高质量发展呼唤高素质的多元化人才。近年来，特色产业学院通过连接职业教育与产业需求，实现"一 技之长"与"一业之兴"深度融合，既拓宽人才就业路，更为地方特色产业的可持续发展筑牢人才根基， 为构建现代职业教育体系提供宝贵的基层实践经验。近日，本版聚焦多个特色产业学院，探访职业教育 如何通过培养人才、与地方特色产业高质量发展同频共振。 ——编者 螺蛳粉学院：小米粉、大产业 柳州日报记者黎寒池 螺蛳粉是广西柳州特色小吃，也是当地的一张城市名片。 从街头小吃到百亿产业，柳州螺蛳粉变身网红美食，背后是产业蝶变，更是产教深度融合的创新实践。 2020年5月，柳州螺蛳粉产业学院在当时的柳州职业技术学院（现柳州职业技术大学）挂牌成立。学院 建起实训基地，设置对接产业链的专业，培养复合型技术人才。 走进柳州螺蛳粉产业学院实训基地，一条柳州螺蛳粉包装自动化生产线引人注目。该学院老师张霏然介 绍，这是学院与企业联合研发的成果，瞄准的是外包装环节用工多、成本高等企业痛点。 随着柳州螺蛳粉走向国际，产教融合也迈出国门。泰国黎逸职业学院加入柳州职业技术大学牵头的地方 特色（非遗）食品行业产教融合共同体便是生动实践。该共同体将在泰国推进多项 ...

高质量发展呼唤高素质的多元化人才。近年来，特色产业学院通过连接职业教育与产业需求，实现"一 技之长"与"一业之兴"深度融合，既拓宽人才就业路，更为地方特色产业的可持续发展筑牢人才根基， 为构建现代职业教育体系提供宝贵的基层实践经验。近日，本版聚焦多个特色产业学院，探访职业教育 如何通过培养人才、与地方特色产业高质量发展同频共振。 ——编 者 螺蛳粉学院：小米粉、大产业 柳州日报记者 黎寒池 螺蛳粉是广西柳州特色小吃，也是当地的一张城市名片。 从街头小吃到百亿产业，柳州螺蛳粉变身网红美食，背后是产业蝶变，更是产教深度融合的创新实践。 2020年5月，柳州螺蛳粉产业学院在当时的柳州职业技术学院（现柳州职业技术大学）挂牌成立。学院 建起实训基地，设置对接产业链的专业，培养复合型技术人才。 走进柳州螺蛳粉产业学院实训基地，一条柳州螺蛳粉包装自动化生产线引人注目。该学院老师张霏然介 绍，这是学院与企业联合研发的成果，瞄准的是外包装环节用工多、成本高等企业痛点。 据柳州市商务局统计，今年上半年，柳州螺蛳粉全产业链销售收入为382.4亿元。全国各地的柳州螺蛳 粉实体店已有4.9万家，预包装柳州螺蛳粉远销30多个国家和地区。 ...

Core Viewpoint - The article discusses the growth and business strategy of Hongxing Qianjin, a bakery and milk company founded by Wang Ying, highlighting its unique market positioning and operational challenges in the competitive baking industry [5][9][21]. Group 1: Company Overview - Hongxing Qianjin opened its first store on July 31, 2022, selling 300 breads within two hours, and has since expanded to 18 stores nationwide, projecting revenue of over 110 million yuan in 2024 with a net profit margin of 10% [5][9]. - The founder, Wang Ying, has 16 years of experience in the restaurant industry, previously creating popular dining concepts that focused on unique customer experiences rather than just food [6][8]. Group 2: Business Model and Strategy - The company emphasizes selling experiences rather than just food, with a focus on fresh ingredients and high-quality products, avoiding artificial additives and preservatives [8][10]. - The operational model has evolved to include a strong supply chain and data-driven management, allowing for efficient production and staffing, achieving a monthly revenue of 600,000 yuan per store with a labor efficiency of 270-320 yuan per hour [14][21]. Group 3: Marketing and Consumer Engagement - Hongxing Qianjin employs a "temperature strategy," combining fresh milk and baked goods to enhance customer experience and drive repeat purchases, achieving a milk purchase rate of over 90% among customers [18][20]. - The brand leverages social media and influencer marketing to create buzz and attract customers, while also adapting product offerings to local tastes without changing the overall store concept [17][20]. Group 4: Challenges and Future Plans - The company faces challenges in maintaining product consistency and quality as it expands, with plans to open 100 new small stores by 2025 while ensuring supply chain reliability [21][22]. - Despite competition from traditional brands and supermarkets, the company remains optimistic, focusing on opportunities for growth and innovation in the baking industry [21][22].

Core Viewpoint - The article emphasizes the importance of reducing food gross margin costs in restaurants to enhance profitability and operational efficiency through various strategies. Group 1: Cost Reduction Strategies - Establishing production standards and improving production mechanisms is essential for controlling costs and setting clear operational goals [2] - Clarifying responsibilities and creating a robust supervision and control mechanism across all production stages is necessary to ensure quality and cost management [4] - Enhancing employee skills and awareness regarding cost control is crucial, focusing on business skills, responsibility, and a culture of saving [7] Group 2: Menu and Resource Optimization - Optimizing menu structure to improve the comprehensive utilization of various raw materials while minimizing waste is vital for controlling cost increases [5] - Implementing an effective cost assessment and reward-punishment system based on performance metrics, such as return dish records, can help in evaluating employee contributions [5] Group 3: Modern Management Practices - Utilizing modern management techniques, such as computer systems for sales records and standard recipes, can streamline operations and enhance data management across various restaurant functions [8]

Core Insights - The phenomenon of "main operators" in the market has gained significant attention, with brands increasingly seeking to collaborate with them despite previous skepticism about their viability [3][4][30] - The main operator model is seen as a double-edged sword, offering unique storytelling and emotional engagement but also facing challenges in scalability and sustainability [4][9][32] Group 1: Market Dynamics - The rise of main operators is a response to the saturation of standardized chain brands, as consumers seek more authentic and emotionally resonant experiences [4][5] - Main operators have successfully transformed aesthetics into experiences, emotions into products, and individuality into market appeal [6][8] - The increasing popularity of main operators has led to inflated expectations and potential overvaluation of their capabilities [8][9] Group 2: Challenges and Limitations - Main operators often struggle with cash flow, operational consistency, and dependency on community engagement, which can limit their scalability [10][11] - The unique appeal of main operators is often tied to specific locations and cultural contexts, making it difficult for them to replicate success in different environments [10][11] - Many main operator brands have failed to sustain operations outside their original contexts, highlighting the challenges of transitioning from niche to broader markets [10][11] Group 3: Non-standard Commercial Spaces - Non-standard commercial spaces provide a more suitable environment for main operators, allowing for greater creative freedom and alignment with their operational needs [12][17] - The relationship between main operators and non-standard commercial projects is characterized by mutual understanding and collaboration, which can enhance both parties' success [17][28] - Main operators thrive in environments that allow for a "front store, back kitchen" model, which is often difficult to achieve in traditional retail settings [16][17] Group 4: Relationship Dynamics - The relationship between main operators and commercial spaces should be viewed as a partnership rather than a mere brand-client dynamic, emphasizing collaboration and shared goals [28][29] - Main operators are selective about their partnerships, seeking spaces that align with their values and operational needs, which can create challenges for traditional commercial entities [26][27] - Successful collaborations require both parties to adapt and find common ground, balancing the creative aspirations of main operators with the operational efficiencies of commercial spaces [29][32]

Core Viewpoint - The rise of AI-generated fake images has led to a significant increase in fraudulent refund claims in the e-commerce sector, causing distress among merchants and undermining trust in the online shopping ecosystem [3][19][36]. Group 1: Impact on E-commerce - E-commerce platforms are facing a surge in fraudulent refund requests, where individuals use AI-generated images to falsely claim product defects [3][17]. - Merchants report that customers are submitting obviously fake images, sometimes with AI watermarks still visible, to justify their refund requests [5][8]. - The "only refund" policy, initially designed to streamline customer service, has become a burden for merchants as they now have to scrutinize refund requests more closely [17][22]. Group 2: Consequences for Merchants - Small businesses, particularly those in lower-tier cities, are severely affected by these fraudulent activities, with malicious refunds threatening their daily operations and livelihoods [23][24]. - The financial strain from these scams can wipe out the profits from multiple sales, pushing merchants into a precarious position where they must choose between accepting orders or risking losses [24][25]. - Merchants are increasingly raising prices to offset the risks associated with potential fraudulent refunds, which ultimately impacts consumers [22][36]. Group 3: Regulatory and Platform Responses - In response to the growing issue, regulatory bodies have begun implementing measures to combat AI misuse, including guidelines to prevent the malicious use of AI-generated content [29][30]. - E-commerce platforms are enhancing their verification systems to protect merchants' rights and prevent fraudulent activities [30][32]. - The establishment of an account integrity system aims to track and penalize users who engage in fraudulent refund practices [30][32]. Group 4: Trust and Ethical Considerations - The ongoing fraudulent activities are eroding the foundational trust that underpins the e-commerce ecosystem, leading to a situation where both consumers and merchants are increasingly suspicious of each other [19][36]. - The article emphasizes the importance of maintaining ethical standards in transactions, advocating for a return to simple, honest exchanges between buyers and sellers [38][39].

Core Viewpoint - The article explores the scientific processes and physical changes that occur during the baking of bread, highlighting the complexity behind achieving the desired texture and flavor in the final product. Group 1: Baking Process and Physical Changes - The temperature difference between the oven and the dough causes condensation on the surface, forming a thin water film that enhances the dough's expansion in the oven [5] - Gas dissolved in the dough's moisture separates out, while alcohol evaporates, gas expands, and moisture vaporizes, leading to a significant increase in dough volume [5] - Insufficient fermentation results in poor expansion of the dough due to various factors, including inadequate gas and alcohol content [7][8] Group 2: Starch and Gluten Transformation - Wheat flour, the main ingredient in bread dough, primarily consists of starch, which undergoes several state changes when heated [10] - At temperatures between 55-65°C, starch granules absorb moisture and swell, softening the outer layer [12] - Above 70°C, the outer layer of starch granules ruptures, leading to increased stickiness and the formation of a gel-like substance [13] - At around 74°C, gluten begins to solidify as starch absorbs moisture [14] - By 97-98°C, excess moisture evaporates, and starch fully solidifies, resulting in the characteristic sponge-like structure of bread [16] Group 3: Moisture and Gelatinization - Complete gelatinization of starch requires three times its weight in water, but bread dough typically contains only about 70% of the flour's weight in moisture [16] - The degree of gelatinization significantly affects the texture and digestibility of bread, with higher gelatinization leading to a sweeter taste in rice compared to bread [16] Group 4: Baking Reactions and Flavor Development - When the dough surface temperature exceeds 155°C, the Maillard reaction occurs, producing brown compounds and flavor components [20][22] - The Maillard reaction is crucial for developing the aroma of baked bread, while caramelization occurs at temperatures above 100°C, enhancing flavor complexity [22] - The three main elements determining bread aroma are baking flavor, fermentation flavor, and raw material flavor [24][28] Group 5: Industry Trends and Innovations - The rise of supermarket baking and the competition among chain bakeries is reshaping the industry landscape [39] - Innovations such as high-hydration methods and frozen baking techniques are being explored to improve efficiency and product quality [19][40]

Group 1 - The article emphasizes the importance of a strict acceptance process for raw materials in restaurants to ensure quality and cost control [2][4] - Establishing a reasonable acceptance system is crucial, including assigning dedicated personnel for the inspection of food and beverage deliveries [2][3] - The acceptance area should be strategically located, equipped with necessary tools like scales, and regularly calibrated to maintain accuracy [3] Group 2 - A scientific acceptance procedure and good habits are essential for efficient acceptance work, which includes regular supervision and checks by management [4] - Quantity control involves verifying that the actual delivered quantity matches the order and invoice, including checking packaging and conducting random weight checks [4][5] - Quality control requires comparing the actual quality and specifications of the delivered goods against the standard procurement specifications to prevent substandard products [5] Group 3 - Price verification is necessary to ensure that the prices on the invoice match those on the purchase order to avoid financial losses for the restaurant [5]

Core Insights - The rising prices and currency devaluation in Iran have led to significant public concern regarding the economic policies of the current government [2] Economic Indicators - The official macroeconomic indicators show a widening gap between government statistics and the daily experiences of the populace, indicating a crisis [2] - The price of cars has increased by 66%, while the prices of bread and other staple foods have nearly doubled [2] - Chicken prices have surged to 1.6 million rials per kilogram, highlighting the ongoing economic crisis [2] Inflation and Currency Issues - The currency has depreciated by approximately 30% to 40% in the first half of the year, with some goods experiencing price increases exceeding 60% [2] - The current inflation situation is attributed not only to currency devaluation but also to ineffective monetary, financial, and trade policies [2] Public Sentiment - The failure of inflation control policies, significant price hikes, and low government transparency have contributed to public anxiety about the economy [2]

Core Viewpoint - The article emphasizes the importance of reducing waste in restaurants through improved awareness and updated practices, highlighting that waste directly impacts operational efficiency and the establishment of cost-effective dining environments [2]. Group 1: Types of Waste - Traditional processing methods lead to significant waste, which can be mitigated by adopting more efficient techniques and enhancing staff awareness about conservation [2][4]. - Responsibility waste arises from poor management and lack of accountability, manifesting in various forms such as leaks, equipment idling, and improper food handling, indicating a need for improved kitchen management [5]. - Conceptual waste is driven by customer behavior, where patrons order more than they can consume due to social pressures, resulting in substantial food waste that is often discarded without consideration for reuse [7]. Group 2: Waste Reduction Strategies - Implementing water recycling and minimizing oil usage during cooking can significantly reduce resource waste [4]. - Conducting taste tests in advance to avoid over-preparation and ensuring careful ingredient management can help in reducing waste [4]. - Encouraging staff to be mindful of ingredient preservation and utilizing leftover materials effectively can further minimize waste [4].