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宴席菜单是餐饮企业为消费者提供的产品品种、产品风格和价位的明细表,其形式主要有三种:一是餐饮企业事先设计的各种类型的宴席菜单,供客人随时选用;二是由客人在通用菜单中选出一些菜肴组成一套宴席菜肴的菜单;三是餐饮企业的宴席负责人根据客人的消费标准和客人特点及本企业资源状况临时设计的菜单。无论是哪种形式的菜单,它在餐饮经营管理中的作用都不可忽视。它不仅是宴席活动的开始,也是原料采购储存、菜点加工制作、上菜程序、提供服务、收费标准的依据;不仅是整个宴席的规划与决策,也是菜肴风味特色的具体体现;不仅是餐饮工作者研究菜肴质量的资料,也是餐饮企业产品促销的一种手段;不仅是企业经营管理者经营思想与管理水平的体现,也是顾客与服务员进行沟通的有效工具。宴席菜单设计者在设计宴席菜单时,必须把握如下原则:
Banquet menu is catering companies to provide consumers with varieties of products, product style and price list, there are three main forms: First, catering enterprises pre-designed various types of banquet menu for guests to choose at any time; Second, by the guests In the common menu, select some of the dishes to form a menu of banquet dishes; Third, catering business banquet in charge of guests according to the consumption criteria and the characteristics of the restaurant and the resources of the enterprise temporarily designed menu. No matter what kind of menu, its role in the restaurant management can not be ignored. It is not only the beginning of banquet activities, but also the raw material procurement and storage, processing and production of dishes, serving procedures, providing services, basis for fees; not only the planning and decision-making of the entire banquet, but also a manifestation of the flavor characteristics of dishes; Information on the quality of dishes is also a means of product promotion in catering enterprises. It is not only an expression of management thinking and management level of the enterprise managers, but also an effective tool for customers and attendants to communicate with each other. Banquet menu designer in the design of the banquet menu, we must take the following principles: