The basic functions of catering management: planning, organizing, coordinating, directing, controlling and evaluating
Catering management is an all-round and whole-process management of catering enterprises, and it is a management activity that integrates all kinds of resources scientifically, reasonably, efficiently and beneficially, thus creating ideal benefits for catering enterprises
Banquet menu is based on the requirements of banquet organizers and the banquet standards according to the characteristics of banquet guests.
Banquet menu is different from a la carte menu. It should not only pay attention to the order of specifications, but also consider the influence of defective products, quality and price, and also arrange seasonal dishes according to the changes of seasons. Most banquets have a high consumption level, have a specific purpose or theme, and the dining process is slow, so there are more opportunities to appreciate and evaluate dishes. Therefore, banquet menus need to be carefully designed and produced, and the design art should be organically combined with production and service technology. Banquet menu, pay attention to catering specifications, traditional, can reflect the characteristics of the restaurant, especially the banquet menu on the desktop, exquisite and elegant, extremely artistic.