| 宴会菜单设计初论 |
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| 引用本文： | 丁应林. 宴会菜单设计初论[J]. 扬州大学烹饪学报, 2007, 24(3): 22-27 |
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| 作者姓名： | 丁应林 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 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。
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| 关 键 词： | 宴会 菜单设计 目标体系 膳食结构 |
| 文章编号： | 1009-4717（2007）03-0022-06 |
| 收稿时间： | 2007-07-16 |
On Banquet Menu Designing |
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| DING Ying-lin. On Banquet Menu Designing[J]. Cuisine Journal of Yangzhou University, 2007, 24(3): 22-27 |
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| Authors: | DING Ying-lin |
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| Affiliation: | School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225001, Jiangsu, China |
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| Abstract: | 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. |
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| Keywords: | banquet menu design target system meal structure |
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