Abstract
The menu is the primary selling tool of any establishment that offers food and beverage for sale. For the customer it identifies the items that are available, shows prices and any other charges, and - together with other external features - may characterise the style of food service offered. The menu has a contractual obligation to present honest and accurate information to the customer. From the establishment's perspective, the menu should meet the objectives of the marketing policy, the catering policy, and the financial policy. The marketing policy should guide the catering policy so that the products on offer and the style of operation best meet the needs of the target market. The catering policy is concerned with the size and style of menu to be offered together with an appropriate style of service; this will impact on space requirements, level and type of equipment purchased, and the level of skill and number of staff required.