| Table d hote menu | A la carte menu |
| Less choice of dishes to customers | More choice of dishes to customers |
| All the dishes are priced together as a set price for a meal | Each dish is priced separately |
| Food is prepared beforehand | Food is prepared as on order by the customer |
| Less kitchen staff is required | More kitchen staff is required |
| Less mise en place work is required | More mise en place work is required |
| Less service equipment required | More service equipment required |
| Guest satisfaction is low | Guest satisfaction is high |
| Less service staff is required | More service staff is required |
| Easier for function, flight, and welfare catering | Very difficult for function, flight, and welfare catering |
| Guest requirements are not catered | Guest requirement is addressed |
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