Food Service

3. – The act of directing and overseeing people and operations.
4. – The process of preparing food using heat.
5. – A place where meals are prepared and served to customers.
7. Planning – The process of deciding what dishes will be offered.
8. – To remove dirt and germs from surfaces or equipment.
11. – Practices used to prevent accidents and injuries.
13. Business of preparing and serving meals to customers.
16. – Resources such as ingredients, labor, or equipment used in production.
18. – To fix damaged equipment or facilities.
19. – Referring to traditional or commonly used methods.

1. – The process of recording and managing financial transactions.
2. – The room where food is prepared and cooked.
6. – The management and organization of daily operations.
8. – To cool food to a low temperature for safe storage.
9. Prepared – Food that has already been cooked or made and only needs serving or reheating.
10. – The process of accepting and inspecting delivered supplies.
12. – To keep raw and cooked foods apart to avoid contamination.
14. – The finished products or services produced from a process.
15. – Getting ingredients ready before cooking, such as washing or cutting.
17. – Keeping food or supplies in the proper place and condition.