【正文】
ce to achieve the desired outes 它必須是協(xié)調(diào)和平衡的,以此來(lái)達(dá)到所期望的結(jié)果 Evolution 發(fā)展 ? A lists of Food 最初菜單只是食品的清單 ? In seemingly random fashion with the food being Raw, Prepared or Cooked 慢慢開(kāi)始介紹食品存在的方式和烹飪方法 ? With the Formulation of Menus, Artistry and Flair began to Influence the Various Ways and Style of Cooking 隨著菜單的表達(dá)更具有藝術(shù)性和鑒賞性,直接影響了多元的烹飪方法和風(fēng)格 ? Today Foods from all Corners of the Globe are readily Available in Different Menus. 當(dāng)今,可以輕而易舉地得到來(lái)自世界各地的食品,因此菜單的制定更為廣泛 Consideration to Planning Menu 菜單制作的考慮 ? Competition ? Location ? Customers (spending power) ? Modern Trends in Food Fashion ? Space amp。 Kitchen Equipment ? Number and Capability of Staff ? Availability of Supplies ? Costing ? 競(jìng)爭(zhēng) ? 地點(diǎn) ? 顧客 (具