Table d’hote Menu

Table d’hote Menu

Table d’hote Menu

Table d’hote or set price: This is a menu forming a meal usually of two

or three courses at a set price. A choice of dishes may be offered at all

courses. This type of menu requires good knowledge in planning. It is a

popular menu in many restaurants because of it’s advantaged over a’la

carte menu. It has the following characteristics:

1. It has specific and limited numbers of courses; hence customers’

choice is restricted.

2. It is easy to plan, prepare and serve than a’la carte.

3. The menu has fixed prices for all the available courses.

4. Customers have to pay full amounts whether or not all the

courses on the menu are consumed.

5. It is very suitable for transit customers, those who are in hurry

e.g. to catch up a flight, and with minors. The main course can be

quickly requested for and taken while leaving the first and last

courses.

6. All the available courses are already prepared and kept in a

warmer in readiness for service at a set time.

7. The menu, though can be planned on a weekly basis, is written

out daily. There is no waste of stationery materials.

A’la carte Menu

This is a menu with all the dishes individually priced. The customers can

therefore compile their own menu, which may be one or two or more

courses. A true a’ la carte dish should be cooked to order and the

customers should be prepared to wait. This menu contains varieties of

dishes that can be prepared in the kitchen. The ingredients for these

dishes are usually prepared in readiness for cooking and serving in the

restaurant to prevent a waste of time since the dishes are ordered first

before cooking. Good organisational skill demands that a’ la carte dishes

are cooked and served on time so that the customers are not bored at the

table. Other characteristics of the menu are:

1. It has different types of courses and therefore, it provides greater

opportunity for many choices.

2.Each dish is individually priced because of the skill, experience,

the cost of ingredients and availability of the recipe.

3. A customer waits until his order is prepared or he can place an

order for the dish and come back later, if he has urgent things to

do.

4. It is more expensive than table d’hote menu and it also provides

more profit if there is a high turn-over.

5. There is an effective control of waste, food portioning and

costing.

6. It is not suitable for transit customers, and those who are terribly

hungry and cannot afford to hold on. It is not suitable fit minors

who may not have adult-type patience in the restaurant. Some

dishes take 20 – 30 minutes to prepare depending in the choice.

7. The ingredients are usually seasonal. Hence, customers may be

denied their choice during certain periods of the year.

8. Once the menu is properly compiled and planned on the menu

card, it can remain for a period provided there is no change of

price. Secondly, the card can be laminated to give it protection

and prevent easy destruction, unlike the table d’hote menu which

is written daily (and is therefore not economical).

9. The length of time required to prepare each dish is stated on the

card.

10. The menu is suitable for any type of meal – breakfast, lunch or

dinner