Chapter 3 Vocab

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Across
  1. 5. An expert hired to give professional advice to owners.
  2. 6. The business of providing food lodging and travel.
  3. 9. The under chef who is second-in-command in the kitchen.
  4. 11. A company that sells goods or services to a business.
  5. 13. A business owned by two or more people.
  6. 17. A starting position that requires little to no experience.
  7. 18. A business recognized by law as its own legal entity.
  8. 19. A person who oversees the entire restaurant operation.
  9. 22. A business owned and operated by one person.
  10. 23. A restaurant where customers serve themselves at a counter.
  11. 25. Someone who works under a master to learn a trade or craft.
  12. 30. To provide training in different tasks or skills to an employee.
  13. 32. Laws that define how land in a community can be used.
  14. 33. A style or method of cooking often linked to a culture.
  15. 34. The chef in charge of cold food preparation like salads.
  16. 41. A person who represents a vendor to a customer.
  17. 43. A person who coordinates food and service for special events.
  18. 44. Cooks who work at a specific station on the production line.
  19. 47. A restaurant where servers take orders at the table.
  20. 48. Protection against financial loss or risk.
  21. 49. Foodservice run primarily to earn a profit.
Down
  1. 1. An upscale establishment with high prices and service.
  2. 2. Foodservice in facilities like schools or hospitals.
  3. 3. A person responsible for the back-of-house operations.
  4. 4. The system of hierarchy and stations in a professional kitchen.
  5. 7. Preparing food in one kitchen and transporting it elsewhere.
  6. 8. An economy where businesses compete for profit.
  7. 10. A restaurant owned by one person or a small group.
  8. 12. The head chef who manages menus costs and staff.
  9. 14. The money left over after all business expenses are paid.
  10. 15. An establishment that provides fast food.
  11. 16. A temporary position for a student to gain experience.
  12. 20. A person who manages the food department for a large facility.
  13. 21. A person who manages the front-of-house staff.
  14. 24. A professional credential given by an industry organization.
  15. 26. A legal document giving official permission to operate.
  16. 27. Ongoing business expenses like rent and utilities.
  17. 28. A chef responsible for making desserts, bread and pastries.
  18. 29. A written document outlining business goals and finances.
  19. 31. A chef who works in a lab to create new food products.
  20. 33. A person who uses biology and chemistry to improve food.
  21. 35. A person who helps businesses find and hire new staff.
  22. 36. Preparing and serving food at the same location.
  23. 37. One of many locations owned by a single company.
  24. 38. A cook who handles the washing, peeling and cutting of ingredients.
  25. 39. A legal agreement to use a parent company brand and name.
  26. 40. Moving employees through different jobs to build skills.
  27. 42. A person who starts and operates their own business.
  28. 45. The person responsible for buying food and supplies.
  29. 46. A general direction in which something is developing or changing.