Suitable for restaurant operators and managers to read.
Menu is an important content of restaurant management, and it is also the general program of restaurant business activities. From this point of view, this book systematically introduces the functions, functions and classification knowledge of menus, the basis and principles of menu design, the skills of menu content design and form design, and the pricing strategies and innovative skills of dishes, and analyzes the characteristics, design requirements and design methods of a la carte menu, set menu, hot pot menu, buffet menu, cocktail menu, takeaway menu and fast food restaurant menu. After reading this book, restaurant operators and managers will have a more comprehensive understanding of food design and menu design, and gain valuable restaurant management concepts and menu design skills.
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