Difference Between Ala carte menu & Table d'hote menu

Subject : Fundamentals in Food & Beverage Services
Title : Difference Between Ala carte menu & Table d'hote menu
Ala carte : In restaurants, à la carte /ɑːləˈkɑːrt/ is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. It is an early 19th century loan from French meaning "according to the menu".

Table d'hote : menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe.

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.