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Let menu cost (the cost of adjusting prices) equal Z. If Z < B − A, then the menu cost is less than the theoretical increase in profits and adjusting prices to N is economically profitable. [19] Daily fluctuations in the economy lead to small shifts in firm structure, supply and demand affecting the profits curve.
To change this template's initial visibility, the |state= parameter may be used: {{ Kemer District, Antalya | state = collapsed }} will show the template collapsed, i.e. hidden apart from its title bar.
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Template:Template reference list/doc is the documentation subpage, whose saved, rendered categories and content become the Template:Template reference list —the main template—page's categories and the content in the section with a green background that begins with Template documentation [view] [edit] [history] [purge]
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To change this template's initial visibility, the |state= parameter may be used: {{The Leading Hotels of the World in Europe | state = collapsed}} will show the template collapsed, i.e. hidden apart from its title bar. {{The Leading Hotels of the World in Europe | state = expanded}} will show the template expanded, i.e. fully visible.
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.