How to make dining room menu

All used to go to the cafeteria or cafe to eat a hearty lunch - and the first thing looked menu. In any establishment it is the hallmark. And how to write a menuto the visitors formed a good opinion of this company, they came again and recommend it to their friends?

You will need

• - a sheet of paper;
• - handle;
• computer.

Instruction

1. The menu is a list of different meals, snacks, culinary products and beverages offered to visitors for one day. It consists of taking into account the assortment minimum. For each company it's different.
2. The list for the dining room , stick to the simple rules. Write clearly the name of the food, eliminates the reduction in names. It should be clearly printed on good paper. You need to choose the right font size, spaces between letters and words. Need to make clear is the company name, specific date, list of dishes, the portions are in grams and the price for it. Sign Director, head. production, economist at prices that seal of the enterprise.
3. All the dishes in the menu write in the sequence corresponding to the order of the meal. Brand and a La carte dishes in the General menu , scroll to special section. The number of meals and drinks to take in accordance with assortment minimum. The reduction is not allowed. Better turn more seasonal dishes.
4. All the dishes in the list must be available at all times during operation of the dining room. When compiling the menu , see that it was a variety of raw materials (fish, meat, vegetables), as well as by way of thermal treatment (boiled, fried, stewed, baked products). Garnish combine properly with meat, fish, etc.
5. Consider the seasonality of consumption. In menu all products arrange from less acute to more acute. Observe the sequence of dishes. First write the products poached, boiled, and then fried and braised. Consider the order of snacks in the menu depending on the sequence of submitting.
6. First specify the cold starters — vegetable, fish, meat. Then write hot appetizers, first courses (soups, hot soups, puree, cold), main courses (fish, meat, vegetables, eggs, dairy, flour). Consider the order of writing depending on the technology of cooking and serving. From fish dishes specify first boiled, then fried and baked. The first place of the meat products made of meat, and end products of cutlet mass. Next, write sweet dishes (puddings, jellies, compotes), hot drinks (tea, coffee), flour confectionery (muffins, cakes).