(a) Factors that influence menu planning: (i) Location of establishment. (ii) Types of customers. (iii) Spend per head. (iv) Trends in food fashion. (v) Number and capability of staff. (vi) Space for equipment. (vii) Cost factor. (viii) Reliability of suppliers. (ix) Relationship between health and eating. (x) Cultural influence. (xi) Dietary equipment. (xii) Vegetarianism. (xii) Ethical influence. (xiv) Money available. (xv) Religious influence. (xvi) Foods in season. (xvii) Time of the day. (xvii) Type and size of establishment. (xix) Special days. (xx) Climatic condition. (xxi) Number of courses (xxii)Age of customers. (xxiii) Sex of customers.
(b) Rules to observe in food service: (i) Hold glasses at the base or by the handle. (ii) Cover up cuts and sores. (iii) Avoid leaning over customers. (iv) Serve cold food before hot food. (v) Serve wine before food. (vi) Serve women first. (vii) Serve beverages from the right side of the customer. (viii) Ensure personal hygiene.(ix) Use white glove (x) Use under plate (liner). (xi) Clear from right side of the customer. (xii) Use tray in the service area (xiii) Keep the service area clean. (xiv) Ensure safety in the service area, e.g. avoid wearing high heeled shoes.