Analyze menus (e.g., static, cycle, market and hybrid) for a variety of budgets, consumer preferences and types of services (e.g., à la carte, semi à la carte and table d’hôte/prix fixe).
Standard detail
11.C1.10
Depth 2Parent ID: 5684DA042E5E4637A62511506D0AFC4CStandard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.C1.10
- List ID
- j
- Standard ID
- BB33DB14A88C48D896C6928C85B401A0
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 5684DA042E5E4637A62511506D0AFC4CA3B9CF4122D54B3180AF3B2F60020EAA
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US