In any hospitality establishment, menu planning is defined as the forming of a list of items of food for a well organised service operation
In short, it is organizing meals (inclusive of /starter, main, dessert) ahead of time, and often defines the décor, service style, costumes and cooking skills required. Before planning, it is also important to be aware of other factors like customers taste preferences and with certain cooking methods, what apparatus will be needed in order to fulfil the menu selection. There are two types of menus to be planned for and they are: ' Á la Carte' and 'Table d’ hôte'.