明档餐饮的利弊解析  

Advantage and Disadvantage Analysis of Transparent Cuisine

作　　者：胡湛[1] 潘宝明[2] 

机构地区：[1]常州旅游商贸高等职业技术学校,江苏常州213032 [2]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《扬州大学烹饪学报》2011年第1期30-35,共6页Cuisine Journal of Yangzhou University

摘　　要：明档料理是目前餐饮经营开放的较高境界,明档的流行是酒店经营者自我操厨观念的应时而变,是酒店经营者了解和把握顾客心理需求的深入,只有借助多元明档促进厨房生产方式的革新,将明档的效仿与创立餐饮品牌紧密结合,使明档的生产过程成为艺术,探索多种形式的明档料理,才能对跟风明档的现象进行正确的引导,避免明档走极端路线,尤其是张扬残忍厨艺的方面必须制止,而明档反映出的中西方饮食差异亦应引起社会的关注。Transparent cuisine has attained greatness on catering operation, which bears a timely change of hoteliers＇ opinion on cooking charging and a better understanding of customers＇ needs. Transparent Cuisine earl be put right on track by introducing multiple modes of kitchen production, combining imitation and brand establishment, updating production process and exploring various forms of transparent cooking. However, brutality cooking show and overheating of transparent should be avoided. The differences of cuisine culture reflected in transparent cooking are supposed to arouse social concerns.

关 键 词：餐饮管理 明档料理 顾客心理 

分 类 号：TS972.1[轻工技术与工程]