MENU

It is said that in the year 1541 Duke Henry of Brunswick was seen to refer to a long slip of
paper. On being asked what he was looking at, he said it was a form of programme of the
dishes, and by reference to it he could see what was coming and reserve his appetite
accordingly. Thus we may presume that the menu developed from such an event.
The bill of fare or menu was very large and used to be placed at the end of the table for
everyone to read. As times progressed the menu became smaller and increased in quantity
allowing a number of copies for every table. The shape, size, design and presentation of
menu will be entirely dependent upon the establishment.

It is also believed that menus have been discovered dating back to the Song
Dynasty in China. In the larger populated cities of the time, merchants found a way to cater
to busy customers who had little time or energy to prepare food during the evening. The
variation in Chinese cuisine from different regions led caterers to create a list or menu for
their patrons.
The word "menu," like much of the terminology of cuisine, is French in origin. It
ultimately derives from Latin "minutus," something made small; in French it came to be
applied to a detailed list or résumé of any kind. The original menus that offered consumers
choices were prepared on a small chalkboard, in French a carte; so foods chosen from a bill
of fare are described as "à la carte," "according to the board."
The contemporary menu first appeared in France during the second half of the eighteenth
century. Prior to this time eating establishments or table d'hôte served dishes that were
chosen by the chef or proprietors. Customers ate what the house was serving that day, as in
contemporary banquets or buffets and meals were served from a common table. The
establishment of restaurants and restaurant menus allowed customers to choose from a list of
unseen dishes, which were produced to order according to the customer's selection. A table
d'hôte establishment charged its customers a fixed price; the menu allowed customers to
spend as much or as little money as they chose.

However the present definition of menu or bill of fare is the list of items offered by
restaurant or any other eatery which is either individually priced or lump sum to facilitate the
customer or guest to decide and balance his meal on his own and also prepare his budget for
his meal.
Menu may be divided into two classes, traditionally called À la Carte (from the card) and
Table ď hôte (table of the host). The key difference between the two is that À la Carte menu
has dishes separately priced, whereas the Table ďhôte menu has inclusive price either for the
whole meal or for a specified number of courses. Other menu terms used are ‘carte du jour’

B. Sc HHA, Semester - II
(card of the day) which is usually a fixed meal with one or more courses for a set price. À la
Carte menu has elaborate number of items giving a wide choice to the guests whereas the
Table ď hôte is a list of small number with few courses with or without a choice within each
courses.

DIFFERENCE BETWEEN À LA CARTE AND TABLE Ď HÔTE

1. The À la Carte is an elaborate menu.
Table ď hôte is a small menu.
2. À la Carte has multiple courses.
Table ď hôte has only 3 to 4 courses.
3. À la Carte is more expensive if similar meals is chosen.
Table ď hôte is economical as a complete meal.
4. In À la Carte food is cook almost fresh.
Food is cooked in advance in case of Table ď hôte.
5. In À la Carte food is cooked in small quantities.
In case of Table d’ hôte food is cooked in bulk.
6. À la Carte menu has a wide choice.
Table d’ hôte menu has a very limited or no choice.
7. The À la carte menu is suited for everybody.
Table d’ hôte menu is suited for groups, educational institutions and hospitals.
8. Service in À la Carte requires more arrangement and takes longer time to serve.
Service in case of Table d’ hôte menu is quick and easy.
9. Silver service is ideal in case of À la Carte.
American service is ideal in case of Table d’ hôte.
10. The dishes are priced individually in À la Carte menu.
The menu is priced as a whole in Table d’ hôte.
11. More serviceware is required for serving various items in À la Carte.
Limited serviceware needed in case of Table d’ hôte.
12. Trained service personnel is required for taking order and service in À la Carte.
Less skill is required for taking order and service in Table d’ hôte.

B. Sc HHA, Semester - II