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...A menu is list of food and beverage items served in operation it can be printed on paper written chalk board displayed sign behind the register etc basic game plan for restaurant tool used to meet needs wants customer expresses concept theme through choice foods prices design itself serves as type contract between foodservice establishment consumer groups governmental regulatory bodies even industry self ensure that what seen customers get their plates types menus fixed offers same every day once developed hardly ever changes these are typically found fast restaurants ethnic steakhouses cycle daily set period time at end repeats week weeks or month some seasonal basis take advantage fresh they provide variety people who eat place everyday such schools hospitals other institutions market with availability products takes season inexpensive easy challenge chef s creativity use soon product no longer available removed from often change each...