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Meals. In restaurants, à la carte (/ ɑːləˈkɑːrt /; 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] It is an early 19th century loan from French meaning "according to the menu". [3][4]
Card sorting. Not to be confused with Card sorter. Card sorting is a technique in user experience design in which a person tests a group of subject experts or users to generate a dendrogram (category tree) or folksonomy. It is a useful approach for designing information architecture, workflows, menu structure, or web site navigation paths.
Menu. In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on ...
Rider–Waite Tarot. The Rider Waite Smith Tarot is a widely popular deck for tarot card reading, [1][2] first published by the Rider Company in 1909, based on the instructions of academic and mystic A. E. Waite and illustrated by Pamela Colman Smith, both members of the Hermetic Order of the Golden Dawn. Also known as the Waite–Smith, [3 ...
Hanafuda (Japanese: 花札, lit. 'flower cards' [1][2]) are a type of Japanese playing cards. They are typically smaller than Western playing cards, only 5.4 by 3.2 centimetres (2.1 by 1.3 in), but thicker and stiffer, [3] and often with a pronounced curve. On the face of each card is a depiction of plants, tanzaku (短冊), animals, birds, or ...
A rack card is a document used for commercial advertising, frequently in convenience stores, hotels, landmarks, restaurants, rest areas and other locations that enjoy significant foot traffic. [1] Rack cards are typically 4 by 9 inches in size and sport high-impact graphic design. Due to their two-panel design they are more easily scannable for ...
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