Notes on Menu and table layout | Grade 12 > Hotel Management > Food and beverage service deparment | KULLABS.COM

Menu and table layout

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  • Things to remember

Menu

menu(source:www.freepik.com)

Fig: Menu (source:www.freepik.com)

The menu is the priced list of food and beverage item available in food and beverage outlets. The menu is also termed as “bill of fare” or “price list” of food and beverage items. This is one of the most important parts of the modern catering operations. A menu has to be well designed as it acts as a selling tool. It helps the guest to select what they like to eat and drink without any hesitation. When the menu is presented on a card, it is referred to as the menu card.

Types of menu

There are basically two types of menu. They are “a’ la carte" and "table ’d hote".

  1. A’la carte:
    The literal meaning of "a' la carte " (French word) is “from the card”. In this menu, each food item is separately priced in order to give the guest a choice to suit his/her taste and budget. The choices offered in various courses are many. This is also known as ALC menu.

  2. Table d’ hote or Fixed menu:
    The literal meaning of “table d’ hote” (French word” is a table of the host and this menu is popularly called TDH menu among the staff. In this menu, the entire meal is priced and charged; irrespective of whether the guest has the complete meal or not. Sometimes there are choices of individual courses within a complete price meal. It usually includes three to five courses; where a guest has a limited choice of meal. But this menu is comparatively cheaper than a’la carte menu.

Difference between A’la carte and Table d’hote menu

The differences between A’la carte and table d’hote menu are as follow:

S.N

A’LA CARTE

TABLE D’ HOTE

1.

Each dish is priced separately

The selling price of the entire meal is grouped and priced.

2.

It is comparatively expensive then TABLE D’hote menu

It is comparatively cheaper than A’LA CARTE menu

3.

Guests make the payments according to the total price of the dices what they consumed.

The guests have to pay full amount; irrespective of whether the guest has a complete meal or not.

4.

This involves huge task of mis a place’.

This involves comparatively less task of ‘mis a place’.

5.

Most of the dishes are cooked on the order and hence certain waiting time is to be allowed.

The dishes are prepared on the set time.

6.

The literal meaning of "a’la carte" (French word) is “from the card”.

The literal meaning of “table d’ hote” (French word” is a table of the host and this menu is popularly called TDH menu among the staff.

 

Courses of French menu

A course is a food item eaten at a particular time and sequence during a complete meal. The classical French menu consists of eleven courses. The numbers of courses are restricted to modern times to an appetizer, soup, main dish and sweet dish. Coffee may be served after this.

French

Meaning in English

Examples

Hors d’oeuvers

Appetizer (starter)

Oysters, smoked salmon, caviar, potato salad, shrimp cocktail

Potage

Soup

Crème of tomato soup, consommes, vishychoisse

Poisson

Fish

Fish meuniere, Fish Orley, Fish Colbert and fish Veronique

Entrée

First meat dish

Garnished cutlets, tournedos, sweet bread and vol-au-vent

Releve

Main meat dish

Roast leg of lamb, pork, braised ham, pepper steak, etc.

Sorbet

Flavored ice

Sorbet vanilla (this is intended as a pause or rest course in a long meal. Cigars may be offered at this stage.)

Roti

Roast of game or roast poultry

Roast turkey, braised duck, ex-poulet roti au Jus, roast quail, etc.

Legumes

Vegetables

Grilled tomato , cauliflower mornay, baked potato, etc

Entremets

Sweet dish

Soufflé, crepes, coupes, custard, puddings.

Savoureux

Savory

Cheese served with accompaniment butter biscuits, crackers, watercress, celery, etc.

Dessert

Dessert

Fruits and nuts

 

Courses in modern menu frame

  1. First course:

Appetizer- hot or cold e.g. prawn/ shrimp cocktail, dressed salad, etc.

  1. Second course:

Appetizer- hot or cold soup e.g.consommé, broth, bisque, cream, puree, etc.

  1. Third course:

Main course and accompaniments, such as a large size of meat, poultry, fish, vegetable dishes, etc.

  1. Fourth course:

Desserts, e.g. fruits and nuts with cream, soufflés, custard, caramel, cakes, pies, tarts and ,many other sweet dishes.

Cover

A cover is a place allotted on a table for an individual customer to have a meal where all the accessories including silverwares, glassware, and chinaware along with linen, etc. are laid for a particular meal. Mostly cover will occupy 24” \(\times\) 18" on a guest table for each person.

Types of cover and layout

There are mainly two types of covers (although cover may be laid in many different manners in different restaurants depending upon the requirement of the menu and style of service.)

  1. A' la Carte Cover
a la carte cover set up(source:pauliantoine.com1024 × 601)
Fig: A' la carte cover set up (source:pauliantoine.com)

This type of cover setting usually has a standard cover laid down for the entire course. The cutlery is placed from out to inside according to the course being served. As in A la Carte menu, orders are placed on the spot. Other cutlery required for specific courses are supplied along with the dishes. A la Carte cover consists of the followings:

  • Serviette / Napkin
  • Side Plate
  • Side Knife
  • Fish Fork
  • Water goblet
  • Astray
  • knife
  • Flower vase
  • Cruet set

 

  1. Table D' hote Cover

 

table d'hote cover(source:slideplayer.com960 × 720)

Fig: table d'hote cover (source:slideplayer.com)

As Table D' hote is a fixed menu in which all major course are included, the cover is already set according to the menu offered. The cover setting includes:

  • Serviette
  • Soup Spoon
  • Dinner Knife
  • Appetizer Fork
  • Dessert Spoon
  • Dessert Fork
  • Side Plate
  • Butter Knife
  • Wine Glass (optional)
  • Water Goblet

 

 

 

References:

Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu

Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu

Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu

 

 

 



  1. There are basically two types of menu. They are "a’ la carte" and "table ’d  hote".
  2. In "a' la carte" menu, each food item is separately priced in order to give the guest a choice to suit his/her taste and budget.
  3. In "table d’ hote" menu, the entire meal is priced and charged; irrespective of whether the guest has the complete meal or not. 
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