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Menu Design
Basic knowledge of food nutrition and dietary balance
2026-05-29
This section introduces the basic nutrients in food, including the functions and main sources of protein, carbohydrates, fats, various vitamins, and minerals. It also explains the five-layer structure of the Chinese Dietary Guidelines Pyramid, providing guidance for making informed food choices.
Western-style à la carte service: Standards for taking orders, serving food, and table service
2026-05-29
This article details the complete process of à la carte service in Western restaurants, including tips for ordering (such as pairing seafood with white wine and steak with red wine), the order of serving dishes (different orders for breakfast and main courses), key points of service during the meal (removing dishes from the left and right, handling food gently), and the proper etiquette for...
Chinese restaurant service: pouring wine, order of serving dishes and the art of food presentation
2026-05-29
This article details the proper etiquette for serving wine in Chinese restaurants, including starting with the guest of honor, serving from the right, and ensuring the wine brand faces the guest. It emphasizes the order of serving Chinese dishes (cold before hot, savory before sweet), the placement of dishes (left side up, right side down), the timing of serving, and the artistic requirements...
2026-05-28
This article introduces the job requirements for intermediate and advanced levels of restaurant servers. Intermediate requirements include skills such as reception, taking and preparing food, napkin folding, banquet table setting, serving special beverages, and serving dishes. Advanced requirements involve banquet hall setup, identification of high-end beverages, serving signature dishes and...
Standards for Individual and Group Catering Services at Western Restaurants
2026-05-28
This article introduces the pre-meal preparation, table setting requirements, and key points of service for individual Western-style dining guests. It also details the process for group catering, including reservations, meal arrangements, food standards, pre-meal preparation, and dining service.
Introduction to Imperial Cuisine, Vegetarian Cuisine, Official Cuisine, and Western Cuisine
2026-05-28
This article introduces the characteristics of imperial cuisine, vegetarian cuisine, and official cuisine in Chinese cuisine. It also provides a detailed explanation of the major Western cuisines, including French, British, American, Italian, and Russian cuisines.