Describe the menu formats and the features of a good menu card.

1. 1 · Open in two lines. A menu card is the menu presented to guests in printed, written or digital form. Its format and design affect sales and service speed.
2. 2 · Menu formats.
   • Single card, bi-fold, tri-fold and booklet.
   • Clip-on, table tent and placemat.
   • Board, door-knob card and digital (QR) menu.
3. 3 · Sketch a tri-fold card. [Sketch: three panels labelled starters and soups | main course, rice and breads | desserts and beverages]
4. 4 · Features of a good card.
   • Attractive cover, convenient size, legible print.
   • Courses in logical order; correct names with descriptions.
   • Clear prices, veg/non-veg symbols, accuracy, outlet details.
5. 5 · In food service. Canteens and hostels use a board at the counter; hospitals use simple cards or tick-sheets within the diet order.
6. 6 · Close in one line. A clear, accurate menu card is the unit's silent salesperson.

Scoring tip: Write the formats as a short list and spend most words on the features; examiners look for legibility, order, prices and accuracy.