摘要
宴会菜单是经过精心设计的反映宴会膳食有机构成的专门菜单。辨析不同类型宴会菜单的长处与不足,理解宴会菜单设计的原则,了解宴会菜单设计的过程,特别是准确地勾勒和细分设计目标体系,掌握宴会菜品设计方法,对于宴会菜单设计具有理论与实践的指导意义。
Banquet menus are specialized ones with elaborate designing and reflection of the organic struc- ture of the banquet food. Analysis of the advantages and disadvantages of different types of banquet menus, comprehension of the menu designing principles, knowledge of banquet menu designing process, especially the precise outline and subdivision of design target system and mastery of the banquet dish design methods are theoretically and practically instructive to the banquet menu designing.
出处
《扬州大学烹饪学报》
2007年第3期22-27,共6页
Cuisine Journal of Yangzhou University
关键词
宴会
菜单设计
目标体系
膳食结构
banquet
menu design
target system
meal structure
