There has been an immense rise in the hotel and restaurant industry which has added to the significance of menu planning. There are separate menus for beverages and food. The food menus can be further divided into à-la-carte menus and buffet menus. The art of menu planning requires a good understanding of the cuisine being offered, the required ingredients and cost calculation. This book provides comprehensive insights into the field of menu planning. It is an appropriate guide for those seeking detailed information in this area.