《西餐菜单组成部分》PPT课件

1、What is a Menu?什么是菜单什么是菜单?n nIn French means “In French means “A Detailed ListA Detailed List” ”在法语里的意思是在法语里的意思是 “ “细致的清单细致的清单” ”n nLabeled as working Labeled as working DocumentsDocuments or “ or “Blueprints”Blueprints”菜单同样称之为工作资料的标识或蓝图菜单同样称之为工作资料的标识或蓝图 n nA Communication, Marketing and Merchandising ToolA Communication, Marketing and Merchandising Tool是一个沟通的纽带，连接市场和商品，生意和生产是一个沟通的纽带，连接市场和商品，生意和生产n nMust be in Must be in HarmonyHarmony and and BalanceBalance to achieve the desired to achieve the

2、 desired outcomesoutcomes它必须是协调和平衡的，以此来达到所期望的结果它必须是协调和平衡的，以此来达到所期望的结果1 1精选精选PPTPPTEvolution 发展发展n nA lists of FoodA lists of Food最初菜单只是食品的清单最初菜单只是食品的清单n nIn seemingly random fashion with the food being Raw, Prepared or In seemingly random fashion with the food being Raw, Prepared or CookedCooked慢慢开始介绍食品存在的方式和烹饪方法慢慢开始介绍食品存在的方式和烹饪方法n nWith the Formulation of Menus, Artistry and Flair began to Influence the With the Formulation of Menus, Artistry and Flair began to Influence the Various Ways and St

3、yle of CookingVarious Ways and Style of Cooking随着菜单的表达更具有艺术性和鉴赏性，直接影响了多元的烹饪方法随着菜单的表达更具有艺术性和鉴赏性，直接影响了多元的烹饪方法和风格和风格 n nToday Foods from all Corners of the Globe are readily Available in Today Foods from all Corners of the Globe are readily Available in Different Menus.Different Menus.当今，可以轻而易举地得到来自世界各地的食品，因此菜单的制定更当今，可以轻而易举地得到来自世界各地的食品，因此菜单的制定更为广泛为广泛2 2精选精选PPTPPTConsideration to Planning Menu菜单制作的考虑菜单制作的考虑CompetitionCompetitionLocationLocationCustomers (spending power)Customers (spending power)Mode

4、rn Trends in Food FashionModern Trends in Food FashionSpace & Kitchen EquipmentSpace & Kitchen EquipmentNumber and Capability of StaffNumber and Capability of StaffAvailability of SuppliesAvailability of SuppliesCostingCostingn n竞争竞争n n地点地点n n顾客顾客 ( (具有消费能力的具有消费能力的) )n n食品流行趋于现代食品流行趋于现代n n厨房的设备和空间厨房的设备和空间n n员工的数量和能力员工的数量和能力n n有效的原料供给有效的原料供给n n成本计算成本计算3 3精选精选PPTPPTStarting Process最初的程序最初的程序n nCompetition竞争n nLocation地点n nCustomers (spending power)顾客 (消费能力)4 4精选精选PPTPPTConsideration Options考虑抉择考虑抉

5、择n nModern Trends in Food FashionModern Trends in Food Fashion食品流行趋于现代食品流行趋于现代n nSpace & Kitchen EquipmentSpace & Kitchen Equipment厨房的设备和空间厨房的设备和空间n nNumber and Capability of StaffNumber and Capability of Staff员工的数量和能力员工的数量和能力n nAvailability of SuppliesAvailability of Supplies有效的原料供给有效的原料供给5 5精选精选PPTPPTMost important Element最重要的因素最重要的因素Costing成本计算6 6精选精选PPTPPTTypes of Menu菜单的种类菜单的种类n nAla Carte Menu零点菜单n nSet Menu套餐菜单n nFunction /Buffet Menu宴会自助菜单n nCyclic Menu循环菜单7 7精选精选PPTPPTAla Carte 零点菜单零点菜单

6、n nLiterally translates to “Literally translates to “According to a CardAccording to a Card” ”直面翻译为直面翻译为“ “以卡片为根据以卡片为根据” ”n nFree to choose the Free to choose the Number & Type of Dishes.Number & Type of Dishes.菜单被客人用来选择菜品的数量和类型菜单被客人用来选择菜品的数量和类型n nThe Dishes are “The Dishes are “Cooked to OrderCooked to Order” ”所有菜品依照订单制作所有菜品依照订单制作n nA A Waiting TimeWaiting Time有等待的时间有等待的时间n nEach Guest, (or table) is served at his or her Each Guest, (or table) is served at his or her Own PaceOwn Pace依照不同客人的速度服务

7、依照不同客人的速度服务8 8精选精选PPTPPTSet Menu 套餐菜单套餐菜单n nTable dhoteTable dhote Menu, “ Menu, “Table of the Host”Table of the Host”可以称之为桌餐的灵魂可以称之为桌餐的灵魂n nFixedFixed and and Limited Number of CoursesLimited Number of Courses通常设定好菜的道数通常设定好菜的道数n nMost Commonly 3 to 4 CourseMost Commonly 3 to 4 Course通常为三道菜配咖啡通常为三道菜配咖啡n nThere is Some Choice of Dishes within the CourseThere is Some Choice of Dishes within the Course有时有可选择的主菜有时有可选择的主菜n nThe The Price is Set or FixPrice is Set or Fix菜单价钱是固定的菜单价钱是固定的n nAll Guests a

8、re Served the All Guests are Served the Same Meal One Course at a TimeSame Meal One Course at a Time所有的客人在同一时间服务所有的客人在同一时间服务9 9精选精选PPTPPTA typical 3 Course Set Menu三道菜菜单三道菜菜单n nEntre or Starter头盘n nMain Course主菜n nDessert甜品n nCoffee or Tea咖啡，茶1010精选精选PPTPPTA typical 4 Course Set Menu四道菜菜单四道菜菜单Example AExample An nAppetizerAppetizer头盘头盘n nSoupSoup汤汤n nEntreEntre主菜主菜n nDessertDessert甜品甜品n nCoffee or TeaCoffee or Tea咖啡，茶咖啡，茶Entre in America is main course, Entre in America is main course, But In Eu

9、rope, Entre is refer to as first But In Europe, Entre is refer to as first coursecourseExample BExample Bn nEntre or StarterEntre or Starter 头盘头盘n nMain Course IMain Course I主菜主菜1 1n nMain Course IIMain Course II主菜主菜2 2n nDessertDessert甜品甜品n nCoffee or TeaCoffee or Tea咖啡，茶咖啡，茶1111精选精选PPTPPTFunction/ Buffet Menu宴会及自助菜单宴会及自助菜单n nSpecial Occasion ; Weddings or PartiesSpecial Occasion ; Weddings or Parties特别适用于大的宴会特别适用于大的宴会n nFixed PriceFixed Price有固定的价钱有固定的价钱n nSimilar to Set Menu, but Offers Littl

10、e to No ChoiceSimilar to Set Menu, but Offers Little to No Choice类似于套餐菜单，只有少量的选择类似于套餐菜单，只有少量的选择n nIt can be Four to Eight Courses or MoreIt can be Four to Eight Courses or More可以是可以是4-84-8道菜或是更多道菜或是更多n nBuffet it can be choice of International or LocalBuffet it can be choice of International or Local自助餐形式可以是国际的或中式的自助餐形式可以是国际的或中式的1212精选精选PPTPPTMenu Cycle循环菜单循环菜单n nThese are Compiled Menus n nTo cover a Period of Time: One, Three, Six or Twelve Months.是用于覆盖一段时间内的编制好的菜单1313精选精选PPTPPTWhich area uses

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