Consider the following statements related to Menu Planning and Control in Food Service Management: 1. Menu engineering focuses primarily on the sensory appeal and aesthetic layout of menu items rather than their profitability. 2. A cyclic menu is most suitable for institutions like hospitals and schools where cost control and nutritional adequacy are essential. 3. Standardized recipes are a key tool in cost control as they ensure portion consistency and predict ingredient requirements. 4. Menu pricing based solely on food cost percentage ensures maximum profit margins and customer satisfaction. Which of the combinations of statements is correct?

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R). Assertion (A): Selective menus in special institutions offer multiple choices to consumers to satisfy individual food preferences. Reason (R): Selective menus simplify meal planning and reduce labor and food preparation time compared to non-selective menus. In light of the above statements, choose the correct answer:

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R). Assertion (A): Prime cost in the food service industry encompasses both food and beverage costs as well as labor costs. Reason (R): Prime cost refers only to the cost of raw ingredients used in menu items. In light of the above statements, choose the correct answer: