View SITHKOP002_Assessment_2__Project2.docx.pdf from SITHKOP 002 at Imagine Education. SITHKOP002 Assessment Tasks and Instructions Assessment Guidelines What will be assessed - Performance 7. A' la carte Food is kept in semi-prepared form and takes time to serve Food items are individually served and guest pay for what they order. There is a vast choice. The menu is elaborate. Silver is laid according to the dishes ordered. table d'hote Food is kept in fully prepared form and can be served immediately. Menu is collectively priced and the customer has to pay for the full menu California Menu. allows a customer to choose any item on the menu at all. hours of operation as opposed to having separate menus for various times of day. Limited Menu. offers a small variety of options. Study with Quizlet and memorize flashcards containing terms like À La Carte Menu, Table d' Hôte Menu, Prix Fixe Menu and more. 3. A combination of an à la carte menu and a table d'hôte menu can be very cost-effective for the establishment. 4. By-products from preparing à la carte items can be used as part of a table d'hôte item, e.g. if a chicken suprême features on an à la carte menu, the leg and thigh could be used for a ballotine as a table d'hôte main TABLE D HOTE MENU. STARTER. Golden Fried Tempura Vegetables Accompanied with an. Avocado Dip. SALAD. Spiced Chicken Caesar Salad. Goat's cheese and roasted pepper tart served with a rocket. and spinach salad. SOUPS. Pumpkin soup. MAIN COURSE. Pan Fried Supreme of Chicken Set on Mash Potatoes with. Ratatouille and a Mushroom and Gherkin Sauce.
The key characteristics of Table d'hôte menu. Set number of courses; Limited choice within each course or amongst courses; Set price for all courses; Food prepared beforehand and available at a set time; This type of menu is offered mainly in banquets, restaurants where buffet lunch and dinner are offered.
14 Plan and Cost Basic Menu 1. Table d' hote menu Starter Soup of the day served with warm bread roll $15.50 Cabbage soup with toasted buttered bread $12.30 Main Course Chicken breast topped with Mozzerella cheese and Bacon $30.50 Mushroom Ravioli with Tomato sauce and Parmesan $31.50 Steamed smoked Haddock with Poached Egg and Herb Oils $35.50 Dessert Bread Pudding with fresh vanilla Bean wNPn.
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    • table d hote menu 4 course