T/CZSPTXH 060-2018 The principles of banquet dish design in Chaozhou cuisine

Scope

Scope: This standard specifies the general principles of banquet menu design for Chaoshan cuisine, grasping guests' customary characteristics, analyzing guests' consumption psychology, ensuring an appropriate number of dishes, taking into account seasonal features of dishes, maintaining nutritional balance in dishes, arranging dishes reasonably, and paying attention to the design of banquet menus. This standard applies to the principles of banquet menu design for Chaoshan cuisine. Main technical content: Principles of banquet menu design for Chaoshan cuisine. 2. General Principles The design of banquet menus involves a wide range of aspects and many factors need to be considered. Traditional banquets only considered the restaurant's raw material supply and guests' consumption level, which is far from meeting the needs of modern society. Banquet menu design should fully consider various factors of the banquet and follow certain design principles to ensure that guests attending the banquet can enjoy the best material and spiritual enjoyment. 3. Grasping Guests' Customary Characteristics 3.1 Before designing the banquet menu, the planner needs to accurately grasp the guests' dietary characteristics. Guests attending the banquet have different living habits and preferences for the taste of dishes. A detailed understanding of guests' living habits and taboos will help in the selection of raw materials and types of dishes, especially when receiving foreign guests or guests from other ethnic groups and regions, it is necessary to accurately grasp the guests' customary characteristics. 3.2 To grasp guests' customary characteristics, it is first necessary to understand the guests' age, gender, occupation, hometown, work and residence location, and the purpose of attending the banquet; secondly, it is necessary to understand the guests' dining habits, preferences, and taboos. 4. Analyzing Guests' Consumption Psychology 4.1 While understanding guests' customary chara

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