(a) State five reasons for menu planning in catering. (b) List six types of menu.

(a) Five reasons for menu planning in catering

1. To ensure a balanced and nutritious meal: planning helps combine dishes that supply the right nutrients and avoid repetition of colour, texture and flavour.
2. To control cost and avoid waste: planning ahead allows the caterer to buy correct quantities, use foods in season and stay within budget.
3. To ensure availability of ingredients and equipment: the caterer can order supplies in good time and check that the necessary equipment is ready.
4. To make efficient use of staff and time: work can be shared and scheduled so that dishes are ready together without last-minute rush.
5. To satisfy customers' needs and tastes: the menu can be matched to the occasion, the type of customer and their dietary or religious requirements.

(b) Six types of menu

1. A la carte menu
2. Table d'hote menu
3. Breakfast menu
4. Luncheon menu
5. Dinner menu
6. Banquet or function menu

The cyclic (cycle) menu and children's menu are further examples.