(a) Five reasons for menu planning in catering: (i) meet the nutritional needs of the individuals who will be consuming the food. (ii) Plan meals within the food cost. (iii) Simplify purchase, preparation and storage of meals. (iv) Provide attractive, appetizing meals with no monotony. (V) Save time and money. (vi) Minimize overhead expenditure. i.e fuel, electricity, water, labour
(b) 6 Types of Menu: (i) Table d'hote (ii) Ethnic or speciality menu (iii) Menus for children (iv) Fast food menu (v) Ala carte menu (vi) Party or function menu. (vii) Cyclical menu (Viii) Luncheon/lunch menu (ix) Hospital Menu (x) Menu for people at work (xi) Breakfast menu (Xii) Banquet menu (xiii) Carte du jour menu (xiv) Plat du jour (xv) Fixed menu.