(1) It is best to have a complete variety of cold dishes. (2) It is best to choose low-alcohol beverages for alkaline tea, and do a good job of acid-base balance from the beginning. (3) Hot dishes, staple foods, snacks and other foods should be interspersed at intervals. Snacks should be sweet and salty, and cakes should be used as much as possible. (4) The varieties of vegetable raw materials are neat, and the raw materials such as roots (lotus roots), stems (asparagus), leaves (kale), flowers (cauliflower), melons (watermelons) and fruits (tomatoes) are all selected. (5) Fruits should be mixed with fresh fruits of different colors, varieties and pleasing to the eye. 2. Matters needing attention in the selection of banquet drinks. The banquet should pay attention to the collocation with dishes in the choice of drinks. Its basic principle is as follows: (1) is helpful to fully reflect the style of dishes such as color and flavor. For example, western food pays attention to "white wine with white meat, red wine with red meat". Chicken and seafood, more talkative, suitable for drinking elegant white wine, set each other off; Thick beef and mutton is suitable for drinking rich red wine, which is richer and more fragrant. (2) After drinking, it does not inhibit people's appetite and does not interfere with the digestive function of the human body. (3) The flavor is equal, symmetrical and harmonious, such as pickles with dry cracked wine, beets with sweet wine and spicy vegetables with Luzhou-flavor wine; Try to choose Chinese wine for Chinese food. When it is difficult to decide, it is still up to the guests and diners to choose neutral liquor such as wine. (4) The collocation of dishes and drinks should be based on the principle of customer satisfaction. (2) banquet menu design 1. The quality requirement of banquet menu designers is that banquet menu design is generally undertaken by the manager or chef of banquet department or catering department, and can also be designed by full-time staff. Some enterprises have also set up menu research groups. The person in charge of banquet menu design usually needs both economic mind and artistic accomplishment, which is embodied in the following two conditions: extensive and profound knowledge of food dishes, understanding of the production technology and nutritional value of various dishes, and familiarity with the latest development trends of dishes and food at home and abroad; Have a high artistic accomplishment, and have unique opinions on the shape, color matching and overall collocation of food, so that a complete dish can be placed in front of consumers only after it has all the conditions of color, fragrance and nutrition; Have innovative consciousness and conception skills, and constantly innovate new dishes; Understand the requirements of customers, understand the technical expertise of enterprises, tap various resources within enterprises, and actively create flavor dishes that meet the needs of customers. 2. Responsibilities of the banquet menu designer The main responsibilities of the banquet menu designer are: to study and formulate the menu with all relevant personnel; According to the requirements of the banquet department for menu and profit, combined with the market situation, formulate the standard share and standard price of dishes; Work with cost control personnel to control banquet cost; Introduce the recommended specialties to the guests. 3. Matters needing attention in banquet menu design (1) The dishes should be fresh to attract guests from both appearance and taste; (2) National customs and regional differences should be considered in menu design; Every banquet should pay attention to the coordination of dishes, and don't repeat the same dish at the same banquet. In addition, the balance of sour, sweet, bitter, spicy, salty, soft and hard should be considered to ensure the perfection of taste and texture. (3) The banquet menu should also pay attention to avoid the appearance of the same dish for two consecutive days and avoid the repetition of the same dish at luncheons and dinners; (4) Pay attention to the nutritional structure of food and provide dishes with high calorie, low fat and rich vitamins; (5) Provide corresponding service methods according to the menu requested by the guests; (6) If there are many banquet members, how to coordinate cooking time, heat preservation time and service preparation time should be considered when designing the banquet menu; (7) The design of banquet menu should also consider the color, taste, composition and service combination of dishes; (8) Pay attention to the decorative effect and commemorative significance of banquet menu; (9) Considering the guests' satisfaction with the dishes and the price, the banquet menu will match the dishes of various grades with each other, so that more profits can be obtained.