25/10/2019

加拿大代写-对Montrache餐厅的调查和讨论

本文主要是对Montrache餐厅的调查和讨论,菜单反映了公司提供的产品。菜单的目的是为人们提供一个整体的审美情趣的餐厅。table d ‘hote是一种菜单类型,其中的菜单是一顿饭的固定价格,包括几道菜。宴会菜单是一种餐桌菜单。A la carte是菜单,厨房提供不同种类的开胃菜和海鲜(Reynolds et al., 2013)。还有甜品菜单、饮料菜单和一定的时令菜单。深入了解菜单的细微差别,对餐馆发展出一套理论是很有必要的。在这个分析中,我们对澳大利亚布里斯班的Montrache餐厅进行了调查。本篇加拿大代写文章由美国论文人EducationRen教育网整理,供大家参考阅读。

Menu is a mirror to the offering that is provided by the companies. The purpose of the menu is to provide the people with an overall aesthetic appeal of the restaurant. A table d’hote is a menu kind where the menu is with set prices for a meal that includes several courses. Banquet menus are a kind of table d’hote menu. A la carte are the menus where the kitchen offers separate categories of starters and seafood (Reynolds et al., 2013). There is also the dessert menu, beverage menu and certain seasonal menu. It is imperative to look into the nuances of the menu to develop a theory about the restaurant. In this analysis, the Montrache Restaurant in Brisbane Australia has been probed.
There is intense competition in the area from other French restaurant. To develop a niche consumer base, the company needs to incorporate more modernist approach. In the menu, there is focus on the ways in which the people eat the food. The restaurant is found to use the top right theory to explain about the menu that is offered. There are a few discussions of the probable recommendation that is needed for this menu
Lack of images and imagery needs to be addressed.
The restaurant menu needs to have more narrative elements to add to the visual aesthetic of the menu.
The centre theory of incorporating the seasonal specials needs to be adhered.
The menu needs to be more dynamic from the current static menu.
The menu is classical if it turns more modern, there could be increase in the consumer traffic.
Montrache Restaurant is a named restaurant in the areas. It has managed to garner consumer patronage. The menu engineering is not a science. It is found to vary based on the different needs of the situation.
Choice of the theory that each restaurant wants to use is entirely up to the restaurant. However, it cannot be refuted that the restaurants in the modern times need to continually reinvent themselves to meet the changing needs of the consumers. If the restaurant is able to achieve this paradigm, all the stakeholders related to the restaurant will be benefited.

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