F&B Industry

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Across
  1. 2. responsible for billing and taking payments
  2. 5. food when impossible to get home
  3. 6. need to sate hunger
  4. 9. served from buffet or passed trays
  5. 10. apprentice
  6. 13. between captive and non-captive markets
  7. 15. wine waiter or expert
  8. 16. market where customer has no choise in food operation
  9. 17. offers honest, basic and robust cooking on checkered table cloths
Down
  1. 1. carver responsible for the carving trolley
  2. 3. need value for money
  3. 4. expert in cocktail making
  4. 7. similar to brasserie, serves coffee and snacks and all types of meals
  5. 8. customer is seated orders from menu and served
  6. 11. one of three resources used in food service operations
  7. 12. one of three variables of foodservice operations
  8. 14. meeting or exceeding guest expectations