3. A combination of an à la carte menu and a table d'hôte menu can be very cost-effective for the establishment. 4. By-products from preparing à la carte items can be used as part of a table d'hôte item, e.g. if a chicken suprême features on an à la carte menu, the leg and thigh could be used for a ballotine as a table d'hôte main The main difference between a la Carte and table d hote is that the à la Carte is a menu type having a wide variety of courses that are individually priced whereas the table d'hôte is a menu type usually with a set number of courses, all for a set price. TABLE D'HOTE (TABLE OF THE HOST) It is a set of menu forming a complete meal at a set price. There are however, usually choices within each course. Sometimes the term 'menu du jour' is used instead of the term table d'hote menu. EXAMPLE OF TABLE D'HOTE MENU. SAMPLE 1 (N2850 for three course meals) * Cream of vegetable Traditionally, and in up-market establishments, the limited-options, fixed-price menu is known as the table d'hôte menu.What is confusing here is that the French masculine noun hôte, means both 'host' and 'guest'.So , I for one am never sure if table d'hôte means 'the host's table', or 'the guest's table'.. For customers wishing to avail themselves of other dishes, not on the table d'hôte 2. Describe the differences between static and cycle menus, and between à la carte and table d'hôte menus. 3. List in order of their usual service the courses that might appear on modern menus. 4. Devise balanced menus that contain an adequate variety of foods and that can be efficiently and economically prepared. 5. Menu 4 - Plan a table d'hôte menu. A. Plan a set or table d'hôte menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses and may have a choice for each course. GZceaAG.

table d hote menu 4 course