Food Service Industry

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Across
  1. 1. work on the food production line
  2. 6. is created when a state grants an individual or a group of people a charter with legal rights to form a business
  3. 11. is responsible for preparing cold food items
  4. 15. works closely with food scientists to produce new food products
  5. 17. Servers take customer orders and
  6. 18. specific preparation and cooking tasks are assigned to each member of the kitchen staff
  7. 19. divides land into sections that can be used for different purposes, including residential (housing),business, and manufacturing.
  8. 21. plan a document that describes a new business and a strategy to launch that business
  9. 23. is an expense other than food and wages
  10. 24. buys food and supplies for restaurants according to his or her restaurant clients’ current needs
  11. 27. a restaurant where customers serve themselves
  12. 30. works to pay for daily expenses, such as wages and food costs
  13. 32. responsible for making baked items, such as breads, desserts, and pastries
  14. 34. is a self-motivated person who creates and runs a business
  15. 36. supplies food and lodging to customers who are away from home
  16. 38. is proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making
  17. 40. bring the food to the table
  18. 44. is a business that has only one owner
  19. 47. has an upscale atmosphere, or overall mood, excellent food and service, and higher menu prices
  20. 48. manages all kitchen operations
  21. 49. offers advice and information to other foodservice business owners and managers
Down
  1. 2. orders ingredients for menu dishes, and makes sure that they are prepared correctly
  2. 3. earns more than enough to pay for daily expenses
  3. 4. manages the banquet operations of hotels, banquet facilities, hospitals, and universities
  4. 5. coordinates the food for each function
  5. 7. means that businesses or individuals may buy and sell products, and set prices with little government control
  6. 8. works under the guidance of a skilled worker to learn the skills of a particular trade or art
  7. 9. is a general preference or dislike for something within an industry
  8. 10. oversees the work of the entire restaurant
  9. 12. a style of cooking
  10. 13. restaurant that quickly provides a limited selection of food at low prices is called
  11. 14. work experience in many different tasks
  12. 16. a franchise company sells an individual business owner the right to use the company’s name, logo, concept, and products
  13. 20. uses culinary science to set new standardsinfoodtechnology dining room supervisor coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers
  14. 22. helps businesses to find the right employees
  15. 25. written permission to participate in a business activity
  16. 26. has one or more owners and is not part of a national restaurant business
  17. 28. entry-level employees are rotated, or given specific amounts of time at one job, and then moved through a series of jobs
  18. 29. a restaurant that has two or more locations that sell the same products and are operated by the same company
  19. 31. an advanced culinary student works at a foodservice business to get hands-on training
  20. 33. a caterer preparesand delivers food from a central kitchen to different locations
  21. 35. is the money a business makes after paying all of its expenses
  22. 37. a contract between a business and an insurance company
  23. 39. means that food for special occasions is made at a customer’s location
  24. 41. such as dishwasher and cashier
  25. 42. a legal association of two or more people who share the ownership of the business
  26. 43. supervises and sometime assists other chefs in the kitchen
  27. 45. is a company that sells products and equipment to the foodservice industry to select the food products and equipment that will best fit their needs and budgets
  28. 46. prepares ingredients to be used by the line cooks