Search results
Results from the WOW.Com Content Network
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Apache OpenOffice from version 3.0 can import Office Open XML files but not save them. [46] Version 3.2 improved this feature with read support even for password-protected Office Open XML files. [47] [48] [49] The Go-oo fork of OpenOffice could also write OOXML files. KOffice from version 2.2 and later was able to import OOXML files.
In contrast, the newer Office Open XML formats support full document fidelity. Poor backward compatibility with the version of Word/Excel prior to the one in which they were introduced. For example, Word 2002 cannot open Word 2003 XML files unless a third-party converter add-in is installed. [2]
Location codes are numeric, alphabetic, or alphanumeric codes that designate a particular place, location, region or landmark. These include ISO 3166 country codes; U.S. FIPS country code, place code, county code and state code; ICAO and IATA airport codes; Amtrak railway station codes
The Open Location Code (OLC) is a geocode based on a system of regular grids for identifying an area anywhere on the Earth. [1] It was developed at Google's Zürich engineering office, [2] and released late October 2014. [3] Location codes created by the OLC system are referred to as "plus codes".
Text-based menu in an application program Text-based menu (German) with selection by cursor keys or mouse. A computer using a command line interface may present a list of relevant commands with assigned short-cuts (digits, numbers or characters) on the screen. Entering the appropriate short-cut selects a menu item.
A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...