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Objectives of the catering policy could be divided to -
Customer, menu, service & product
A la carte menu is -
A menu in a restaurant offers you a choice of individually priced dishes
Table D’hote and set menus are totally different menu style.
Reorganization of menu ingredients to increase its efficiency called Menu Rationalisation.
An hors d'oeuvre is
An appetizer, or starter is a small dish served before a meal. Some hors d'oeuvres are served cold.
A Cyclic menu is the
Menu comprised of a fixed number of meal types that rotate during a given period of time
