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MENUS
Menus are divided into two main types:
1. The a’ la carte menu (according to the card/list) –
dishes are separately priced.
The key characteristics are:
a. A complete list of all foods served: extensive listing
under course headings, or type of meal or cooking
method.
b. Each dish is priced separately; shows the price of each
dish
c. All dishes being prepared to order often containing the
exotic and high cost seasonal foods.
d. Usually more expensive; higher cost price.