Menu is the statement of food andbeverage items available or
provided by food establishments
primarily based on consumerdemand and designed to achieveorganizational objectives. Itrepresents the focal point aroundwhich components of food servicesystems are based. The menu isdesigned carefully what the outletwants to cater for, keeping in mind
the type of clientele. The main
advantage of a well-planned menuis that it leads to consumersatisfaction. It also helps to motivatethe employees for a responsible andsuccessful service. A successfulmenu depends upon composition-the right combination of foods,
prepared perfectly, to the entire
satisfaction of the customer. Menu isa document that controls and directsan outlet's operations and isconsidered the prime sellinginstrument of the restaurant.