* * * is divided into five modules: understanding the menu in catering business, designing and making the menu of zero point and set meal, designing and making the menu with special price, designing and making the menu of banquet and theme, and pricing, evaluating and updating the menu. A *** 12 task, 25 activities, comprehensively expounds the basic knowledge of menu design, and analyzes the design ideas, methods and requirements of a la carte menu, set menu, special restaurant menu, banquet menu and food festival menu. And guided the pricing and updating of menus, and used a large number of cases to run through the design and production of various menus, in order to be closer to the actual work of kitchen posts.