飯店餐飲管理課程介紹-文庫(kù)吧
2024-10-28 20:39 本頁(yè)面
【正文】 河豚毒素。食品中的微生物污染和食品添加劑及意外進(jìn)入的化學(xué)物質(zhì)都屬于 。食品儲(chǔ)存和加工過(guò)程中誘發(fā)的有害物質(zhì)，如油脂氧化食品污染途徑：。菜品選擇依據(jù)： 菜單的作用：（廚房設(shè)備布局、廚師與服務(wù)員的水平及規(guī)模、菜點(diǎn)的定價(jià)、餐廳的盈利） ，代表了飯店、餐廳的檔次和文化特色固定菜單優(yōu)點(diǎn)：可以使餐飲產(chǎn)品的生產(chǎn)和管理達(dá)到一定的程式化、規(guī)范化和標(biāo)準(zhǔn)化。缺點(diǎn)：客人容易對(duì)菜單產(chǎn)生厭倦情緒而改變餐廳，減少客源，對(duì)季節(jié)變化和原材料價(jià)格波動(dòng)的適應(yīng)性差，影響餐廳的盈利。周期循環(huán)菜單優(yōu)點(diǎn)：滿(mǎn)足了顧客對(duì)特色菜肴的需求，使餐廳常常有新菜，從而增加客人的選擇性，增加回頭率。缺點(diǎn)：庫(kù)存原材料會(huì)比較多，造成沒(méi)有賣(mài)出的剩余食品的利用率不高。餐飲經(jīng)營(yíng)成功要素（選擇）p5 飯店餐飲的經(jīng)營(yíng)原則（選擇）p7 飯店餐飲部組織原則p15 餐廳及廚房組織結(jié)構(gòu)圖p1620 餐飲成本控制途徑p34 餐飲成本分類(lèi)p35 食品原料成品核算p37 計(jì)算 廚房規(guī)劃原則p131 廚房功能分區(qū)手機(jī)為準(zhǔn) 廚房設(shè)備布局p136 生產(chǎn)與服務(wù)安全管理p157 菜單分類(lèi)p166 菜單籌劃的內(nèi)容包括菜肴種類(lèi)、菜肴名稱(chēng)、食品原料結(jié)構(gòu)、菜肴工藝、菜肴價(jià)格和其他信息等 中餐服務(wù)管理p208 西餐服務(wù)管理p212American service in which the guest′s meal is portioned and plated in the kitchen ,brought into the restaurant by the waiter and placed in front of the 、French service,which is the most elaborate of the table service methods ,Involves preparing the guest′s food in the kitchen ,arranging it on silver salvers which are then brought into the dining room and placed on a small cart called a 、Russian service illustrates the food service method monly referred to as silverservice。the food is prepared and portioned in the kitchen and placed on to silver salvers which are then taken into the 、English service, which is the least mon of all the table service methods described andis usually only used for private food is prepared in the kitchen, butnot portioned, instead the plete joint of meat, for example a whole turkey, is presented to the guests before 、It is a food service arrangement in which foods are displayed attractively on one, or a series of tables, and presentationis an all important 、Buffets may be a bination of hot and cold foods, all hot or all a fork buffet cutlery is provided for the customer with which to eat the food。in a finger buffet most of the food is kept to fairly small mouth, size pieces, and little or no cutlery is 、Buffet service also enables a facility to feed large numbers of people in a given time withlessstaff with other types of food service ,however ,the buffet method can have a higher food cost。this is because good displays of food must be given which often involve presenting fairly large quantities of the items and because it is time consuming to prepare and garnish all the buffet food in order to achieve a good higher food and labour cost in the kitchen may, however be offset by a lower restaurant labor cost as fewer service personnel are 、The word “menu” is a Frenchterm meaning “detailed”, or pertaining to the minute details of a were developed to present a list of foods and beverages available 、Today ′s foodservice manager cannot be satisfied with simply having a menu that presents a list of product ′s menu takes on the moresignificant role of 、The menu is a marketingtool that municate the foodservice′s plan for satisfying customer 、Good menu design and layout can also significantly influence customer purchase should maximize the firm′s over all contribution margin(gross profit).11The menu can also develop repeat business by functioning as an advertising m
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