Restaurant and Food Service Industry

2. Practices that promote health and cleanliness, particularly in food preparation and handling.
6. The business of providing food services for events and gatherings outside of a restaurant setting.
7. Practices in the food service industry that aim to minimize environmental impact, such as sourcing local ingredients.
9. A substance that can cause an allergic reaction, often important for menu labeling and customer safety.
11. The main dish of a meal, typically served after the appetizer.
12. The atmosphere or mood of a restaurant, created by its decor, lighting, and music.

1. An arrangement made in advance to secure a table for dining at a restaurant.
3. A small dish served before the main course to stimulate the appetite.
4. A style or method of cooking, often associated with a particular culture or region.
5. The art and science of good eating, often involving the study of food and cooking techniques.
7. The act of providing food and drink to customers in a restaurant setting.
8. Any drinkable liquid, typically served in restaurants, such as water, coffee, tea, or alcoholic drinks.
10. A list of food and drink items available for customers at a restaurant.
13. A detailed analysis and assessment of a restaurant’s food, service, and overall experience, often provided by food critics or reviewers.