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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 ...
Graphical user interface. A graphical user interface, or GUI (/ ˈɡuːi / [1][2] GOO-ee), is a form of user interface that allows users to interact with electronic devices through graphical icons and visual indicators such as secondary notation. In many applications, GUIs are used instead of text-based UIs, which are based on typed command ...
A more modern form of the EPG, associated with both television and radio broadcasting, is the interactive [electronic] programming guide (IPG, though often referred to as EPG). [1] An IPG allows television viewers and radio listeners to navigate scheduling information menus interactively, selecting and discovering programming by time, title ...
Outline of meals. The following outline is provided as an overview of and topical guide to meals: Meal – eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. [1][2] The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of ...
User's guide for a Dulcitone keyboard. A user guide, also commonly known as a user manual, is intended to assist users in using a particular product, service or application. It's usually written by a technician, product developer, or a company's customer service staff. Most user guides contain both a written guide and associated images.
Menu engineering. Menu engineering or Menu psychology, is the design of a menu to maximize restaurant profits. [1][2][3] This also applies to cafes, bars, hotels, food trucks, event catering and online food delivery platforms.
Michelin three stars, at the entrance of a restaurant. Restaurant ratings identify restaurants according to their quality, using notations such as stars or other symbols, or numbers. Stars are a familiar and popular symbol, with scales of one to three or five stars commonly used. Ratings appear in guide books as well as in the media, typically ...
Nouvelle cuisine. Nouvelle cuisine (French: [nuvɛl kɥizin]; lit. 'new cuisine') is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.