Answer to Question 1
what is to be done, what materials are needed, how it is to be done, and why that step is important
Answer to Question 2
List the following:
-Prix fixe menu a fixed price is set for all meals. Pricing is simplified. However, since the gross profit varies depending on the item chosen, the total gross profit may be reduced if too many higher-cost entres are chosen. This can be avoided by having items on the menu that cost approximately the same to produce. Low-price operations offering few choices often choose this method of listing prices.
- la carte is associated with upscale restaurants. Each item on the menu is individually priced. The initial perception is that prices are low. Sticker shock may set in when the final bill is presented unless the perceived value is greater than the amount of the check. This approach appeals to customers who like to individualize their meal.
-Table d'hte menu consists of a set number of courses at a set price. The price of the meal is determined by the price of the entre. It is assumed that all other courses cost about the same. Additional charges may be for a special appetizer and/or dessert.
The synthesis and breakdown of cyclic AMP
Kobe, Japan Liquefaction of soft fill after a 6.9
Table 6.1 illustrates the main regime types and their differences. It breaks the regimes into four
Metabolic pathways involved in the breakdown of proteins for energy.
Fill finish processes - Inoculum Preparation & Expansion
X-ray showing pneumonia. Fluid and blood cells fill the lungs