(a) Factors to Consider before Planning Menu: Competition-Location-Type of consumer-Spend per head -Trends in food fashion/Popular dishes -Number and capability of staff-Availability of space -Availability of equipment -Cost-Food allergy- Reliability of suppliers-Availability of supply -Range/types of dishes-Price/pricing structure.
(b) Types of Menu: -Table d' hote -A la carte -Special function menu, e.g. Banquet, Buffet, Luncheon, Dinner, Cocktail-Ethnic or specialty menu-Hospital menu, -Menu for children-Menu for people at work-Menu for the aged, pregnant and nursing mothers -Breakfast-Lunch -Dinner -Supper -Cyclical-Piat du jour Carte du jour.
(c) Reasons why People Eat out: -For convenience: At work or near home-For variety: To make interesting choices -To avoid preparing food at home -Impulse: Spur of the moment buying-During business meetings or social events -To feel important/Status -Captive market: Where there is no choice, e.g. hospital and prison-to meet people.