Menus can be no choice, ________ choice, or choice selective.

Menus in food service can be classified into different categories based on the level of choice offered to customers. The term "limited choice" describes a menu that offers a restricted selection of meal options. This means that while there are some options available, they are fewer compared to a full-choice menu, where patrons can choose from an extensive variety of dishes.

Limited choice menus typically strike a balance by providing enough variety to satisfy different preferences without overwhelming the kitchen staff or compromising food quality. This model is often used in settings like institutional dining, where efficiency and practicality are key considerations.

In contrast, the concept of no choice menus implies that customers do not have the option to select their meals, receiving a predetermined selection instead. The other types of menus mentioned in the options do not accurately describe the context of choice in this classification system. Therefore, the choice of "limited" in the context of menu types aligns perfectly with the description of various levels of customer selection in food service.