西餐菜单组成部分.
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What is a Menu? 什么是菜单?
In French means “A Detailed List” 在法语里的意思是 “细致的清单” Labeled as working Documents or “Blueprints” 菜单同样称之为工作资料的标识或蓝图 A 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 Must be in Harmony and Balance to achieve the desired outcomes 它必须是协调和平衡的，以此来达到所期望的结果
竞争 地点 顾客 (具有消费能力的) 食品流行趋于现代 厨房的设备和空间 员工的数量和能力 有效的原料供给 成本计算
Starting Process
最初的程序
Competition 竞争 Location 地点 Customers (spending power) 顾客 (消费能力)
Entrée ቤተ መጻሕፍቲ ባይዱr Starter Main Course Dessert Coffee or Tea
A typical 3 Course Set Menu 三道菜菜单
头盘 主菜 甜品 咖啡，茶
A typical 4 Course Set Menu 四道菜菜单
Example A Appetizer Soup Entré e Dessert Coffee or Tea
Set Menu 套餐菜单
Table d’hote Menu, “Table of the Host” 可以称之为桌餐的灵魂 Fixed and Limited Number of Courses 通常设定好菜的道数 Most Commonly 3 to 4 Course 通常为三道菜配咖啡 There is Some Choice of Dishes within the Course 有时有可选择的主菜 The Price is Set or Fix 菜单价钱是固定的 All Guests are Served the Same Meal One Course at a Time 所有的客人在同一时间服务
零点菜单 套餐菜单 宴会自助菜单 循环菜单
Ala Carte 零点菜单
Literally translates to “According to a Card” 直面翻译为“以卡片为根据” Free to choose the Number & Type of Dishes. 菜单被客人用来选择菜品的数量和类型 The Dishes are “Cooked to Order” 所有菜品依照订单制作 A Waiting Time 有等待的时间 Each Guest, (or table) is served at his or her Own Pace 依照不同客人的速度服务
头盘 汤 主菜 甜品 咖啡，茶 Example B Entrée or Starter Main Course I Main Course II Dessert Coffee or Tea 头盘 主菜1 主菜2 甜品 咖啡，茶
Entrée in America is main course, But In Europe, Entrée is refer to as first course
Function/ Buffet Menu 宴会及自助菜单
Special Occasion ; Weddings or Parties 特别适用于大的宴会 Fixed Price 有固定的价钱 Similar to Set Menu, but Offers Little to No Choice 类似于套餐菜单，只有少量的选择 It can be Four to Eight Courses or More 可以是4-8道菜或是更多 Buffet it can be choice of International or Local 自助餐形式可以是国际的或中式的
Evolution 发展
A lists of Food 最初菜单只是食品的清单 In seemingly random fashion with the food being Raw, Prepared or Cooked 慢慢开始介绍食品存在的方式和烹饪方法 With the Formulation of Menus, Artistry and Flair began to Influence the Various 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 和风格 Today Foods from all Corners of the Globe are readily Available in 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 为广泛
Consideration to Planning Menu 菜单制作的考虑
Competition Location Customers (spending power) Modern Trends in Food Fashion Space & Kitchen Equipment Number and Capability of Staff Availability of Supplies Costing
Modern Trends in Food Fashion 食品流行趋于现代 Space & Kitchen Equipment 厨房的设备和空间 Number and Capability of Staff 员工的数量和能力 Availability of Supplies 有效的原料供给
Consideration Options 考虑抉择
Most important Element 最重要的因素
Costing
成本计算
Types of Menu 菜单的种类
Ala Carte Menu Set Menu Function /Buffet Menu Cyclic Menu
In French means “A Detailed List” 在法语里的意思是 “细致的清单” Labeled as working Documents or “Blueprints” 菜单同样称之为工作资料的标识或蓝图 A 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 Must be in Harmony and Balance to achieve the desired outcomes 它必须是协调和平衡的，以此来达到所期望的结果
竞争 地点 顾客 (具有消费能力的) 食品流行趋于现代 厨房的设备和空间 员工的数量和能力 有效的原料供给 成本计算
Starting Process
最初的程序
Competition 竞争 Location 地点 Customers (spending power) 顾客 (消费能力)
Entrée ቤተ መጻሕፍቲ ባይዱr Starter Main Course Dessert Coffee or Tea
A typical 3 Course Set Menu 三道菜菜单
头盘 主菜 甜品 咖啡，茶
A typical 4 Course Set Menu 四道菜菜单
Example A Appetizer Soup Entré e Dessert Coffee or Tea
Set Menu 套餐菜单
Table d’hote Menu, “Table of the Host” 可以称之为桌餐的灵魂 Fixed and Limited Number of Courses 通常设定好菜的道数 Most Commonly 3 to 4 Course 通常为三道菜配咖啡 There is Some Choice of Dishes within the Course 有时有可选择的主菜 The Price is Set or Fix 菜单价钱是固定的 All Guests are Served the Same Meal One Course at a Time 所有的客人在同一时间服务
零点菜单 套餐菜单 宴会自助菜单 循环菜单
Ala Carte 零点菜单
Literally translates to “According to a Card” 直面翻译为“以卡片为根据” Free to choose the Number & Type of Dishes. 菜单被客人用来选择菜品的数量和类型 The Dishes are “Cooked to Order” 所有菜品依照订单制作 A Waiting Time 有等待的时间 Each Guest, (or table) is served at his or her Own Pace 依照不同客人的速度服务
头盘 汤 主菜 甜品 咖啡，茶 Example B Entrée or Starter Main Course I Main Course II Dessert Coffee or Tea 头盘 主菜1 主菜2 甜品 咖啡，茶
Entrée in America is main course, But In Europe, Entrée is refer to as first course
Function/ Buffet Menu 宴会及自助菜单
Special Occasion ; Weddings or Parties 特别适用于大的宴会 Fixed Price 有固定的价钱 Similar to Set Menu, but Offers Little to No Choice 类似于套餐菜单，只有少量的选择 It can be Four to Eight Courses or More 可以是4-8道菜或是更多 Buffet it can be choice of International or Local 自助餐形式可以是国际的或中式的
Evolution 发展
A lists of Food 最初菜单只是食品的清单 In seemingly random fashion with the food being Raw, Prepared or Cooked 慢慢开始介绍食品存在的方式和烹饪方法 With the Formulation of Menus, Artistry and Flair began to Influence the Various 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 和风格 Today Foods from all Corners of the Globe are readily Available in 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 为广泛
Consideration to Planning Menu 菜单制作的考虑
Competition Location Customers (spending power) Modern Trends in Food Fashion Space & Kitchen Equipment Number and Capability of Staff Availability of Supplies Costing
Modern Trends in Food Fashion 食品流行趋于现代 Space & Kitchen Equipment 厨房的设备和空间 Number and Capability of Staff 员工的数量和能力 Availability of Supplies 有效的原料供给
Consideration Options 考虑抉择
Most important Element 最重要的因素
Costing
成本计算
Types of Menu 菜单的种类
Ala Carte Menu Set Menu Function /Buffet Menu Cyclic Menu