“Menu” is the term used to describe a list of dishes that are served as a meal
Menu planning therefore entails the picking out of a particular menu for an event so as to appeal to existing and new customers. There are two types of menus - “table d’hôte” (offering a fixed price for a very limited choice of dishes that are prepared in advance) and “a la carte” (a wider variety of dishes that are sold as individual items and only prepared after guests have placed their orders). When planning menus, certain factors like the availability of food, the guests’ preferences and the overall management of an establishment (in terms of resources available), have to be considered.