The Foodservice Industry

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Across
  1. 3. or pastry chef, is responsible for preparing cold food items
  2. 4. fast food chains
  3. 6. one or more owners and is not part of a national restuarant business
  4. 9. their employees by giving them work experience in many different tasks
  5. 10. this person and the dining room supervisor report directly to the restaurant manager
  6. 13. a company that selss products and equipment to the foodservice industry
  7. 22. manages the banquet operations of hotels, banquet favilities, hospitals, and unversities
  8. 23. a contract between a business and an insurance company
  9. 26. helps businesses to find the right employees
  10. 29. method, entry-level employees are rotated or given specfic amounts of time at one job, then moved through a series of jobs
  11. 33. a caterer prepares and delivers food from a central kitchen to different locations
  12. 34. manages all kithcen operations
  13. 36. advanced culinary student works at a foodservice business to get hands-on training
  14. 37. a legal association of two or more people who share the ownership of the business
  15. 39. a restuarant where customers serve themselves
  16. 42. a general preference or dislike for something within an industry
  17. 43. a restaurant that has two or more locations that sell the same products and are operated by the same company
  18. 47. rules, for how things are done, must be met
  19. 48. an expense other than food and wages
  20. 49. prepares ingredients to be used by the line cooks
  21. 50. study all the components of industry trends
  22. 51. helps chefs to select the food products and equipment that will best fit their needs and budgets
  23. 52. earns more than enough to pay for daily expenses
  24. 53. a written permission to participate in a business activity
  25. 54. proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making
  26. 55. works to pay for daily expenses, such as wages and food costs
  27. 56. specific preparation and cooking tasks are assigned to each member of the kitchen staff
Down
  1. 1. works under the guidance of a skilled worker to learn the skills or a particular trade or art
  2. 2. uses culinary science to set new standards in food technology
  3. 5. overall mood, excellecnt food and service, and higher menu prices
  4. 7. coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers
  5. 8. coordinates the food for each function
  6. 11. a job such as a dishwasher or cashier
  7. 12. means that business or individuals may buy and sell products, and set prices with little government control
  8. 14. a document that descrubes a new business and a strategy to launch that business
  9. 15. supplies food and lodging to customers who are away from home
  10. 16. a self motivated person who creates and runs a business
  11. 17. the money a business makes after paying all of its expenses
  12. 18. divides land into sections that can be used for different purposes, including residental, business, and manufacturing
  13. 19. supervises and sometime assist other chefs in the kitchen
  14. 20. offers advice and info to other foodservice business owners and managers
  15. 21. a company that selss an individual business owner the right to use the company's name, logo, concept, and products
  16. 24. created when a state grants an individual or a group of people a charter with legal rights to form a business
  17. 25. correct
  18. 27. responsible for making baked items, such as breads, desserts, and pastries
  19. 28. an upscale atmosphere, or overall mood, excellent food and service, and higher menu prices
  20. 30. that food for special occasions is made at a customer's location
  21. 31. a style of cooking
  22. 32. customers who want service at medium prices in a relaxed mood will choose a casual restaurant
  23. 35. a business that has only one owner
  24. 38. work on the food production line
  25. 40. oversees the work of the entire restaurant
  26. 41. buys food and supplies for restaurants according to his or her restaurant client's current needs
  27. 44. study the program carefully
  28. 45. works closely with food scientists to produce new food products
  29. 46. wide selection