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菜单编排原则上要讲究三“S”,即简单化(simple),菜单内容清晰,一目了然;标准化(standard),菜单的内容份量要讲究一定的标准;特殊化(special),菜品的配置必须风格独具,引人入胜。一份编排好的菜单既要能反映饮食口味的变化和潮流,还要完全符合消费者的需求。1、菜单编排的步骤在对菜单作了通盘的了解后,接下来便要从众多的菜品中挑选最适合餐厅使用的菜肴,其步骤如下:(1)根据一般市场的需求,从食谱、烹调书籍、餐饮杂志,相关菜单,自己掌握的菜品中列出所有合适的菜品,以供参考。(2)通过市场调研,删除会因产地、季节而改变的问题项目。
Menu layout in principle to pay attention to the three “S”, that is simple (simple), the menu clear, at a glance; standard (standard), the content of the menu to pay attention to certain standards; special (special) Unique, fascinating. A choreographed menu should reflect both changes and trends in food tastes, but also fully meet the needs of consumers. 1, the steps of the menu layout After making a comprehensive understanding of the menu, then there are many dishes to be selected from the most suitable for the restaurant to use the dishes, the steps are as follows: (1) According to the needs of the general market, from the recipe, cooking Books, food magazines, related menus, all the dishes they own are listed for reference. (2) Through market research, delete items that may change due to origin and season.