There are two main types of menus: table d'hôte and a la carte. A table d'hôte menu offers a fixed price for a limited number of courses that have restricted choices. It allows for efficient food preparation. An a la carte menu provides an extensive selection of individually priced dishes that are cooked fresh when ordered, giving customers more options but requiring more kitchen resources and staff. Both menus have advantages for customers and restaurants depending on the situation.

1. DIFFERENT BETWEEN TABLE
D'HÔTE & A’ A CARTE MENU
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2. WHAT IS MENU
A Menu is a list of dishes that are available
for sale in a food service outlet or that can be
served at a meal. In French, menu means ‘in
minute detail’ and in English, it is also termed
as ‘bill of fare’. The term menu first used in
1541.
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3. TYPES OF MENU
Table d'hôte menu
A’ la carte menu
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4. TABLE D'HOTE MENU
It is a fixed menu with limited number of courses for
a set price. A limited choice may be given for each
course.
the key characteristics of this type of menu are as follows
 set number of courses
Limited choice within each course or amongst course
Set price of all courses
Food prepared beforehand and available at a set time.
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5. ADVANTAGES FOR TABLE
D'HOTE MENU
 Does not require too much of kitchen area
Needs limited kitchen and service equipment
Mise en place work to be carried out less
Does not required much of labour as a number of dishes to be prepared
are limited
Does not required much of food storage area
Food wastage is almost nil in welfare catering
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6. A' LA CARTE MENU
This type of menu offers a wide choices of
dishes under each category and each dish is
priced separately. The bill will be according to
the guests order
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7. The key characteristics of this type of menu
 extensive choice of dishes within each course
Each dish is priced separately
Dishes are cooked as per the order
Each dish has a waiting time
Customer billed according to the order placed
Shot discrimination mentioned under each dish for
customer to know what dish they ordering.
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8. ADVANTAGES
Guest have extensive choice of dishes
to choose from the menu
Guest pay for the dishes they order for
Guest get freshly cooked dishes
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9. LIMITAIONS
Needs more kitchen area and kitchen equipment
Need high volume of mise en place work to be carried out
Required more kitchen staff
Calls for variety of service equipment
Since food orders are prepared as and when they are
received, work stress on kitchen staff is very high during peak
periods, which might result in poor quality output
Work load is not evenly distributed
More wastage in this style of operation
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11. Thank you
have a nice day
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