The foodservice industry

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Across
  1. 1. a caterer prepares and elivers food from a central kitchen to different locations
  2. 3. method entry level employees are rotated or given a specific amounts of time at one job
  3. 6. uses culinary science to set new standards in food tech
  4. 7. a style of cooking
  5. 8. manages the banquet operations of hotels
  6. 11. works to pay for daily expenses such as wages and food costs
  7. 14. work on the food production line
  8. 16. a legl association of two or more people who share the ownership of the business
  9. 18. a self motivated person who creates and runs a business
  10. 20. a business establishement where meals or refreshments may be purchase efficiency
  11. 21. works closely with food scientists to produce new food products
  12. 22. prepares ingredients to be used by the other cooks
  13. 25. has a upscael atmosphere or overall mood with excellent food
  14. 34. earns more than enough to pay for daily expenses
  15. 35. a document that describes a new business and a strategy to launch that business
  16. 37. is a written permission to participate in a business activity
  17. 38. orders ingredietns for menu dishes and makes sure that they are prepared correctly
  18. 41. job you do not have a lot of training to have
  19. 43. buys food and supplies for restaurants according to his or her restaurant client needs
  20. 47. divides land into sections that can be used for different purposes including residential
  21. 48. coordinates the food for each function
  22. 49. or a wide selection
  23. 53. an advanced culinary student works at a food service business to get hand on training
  24. 54. supplies food and lodging to customers who are away from home
  25. 55. a general preference or dislike for something withing an industry
  26. 56. is proof that you are a expert in a specific topic
  27. 57. coordinates and assigns duties to the serving staff
Down
  1. 2. servers take customer orders and then bring the food to the table
  2. 4. works under the guidances of skilled workers to learn in skills of a particular trade or art
  3. 5. a business that has only one owner
  4. 9. an expense other than food and wages
  5. 10. means that food for special occasions is made at a customers location
  6. 12. how food service trends affect service and food productions operations
  7. 13. helps businesses
  8. 15. helps chefs to select the food products and equipment that will best fit their needs and budget
  9. 17. a way to vary your fitness program by combining different types of exercise activities
  10. 19. a restaurant that quickly provides a limited selection of food at low prices
  11. 23. created when a state grants an individual or a group or people charter with legal rights ro form a business
  12. 24. is responsible for making baked items
  13. 26. rules on how things are supposed to be done
  14. 27. study the program
  15. 28. a framework for hiring and organizing kitchen staff to maximize
  16. 29. another word of correct and right
  17. 30. a restaurant that has two or more locations that sell the name products and are operated by the same company
  18. 31. offers advice and info to other food services business owners and managers
  19. 32. is the money a business makes after paying all of its expenses
  20. 33. that business or individuals may buy sell products and set prices with little government control
  21. 36. overall mood
  22. 39. has one or more owners and is not part of a national restaurant business
  23. 40. is a company that sells products an dequipment to the foodservice industry
  24. 42. overseas the work of the entire restaurant
  25. 44. a frnchise company sells individual business owners the right to use the compants logo name concept and productss
  26. 45. a contract between a business and a insurance company
  27. 46. or pantry chefis a responsible for preparing cold food items
  28. 50. manages all kitchen operations
  29. 51. a restaurant where customers serve themselves
  30. 52. supervises and sometimes assists other chefs in the kitchen