Types of menu

• A set price three-course menu with ideally a choice at each course. The amount of choice will depend on the skills of the caterer in offering what can be afforded within the selling price. In some cases this may be a simple choice between two dishes, in others four or five.

• The above menu with an option for the customer to choose and pay for either one (main course) or two courses.

• A list of well varied dishes each priced individually so that the customer can make up his/her own menu of whatever number of dishes they require.

• Buffet which may be all cold or hot dishes, or a combination of both, either to be served or organised on a self-service basis. Depending on the time of year and location, barbecue dishes can be considered.

• Special party, which may be either:

• set menu with no choice;

• set menu with a limited choice such as soup or melon, main course, choice of two sweets;

• served or self-service buffet.

Only offer the number of courses and number of dishes within each course that can be satisfactorily prepared, cooked and served.

Traditional luncheon menus, both set price and a la carte, can be compiled from the following foods:

• Fruit cocktails', melon, grapefruit, orange, Florida, etc.