The content is just an excerpt from the complete note for SS2 Second Term Catering Practice Lesson Note – Classification of Menu/ Factors That Affect Menu. Check below to download the complete DOCUMENT
WEEK 2
TOPIC: CLASSIFICATION OF MENU/ FACTORS THAT AFFECT MENU PLANNING
SUB-TOPIC 1: Classification of menu.
SUB-TOIPC 2: Factors that affect menu planning.
Menu may be divided into two classes, traditionally called a la carte (from the card) and table d’hôtel (table of the host). The key difference between these two is that ‘a la carte’ menu has dishes separately priced but the ‘table d’hôtel’ menu has an inclusive price (dishes priced together) either for the whole meal or for a specified number of courses. There are however usually choices within each course.
CHARACTERISTICS OF THE TABLE D’HOTE MENU
- The menu has a fixed number of course
- There is a limited choice within each course
- The selling price is fixed
- The food is usually available at a set time
CHARACTERISTICS OF THE A-LA-CARTE MENU
- The choices is generally more extensive
- Each dish is priced separately
- There may be longer waiting times as some dishes are cooked or finished to order (the way the customer wants)
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