《第三章 菜单设计.pptVIP

3、与整体环境的协调性 菜单内容菜单本身都应与餐厅的整体环境相协调 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 4、菜式要平衡 价格档次、盈利能力、原料种类、营养成分、烹饪方法 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 第三章 菜单设计 学习提要： 把握菜单对于餐饮服务的意义； 掌握菜单设计的原理与方法。 Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd. 第一节 菜单的意义 菜单的起源