All sometime came into the dining room or cafe - to have a bite, to have dinner nourishingly - and first of all watched the menu. In any institution it is the business card. And how competently to make the menu that visitors had a good opinion on this enterprise, they came again and recommended it to the acquaintances?
It is required to you
- - sheet of paper;
- - handle;
- - computer.
Instruction
1. The menu represents the list of the different dishes, snack, culinary products and drinks offered visitors for one day. It is made taking into account an assortment minimum. For each enterprise it is different.
2. By drawing up the list for the dining room follow the simple rules. Write accurately names of dishes, exclude reductions in names. It has to be accurately printed on good paper. It is necessary to pick up correctly the font size, gaps between letters and words. Accurate information has to contain is a name of the enterprise, concrete date, the list of dishes, an exit of a portion in grams and the price for it. Append signatures of the director, the manager. production, the economist at the prices which certify by the seal of the enterprise.
3. Write all dishes in the menu in the sequence corresponding to a meal order. Allocate house and portion specialties in the general menu in the special section. Take quantity of dishes and drinks according to an assortment minimum. Reduction of quantity isn't allowed. Include more seasonal dishes better.
4. All dishes in the list have to be available during all operating time of the dining room. By drawing up the menu you look that it was various by types of raw materials (fish, meat, vegetables) and also on a way of thermal treatment (the boiled, fried, stewed, baked products). Correctly combine a garnish with meat, fish, etc.
5. Consider seasonality of consumption. In the menu all products dispose from less sharp to sharper. Observe sequence of dishes. At first write products stewed, boiled, and then fried and stewed. Consider an order of arrangement of snack in the menu depending on sequence of giving.
6. The first specify cold appetizers — vegetable, fish, meat. Then write hot appetizers, first courses (broths, hot soups, pyureobrazny, cold), second courses (fish, meat, from vegetables, eggs, dairy products, flour). Consider a writing order depending on technology of preparation and giving. From fish dishes specify boiled in the beginning, then fried and baked. From meat the first have natural meat products, and finish with products from cutlet weight. Further write sweet dishes (puddings, kissels, compotes), hot beverages (tea, coffee), flour confectionery (buns, cakes).