difference between ala carte and table d'hote a la carte menu recipes difference between a la carte and table d'hote

Name: HRMA 1422, Week 5 Notes
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Chapter 4: Menus, Recipes, and Cost Management  The menu - A list of dishes served or available to be served at a meal - It is an important management tool - The menu is the single most important document in the business  Recipes - Are the building block of the menu - Are an important management tool - Indicate ingredients to be purchased and stored - Give measuring and preparation instructions to the kitchen staf Menu Forms and Functions  Menus must be planned for the clientele  The kind of clientele the business serves influences the form the menu takes  Each kind of operation has a diferent menu because each serves the needs of a diferent