菜品结构.doc

菜品种类所占百分比味型种类所占百分比菜品结构所占百分比菜品数量毛利百分比2鲜果类13%糖醋8.35%凉菜15%22道68%3点心类7%翅汤4.43%刺身1%2道60%4根茎类5%甜3.68%卤水3%5道55%5蔬菜类10%蒜香6.61%烧卤3%4道50%6菌菇类3%中度麻辣2.45%热菜42%60道59%7猪辅类2%中度酸辣1.23%蒸菜11%16道62%8豆制品3%中度咸辣3.68%明档10%15道59%9羊肉类2%椒盐3.98%点心面食4%6道70%10河鱼类3%焦香5.53%连营11%9道50%11猪肉类3%无味4.30%%道 %12牛肉类5%豉香20.74%%道% 13鸡肉类3%红烧4.43%%道%14螺类3%酱香5.83%%道%15贝壳类7%咸鲜23.84%%道%16蟹类8%家烧0.92%%道%17鱼类10%%%道%18面食类8%%%道%19其他水产5%%%%20茎叶类%%%%21米类%%%%22虾类%%%%23杂粮类%%%%24%%%%25%%%%26%%%%27%%%%28%%%%29%%%%30%%%%31%%%%32%%%%33%%%%。