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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.
Menu costs are the costs incurred by the business when it changes the prices it offers customers. A typical example is a restaurant that has to reprint the new menu when it needs to change the prices of its in-store goods. So, menu costs are one factor that can contribute to nominal rigidity. Firms are faced with the decision to alter prices ...
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A cube can be considered a multi-dimensional generalization of a two- or three-dimensional spreadsheet. For example, a company might wish to summarize financial data by product, by time-period, and by city to compare actual and budget expenses. Product, time, city and scenario (actual and budget) are the data's dimensions. [3]
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Example of a spreadsheet holding data about a group of audio tracks. A spreadsheet is a computer application for computation, organization, analysis and storage of data in tabular form. [1] [2] [3] Spreadsheets were developed as computerized analogs of paper accounting worksheets. [4] The program operates on data entered in cells of a table.
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Table d'hôte menu from the American Hotel in Buffalo, New York. In restaurant terminology, a table d'hôte (French:; lit. ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ([pʁi fiks] pree-feeks; "fixed price").
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