Search results
Results from the WOW.Com Content Network
In a radio receiver, a beat frequency oscillator or BFO is a dedicated oscillator used to create an audio frequency signal from Morse code radiotelegraphy transmissions to make them audible. The signal from the BFO is mixed with the received signal to create a heterodyne or beat frequency which is heard as a tone in the speaker.
BFO is an abbreviation that stands for: Basic Formal Ontology; Beat frequency oscillator used to create an audio frequency signal for receiving continuous wave (Morse code) transmissions; The Black Forest Observatory in Germany; BiFeO 3 (Bismuth ferrite), an inorganic chemical compound; Boron monofluoride monoxide; Budapest Festival Orchestra
The foodservice (US English) or catering (British and Commonwealth English) industry includes the businesses, institutions, and companies which prepare meals outside the home. [1] It includes restaurants , grocery stores , school and hospital cafeterias , catering operations, and many other formats.
Learn what merchant codes are and how an MCC affects businesses and credit card users. ... Merchant code range. Business type. 0001–1499. Agricultural services. 1500–2999. Contracted services.
ISO/IEC 21838 [1] is a multi-part standard published by the International Organization for Standardization (ISO) and the International Electrotechnical Commission (IEC) in 2001, which outlines requirements for top-level ontology development and describes several top-level ontologies that satisfy those requirements, including Basic Formal Ontology (BFO), [2] Descriptive Ontology for Linguistic ...
Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering
[9] [6] [10] ezCater has over 75,000 restaurants and caterers signed up on its platform [11] [12] and its catering management software helps caterers manage orders and deliveries. [ 13 ] [ 14 ] The website also stores receipts and order histories, and gives companies the ability to let others order food for clients and events with set maximum ...
It is the fourth edition, under a new title, of the book formerly called "Principles of Hotel and Catering Law" by Alan Pannett. [5] The second edition was published in 1999. Nick James described it as "comprehensive" [ 6 ] and John Hunter-Jones described it as "engaging and effective".