摘要
零点菜单和宴席菜单是饭店经营的主体 ,其设计制作比较复杂。分析、总结零点菜单和宴席菜单的设计与制作 ,探索其设计规律 。
Ordinary menu and banquet menu are the main parts in restaurant managing.The designs of them are very complicated.Analysing and summarizing the designs and makings of these two kinds of menus and exploring their laws can be of help to reflecting the speciality of restaurant managing and best menus.
出处
《扬州大学烹饪学报》
2001年第1期34-38,共5页
Cuisine Journal of Yangzhou University
