《西餐菜單組成部分》課件

1、西餐菜單組成部分PPT課件西餐菜單組成部分PPT課件Evolution 發(fā)展A lists of Food最初菜單只是食品的清單In seemingly random fashion with the food being Raw, Prepared or Cooked慢慢開始介紹食品存在的方式和烹飪方法With the Formulation of Menus, Artistry and Flair began to Influence the Various Ways and Style of Cooking隨著菜單的表達更具有藝術(shù)性和鑒賞性，直接影響了多元的烹飪方法和風格 Today F

2、oods from all Corners of the Globe are readily Available in Different Menus.當今，可以輕而易舉地得到來自世界各地的食品，因此菜單的制定更為廣泛Evolution 發(fā)展A lists of FoodConsideration to Planning Menu菜單制作的考慮CompetitionLocationCustomers (spending power)Modern Trends in Food FashionSpace & Kitchen EquipmentNumber and Capability of Sta

3、ffAvailability of SuppliesCosting競爭地點顧客 (具有消費能力的)食品流行趨于現(xiàn)代廚房的設(shè)備和空間員工的數(shù)量和能力有效的原料供給成本計算Consideration to Planning MenuStarting Process最初的程序Competition競爭Location地點Customers (spending power)顧客 (消費能力)Starting Process最初的程序CompetitConsideration Options考慮抉擇Modern Trends in Food Fashion食品流行趨于現(xiàn)代Space & Kitchen

4、Equipment廚房的設(shè)備和空間Number and Capability of Staff員工的數(shù)量和能力Availability of Supplies有效的原料供給Consideration Options考慮抉擇ModeMost important Element最重要的因素Costing成本計算Most important Element最重要的因素CTypes of Menu菜單的種類Ala Carte Menu零點菜單Set Menu套餐菜單Function /Buffet Menu宴會自助菜單Cyclic Menu循環(huán)菜單Types of Menu菜單的種類Ala Carte

5、 MAla Carte 零點菜單Literally translates to “According to a Card”直面翻譯為“以卡片為根據(jù)”Free to choose the Number & Type of Dishes.菜單被客人用來選擇菜品的數(shù)量和類型The Dishes are “Cooked to Order”所有菜品依照訂單制作A Waiting Time有等待的時間Each Guest, (or table) is served at his or her Own Pace依照不同客人的速度服務(wù)Ala Carte 零點菜單Literally transSet Menu

6、套餐菜單Table dhote Menu, “Table of the Host”可以稱之為桌餐的靈魂Fixed and Limited Number of Courses通常設(shè)定好菜的道數(shù)Most Commonly 3 to 4 Course通常為三道菜配咖啡There is Some Choice of Dishes within the Course有時有可選擇的主菜The Price is Set or Fix菜單價錢是固定的All Guests are Served the Same Meal One Course at a Time所有的客人在同一時間服務(wù)Set Menu 套餐菜單

7、Table dhote MenA typical 3 Course Set Menu三道菜菜單Entre or Starter頭盤Main Course主菜Dessert甜品Coffee or Tea咖啡，茶A typical 3 Course Set Menu三道A typical 4 Course Set Menu四道菜菜單Example AAppetizer頭盤Soup湯Entre主菜Dessert甜品Coffee or Tea咖啡，茶Entre in America is main course, But In Europe, Entre is refer to as first co

8、urseExample BEntre or Starter 頭盤Main Course I主菜1Main Course II主菜2Dessert甜品Coffee or Tea咖啡，茶A typical 4 Course Set Menu四道Function/ Buffet Menu宴會及自助菜單Special Occasion ; Weddings or Parties特別適用于大的宴會Fixed Price有固定的價錢Similar to Set Menu, but Offers Little to No Choice類似于套餐菜單，只有少量的選擇It can be Four to Eigh

9、t Courses or More可以是4-8道菜或是更多Buffet it can be choice of International or Local自助餐形式可以是國際的或中式的Function/ Buffet Menu宴會及自助菜單SMenu Cycle循環(huán)菜單These are Compiled Menus To cover a Period of Time: One, Three, Six or Twelve Months.是用于覆蓋一段時間內(nèi)的編制好的菜單Menu Cycle循環(huán)菜單These are CompiWhich area uses Cyclic Menu?哪些區(qū)域用循環(huán)菜單Horizon ClubLobby LoungeCaf RestaurantBanquet Gourmet Shop豪華層大堂酒吧咖啡廳西餐廳宴會廳美食店Which area uses Cyclic Menu?哪Why Cyclic Menus?為什么使用循環(huán)菜單Planning TrainingOrderingConsistencyCost saving有計劃可培訓(xùn)訂單容易標準統(tǒng)一節(jié)約成本W(wǎng)hy Cyclic Menus