Fact or Bluff

The menu is a list of all spoon, fork, glassware, and plate that is offered to be used in an establishment such as restaurant, café, and bar.

• Fact

• Bluff

A menu can also include descriptions of the dishes and their prices.

• Fact

• Bluff

The purpose of studying and making the menu is to improve customer relations, and build the image of a certain restaurant.

• Fact

• Bluff

There are two different types of Menu for establishments and events: the A La Carte and Table d'hote.

• Fact

• Bluff

A menu can be designed to cater to specific dietary needs, such as vegetarian or gluten-free options.

• Fact

• Bluff

The menu should only include items that are currently available in the kitchen to avoid customer disappointment.

• Fact

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Menus are typically static and do not change frequently in a restaurant.

• Fact

• Bluff

A La Carte is a French word means "Table of the Host"

• Fact

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Table d'hote is a French word means "According to the Card or Customer's Order".

• Fact

• Bluff

There are 10 groups of food categories that are listed in the menu where the guest can choose from the variety of foods they want.

• Fact

• Bluff