Constraint in Menu Planning 菜单设计的局限





Availability of Foods 可得到的原料 Food Characteristics and Combinations 原料的特性和组合 Manpower 人力资源 Equipment and Physical Facilities 设备和设施 Food Budget 食品预算
Steps Байду номын сангаасn Menu Planning 菜单设计的步骤

Entrees (Main Course) Soups and Hors d’oeuvre Vegetables and Starches Salads Desserts Breads Breakfast Items Beverages (F&B)
The Menu Evaluation Process 菜单的评估程序


This Process is Very Important Part of Menu Planning. 这个程序是菜单设计的一个重要环节 And where can we obtain them? 但是我们可以从哪里获得呢?



旧的菜单 标准配料单 烹饪书 食品准备的照片 市场定位 消费者意见 互联网
Reference Materials for Menu Planning 菜单制作的参考材料



Copies of Previous Menus Standardized Recipes Files Cookbooks Pictures of Prepared Food Market Statement Consumer Comments Internet
Considerations in Menu Planning 菜单设计的考虑 Types of Institution
体制类型 Hotel, Restaurants 饭店, 餐厅 Food and Nutrition 食品和营养 Better awareness of health-related problems 了解影响身体健康的常 识

从主菜开始 汤和头盘 蔬菜和淀粉类 沙拉 甜品 面包 早餐品种 饮料 (F&B)
Planning Set Menus 套餐设计
Set Menus can be Planned for


A Day A Week A Period
套餐可以设计为一段特定的时期 Food item should not be repeated in set menus食 品项目不应在套餐中重复出现