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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 ...
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]
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...
Payment cards are part of a payment system issued by financial institutions, such as a bank, to a customer that enables its owner (the cardholder) to access the funds in the customer's designated bank accounts, or through a credit account and make payments by electronic transfer with a payment terminal and access automated teller machines (ATMs ...
Rate card. A rate card, also known as a rate sheet, is a structured table or list that sets out the different list prices that apply to a range of services provided to enable the buyer to compare the options available. It is typically the standard published rates and therefore the maximum price a buyer will be expected to pay.
Euchre. Euchre or eucre (/ ˈjuːkər / YU-kər) is a trick-taking card game commonly played in Australia, Canada, Great Britain, New Zealand, and the Midwestern United States. It is played with a deck of 24, 25, 28, or 32 standard playing cards. There are normally four players, two on each team, although there are variations for two to nine ...
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