TABLE OF CONTENTS The literal interpretation of table d'h te is 'table or offering of the host.' It stems from a bygone period when nobility and people of means entertained their guests in their homes. A contemporary table d'h te or 'set' menu offers a fixed price for a limited number of courses and dishes. It can also be offered for a set dining period, e.g. lunch. Table d'h te menus may change daily, weekly, or even monthly, and they may be used in rotation, as they are for cycle menus in on-site foodservice. Table d'h te menus offer a complete meal of three or more courses with or without a choice of dishes in each course. Guests usually pay full price for all courses whether or not they consume all of them. Some foodservice operators who offer special gourmet table d'h te menus for events such as Christmas dinner or wedding banquets require a deposit when making reservations.
Foodservice operators prefer table d'h te menus because they are versatile and adaptable to different occasions; production costs are easier to monitor; food materials usage and sales estimates are more accurate; more time can be spent on high-quality production and service; and higher quality food materials can be purchased because of reduced food stock needs. It should be noted, however, that many foodservice operations offer a table d'h te menu in conjunction with an la carte menu, thus offering diners a 'fast-track' selection, a 'value-for-money' choice, menu items that are not featured...
