Everybody ever went to a cafeteria or cafe - to have a snack, a hearty lunch - and first of all looked at the menu. In any institution, it is a visiting card. But how to correctly compose a menu so that visitors have a good opinion about this enterprise, they come again and recommend it to their friends?
It is necessary
- - paper;
- - a pen;
- - a computer.
Instructions
Step 1
The menu is a list of different meals, snacks, culinary items and drinks offered to visitors for one day. It is made taking into account the assortment minimum. It is different for each enterprise.
Step 2
There are some simple rules to follow when putting together your dining room list. Write clearly the names of the dishes, exclude abbreviations in the names. It should be clearly printed on good paper. You need to choose the right font size, spaces between letters and words. There should be clear information - this is the name of the company, the specific date, the list of dishes, the portion output in grams and the price for it. Sign the director, head. production, economist at prices that are certified by the seal of the enterprise.
Step 3
Write all the dishes on the menu in the sequence corresponding to the order of the meal. Select specialties and a la carte dishes in the general menu in a special section. Take the number of dishes and drinks in accordance with the assortment minimum. No reduction in quantity is allowed. It is better to include more seasonal dishes.
Step 4
All dishes on the list must be available at all times when the canteen is open. When drawing up the menu, make sure that it is varied in the types of raw materials (fish, meat, vegetables), as well as in the method of heat treatment (boiled, fried, stewed, baked products). Combine the garnish correctly with meat, fish, etc.
Step 5
Consider the seasonality of consumption. On the menu, arrange all products from less spicy to more spicy. Observe the order of food. Write steamed, boiled foods first, then fried and stewed foods. Consider the order of the appetizers in the menu, depending on the order of serving.
Step 6
The first to indicate cold snacks - vegetables, fish, meat. Then write hot snacks, first courses (broths, hot soups, puree, cold), second courses (fish, meat, vegetables, eggs, dairy products, flour). Consider the spelling order depending on the cooking and serving technology. From fish dishes, first indicate boiled, then fried and baked. From meat products, first place products from natural meat, and end with products from cutlet mass. Next, write sweet dishes (puddings, jelly, compotes), hot drinks (tea, coffee), flour confectionery (buns, cakes).
