Tip 01 À la carte The literal interpretation of à la cart | The Art of Hotel Management

Tip 01

À la carte

The literal interpretation of à la carte is ‘from or off the card’ to order. The à la carte menu is designed to enable guests to choose the meal according to their needs and tastes. This classical format is based on the original French à la carte menu form, which in former times comprised 16 courses – with or without a choice in each course for guests to choose from. The classical French à la carte chronological course structure is as follows: appetizers; soups; farinaceous dishes; eggs; fish and shellfish; entrées (main course in the USA, appetizers or starters in the rest of the world); grills; roasts; vegetables; salads; cold buffet items; sweets; ices; savories; cheeses; and chocolates, fruits, and bonbons.