This document discusses different types of menus used in food service. It describes the key differences between an a la carte menu and a table d'hote menu. An a la carte menu lists individual dishes and their prices, allowing customers to order different dishes from each course. Each dish is prepared on demand. A table d'hote menu offers a fixed price for a limited selection of dishes across multiple courses, with foods prepared in advance and served promptly. The document outlines the characteristics and differences between these two menu styles.

1. SUBMITTED TO : RAM KUMAR SIR
BY : G.BHAVANI ( 16659806037 )
COLLEGE : PIONEER INSTITUTE OF HOTEL MANAGEMENT
FUNDAMENTALS IN
FOOD & BEVERAGE
SERVICE

2. MENU
 A MENU or “bill of fare” is a means of
communication, informing what the caterer has to
offer.
 The compiling of a menu is one of the caterer’s
most important jobs – whether for establishments
such as restaurants aiming to make a profit, or for
those working to a budget, such as hospitals and
schools.

3. TYPES OF
MENU
 MENU may be divided into two classes, traditionally
called A' la carte and table d'hote.
 The difference being the former has a list of all
dishes priced separately and the latter has fixed
price for the whole meal

4. A' la carte
A' la carte means from the menu. A true A' la carte
menu has the following characteristics.
 It provides a choice of dishes within each specific
course
 Each dish is priced separately
 It gives a full list of all dishes that may be prepared
by the establishment
 Dishes are prepared and cooked as per order
 A certain waiting has to be allowed for preparation
and serving of dishes.

5. Table d'hote
The term d' hote means 'table of the host'. It has the
following characteristics.
 The menu has a fixed number of courses.
 There is a limited choice within each course.
 The selling price of the menu is fixed
 The dishes provided will be ready at certain time.

6. DIFFERENCES
A' la carte
 Menu is elaborate
 Each dish is priced separately
 Wide range of choice is available with
each course
 It is cooked in small quantities
 Silver is laid as per the order
 Large amount of tableware is needed
to carry out the service
 Highly trained manpower is required
to take order and serve.
Table d'hote
 The menu is small
 It is priced as a whole
 A limited choice is available within the
each course
 It is cooked in large quantities
 Silver is laid in advance
 Limited tableware is needed to
execute the service
 Less trained manpower is required to
do service

7. A' la carte
 Food is kept in semi-prepared form
and takes time to serve
 Food items are individually served
and guest pay for what they order.
 There is a vast choice. The menu is
elaborate.
 Silver is laid according to the dishes
ordered.
table d'hote
 Food is kept in fully prepared form
and can be served immediately.
 Menu is collectively priced and the
customer has to pay for the full
menu whether he consumes
a certain dish or not.
 There is a limit or no choice. The
menu is comparatively small.
 Silver for the whole menu is laid in
advance as the menu is known in
advance.