和新时代背景下的发展，对各地区地方菜的发展壮大有一定的借鉴意义。美食之都建设对于树立城市品牌、发展新型餐饮经济有很好的促进作用，本书第四部分选取了已经获得美食之都称号和正在创建美食之都的城市，探讨了如何通过美食树立城市品牌、助力区域经济发展。非物质文化遗产专题篇全方位多角度分析了餐饮类“非遗”在传承与发展过程中存在的诸多问题及其解决之道，并以便宜坊、洛阳水席为例，探讨了新时代背景下“非遗”的现状与发展对策，对我国餐饮类“非遗”的保护与传承有积极的现实意义。
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总报告
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地区餐饮产业发展篇
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地方菜系创新发展篇
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国际美食之都建设篇
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非物质文化遗产专题篇
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