飯店餐飲管理調(diào)查報(bào)告(編輯修改稿)
2024-11-19 04:11 本頁(yè)面
【文章內(nèi)容簡(jiǎn)介】 ayed 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 menu is also thekeyforce governing equipment selection layout and facilities 、The menu is an importantsales firms have a major advantagein the fact that customers e to them with the idea of making a 、Different target markets require different types of static menus are one thatdoesn′tchange or changes 、A table d′hote menulists a plete meal for one is sometimes called a prix fixe menu，1The a la carte menupresents food items priced customer can choose whatever he or she wants to 、A limited menuoffers from 5 to 10 entr233。e number of choices in each menu category is substantially 、Cyclical menusrepeat menu items in a defined are usually repeated every 2 to 8 、A du jour menuis planes every isunlikelythat menu items are repeated on a du jour menu.第三篇：飯店餐飲管理飯店餐飲管理第一章餐飲經(jīng)營(yíng)概述第一節(jié)：餐飲業(yè)的起源一、西方餐飲業(yè)的起源與發(fā)展起源于地中海沿岸的繁榮國(guó)家，基本定型于中世紀(jì)。14世紀(jì)：以土耳其為中心代表伊斯蘭教國(guó)家的餐飲及烹飪以食羊肉為主，突出奶制品，注重調(diào)味16世紀(jì)中葉，以意大利為中心代表追求豪華，注重排場(chǎng)典雅華麗的風(fēng)格（1）商旅活動(dòng)起源：公元70年，赫蘭岡城廢墟，小客棧古羅馬帝國(guó)的繁榮（2）文藝復(fù)興的中心：1416世紀(jì)，博采眾長(zhǎng)，“歐洲烹飪始祖”“西餐之母”18世紀(jì)前后，以法國(guó)為中心代表“自由烹飪”的風(fēng)格早期：歐洲政治 經(jīng)濟(jì) 文化中心，選材廣泛，方法考究，宮廷奢華風(fēng)氣影響深遠(yuǎn)工業(yè)革命： 深化與普及20世紀(jì)60年代 新派法菜的潮流“free –cooking”“世界烹飪王國(guó)”1760年巴黎布朗杰、“恢復(fù)之神”、就餐環(huán)境烹飪技藝、服務(wù)態(tài)度、因菜陪酒、“restaurant”成為餐廳的代名詞1920世紀(jì) 以美國(guó)為中心，代表輕造型，重營(yíng)養(yǎng)的風(fēng)格，歐洲移民引入“大雜燴”，廚藝簡(jiǎn)單，依賴方便食品，善用水果配料。1827年，第一家法式餐廳Delmonico在紐約開業(yè)，美國(guó)專業(yè)餐廳之鼻祖。二、中國(guó)餐飲業(yè)的起源與發(fā)展飲食文化悠久，生存是生命的第一要義，（民以食為天）（1）、儒家節(jié)欲、合禮的飲食觀（2）、植根農(nóng)林經(jīng)濟(jì)，食材廣泛，植物性食品成分偏大。（3）、中醫(yī)養(yǎng)生，“醫(yī)食同補(bǔ)，藥膳同功“（4）、飲食審美食具研制，食物美感，意境情趣，服務(wù)水準(zhǔn)。第二節(jié)：餐飲市場(chǎng)特征一、餐飲業(yè)的特征：餐飲企業(yè)概念：現(xiàn)實(shí)烹調(diào)加工銷售飲食制品并為消費(fèi)者提供就餐場(chǎng)所和消費(fèi)服務(wù)的企業(yè)。經(jīng)營(yíng)范圍：正餐、快餐、飲料、冷飲組成要素：主營(yíng)產(chǎn)品是餐食，有固定的場(chǎng)所，有良好的就餐環(huán)境餐飲業(yè)市場(chǎng)結(jié)構(gòu)：壟斷競(jìng)爭(zhēng)二、餐飲產(chǎn)品的特征：日常消費(fèi)性一般地，消費(fèi)者收入與需求正相關(guān)變化地域性文化性：色香味意形養(yǎng)多
范文總結(jié)相關(guān)推薦
鄂ICP備17016276號(hào)-1