Customer Service Ch 3

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Across
  1. 3. emergency plans should be kept ________ because customers will be under stress
  2. 4. sound levels are measured this way
  3. 6. What type of recipe describes the methods rquired for correctly producing individual menu items?
  4. 7. What standards includes lighting and temperature settings in a dining room?
  5. 8. "foot-candles" are used to measure _______ levels.
Down
  1. 1. This is an "audit" that examines different potential threats to customers
  2. 2. what kind of care would a prudent person use in different situations?
  3. 3. reviewing a person's background is part of what process?
  4. 5. Buildings, furnishings, and equipment make up a restaurant's _______.
  5. 9. the acronym that means "heating, ventilation, and air-conditioning."