Vegetarians who live entirely on plant food. A certain type of anemia is common among them and

Is caused by the total absence of a particular amino-acid present only in animal foods. Menu planning

A menu, or bill of fare, is a means of communication, informing the customer what the caterer has to offer. The compiling of a menu is one of the caterer's most important jobs - whether for establishments such as restaurants aiming to make a profit, or for those working to a budget, such as hospitals and schools. The function of a menu is twofold. It informs:

• the catering staff of what is to be prepared;

• the customer or consumer of what is available.

The content of the menu creates an image which reflects the overall style of the restaurant. The printed menu should match the decor of the restaurant and be attractive and well laid-out, as it helps to promote sales, especially if dishes are described in an appetising way.

The description on the menu should give an indication, as appropriate, of the quality, size, preparation and composition of the dish.

In some types of establishments it may be good practice to offer certain dishes (pasta, steak) in varying sizes of portions.

Types of menus

It must be clearly understood that there are several kinds of menus:

• Table d'hote or set-price menu - a menu forming a meal of two or three courses at a set price. A choice of dishes may be offered at all courses; the choice and number of courses will usually be limited to two, three or four.

• A la carte - a menu with all the dishes individually priced. The customers can

therefore compile their own menu, which may be one, two or more courses. A true a la carte dish should be cooked to order and the customer should be prepared to wait for this service.

• Special party or function menus - menus for banquets or functions of all kinds. As all the guests start the meal at the same time it is generally unsuitable to place items such as steak or souffle on the menu for large numbers. Care needs to be raken, with seasonable foods.

• Ethnic or speciality menus - these can be set price or dishes individually priced specialising in the food (or religion) of the country or in a specialised food itself: ethnic - Chinese, Indian, kosher, African Caribbean, Greek; speciality - steak, iish, pasta, vegetarian, pancakes. The kitchen staff must know how to obtain and - -edients, and important in this respect is the ambience of restaurant reflecting the menu.

Menus for people at work - menus which are served to people at their place of work. Such menus vary in standard and extent from one employer to another due to company policy on the welfare of their staff and work-force.

Menus may consist of soup, main course with vegetables, followed by sweets. cheese and yogurts. According to the policy of the management and employee requirements, there will very often be a salad bar and healthv eating dishes included on the menu.

• Menus for children - in schools there is an emphasis on healthy earing and a balanced diet particularly in boarding schools. Those areas with children of various cultural and religious backgrounds have appropriate items available on the menu.