(a)Types of menu: (i) Table d'hote. (ii) A la carte, (iii) Hospital menu. (iv) Children's menu. (v) Plat de jour.(vi) Carte du jour (vii) Cyclical menu (viii) Special party/function menu (ix) Buffet menu. (x)Breakfast menu (xi) Lunch/luncheon menu (xii) Dinner menu (xiii) Fixed menu. (xx) Menu for people at work. (xxi) Supper menu. (xxii) Specialty menu.
(b) Uses of food accompaniment: (i) To improve appetite. (ii) To improve flavour of food. (iii) To enrich a dish. (iv) To complete a dish. (V) To add to the bulk of a dish. (vi) To give greater satisfaction. (vil) To provide moisture to the dish. (vii) To add colour to a dish. (ix) To make a dish attractive. (x) To improve the texture of the dish. (X1) To make a dish palatable.
(c) Definition of the term menu card: It is a designed card placed on a table to show or indicate the menu or courses available for breakfast, lunch and supper/ dinner.