4. TYPES OF COVER
4
A ‘cover’ maybe defined as:
A place set at a table for one
guest and laid to suit the type of
menu offered
The number of guests to
attend a function
Table
D’Hote
A la Carte
6. 6
Simple complete meal – offers appetizer, soup, main
course and dessert.
Definition points:
The menu has a fixed number of courses
There is a choice within each course
The selling price of the menu is fixed
The dishes provided will all be ready at the same time
Tabled’hote
7. 7
The cutlery and glasses for the whole
meal are laid in advance. It would
consist of the following:
Napkin
Soup Spoon
Fish Fork & Knife
Table Knife & Fork
Dessert Spoon & Fork
BB Plate & Knife
Water Goblet
10. ADVANTAGE FOR TABLE D’HOTE
MENU
⬗ Does not require too much of kitchen area
⬗ Need limited kitchen &service equipment
⬗ Does not required much of food storage area
⬗ Mise-en-place work to be carried out less
⬗ Food wastage is almost nil in welfare catering
10
13. 13
Table d’ hote
• Menu where multi-course meals
with only a few choices
• Charged at a fixed total price
A’ la carte
• Menu according to
the menu
• Food can be
ordered as
separate items
Formal Dining
14. Consisting of a
number of
dishes set out.
The food is
presented
attractively on a
separate table
away from the
guests.
17. “ Menu with all the dishes
individually priced
Customers compile their
own menu from list
The meal is cooked to
order
Customer should be
prepared to wait for this
service
17
22. 22
Centerpiece is one of the most
important element in enhancing the
atmosphere of a dining room.
Dining room decoration aspect:-
Dining Room Theme
Menu Concept
Event
