Menu and Banquet Design

Author: Zhou Miao-lin
Publisher:
Publish Date: 2005-09-01
Features: This book is divided into nine chapters, including: Overview, Principles and Requirements for Menu and Banquet Design, Zero-Point Menu and Dish Design, Set Menu and Dish Design, Specialty Restaurant Dish and Menu Design, Special Occasion Menu and Dish Design, Banquet Menu and Dish Design, Food Festival Menu and Dish Design, and Dish Pricing. Considering that the target readers of this book are students of culinary arts, most of whom will work in the kitchen in the future, and based on the current organizational structure and task allocation in the catering industry, the design of banquets is generally completed by departments such as the Banquet Department, which are front and back-end departments. Culinary students have limited opportunities to engage in banquet design in the future. Therefore, this book focuses on menu and dish design, while only providing a brief introduction to banquet design. In terms of writing, formation, and content, this book reflects the requirements of flexible academic systems, abandoning the traditional model that emphasizes theory over practice. It adopts a modular combination approach to meet the actual teaching needs of different schools, disciplines, academic systems, and regions. The content of each chapter in the textbook is relatively independent yet interrelated, organically combining theoretical foundations with operational methods. It is presented in an easy-to-understand and progressive manner, following the cognitive patterns and operational sequence of students, making it convenient for teaching.