BILL OF FARE / MENU

Origin of menu-

Display Board‐Bell Boards‐Banquet‐ 10‐40 dishes

Duke of Henry Brunswick 1541

TYPES OF MENU• Table d’ hote

• A’ La carte

• Tdh is a small menu. Alc is elaborate

• Tdh is economical. Alc expensive.

• Tdh 3‐ 4 courses. Alc multiple courses.

• Tdh easy to prepare. Alc complicated.

• Tdh cooked in advance. Alc semi prepared.

• Tdh cooked in bulk. Alc cooked in small quantities.

• Tdh very little choice. Alc has a lot of choice.

• Tdh suitable for groups. Alc suitable for everyone.

• Tdh service prompt. Alc service time consuming.

• Tdh no personal fads can be accepted. Alc preference can be incorporated

• Tdh meant for AP, MAP customers. Alc meant for EP, FITs

• Tdh‐ American service. Alc –Silver service ideal

• Tdh limited service ware reqd. Alc more service ware reqd.

• Tdh large pots and pans reqd. for cooking. Alc small pots and pans reqd.

• Tdh less skilled personnel. Alc trained service personnel reqd.

• Tdh menu simple. Alc menu expensive

Food & Beverage NotesBILL OF FARE OR MENU Page 1

Anita Sharma

• Tdh menu can be orally narrated. Alc menu is to be shown

• Tdh menu priced as a whole. Alc priced individually.

• Tdh simple language used on the menu. Alc flowery language used

• Tdh‐Table of the host. Alc‐ from the card

Food & Beverage NotesBILL OF FARE OR MENU Page 2

Anita Sharma