according to the requirements of dishes and the nature of various raw materials, the quality card of dishes should match the raw materials in shape, color, nutrition and taste. The decorations should be exquisite, simple and fresh, and should be filled in according to the characteristics of dishes. The standard card of dish cost refers to making a standard cookbook, listing the ingredients of each dish (including snacks) in the form of a cookbook, specifying the production procedure, specifying the specifications of the plate, and indicating the characteristics and quality standards of the finished product. It is the technical regulation of kitchen dish production and a reliable basis for accounting the cost of dishes or snacks in different periods. The standard menu is the standard to unify all kinds of dishes, and it is the basis of the quantity and quality of dishes. It can ensure the basic stability of the quality of dishes, save the time and energy of making, avoid food waste, and be beneficial to cost accounting and control.