The Foodservice Industry

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Across
  1. 1. upscale
  2. 7. document that describes a new business
  3. 8. buys food and supplies for restaurant
  4. 12. helps chef select products that will best fit their needs and budget
  5. 14. orders ingredient for menu dishes
  6. 16. proof that you are an expert in a certain topic
  7. 20. manages kitchen operations
  8. 23. works to pay for daily expenses
  9. 25. someone who owns and runs a business
  10. 27. Work on food production line
  11. 28. Manages banquet operations
  12. 30. servers take order and deliver food to table
  13. 31. Style of cooking
  14. 34. state grants a charter for individuals to make a business
  15. 36. works under the guidance of a skilled worker
  16. 39. oversees work of entire restaurant
  17. 41. Sets new standards in food technology
  18. 44. money a business makes after paying expenses
  19. 45. Makes baked items
  20. 47. Specific tasks assigned to kitchen staff
  21. 48. Provides limited selection of food at low prices
  22. 49. earns more than enough to pay for daily expenses
  23. 50. Work experience in different areas
  24. 51. excellent food, and higher menu prices
Down
  1. 2. business with only one owner
  2. 3. contract between a business and an insurance company
  3. 4. supplies food and lodging for customers who are away from home
  4. 5. sells individual business owners the right to use a companys name, logo, and concept
  5. 6. Job that does not require training or experience
  6. 9. caterer prepares and delivers food to different locations
  7. 10. sells products to food industry
  8. 11. Prepares ingredients to be used by line cooks
  9. 13. food for special occasions is made at the customers location
  10. 15. helps businesses find the right employees
  11. 17. expense other than food and wages
  12. 18. assigns duties to serving staff
  13. 19. individuals can sell or buy products with little government control
  14. 21. offers advice and information to businesses
  15. 22. divides land into sections that can be used for different purposes
  16. 24. Restaurant that has two or more locations that sell the same thing
  17. 26. written permission to participate in business activity
  18. 29. general preference for things wihtin an industry
  19. 32. two or more people share ownership
  20. 33. Not part of a national restaurant chain
  21. 35. entry level employees are rotated through different jobs for a period of time
  22. 37. Work opportunity to gain hands-on experience
  23. 38. coordinates food for functions
  24. 40. Works with food scientists to create new food products
  25. 42. customers serve themselves
  26. 43. Responsible for preparing cold food items
  27. 46. Supervises and assists other chefs