Euromenu Book

Sect. 1	Excursions: Fundamental dimensions of menu-card design	11
	The entrepreneurial perspective: Ueli Prager	12
	The marketing aspect. Ursula Hild, Wienerwald	14
	The agency aspect: Dieter Dreesen, Dreesen Design	16
Sect. 2	Case Studies: Menu-card design - center piece of comprehensive image-promotion	19
	Neue Staatsgalerie Stuttgart: Fresko	20
	Haas-haus, Vienna: Do & Co am Stephansplatz	25
	Bahnhof Buffet Basel: Sakura	31
	Mahle Tiefenbrunn, Zurich: Blane Ente	38
	Parc de la Villette, Paris: Croixement	44
Sect. 3	Documentation: Some heavy marketing	49
	The exquisite and the noble: The art of visualizing gourmet sophistication	50
	The generalists: Design creates individualism	66
	The specialists: Visual variations of the topic	114
	Fun & Co.: Atmosphere as sales vehicle	148
	Specialty cards: How to adequately communicate the extraordinary	162
	Table and tray sets: Playground for creative forms of expression	184
	Dessert and ice cream cards: Focus on the promise of pleasure	218
	Children's cards: A different kind of design - suited for children	228