DIFFERENT BETWEEN TABLE D HOTE AND A LA CARTE MENU

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DIFFERENT BETWEEN TABLE D'HÔTE & A’ A CARTE MENU WWW.INDIANCHEFRECIPE.COM

Transcript of DIFFERENT BETWEEN TABLE D HOTE AND A LA CARTE MENU

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DIFFERENT BETWEEN TABLE

D'HÔTE & A’ A CARTE MENU

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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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TYPES OF MENU

Table d'hôte menu A’ la carte menu

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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 coursesFood prepared beforehand and available at a set time.

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ADVANTAGES FOR TABLE D'HOTE MENU

Does not require too much of kitchen areaNeeds limited kitchen and service equipmentMise en place work to be carried out less Does not required much of labour as a number of dishes to be prepared are limitedDoes not required much of food storage area Food wastage is almost nil in welfare catering

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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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The key characteristics of this type of menu extensive choice of dishes within each courseEach dish is priced separatelyDishes are cooked as per the orderEach 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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ADVANTAGES

Guest have extensive choice of dishes to choose from the menuGuest pay for the dishes they order forGuest get freshly cooked dishes

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LIMITAIONS Needs more kitchen area and kitchen equipmentNeed high volume of mise en place work to be carried outRequired 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 distributedMore wastage in this style of operation

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