The restaurant industry belongs to the service industry, the service is the lifeline of the restaurant. In other words, the physical facilities in the restaurant can only be realized by service. In modern society, restaurants are not only a place to eat and drink, but also to communicate emotions. The dumplings are joined by people who are becoming more and more sophisticated about various delicacies, while also offering high security requirements for the service of the restaurant. The service of a restaurant can be seen from these points. 

　　1、价值比较

Value comparison 

　　价值指菜品价格与数量的关系，餐厅的菜品应该做到物有所值。餐厅所提供的食品和服务要值得顾客所付出的价钱。通过对价值的比较，餐厅经营者就会知道自己的定价在同类餐厅中处于什么水平，以便选择正确的价格策略。

Value refers to the relationship between price and quantity of food, and the restaurant's food should be worth it. The food and service provided by the restaurant should be worth the price. By comparing value, restaurateur knows what level of price he is in the same type of restaurant in order to choose the right price strategy. 

　　2、数量比较

Quantity comparison 

　　这里的数量是指菜肴的分量，也就是每一份菜肴的大小或多少，它既可以用重量来表示，又可以用容量来表示。在菜单设计中，针对不同的顾客群体进行分量设计是一项重要内容。对于西餐来说，要考虑每一位顾客能否吃饱。而中餐，由于顾客对菜品的多样化要求较多，与之相适应的，分量要有所减少。

Here refers to the number of food component, which is the size of each dish or how many, it can be said with the weight, and can be represented with capacity. In the menu design, component design is an important content for different customer groups. For western food, it is important to consider whether each customer will be satisfied. And Chinese food, because of the variety of requirements that customers have to the dish, is adapted to it, the component should be reduced. 

　　3、质量比较

Quality comparison 

　　评价餐厅菜肴的质量，传统方法是从色、香、味、形、质、器、营养方面判断。在餐厅经营中，经营者必须认真对待每一位顾客的评价。任何菜品，只有得到顾客的认同和赞美，才是真正做好了。

The traditional methods of judging the quality of the dishes are judged by color, aroma, taste, shape, quality, organ and nutrition. In the restaurant business, the operator must take every customer's evaluation seriously. Any dish, with the approval and admiration of the customer, is the real thing. 

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