| ## A’LA CARTE | ## TABLE D’HOTE |
|---|---|
| * The menu is elaborate. | * The menu is small. |
| * Each dish is priced separately. | * It is priced as a whole. |
| * The wide range of choice is available within each course. | * A limited choice is available within each course. |
| * It is prepared once the order is given. | * It is prepared in advance. |
| * It is cooked small quantities. | * It is cooked in large quantities. |
| * Silver is laid as per the order. | * Silver is laid in advance as the menu is known in prior. |
| * Large amount of tableware is needed to carry out the service. | * Limited tableware is needed to execute the service. |
| * Highly trained manpower is required to take orders and serve. | * Less trained manpower is required to do service. |
| * It required printed menu cards to explain the guest about the menu as it is more elaborate. | * It can be orally informed as it is simple. |
What is the Differences between Table d’hote and A’la carte?
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