咣当菜单标题实际上没有教学价值，它令人迷惑和不安。
The bang menu title has virtually no instructional value (except perhaps through shock value).
菜单定价是餐饮企业通过市场供求状况，对菜肴价值进行标定的过程。
For catering enterprises, menu prices could be determined by using many pricing methods and strategies.
本文基于合同理论中的机制设计，分析了提前销售的卖方如何针对具有不同保留价值的的买方，通过设计最优菜单式的返还合同，实现自身收益的最大化。
In this article, we present a model by contract theory to give a solution to the optimal return policy , which the service providers in advance selling use to realize the maximum of the profit.
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