Create and design a menu layout for a fictitious restaurant with menu item descriptions that follow established truth-in-menu guidelines. Define terminology for classical French garnishes for hot foods and incorporate in menu descriptions.
Standard detail
HOSP-CAI-10.5
Element
Depth 2Parent ID: 8D7BE4BFB66D48A1AA9EC6A6D0C065F9Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-10.5
- Standard ID
- 5786216487C4486FBDF1D16DEEF34C84
- ASN identifier
- S21412000
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 8D7BE4BFB66D48A1AA9EC6A6D0C065F90170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)