Culinary Careers

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Across
  1. 2. A document that describes a new business.
  2. 4. Manages the banquet operations of hotels.
  3. 7. A type of on-the-job training.
  4. 8. Responsible for making baked items.
  5. 11. Manages all kitchen operations.
  6. 12. A business that has only one owner.
  7. 15. Prepares and delivers food from a central kitchen.
  8. 19. Prepares ingredients to be used by the line cooks.
  9. 22. A self-motivated person who creates and runs a business.
  10. 23. Helps businesses find the fight employee.
  11. 25. Tasks of preparation and cooking that are assigned to each member.
  12. 26. Helps chefs to select the food products and equipment that will best fit their needs and budgets.
  13. 28. Orders ingredients for menu dishes, and makes sure that they are prepared correctly.
  14. 31. Entry-level employees are rotated and then moved through a series of jobs.
  15. 32. Works under the guidance of a skilled worker to learn the skills of a particular trade or art.
  16. 33. Coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers.
  17. 36. Food for special occasions is made at a customer's location.
  18. 37. Offers advice and information to other foodservice business owners.
  19. 39. Giving employees work experiences in many different tasks.
  20. 40. One or more owners and is not part of a national restaurant business.
  21. 41. Proof that you are an expert in a specific topic.
  22. 43. A restaurant that quickly provides a limited selection of food at low prices.
  23. 46. A company that sells an individual company's name.
  24. 47. Earns more than enough to pay for daily expenses.
  25. 48. A contract between a business and insurance company.
  26. 49. An upscale environment.
  27. 50. Coordinates the food for each event.
Down
  1. 1. A legal association.
  2. 3. Works to pay for daily expenses.
  3. 5. A written permission to participate in a business activity.
  4. 6. A restaurant where customers serve themselves.
  5. 9. Servers take customer orders and then bring the food to the table.
  6. 10. Supplies food and lodging to customers who are away from home.
  7. 13. Businesses or individuals may buy and sell products.
  8. 14. Uses culinary science to set new standards in food technology.
  9. 16. Supervises and assists other chefs in the kitchen.
  10. 17. A style of cooking.
  11. 18. Responsible for preparing cold food items.
  12. 20. Work on the food production line.
  13. 21. A restaurant that has two or more locations.
  14. 24. An expenses other than food and wages.
  15. 27. A state grants an individual or a group of people a charter.
  16. 29. A company that sells products and equipment to the foodservice industry.
  17. 30. Divides land into sections.
  18. 34. Oversees the work of the entire restaurant.
  19. 35. Works closely with food scientists to produce new food products.
  20. 38. Don't need training or experience to work these jobs.
  21. 42. A general preference or dislike for something within an industry.
  22. 44. Buys food and supplies for restaurants according to his or her restaurant clients' current needs.
  23. 45. The money a business makes after paying all of its expenses.