This is a French word and means “Table of the Host”
Table d’ Hôte Menu.
It is a meal divided into a set of courses with limited
The selling price is fixed & all dishes are usually
ready at set time
Menu is changed daily
• Fixed courses & fixed price.
• Lower cost, advance booking.
• Suitable for large numbers.
•Menu can be chosen from fixed courses as per customer
or guest requirement.
•in this type hot & cold dishes layout, self served or
•It is suitable for casual & social gathering.
•It is also served in buffet style.
•The English have made the late afternoon meal into a
•A part from the traditional tea other items include
sandwiches, bread & pastries
•These are design to offer frequent guest a Variety
•The cycle of menus can be changed on a daily,
weekly or monthly basis.
•These menus may be found in hospitals, canteen,
schools, universities etc.. because they do not have
anywhere else to go for food.
A la Carte Menu
This is a French word and means “According to the
Card or Customer’s Order”
A menu in which each food item is separately
priced to give the guest choice to suite his/her tastes
•Snack menu are offered in between in regular meal
•This menu is popular with studded shoppers & casual
•Lunch menu can vary from elaborate meals or light
•It depends on the purpose & culture of the guest.
•These menus are elaborate as guest have more time
and leisure for eating
•Alcoholic drinks are on essential part of this menu.
• It is designed for the family or guest who wish
to wake late.
• It has a combination of breakfast & lunch item
to suit the mood & taste of the individual.
Ex:-fresh fruits, smoked English ham
Specialty menu cater to market segment that have
These are offered by specialty restaurants that
concentrate on a type of cuisine French, Chinese,
Japanese, Indian restaurants will offer this menu.
This menu is only for children's.
It has become significant with the health conscious
•The term supper is used in the European continent.
•It can be filter between two major meals lunch &
•A static menu is a menu that is often laminated for
•It is usually separated into groups such as appetizers,
soups and salads, entrees, desserts, etc.
•Fast food restaurants often have these types of
Du jour menu
oThis kind of menu features an item of the day and
changes every day
oThey are usually focused on seasonal items.
oAnother name for these menus are "chalkboard
menus" because they are often written on
•These menu are specially designed to facilitate easy
service beside the pool.
•The items would be pre-plated snack food.
This menu is offered by restaurants that have guest
patisserie. They cater to the public with a sweet tooth
much outlet with this specialty would have captive
confectionaries to give them an edge