abstract

Since the reform and opening up, China's cooking technology has developed rapidly, and China's cooking has also achieved fruitful results. However, with the continuous improvement of people's living standards, not only many new requirements have been put forward for cooking, but also many new changes have taken place in the catering industry itself. This requires the catering industry to improve the quality of this product and service quality. This requirement is more obvious in hotels and restaurants. The majority of diners have higher and higher requirements for food. Appearance not only affects the evaluation of dishes, but also directly affects people's appetite and mood, thus achieving the purpose of better attracting diners and meeting their requirements. Look at China's cooking from the aesthetic point of view, and study the dishes from the overall beauty.

With the globalization of economy and the internationalization of competition, marketing innovation has become the basis for the survival and development of enterprises, and successful marketing is an effective guarantee for hotels to be invincible.

The core of hotel marketing is to meet the reasonable requirements of guests and finally achieve the goal of making profits for the hotel. To retain customers, products must be changed, innovated and broken. Cooking aesthetics beautifies products, greatly improves the quality of hotel products, optimizes the service environment and facilities, which is pleasing to the eye, better interprets the products and services that guests want from the overall aesthetic feeling, can cause strong market reaction and bring rich profits to the hotel. At the same time, it promoted the development of the whole hotel industry.

Keywords: catering aesthetics hotel marketing

Diet is the material basis for human survival and development. As the core and foundation of China's food activities, China cooking has become one of the three national quintessences of China, and it is world-renowned for its wide selection of materials, various techniques, changeable tastes and diverse tastes.

China is known as the kingdom of cooking, and cooking is a bright pearl in the treasure house of Chinese culture. As the best in the world, its color, fragrance, taste and shape are well-known at home and abroad. Cooking aesthetics is also an art, which is the expressive art of using the artistic principles needed by cooking art to study the colors and shapes that have been used for purposes.

First, cooking aesthetics

Beauty is produced with human labor practice, and culinary aesthetics develops with the progress of human civilization, and develops and perfects with the improvement of people's requirements for culinary aesthetics. Beauty is the soul of all arts and the source of all arts' attraction and temptation. Cooking art is no exception. When studying how cooking art gives people beautiful pleasure and enjoyment, let's start with beauty.

(A) the concept of culinary aesthetics

1. In the early days of primitive society, people ate raw food and had no spiritual beauty. The discovery and application of fire has made epoch-making changes for human beings, and since then, the era of eating raw food has ended, and it has entered the civilized era of baking vegetarian food, providing a material basis for the beautiful development of diet.

2. Then pottery, Zhouyi? Menstruation? "Ding" records: "It is also true to write fire with wood and cook. "It is to put the ingredients in pottery, add water and cook with firewood. This is cooking. The invention and use of pottery made it possible for human beings to cook food. After a long period of labor, people moved to cook sea to make salt, and salt is the most basic condiment. People began to realize the quality, delicious taste, color and shape of food, and injected beauty into it. Later, they had bowls, pots, bowls, cups and other tableware.

In the early days, the concept of beauty refers to the image of people dancing freely with their heads up and stretching their limbs. With the development of society, people's aesthetic consciousness has developed. They think that everything that is beneficial to the whole society and can meet human needs is good and beautiful, and everything that is true, good and beautiful can be called the beauty of the room. Cooking is production, science, culture and art. With the further development of people's pursuit of beauty, cooking aesthetics is to make life better.

4. Cooking beauty refers to the phenomenon that cooking conforms to the law of bloodless. Cooking aesthetics is the study of cooking that embodies the law of beauty, or the study of the aesthetic relationship between people and cooking. Cooking aesthetics applies the basic knowledge and technology of cooking arts and crafts to cooking skills, and skillfully combines natural beauty and artistic beauty in cooking.

(B) the simple connotation of cooking aesthetics

Cooking beauty is a unique artistic beauty that integrates color, shape, taste and application. Cuisine also has unique aesthetic value that other arts can't match. He combines the artistic techniques of painters and sculptors, and makes dishes both practical and beautiful by means of knife, spoon, seasoning, cooking, platter and carving.

Cooking aesthetics has two attributes, namely, beauty and practicality. Aestheticism refers to the chef's scientific use of knife cutting, cooking, piecing together, carving and other means to configure a colorful image. People look at colorful dishes, causing delicious associations and appetite. Practicality refers to the chef's choice of high-quality raw materials and skillful memory to make delicious and comfortable dishes.

The main purpose of culinary aesthetics is to promote appetite through appreciation, and to increase the appetite for beauty while enjoying the art of beauty. The five attributes of China's cooking, namely, color, aroma, taste, shape and utensils, are closely related and expressed separately. Color and similarity belong to the category of visual art, which first catches the eye of consumers before quality and taste. It can be said that color precedes shape and shape precedes taste. Color and modeling are the "utensils" and "looks" of cooking, which belong to the performance part of art; Quality and taste are the "bones" and "flesh and blood" of cooking, and they are the entities that constitute and support these performance parts.

Tableware is the best embodiment of culinary aesthetics. That is, food and beautiful women. In ancient China, there were splendid gold and silver wares, smooth porcelain, exquisite lacquered wood and solemn bronzes. These appliances made of different materials are very particular about modeling and decoration.

Cooking aesthetics also includes cooking aesthetics, food aesthetics, the history of cooking aesthetics and the past, present and future of cooking aesthetics around the world.

(C) the characteristics of culinary aesthetics

1. The first characteristic of culinary aesthetics is to study not only the artistic modeling and color treatment of banquet dishes, but also the cooking techniques and their relationships that can achieve and guarantee this artistic expression. For example, the dish "Male Cat Playing with Bamboo" should not only create a beautiful, vivid and lovely panda, but also study the fresh and tender raw materials, exquisite seasonings and production technology that make up the panda. In short, all forms and contents should revolve around eating. Therefore, beautifying banquet dishes for the purpose of eating is the main feature of culinary aesthetics. In cooking practice, it is necessary to create high-level and popular artistic images, such as dragons, phoenixes, cats, rabbits, flowers, leaves and landscapes, to infect eaters and stimulate appetite. The raw materials that make up these artistic images must be delicious, and the process of making these images must be reasonable, so that the finished products of cooking art can achieve the best edible effect. Otherwise, no matter how beautiful its shape and gorgeous its color are, it has no practical significance, because it is divorced from the main purpose and characteristics of culinary aesthetics. Beautifying banquet dishes for the purpose of eating is the main feature of culinary aesthetics.

2. The second characteristic of cooking aesthetics is that the content of cooking art modeling must be edible raw materials. Cooking aesthetics is not like painting, it can be mixed with all kinds of colorful pigments, and it is not like handicrafts. It can be carved with yellow mud, ivory, shells or wood at will. It must choose all kinds of delicious raw materials to create all kinds of artistic postures and pictures. All kinds of artistic images in cooking are reproduced with ideal delicious raw materials through strict production technology and artistic treatment. For example, the dish "Goldfish Making Lotus" needs the image of "Goldfish" to be colorful and lifelike, and the chef should choose all kinds of delicious raw materials suitable for making "Goldfish", such as chicken breast, lean fish and shrimp. Then chop these raw materials into fine paste, and then add light raw materials such as egg white and fish belly slices to reduce the proportion of "goldfish" to prevent dishes from floating on the water after cooking. At the same time, ginger juice, refined salt, monosodium glutamate and cooking wine should be added to ensure the delicacy of "goldfish". Finally, put it in a cage and steam it to 95% to ensure the texture of the "goldfish" is smooth and tender, and then put it in hot soup to get together with the lotus to form a perfect soup dish-"goldfish makes lotus".

3. The third characteristic of culinary aesthetics is rigorous and generalized modeling techniques. The artistic modeling of food mostly uses fresh and tender animal and plant raw materials. In order to ensure quality and hygiene, it is necessary to make full use of sterilized tools and molds for treatment and minimize hand contact. In the production, the chef is required to have a strict concept of body shape and skillful expression techniques, and strive to be quick and concise. For example, a "pavilion" needs to be shaped in a plate and the color should be golden to show the color of glazed tiles on the top of the pavilion. At this time, steamed cakes are ideal raw materials for carving pavilions. If you hold the steamed cake in your hand, you will repeatedly carve out corrugated ceilings, hanging bells and embossed dragons and phoenixes, which will inevitably pollute the steamed cake and affect the appetite of consumers. Therefore, only when the chef has a mature concept of "pavilion" in mind can he make a number of knives and make them accurately, and at the same time he must have skilled shaping ability and carving skills. Chefs can practice a knife technique on cheap potatoes and radishes first, and then carve on edible raw materials. It is necessary to make full use of sterile molds and tools and reduce operating procedures. For example, use a circular die knife to carve out the big shape of the pavilion, then use a right-angle three-edge knife to trim the eaves, and then use a three-edge knife to pick out the ripples. This not only carved out the main appearance of the pavilion, but also saved unnecessary details, reduced the touch, ensured the cleanliness and hygiene of the dishes, and made the carved pavilion simple and vivid, golden and towering from a distance, achieving the artistic effect of expressing meaning with form and replacing shape with meaning.

It is the main task of culinary aesthetics to mold and express artistic forms and colors with edible raw materials and endow them with exquisiteness, which is also a remarkable feature of culinary aesthetics.

Cooking aesthetics also pays attention to the combination of natural beauty and artistic beauty, the harmonious unity of formal beauty and texture beauty, and the organic blending of substantive beauty and artistic conception beauty. Delicious is the theme of beauty in texture and the core of cooking art, and taste aesthetics is the most common aesthetic activity of human beings. Environmental beauty is an important condition for a good meal, and it can also be accompanied by corresponding music.

(D) the significance of culinary aesthetics

The nature and characteristics of cooking and cooking specialty determine the necessity of learning cooking aesthetics. From the nature of the hotel, it is also required to understand the laws of beauty and master the basic knowledge of culinary aesthetics, because the hotel is a boutique industry that creates and sells culinary beauty. Learning cooking aesthetics has the following important significance.

1. Learning cooking aesthetics can better carry forward the tradition of China's food culture. China is an ancient civilization with a history of 5,000 years. China's food culture is a precious heritage of national culture, and it is the wisdom crystallization of the hard work of people of all ethnic groups in Chen Guohe for thousands of years. China's culinary art, which enjoys a good reputation all over the country, has scientifically summarized the achievements and knowledge of many related disciplines, and has increasingly developed into an increasingly sophisticated comprehensive application art. In Cooking, it has a national aesthetic psychology and taste. Therefore, learning cooking techniques is nothing more than carrying forward, inheriting and developing the traditional cooking culture in China.

2. Learning cooking aesthetics is the need to adapt to the development trend of cooking skills under the situation of reform and opening up. With the continuous development of China's modernization and the in-depth implementation of the reform and opening-up policy, there are abundant commodities in the market, people's living conditions have been improved, the satisfaction of people's needs has also been greatly improved, and life has developed from subsistence to well-off life. More and more people need to use modern nutrition and health science knowledge to cook delicious food, and pay more attention to the exquisite technology of color TV. Nothing is an artistic activity of plum blossom life, which pursues artistic enjoyment and spiritual pleasure. In modern life, interpersonal communication is more and more frequent, and cooking aesthetics is indispensable for modulating people's daily life and increasing family fun. It is often necessary to rely on and learn cooking aesthetics in order to meet the needs of the development trend of cooking technology.

3. Learning cooking aesthetics can increase people's cooking aesthetic ability and firm ability, and improve aesthetic taste and spiritual quality. Gourmet is a concrete image with distinct art of use. Diet and cooking are full of strong life interest and flavor. Learning cooking aesthetics can cultivate people's aesthetic appreciation ability and good coefficient cultivation. Cultivating the soul in aesthetic enjoyment, improving artistic accomplishment and learning cooking aesthetics can help us know that people participate in cooking time activities and constantly cultivate their aesthetic expression ability and creativity. Have a good aesthetic taste

It will inevitably develop into a passion for cooking, a desire and pursuit of cooking professional knowledge and skills, and an active participation in cooking time and dress art activities. This kind of work of dressing and cooking art can not only make people cook exquisite dishes, but also reflect people's aesthetic orientation and psychology, cultivate people's expressive force of beauty and spread it, which can improve the aesthetic feeling of hotel dishes, improve their own value, create higher profits for hotels and achieve the purpose of promoting hotel marketing.

The basis of culinary aesthetics is an important symbol to measure a chef's technical level, which has a great relationship with the chef's business progress. It can guide and help people to establish a correct aesthetic concept and improve aesthetic taste.

4. Mastering culinary aesthetics is an important way to enhance the value of dishes. Superb cooking skills and first-class artistic modeling are important ways to improve the value of dishes. Only the delicacies with vivid shapes and delicious colors can attract diners with their interesting artistic style and meet their requirements to the greatest extent.

Finally, the purpose of selling goods in hotel marketing is achieved. In other words, learning cooking aesthetics can promote the marketing of hotels, and cooking aesthetics plays an important role in marketing.

Two. Hotel marketing

(A) the concept of hotel marketing

Hotel marketing is a combination of the sales of hotel products and the activities of creating and satisfying guests before and after the guests.

Hotel marketing is not business sales, it has such a function: it is responsible for understanding and investigating the reasonable needs and consumption desires of guests and determining the target market of the hotel. And design, combine and create suitable hotel products to meet the needs of this market. Simply put, hotel marketing is a series of business and sales activities to meet the reasonable requirements of customers and make the whole hotel profitable. The core of marketing is to meet the reasonable requirements of guests, and the ultimate goal is to make profits for the hotel.

With the development of hotel industry in China, the awareness of hotel marketing has been developed in China hotel industry: successful marketing is an effective guarantee for hotels to be invincible in the fierce market competition.

The hotel marketing department often represents customers' requirements and interests, and customers' requirements are sometimes very critical, which may affect the normal working procedures of other business departments. The marketing department should coordinate with customers and business departments. The function of marketing lies in the relationship between supply and demand between * * and hotel customers, so as to obtain the best economic benefits of the hotel. Therefore, hotel marketing is the core of hotel management.

(B) the emergence and evolution of modern hotels

The first stage of hotel marketing development:1mid-9th century-1end of 9th century, which is the stage when customer sales orientation is put forward.

Due to the development of economy, the flow of capital promotes the migration of population between regions, and the migration caused by this capital flow requires fixed accommodation facilities and perfect services, which is difficult for traditional inns to meet, so luxury hotels appear, which is the result of the commercialization of social activities of the rich and noble classes.

The second stage of hotel marketing development:1end of 9th century and 1950s. This is the formative stage of hotel marketing, represented by the United States. At present, hotel marketing is mainly to meet the needs of most business people, and the marketing concept is further popularized and deepened.

The third stage of hotel marketing development: 1950s to present. This is the development stage of hotel marketing. During this period, the high development of social productive forces led to profound changes in suspicious consumption structure. During this period, the high demand for tourism stimulated the growth of hotels and promoted the development of hotel marketing.

The characteristics of hotel marketing in this period are: the functions of hotels are more and more complete, and the hotel market is more and more subdivided. With more and more popular tourism, the demand for hotels has increased in both quantity and variety. In the past, simple luxury hotels and business hotels were difficult to meet the demand. Exclusive hotels, budget hotels, full-service hotels and motels emerge one after another, each dividing its own drama market to meet the needs of different types of customers, thus breaking out a relatively stable tourism market. On the other hand, hotels constantly improve their functions, increase various service facilities, and attract larger market segments.

With the popularity of international tourism activities, the hotel industry has become a high-profit industry.

(C) the characteristics of modern hotel marketing

⑴ Comprehensive function: Hotel marketing has multiple functions and is comprehensive. It is reflected in the integration of production and processing, tourism services, commercial shopping, leisure and entertainment, business information exchange and financial services. Among them, production and processing: including the production and processing of all kinds of catering foods by the restaurant's catering department, taking food as raw materials to meet the needs of guests. It can be seen that the hotel integrating food, accommodation, shopping, leisure and work is a special comprehensive economic organization, and its marketing activities are complicated.

⑵ Technicality of software and hardware: In terms of software, advanced and perfect reservation system, environmental art, hall design art, cooking art, reception service art, etc. The contents, methods, means and even organizational forms of hotel marketing activities have their own particularities.

⑶ Product combination and intangibility: Accommodation is the most common food combination in hotels, and hotel products also have the characteristics of intangibility, and intangibility refers to the intangibility of products. That is, invisible service products. This intangible service product not only adds artistic color to marketing, but also brings operational difficulties. When the main products of the hotel are in service, all products of the hotel are sold together with the service. The evaluation of hotel product quality depends on customers' subjective feelings about service-oriented hotel products.

⑷ Storage instability of products: 1. The non-storability of hotel products is also called timeliness. The value of hotel products will never be realized on the day when they can't be sold. The first problem that hotel marketers have to face is that services cannot be stocked.

(5) Indispensability: If hotel products are to be available to customers, customers need to come to the hotel to receive services. Therefore, the location of hotels should be relatively dispersed to maximize the service radius effect.

(D) Hotel marketing tools

People-oriented is the essence of modern management thought. For most products and services, personnel sales can be called a direct and effective marketing method, which can directly contact customers, reciprocate, find, explain or answer each other's questions. Carrying out the sales work to the end and finally getting the signed order can be said to be a great success.

Hotel sales channels are different from general products and services, so personnel sales have become the core means of hotel marketing. Personnel sales have incomparable advantages over other marketing methods. Direct communication between people can maintain or improve customer satisfaction.

According to some characteristics of hotel marketing, this paper puts forward corresponding strategies for the problems in the marketing process.

The invisibility of products-the fragility of marketing activities.

Non-storability of products-the arduousness of marketing activities.

Marketing strategy: coordinate the relationship between supply and demand, price elasticity, use different measurement units and increase service methods.

Non-transportability of products-inflexibility of marketing activities.

Cooperation between hotels.

Restrict the large-scale production and sale of products

Marketing strategy: mutual cooperation, chain operation and hotel alliance.

The randomness of product consumption-the consumption desire of marketing activities

Marketing strategy: grasp the consumer psychology of the guests and carry out targeted promotion.

Product comprehensiveness-marketing activities establish overall marketing awareness.

Marketing strategy: all-staff marketing, internal and external marketing.

Non-patentability of products-marketing should pay attention to uniqueness and novelty.

Marketing strategy: upgrading: products will always keep their original heart.

(E) Hotel marketing strategy

Hotel marketing strategies include: hotel marketing mix, hotel marketing development, hotel price strategy, hotel room sales and hotel catering sales.

Hotel catering sales include environmental promotion, food promotion, menu promotion, service promotion and group dining promotion. Among them, food promotion. The color, taste, shape, operation and display of the food provided by the restaurant will affect the purchase behavior of the guests, affect the appetite of the guests, and ultimately affect the sales of the restaurant.

(1) Food operation methods can be standard operation method, centralized operation method, decentralized operation method and artistic operation method. It can be seen that decorative side dishes can increase the color of dishes, but the dishes look more colorful, with various patterns and shapes, which increases the clamping force of dishes in the eyes of guests. Manipulating food is an effective sales method to attract customers. Food operation embodies culinary aesthetics, from which we can see that culinary aesthetics plays a very important role in hotel marketing.

(2) Food display: Food display is a marketing method, which allows people to see food with their own eyes before buying, reducing the risk of purchasing decisions and hesitation before buying. The products displayed in the restaurant include all kinds of cold cuts, salads, appetizers, live fish, desserts and so on. Some restaurant chefs still show that they want to cook. The waiter in the roast duck restaurant performs a roast duck on the spot, and some chefs roast steak on the spot. Food display and processing performance make guests interested in food, improve the evaluation of food value, deepen the impression on the catering manager, and it is not easy to forget after eating, thus increasing the opportunities for guests to patronize many times. Using the principle of culinary aesthetics, the most exquisite dishes are presented to the guests in the most direct way, which greatly improves the aesthetic feeling and edible value of the dishes, and finally increases the value of the dishes, creating profits for the hotel and achieving the purpose of marketing. Thus, culinary aesthetics plays an important role in hotel marketing.

(VI) Marketing concept and competition mode of modern hotels

If the hotel lacks the correct marketing concept as the management guidance, it will be difficult to win in the fierce competition market. In modern hotel marketing, we must grasp four marketing concepts. Not only correctly select the target market, constantly understand customer needs, strive for customer satisfaction, strengthen coordination, create a good marketing atmosphere, and obtain satisfactory profits.

The competition modes of hotels include sales price competition and non-price competition.

1. Sales price competition means that enterprises use marketing means other than price to distinguish their own products from competitive products, so that they have different advantages to promote product sales. Specifically, non-price competition is manifested in winning with novel styles and marketable products in front of all kinds of goods; In the face of the same goods, win with quality service. Facing the same quality goods, win at a low price; Facing the unified price of goods, win with superior service. With the progress of society and the development of production, people's consumption structure is becoming more and more reasonable, consumption level is constantly improving, and the importance of price competition is becoming more and more obvious; It can not only make up for the limitations of sales price competition, but also create a more comprehensive and evening competition pattern.

2. The role of non-price competition, to carry out non-price competition, is conducive to establishing a good corporate image, win the trust of consumers, thereby consolidating and expanding the market. The function of non-price competition is to improve product quality, develop new products, meet social needs, improve the market sensitivity of hotel management and improve the economic benefits of hotels.

Hotels and products are of good quality, marketable, able to constantly adapt to market demand, willing to innovate and produce new varieties of colors. Such hotel products are bound to expand market share, win a large number of repeat customers, increase profits and improve economic and social benefits. Cooking aesthetics can improve the quality of dishes and constantly promote the research and development of new products. The economic benefit of the hotel has been greatly improved, and it can be concluded that cooking aesthetics plays an important role in hotel marketing.

Non-price competition of hotels is the main way. The non-price competition of hotels is a broader competition. As the basis of formulating non-price competition strategy, products and their filing activities must start from the concept of the whole product, from the hotel's own conditions, combine the tangible assets and intangible assets of the hotel, and adopt various non-price competitions around the football school strategy in the target market.

Develop differentiated products. The diversity of customer demand will inevitably lead to the difference of market demand. The difference strategy is that people have no me, people have my advantages, and people have my changes. Hotels must create differences to seek customers' trust and loyalty. The greater the difference, the higher the customer satisfaction. In the competition, instead of squeezing a wooden bridge with peers, we should find another way to win by difference. Therefore, in product development, we should pay attention to the differences of projects, and leave a deep impression on customers through differences, leaving a good memory. This will greatly improve customer loyalty and return rate.

On the basis of improving the competitive experience of marketers, we should establish and improve the market mechanism, take advantage of non-price competition, grasp the development trend of modern hotel marketing competition, and formulate hotel non-price competition strategies to ensure the healthy and smooth development of hotels in the fierce market competition.

3. An important way of hotel marketing is through advertising. Whether it is newspaper, magazine, TV, mail advertisement, outdoor advertisement or online media advertisement, it is inseparable from product image promotion, and at this time pictures are the most direct display. Through aesthetics, the cooked dishes will be made more exquisite and attractive, so as to achieve the purpose of appreciation and sales, thereby increasing profits and bringing higher economic benefits.

Therefore, culinary aesthetics plays a very important role in hotel marketing.

With the rapid development of China's economy, the hotel industry in China is facing more and more fierce competition. Although China hotels have long been in line with foreign counterparts, most of them are imported tangible hardware, which directly imitates the deep-seated reference of redundancy and lacks the introduction of software such as service level, staff quality and management concept. This will seriously affect the market competitiveness of China hotel industry. Through education, the staff's quality, work efficiency, professionalism and professional ethics can be improved, and the ability of continuous learning can be cultivated, so as to realize the overall optimization goal of hotel based on people, adapt to the needs of intensive management and be invincible in the fierce competition.

Hotel marketing is responsible for understanding and investigating the reasonable needs and consumption desires of guests, determining the target market of the hotel, and designing, combining, creating and adapting hotel products to this market demand. Simply put, hotel marketing is a series of business and sales activities to meet the reasonable requirements of customers and make the hotel profitable. The core of marketing is to meet the reasonable requirements of guests, and the ultimate goal is to make profits for the hotel.

The catering industry with cooking as the production link is the traditional industry of the tertiary industry in China, an important industry in the living and investment environment, a pillar industry for the country to expand domestic demand, improve people's quality of life and the health quality of the Chinese nation, and a basic industry for building a well-off society in an all-round way. It is also the main field of employment arrangement. The rapid development of catering industry needs to train thousands of high-quality cooks with all-round development in morality, intelligence, physique and beauty. Chefs urgently need to learn the knowledge of culinary aesthetics, so they should make their own contributions to the catering industry, create better conditions and development space for themselves, serve guests better and enjoy life better.

Main references

Jia Kai Practical Cooking Aesthetics Tourism Education Press, February 2007.

Cai Wankun, editor-in-chief of Catering Management Higher Education Press, June 2008

Feng Changhu's Detailed Explanation of Food Carving Techniques, Jindun Publishing House, February 2004.

Zhang Zhenmei's Cooking Aesthetics (June 5438+February 2007)

He, Hotel Marketing Practice, Guangdong Economic Publishing House, June 5-4, 2005, 38+February.

Liu Fei Hotel Marketing Enterprise Management Press199865438+February.

Liu Xiaonan's Aesthetic Art of Cooking, Dongbei University of Finance and Economics Press, June 2003.