MENU CLASSIFICATIONS
TABLE D’HOTE
A menu which usually offers two or three courses at a set price. It is normal to offer a couple of choices at each course
A’ LA CARTE
A menu with all of the dishes individually priced. The customer chooses there own dishes and compiles there own Menu. A la Carte dishes are normally cooked to order
FUNCTION Menus that are designed for large groups for Banquets and various functions.Can be Table d’ hote ,buffet or Degustation
ETHNIC Menu’s that are based on Countries of origin and or religion eg Muslim
SPECIALITY Menu’s that specialise in food items or food styles eg Vegetatarian menus or Steak and Seafood Menus
HOSPITAL These are usually take the form of a Menu card in which the person selects what they would like to eat from a limited Menu / breakfast menu,s in hotels
CANTEEN Menus for people at work, student or school children .Vary in standard from Establishment to establishment
CYCLICAL these are menus which are designed to cover a given period of time,usally used in student hostels
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