随着人们的餐饮消费水平和鉴赏能力的提高,菜单设计已不再是简单的闭门造车或凭空想象。菜单设计以及菜品定价的成败与否,对于餐饮企业的经营和管理具有重要的意义和作用。一份菜单虽然包含着设计者的创造成份,但更多地应依据餐厅的实际情况和实际需求来进行设计,这样才能制作出一份精美、科学、合理的菜单。一般来讲,设计菜单时要考虑以下因素: As people’s dining consumption and appreciation of the ability to improve the menu design is no longer a simple behind closed doors or imagination. The success or failure of the menu design and the price of the dishes have an important meaning and effect on the operation and management of the catering business. Although a menu contains the designer’s creative ingredients, but more should be based on the actual restaurant and the actual needs of the design, so as to produce a beautiful, scientific and reasonable menu. In general, the design of the menu to consider the following factors: