【正文】 各種食品原料數(shù)量和質(zhì)量，減少自然損耗，防止原料流失，及時(shí)接收，儲(chǔ)存和發(fā)放各種食品原料以滿足餐飲經(jīng)營(yíng)需要等工作。生產(chǎn)成品控制：。廚房應(yīng)根據(jù)顧客對(duì)菜肴原料配料和重量的需求，制定出每份菜肴各種原料配料和重量的搭配標(biāo)準(zhǔn)量并在生產(chǎn)中嚴(yán)格執(zhí)行，避免食品原料浪費(fèi)。在酒水生產(chǎn)中，調(diào)酒師應(yīng)使用量杯或其他量酒器皿測(cè)量酒水?dāng)?shù)量以控制酒水成本。飯店必須規(guī)定各種酒水標(biāo)準(zhǔn)成本。主要包括飯店地理位置、地區(qū)食品原料狀況、地區(qū)能源狀況、交通的便利性、飯店種類(lèi)與級(jí)別、飯店餐飲經(jīng)營(yíng)設(shè)施等。主要包括國(guó)家與地區(qū)宏觀經(jīng)濟(jì)政策、目標(biāo)顧客的餐飲需求、飯店坐落區(qū)域價(jià)格水平、企業(yè)競(jìng)爭(zhēng)狀況等。餐飲產(chǎn)品質(zhì)量特點(diǎn)：。指顧客對(duì)餐飲服務(wù)質(zhì)量要求因地域環(huán)境而異。標(biāo)準(zhǔn)化生產(chǎn)是當(dāng)今許多企業(yè)所要求的，它對(duì)于降低生產(chǎn)成本，提高生產(chǎn)效率和產(chǎn)品質(zhì)量具有十分重要的意義。有了規(guī)范化的程序，就需要員工在服務(wù)的過(guò)程中遵循服務(wù)操作流程進(jìn)行有效的、可量化的服務(wù)。只有這樣，顧客才能感受到我們提供的是有別于我們競(jìng)爭(zhēng)對(duì)手的具有優(yōu)勢(shì)的產(chǎn)品。在餐飲服務(wù)的過(guò)程中，企業(yè)、員工應(yīng)積極學(xué)習(xí)，不斷思考，努力創(chuàng)新，不斷改進(jìn)現(xiàn)有的服務(wù)，為顧客提供更加優(yōu)質(zhì)體貼的服務(wù)。忙閑不均。，毛利有差異，加強(qiáng)毛利考核，提高整體利潤(rùn)。，波動(dòng)大（天氣、季節(jié)、交通、大型季節(jié)）但接待能力相對(duì)固定。某些食品中，天然存在有毒或有害的成分，如河豚毒素。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：。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。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。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。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。廠房星羅棋布,還是從地理位置上考察,在此建設(shè)經(jīng)營(yíng)旅游酒店都不失為良好的選擇。2，酒店客源市場(chǎng):飯店是以接待旅游團(tuán)隊(duì)等客人為主，對(duì)旅游業(yè)的依賴(lài)十分明顯，總的來(lái)說(shuō)，飯店的發(fā)展離不開(kāi)旅游業(yè)的發(fā)展，同時(shí)也接待婚禮酒宴以及商務(wù)客人包間。每天晚上由廚師長(zhǎng)將當(dāng)天的原材料消耗量記錄在案，查看消耗量，對(duì)照已定餐的旅游團(tuán)隊(duì)數(shù)量，將所需原材料數(shù)量報(bào)給該蔬菜品公司，該公司根據(jù)所需要量于第二天早晨8點(diǎn)左右定時(shí)將產(chǎn)品送到。同時(shí)在酒店的前臺(tái)位置放置