F&B Industry

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