Food & Beverage

3. An eating establishment that serves a menu from a certain region or cultural background.
5. of savory foods served as appetizers.
7. The list of items served at a restaurant.
9. A professional cook; usually has years of training and a culinary education.
10. Having to do with cooking and the kitchen.
11. a table or a room in a restaurant for guests at a specific time and date.
12. The person at a restaurant in charge of taking reservations, greeting guests, and seating them at tables.
14. Small portions of food that come on the side, complement the main course, and which are priced separately.
16. grown without the use of pesticides, fertilizers, or other chemical additives.
17. Another word for waiters or waitstaff.
19. The extra money guests give someone who has served them. Also known as gratuity.
20. An eating establishment that is known for serving beer and other alcoholic beverages as well as food.
21. A food and beverage business that often serves breakfast, lunch, and dinner and can be open 24 hours per day; serves combination of fast food and restaurant fare.
22. Food that is served before the main course as a snack.

1. The restaurant employees who provide service to guests, including bringing food, drinks, and anything else guests need while they dine.
2. that are precooked and heated to go, or quickly cooked and served in minutes.
4. In English, the main course. In French, the appetizer.
6. Food that is cooked and prepared for guests to take home. Can often be an ethnic cuisine, such as Chinese.
8. Forks, knives, spoons, and any other items used to eat.
9. Dining establishments that have the same name and serve the same food but also have multiple locations and sometimes multiple owners.
13. Another word for food.
15. The mood or feeling of a place; can include the lighting, quality of table settings, service, and even candles placed on tables.
18. Similar to a restaurant manager; oversees seating arrangements, food preparation, and service. Also known as host or headwaiter.