Discuss how items are purchased from a menu (e.g., à la carte, semi à la carte and table d’hôte/prix fixe).
Standard detail
11.C1.6
Depth 2Parent ID: 5684DA042E5E4637A62511506D0AFC4CStandard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.C1.6
- List ID
- f
- Standard ID
- 1689909A537B4B3CBAF6F43075A0D2B1
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 5684DA042E5E4637A62511506D0AFC4CA3B9CF4122D54B3180AF3B2F60020EAA
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US