Grade 11 food and beverage review

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Across
  1. 4. A menu type often used in cafeterias, rotating over a set period.
  2. 5. A sweet course typically served at the end of a meal.
  3. 7. A service style that allows guests to enjoy meals off-premises.
  4. 9. Actions taken to ensure guests enjoy their dining experience.
  5. 11. A place where meals are prepared and served to customers.
  6. 13. A dietary restriction often included in menu descriptions.
  7. 14. A service style that offers a wide variety of food options.
  8. 15. A service style that encourages social interaction.
  9. 16. A list of food items available at a restaurant.
  10. 18. A service style known for its high-end and interactive experience.
  11. 20. A side area where staff prepare items needed for service.
Down
  1. 1. Drinks served as part of food service.
  2. 2. Service style commonly used in fine dining establishments.
  3. 3. A type of service plan with limited costs.
  4. 6. A key goal of food and beverage operations.
  5. 8. Salad Fresh romaine lettuce tossed in Caesar dressing, Parmesan cheese, and croutons.
  6. 10. The specific order in which service is carried out in a restaurant.
  7. 12. A main course option served with lemon dill sauce in the example menu.
  8. 17. Encouraging customers to buy higher-priced items.
  9. 19. A service style used for events like weddings and conferences.