Food Operations
Across
- 9. this type of cooking reduces waste by cooking in small batches
- 10. ____ Health inspects installation food facilities to verify compliance with the food code and documents inspections
- 11. ____ are a part of the Back of the House (BOH)
- 13. one of the authorized flight meal services
- 15. esm customers do not receive this
- 17. _____ attendant is one of the two types of DFAC contracts
- 18. ____ are where the food is prepared
- 19. ______ must ensure items are served at a proper temperature
- 20. one of the authorized users of the DFAC
- 21. works directly with regional/local Prime Vendors (PVs) to ensure installation food operation requirements are met.
Down
- 1. this is the heart of the food service facility
- 2. every food operation must use the _____ Menu to ensure product consistency and palatability
- 3. these items in the storeroom should never be older than 90 days
- 4. this enhances food quality, variety and availability of nutritious meals
- 5. this is one of the three Daily Standards
- 6. this is food furnished to enlisted personnel at government expense
- 7. ______ lines are a part of the Front of the House (FOH
- 8. this is one of the handbooks that the Beverage Operations Branch provides
- 9. this is the data-entry terminal that allows cashiers to enter customer food transactions
- 12. this system provides corporate oversight of all sales and financial data
- 14. this is one of the three Operational Standards
- 16. these consist of fresh and frozen foods and will spoil if not properly stored
- 17. one of the five categories the AF Form 1038 allows managers to rate