Page 50 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

Table d’hôtel

In short, the meaning of table d’hôtel is “table of the host”. It refers to a menu of limited
choice, which is planned in advance for specific functions. In this type of menus, each
dish is not individually priced but the complete meal is sold to the guest for a fix price.
Some of the hotels/restaurants offer fix menu for breakfast/lunch/dinner which is generally
used in banquet function and ceremonies as a buffet menu. This menu is commonly
used in special occasions like Christmas, New Year and Banquette.

Starters

Salad of roasted vegetables with feta cheese
Or
Cream of tomato soup with a hint of orange

Main Courses

Fillet of Sea Bass with Sun Dried Tomatoes and herb mayonnaise
Or
Cutlets of Spring Lamb with Rosemary Gravy

Desserts

Chocolate mousse
Or
Vanilla ice cream with fresh berries
* * *
Tea or Coffee

4.2.1 Components of Menu

Menu should be complied on the basis of following components:

1. Supplying to menu: Seasonal supplies of vegetables and non-vegetarian items.
Local availability of supplies.
2. Balance of menu: Light to heavy, then heavy to light Vary the sequences of
preparation of each course. Change the seasoning, flavouring and presentation.
Ensure that garnishes are in harmony with the main dishes.
3. Food Value of menu: Use commodities and methods of cooking which will
preserve the natural nutritive properties of the raw materials.
4. Colour and presentation: Choose colours carefully and present them in a visually
Appealing manner, avoid cluster and focus on clarity and easy reading.
5. Languages: The menu should be written either all in English or all in any regional
language and be easily understood by the customer. Ensure proper spelling,
correct terms, correct sequence with courses and, where appropriate.

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