(a) State three factors that influence menu planning. (b) State five rules to observe in food service.

(a) Three factors that influence menu planning

• The type of customer and the occasion: their age, appetite, social and cultural background and the nature of the function all shape the dishes chosen.
• The budget and cost: the selling price and the money available determine the ingredients and dishes that can be offered.
• The availability of foods in season and of equipment and staff skill: only dishes that can be produced with the ingredients, tools and trained personnel available should be listed.

Nutritional balance, variety and the time available are also acceptable factors.

(b) Five rules to observe in food service

• Serve food and drink from the correct side: serve from the guest's right and remove used plates from the right, but serve plated food and vegetables from the left, following the house style consistently.
• Serve ladies, elderly guests and children first, and the host last.
• Handle service ware correctly, holding cutlery by the handles and glasses by the stem or base, never touching the eating surfaces or the rims.
• Serve all dishes at the correct temperature, hot food hot and cold food cold, and as promptly as possible.
• Maintain a clean, tidy and courteous manner, keeping the table neat and attending to guests politely throughout the meal.