DETAILS OF MENU SN 1. 2. 3. 4. 5. 6. Standard tea (150 ml) Tea with tea bag (150 ml) Coffee with instant coffee powder (150 ml) Tea in pots (285 ml) Coffee in pots (285 ml) Item Details of Menu Cups used should be of 170 ml capacity Cups used should be of 170 ml capacity Cups used should be of 170 ml capacity (285 ml) + 2 tea bags + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity (285 ml) + 2 coffee sachets + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity Poories -
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ADRIATIC ENTRÉE - menu Octopus Salad Fresh wild octopus‚ marinated in lemon‚ garlic and herb vinaigrette‚ tossed with a fresh garden salad and drizzled with extra virgin olive oil. Prosciutto and Cheese Platter Finely shaved traditional Prosciutto with a selection of three farm fresh cheeses Feta‚ Brie and Ricotta‚ served with herb bread and black balsamic vinaigrette. Fried White Bait Traditionally fried whole white bait‚ accompanied by a shredded cabbage salad‚ dressed with salt‚ black
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Essay: The Importance of Planning Project Boundaries By: Camila Ferrari - 09175130 1 - Introduction: “Project management is a series of activities embodied in a process of getting things done” (Cleland‚ 2007‚ p.51). What stages would be involved on defining the ‘series of activities’ and what needs to be ‘done’? Would a complete definition of the project and its boundaries be directly linked to the project success? This essay will critically analyze the following statement: “The First
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This is my story of my spending’s 9 days later when I decided to throw myself a “little” party and invite my friends and some ladies. Now that I am officially 500 million dollars richer my life has had a few changes. One of those is my dinner menu. I have personal cooks that will cook whatever I ask them. You would not believe how amazing my kitchen smells around dinnertime. The smell of spices and cooking meat seems to always fill my house when I get home. This night was a little different
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International Journal of Contemporary Hospitality Management Menu design: can menus sell John T. Bowen Anne J. Morris Article information: To cite this document: John T. Bowen Anne J. Morris‚ (1995)‚"Menu design: can menus sell"‚ International Journal of Contemporary Hospitality Management‚ Vol. 7 Iss 4 pp. 4 - 9 Permanent link to this document: http://dx.doi.org/10.1108/09596119510091699 Downloaded on: 24 November 2014‚ At: 00:21 (PT) References: this document contains references to 16 other documents
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Advantages and Disadvantages of Menu A restaurant menu categorizes the types of food it offers by grouping it into sections such as appetizers‚ soups‚ salads‚ entrees and desserts. Restaurants that offer a variety of meals‚ i.e.‚ breakfast‚ lunch and dinner‚ often separate the menu by meal to aid diners in their review. Having categories can simplify even the largest menu‚ making it easy for diners to make their selections. Restaurant menus give diners the advantage of knowing
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Restaurant menu labeling should be required on all menu items. Not only should restaurants be required to simply state the caloric value of their foods‚ but they should also be required to state average caloric value intake for adults. Furthermore‚ when interpretive labels (i.e.‚ infographics and/or symbols) are used in sharing the calorie content‚ individuals make better choices since graphics are easy to understand and more visually attractive than just reading plain text and are more likely to
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Passover diet are gifted the delights and benefits of a culinary retreat that honors healthfulness in our own home. This is the holiday that encourages unprocessed food and a broad variety of farm-grown products. Whatever your dietary style‚ your Passover menu can work wonders. Yes‚ we can do better than matzah for breakfast‚ matzah pizza for lunch and potato chips with avocado for dinner. As we support our
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#Marius Mazuolis #14-12-2012 #assignment Menu Program #------------------------------------- #open file and read data assining it to 2 dimension list def openFile(fileName): bufferFile = open(fileName) bufferTxt = bufferFile.read() bufferFile.close() bufferLines = bufferTxt.split("\n") bufferTable = [] ln=0 for line in bufferLines: if len(line) > 0: if ln != 0: dataLine = line.split("‚") dataLine[0]
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Restaurant - specializes in cuisine from a country or region of Europe which is not covered by another existing (eg. Italian‚ French) category - (eg. Scandinavian‚ Spanish‚ etc) Family Restaurant - offers a varied menu and targeted to the family dining market and offer a children’s menu. Since they charge reasonable prices‚ they appeal to seniors. They have fast service falling between quick service and full service restaurants. FAST FOOD - Operations that specialize in one or two main entrees such
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