Gastronomy of the senses • publisher Matthaes | number of pages 240

Author: Franziska Schumacher / Sabine Merz Creative ideas and instructions for actions and events Guests are becoming more and more spoiled. A finely composed menu is often too little today. Creative events, paired with fancy decorations, mostly from the floristic area, attract new guests and satisfy the thirst for adventure of discerning guests. "Gastronomy of the senses" provides guidance on new events and promotions and is an ideal book of ideas for restaurateurs who want to successfully assert themselves in the increasingly fierce competition. Questions such as "What can I do as a hotel owner and restaurateur, in order to attract positive attention, what options do I have for breaking the norm, how can I, as an employee, contribute ideas and make my daily work creatively?" Will not be the case after reading this book give more. From the basics such as "What are the basic rules to observe" and "How do I build a decorfundus?" To topics such as "buffet layout and table optics" to trends, USP and table decoration, the book covers the entire spectrum of topics with events and Actions are related. In an easy-to-understand way, the necessary basic knowledge is imparted, so that everyone in the catering industry is able to produce experience decorations themselves. 240 pages Format: 20.5 x 30 cm Equipment: 4-color throughout ISBN 978-3-87515-010-0 1st edition 2006