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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 ...
In formal dining, a full-course dinner can consist of five or more courses, and (in rare cases) as many as 21 courses. [citation needed] In these more formalized dining events, the courses are carefully planned to complement each other gastronomically. The courses are smaller and paced through the evening, lasting three to five hours.
This is a list of golf courses for the design of which American golf course architect A. W. Tillinghast was at least in part responsible. OD denotes courses for which Tillinghast is the original designer; R denotes courses reconstructed by Tillinghast; A denotes courses for which Tillinghast made substantial additions
Wykagyl Country Club is a golf course in the Wykagyl section of New Rochelle, New York. [1] Through the years, the club has hosted major professional and amateur tournaments and is considered to be one of the premier "classic courses" in the country. The club is private and application for membership is by invitation only.
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 ...
The Ridgewood Country Club (RCC) is a country club located in Paramus, New Jersey, a suburb northwest of New York City in Bergen County. It was founded in 1890 in neighboring Ho-Ho-Kus, but has been at its current location since 1926. Its facilities were listed on the National Register of Historic Places in 2015. [1]
The word is derived from the French word cours (run), and came into English in the 14th century. [2] It came to be used perhaps because the food in a banquet serving had to be brought at speed from a remote kitchen – in the 1420 cookbook Du fait de cuisine the word "course" is used interchangeably with the word for serving.