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Table d'hôte menu from the American Hotel in Buffalo, New York. In restaurant terminology, a table d'hôte (French:; lit. ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ([pʁi fiks] pree-feeks; "fixed price").
A menu is a list of food and beverages offered to customers in a restaurant or other setting. Learn about the origin, evolution and variations of menus, from ancient China to modern online menus, and their economic and social implications.
In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2]
Room service or in-room dining is a hotel service that delivers food and drink to guests' rooms. Learn about the origins, standards and roles of room service staff, from hotel management to kitchen staff.
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Learn about the history and legacy of the Fred Harvey Company, which owned the Harvey House chain of restaurants, hotels and other hospitality businesses along railroads in the Western United States. Discover how the company created the first restaurant chain in the U.S., promoted tourism in the American Southwest, and employed the famous Harvey Girls.
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