(1) When drawing up the banquet menu, we should consider the characteristics, countries, nationalities, religious beliefs, living habits, etc. (2) Pay attention to the seasonality of raw materials, and select all kinds of raw materials according to the market supply and inventory situation and the standards and requirements formulated by the organizer. (3) Give full consideration to and give full play to the chef's specialty, and try to make the dishes colorful, artistically carved and arranged, lifelike in image, neat in knife edge, and good in color, fragrance, taste and shape. (4) Strictly check the quality of raw materials left in the banquet menu, conscientiously implement the hygiene system and operating rules, ensure the safety and hygiene of food, and make the banquet dishes not only delicious, but also beautiful and nutritious. (5) The time, number and standard of attending the banquet must be clearly understood. The cost accounting of the banquet is reflected in the menu. Only after determining the standard price with the banquet reservation unit or individual can the quality, pattern and variety of the menu be determined accordingly. Only when the number of people attending the banquet is clear can it be used as a concrete basis to determine the quantity and type of materials used in each dish. Article: