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小菜单制作时还应注意几点:一菜肴的数量不要太多,一般10-30只左右;二最好要有相应的主题内容介绍或说明,以让顾客了解酒店或饭店对菜肴推广的认识。三有折扣或加收的项目应标注在显著位置。
Small menu production should also pay attention to several points: a number of dishes not too much, usually about 10-30; two best to have the appropriate theme description or description, so that customers understand the hotel or restaurant to promote food awareness . Three discount or additional items should be marked in a prominent position.