TYPES OF MENUS
Most menus consist of courses, or parts of the dinner, which are served in a certain order. First small, light dishes (appetizers) are served, then the main part of the meal is served and at the end of a meal a dessert is served.
There are four basic types of menus:
• a la carte menu — a menu having individual dishes listed with separate prices
• table d’hote menu — a menu offering a complete meal at a fixed price
• carte du jour — menu having dishes that are served on this day only.
• cycle menu — menu having different dishes every day
A la carte menu
A la carte means dishes “according to the card”. This menu allows the customer to choose the number and type of dishes. This menu has a list of all the dishes, arranged in courses and each dish has its price. The dishes are “cooked to order”, so the guests must wait a little until the dish is ready, and then the dish is served to the guests.
Table d’hote menu
Table d’hote means “host’s table”. It usually offers a limited choice of dishes. Three or four dishes are offered in each course and the guest pays a fixed price for the whole meal.
In “business lunch”, for example, there are only three or four dishes in each course and the guest pays a fixed price for the whole meal.
Carte du jour
Carte du jour means “card of the day”. The dishes in this menu are served on this day only.
Cycle menu
A cycle menu is a group of menus, which are repeated in a certain cycle. Cycle menus are usually used in hospitals, on airlines and in works canteens. The dishes in the main course are new every day.

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