Define menu. Explain its functions and the different types of menus.

1. 1 · Open in two lines. A menu is a list of dishes offered by a food service unit for a meal, with or without prices. It is the master plan from which purchasing, production and service follow.
2. 2 · Functions.
   • Informs guests of dishes and prices.
   • Guides purchasing, storage and production.
   • Controls cost and decides the service style.
   • Meets nutritional needs and sells the food.
3. 3 · Draw a chart of menu types. [Chart: Menus → by price and choice (à la carte, table d'hôte); by period (du jour, static, cyclic, single-use); by choice (selective, semi-selective, non-selective); special menus]
4. 4 · À la carte and table d'hôte. Define each and give four differences: price, choice, cooking time, cost.
5. 5 · Other types. Du jour, static, cyclic, single-use, Californian and special menus, each with one Indian example.
6. 6 · Advantages of planning menus. Saves time, allows bulk buying, gives variety and balanced nutrition, controls cost and waste.
7. 7 · In food service. A four-week cyclic menu in a hostel or hospital gives variety, predictable purchasing and a check on nutrition.
8. 8 · Close in one line. A good menu pleases the guest, fits the budget and keeps the kitchen running smoothly.

Scoring tip: Draw the chart of types first; it earns marks on its own. Give one Indian example for every type.