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Health and Food Safety: SANTE ... (DG) Abbreviation Competitiveness and Trade COMPET Economic and Financial Affairs ECOFIN General and Institutional Policy GIP
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
initialism = an abbreviation pronounced wholly or partly using the names of its constituent letters, e.g., CD = compact disc, pronounced cee dee; pseudo-blend = an abbreviation whose extra or omitted letters mean that it cannot stand as a true acronym, initialism, or portmanteau (a word formed by combining two or more words).
Grammatical abbreviations are generally written in full or small caps to visually distinguish them from the translations of lexical words. For instance, capital or small-cap PAST (frequently abbreviated to PST) glosses a grammatical past-tense morpheme, while lower-case 'past' would be a literal translation of a word with that meaning.
Abbreviations: German written abbreviations are often punctuated and are pronounced as the full word when read aloud, such as beispielsweise for bspw. ("for example"). Unlike English, which is moving away from periods in abbreviations in some style guides, the placement of capital letters and periods is important in German.
A director general, general director or director-general (plural: directors general, general directors, directors-general, director generals or director-generals [1] [2] [3]) is a senior executive officer, often the chief executive officer, within a governmental, statutory, NGO, third sector or not-for-profit institution.
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Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. [13] In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. [14]