菜单的作用（Menu role）.docVIP

菜单的作用（Menu role） The menu is a list of the variety and price of the catering products offered by the catering business to the guests. Menu design and production of good or bad will directly affect the success or failure of catering business. I. The role of the menu 1. The menu is the bridge and the link between the catering enterprise and the consumer 2, the menu decides the dining equipment purchase 3, menu determines the food and beverage raw materials procurement, inventory of the way 4, the menu determines the restaurants theme and style 5, the menu determines the number and quality of staff required for catering Enterprises 6, menu is the basis of cost control of catering Enterprises 7, menu is one of the important promotional materials for catering enterprises Second, the basis of menu design (a) The target market demand any catering enterprises, regardless of their size, type, grade, are not able to meet the needs of all guests and the conditions and ability to eat. 　　Therefore, the catering enterprises must select a group or group of customers with the same or similar characteristics of the catering consumption as their target market, in order to more effectively meet the catering needs of these specific consumer groups. 　　(ii) The sales and profitability of dishes decide whether a particular dish should be included in the menu three factors: one is the profitability of the dish, the second is the possible sales of the dish, and the third is the effect of the sale of the dish on the sale of other dishes. 　　(iii) Supply of raw materials there are more factors affecting the supply of raw materials, such as geographical location, market supply and demand relations, procurement and transportation methods, season, raw material origin and so on. (iv) The increase of varieties of varieties of the dishes should be mainly through different combinations of raw materials, color changes and other methods. 　　But too much variety is not a good thing, because it will give