Module 1 Understanding menus in catering management

The magical function of task 1 menu in catering management

Activities 1 Understanding Menu

Import activity

First of all, the functional value of the menu

Second, the basic requirements of menu function and menu design

Import activity answers

Experience activities

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First, the planning and status of the menu.

Second, the preparation and implementation of the hotel menu

Activity 2 Explore different types of menus.

Import activity

First, according to the mode of operation.

Second, according to the length of time the menu is used.

Third, according to the meal.

Fourth, according to the purpose.

Import activity answers

Exercises under combat conditions

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A Chinese menu design example

Second, browse the special menu of World Hotel.

Task 2 Easily Overcome the Obstacle of Menu Design

Activity 1 Find the basis of menu design

Import activity

First, the contemporary catering market demand

Second, the supply of food raw materials

Third, the nutritional composition of food.

Fourth, the supply form of catering.

Five, the kitchen equipment conditions and cooking technology level

Six, food raw material cost and sales ability

Import activity answers

Exercises under combat conditions

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First of all, customer-oriented.

Second, fully reflect the business characteristics.

Third, design around the kitchen production conditions.

Fourth, ensure that the dishes get the necessary profits.

Fifth, innovate dishes in time to adapt to market changes.

Activity 2 How to choose dishes from the menu

Import activity

First, the dishes should be consistent with the style of the restaurant.

Second, dishes should have a unique style.

Third, don't have too many dishes on the menu

Fourth, choose dishes with large gross profit margin.

Fifth, the variety of dishes should be relatively balanced.

Import activity answers

Experience activities

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First, the formation process of menu content

Second, the specific program of menu design

Activity 3 Design a beautiful menu.

Import activity

First, define the form of the menu.

Second, arrange dishes reasonably.

Third, promote special dishes.

Import activity answers

Exercises under combat conditions

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First, the menu design and production

Second, common problems in menu design

Design and Manufacture of Module 2: 0 Package Menu

Module 3 Design and Production of Special and Characteristic Menus

Design and Production of Banquet and Theme Menu in Module 4

Module 5 Pricing, Evaluation and Updating of Menus

Main references

Qishun Menu was established in 2002, focusing on menu design, menu making and menu processing.