(a) State four factors to consider before planning menu. (b) List four types of menu. (c) State two reasons why people eat out.

(a) Four factors to consider before planning a menu

• The type of establishment and the occasion for which the meal is served.
• Nutritional balance, so that the meal supplies the needed nutrients.
• The season and availability of the foods required.
• The budget or cost, and the equipment, facilities and skill of the staff available.

(b) Four types of menu

• A la carte
• Table d'hote
• Function or banquet menu
• Menu of the day (plat du jour); cyclic and breakfast menus also acceptable.

(c) Two reasons why people eat out

• For pleasure, celebration or social reasons.
• For convenience, especially when they lack the time to cook or are travelling away from home.