Menu

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Menu

Used in the context of general equities. Hierarchy of choices concerning price and volume of bids or offers proposed to a customer (e.g. Menu of offerings to a customer buyer - a) 10m @ 24 1/4; b) 25m @ 24 1/2; or c) 50m @ 24 3/4).

Menu

The bids and offers available to an investor, arranged according to price and quantity. This helps the investor or his/her broker make decisions according to one's investment goals and what can currently be done.
References in periodicals archive ?
All the menus and a complete selection of menu inserts, easels and peel & stick pockets are shown in the new 56-page StoreSMART print catalog, or on our web site, www.
Chef's dinners feature specialized menus with wine pairings.
The top menu remains on the screen at all times, which makes it easy to jump to specific sections--if the titles were clear--but the side menus are inconsistent, and the selection choices change dramatically from page to page.
Also, uncheck the boxes labeled Allow Full Menus, Allow Default Shortcut Menus, Allow Built-in Toolbars and Allow Toolbar/Menu Changes.
Fundamentals of Menu Planning is used by hospitality management students, culinary students, and restaurant managers as a review of the principles of planning a menu, including concept development, design mechanics, and menu pricing.
Improvements in the Main Interface (Added a shortcut button for Menu Type option)
After learning the secrets of menu engineering from Rapp in the first half of the day, participants lay out their new menus based on the techniques they have learned from Rapp to re-create their menus for maximum profitability.
Since the lack of menus forces users to return to popup screens to move to other content, even within sections, it is easy to get lost.
Shortcut: As you know, underlined letters in menu commands (such as File) indicate that the function can be summoned by holding down the Alt key and then clicking on the specified underlined letter on the keyboard.
Among the most important trends facing the industry are those associated with healthful eating choices, sustainability and the environment, cultural change and its influence on cuisine innovation, and matching consumers' menu choice decision making with successful menu promotion strategies.
He adds, "This summer, everyone's redoing their menus because of rising food prices and labor costs," so he maintains it's even more important to entice customers back to their tables.