Kitchen

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Across
  1. 3. a restaurant where customers serve themselves or may be served at the counter. Then , they take the food to tables to eat
  2. 9. a contract between a business and insurance company
  3. 12. scientist uses culinary science to set new standards for food technology
  4. 13. catering food is prepared and delivered from a central kitchen to different locations
  5. 14. operation works to pay for daily expenses, such as wages and food costs
  6. 17. plan is a document that describes a new business and strategy to launch that business
  7. 18. is a legal association two or more people who share the ownership of a business
  8. 20. director coordinates the food for functions
  9. 25. representative helps chefs to select food products and equipment that will best fit their needs and budget
  10. 26. chef works closely with food scientists to create new food products
  11. 28. an advance culinary student works at a foodservice business to get hands-on training
  12. 29. catering food made for special occasions is made at a customer’s location
  13. 30. cooks/station cooks work on the food production line
  14. 32. cook prepares ingredients to be used by the line cooks
  15. 33. chef is responsible for making baked items such as bread, deserts and pastries
  16. 35. jobs such as a dishwasher or cashier
  17. 39. director manages the banquet operations at hotels, banquet facilities, hospitals and universities
  18. 40. restaurant has an upscale atmosphere, or overall mood and higher menu prices
  19. 43. a company that sells products and equipment to the foodservice industry
  20. 44. buys food and supplies for restaurants based according to their client's current needs
  21. 46. a company sells an individual business owner the rights to use the name, logo, concept and products.
  22. 49. rotation entry level employees are rotated, or given specific amount of time at one job and then move through a series of jobs
  23. 50. operation earns more than enough to pay for daily expenses
  24. 51. chef supervises and sometimes assists other chefs in the kitchen
  25. 54. restaurant has one or more owners and is not part of a national restaurant business
  26. 55. rules for how things are done, must be met
Down
  1. 1. restaurant customers who want service at medium prices in a relaxed mood will choose a casual restaurant
  2. 2. divides land into sections that can be used for different purposes
  3. 4. correct and updated, financial records to run a successful business
  4. 5. manger responsible for preparing cold food items such as salads
  5. 6. manager orders ingredients for menu items and makes sure they are prepared correctly
  6. 7. room supervisor coordinates and assigns duties to serving staff such as hosts, servers and bussers
  7. 8. works under the guidance of a skilled worker to learn the skill of a particular trade or art
  8. 10. chef manages all kitchen operations
  9. 11. study the program
  10. 15. giving work experience in many different tasks
  11. 16. recruiter help businesses find the right employees
  12. 19. study all the components of industry trends
  13. 20. proof that you are an expert in certain topic such as culinary arts
  14. 21. manager oversees the work of the whole restaurant
  15. 22. a written permission to participate in a business activity
  16. 23. restaurant have the same atmosphere, service, menu and food quality
  17. 24. money a business makes after paying all their expenses
  18. 27. created when a state grants a individual or a group of people a charter with legal rights to form a business
  19. 31. a general preference or dislike for something within an industry
  20. 34. a style of cooking
  21. 36. a self-motivated person who creates and runs a business
  22. 37. consultant offers advice and information to other foodservice business owners and managers
  23. 38. brigade Specific preparation and cooking tasks that are assigned to each member of the kitchen staff
  24. 41. overall mood
  25. 42. restaurant fast-food chains
  26. 45. a wide selection of foodservice career options
  27. 47. proprietorship a business that only has one owner
  28. 48. industry supplies food and lodging to customers who are away from home
  29. 52. cost an expense other than food and wages
  30. 53. enterprise means that businesses or individuals may and buy products, set prices with little government control