Content Vocabulary

Across

1. a type of food service operation that earns more than enough to pay for daily expenses
2. a person who offers advice and information to other foodservice business owners and managers
6. divides land into sections that can be used for different purposes
8. the money a business makes after paying all its expenses
10. works closely with food scientists to produce new food products
13. a restaurant where customers serve themselves
14. manages all kitchen operations
15. a common type of ownership used by chain restaurants, where a franchise company sells an individual business owner the right to use the company's name, logo, concept, and products
17. prepares cold food items
20. supplies food and lodging to customers who are away from home
21. a job you do not need training or experience for
29. orders ingredients for menu dishes, and makes sure that they are prepared correctly
31. a restaurant where servers take customer orders and then bring the food to the table
32. a legal association of two or more people who share the ownership of the business
35. overall mood
38. food for special occasions is made at a customer's location
41. rules for how things are done that must be met
42. prepares ingredients to be used by the line cooks
44. a restaurant that has two or more locations that sell the same products and are operated by the same company
45. an expense other than food and wages
48. manages the banquet operations of hotels, banquet facilities, hospitals, and universities
49. a document that describes a new business and a strategy to launch that business
50. means that businesses or individuals may buy and sell products, and set prices with little government control
51. oversees the work of the entire restaurant
52. study
53. proof that you are an expert in a specific topic
54. a self-motivated person who creates and runs a business

Down

1. uses culinary science to set new standards in food technology
3. responsible for making baked items, such as breads, desserts, and pastries
4. a person who helps businesses to find the right employees
5. a written permission to participate in a business activity
7. a method where entry level employees are rotated, or given specific amounts of time at one job, and then moved through other jobs
9. a restaurant that has one or more owners and is not part of a national restaurant business
11. a business that only has one owner
12. a restaurant that has an upscale atmosphere, excellent food and service, and higher prices
16. giving employees work experience in many different tasks
18. wide selection
19. a restaurant that quickly provides a limited selection of food at low prices
22. work on the food production line, prepare foods to be taken to customers
23. coordinates the food for each function
24. a caterer prepares and delivers food from a central kitchen to different locations
25. helps chefs to select the food products and equipment that will best fit their needs and budgets
26. a contract between a business and an insurance company
27. a general preference or dislike for something within an industry
28. buys food and supplies for restaurants according to his or her restaurant client's needs
30. study all the components of
33. created when a state grants an individual or a group of people a charter with legal rights to form a business
34. someone who works under the guidance of a skilled worker to learn the skills of a particular trade or art
36. a type of food service operation that works to pay for daily expenses, such as wages and food costs
37. supervisor coordinates and assigns duties to the serving staff
39. specific preparation and cooking tasks are assigned to each member of the kitchen staff
40. a company that sells products and equipment to the food service industry
43. a training where advanced culinary students work at a food service business to get hands-on training
44. a style of cooking
46. supervises and sometimes assists other chefs in the kitchen
47. correct