The Foodservice Industry

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Across
  1. 5. buys food and supplies for restaurants according to his or her restaurant clients’ current needs
  2. 6. coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers
  3. 7. a self-motivated per-son who creates and runs a business
  4. 8. a written permission to participate in a business activity
  5. 11. supplies food and lodging to customers who are away from home
  6. 13. correct and updated
  7. 15. a caterer prepares and delivers food from a central kitchen to different locations
  8. 17. a restaurant that has two or more locations that sell the same products and are operated by the same company
  9. 19. do not need to have training or experience
  10. 24. created when a state grants an individual or a group of people a charter with legal rights to form a business
  11. 29. oversees the work of the entire restaurant
  12. 31. earns more than enough to pay for daily expenses
  13. 33. manages the banquet operations of hotels, banquet facilities, hospitals, and universities
  14. 35. responsible for making baked items, such as breads, desserts, and pastries
  15. 38. works under the guidance of a skilled worker to learn the skills of a particular trade or art
  16. 40. a restaurant that quickly provides a limited selection of food at low prices
  17. 42. works closely with food scientists to produce new food products
  18. 44. specific preparation and cooking tasks are assigned to each member of the kitchen staff
  19. 46. a wide selection, of food service career options
  20. 47. that businesses or individuals may buy and sell products, and set prices with little government control
  21. 49. overall mood
  22. 52. a document that describes a new business and a strategy to launch that business
  23. 53. offers advice and information to other foodservice business owners and managers
  24. 55. works to pay for daily expenses, such as wages and food costs
  25. 56. a business that has only one owner
Down
  1. 1. a company that sells products and equipment to the food service industry
  2. 2. coordinates the food for each function
  3. 3. the money a business makes after paying all of its expenses
  4. 4. a general preference or dislike for something within an industry
  5. 9. helps businesses to find the right employees
  6. 10. a legal association of two or more people who share the ownership of the business
  7. 12. entry-level employees are rotated, or given specific amounts of time
  8. 14. has one or more owners and is not part of a national restaurant business
  9. 16. study all the components of, industry trends
  10. 18. an expense other than food and wages
  11. 20. responsible for preparing cold food items
  12. 21. is a style of cooking
  13. 22. divides land into sections that can be used for different purposes, including resi-dential (housing), business, and manufacturing
  14. 23. servers take customer orders and then bring the food to the table
  15. 25. food for special occasions is made at a customer’s location
  16. 26. rules to follow
  17. 27. a franchise company sells an individual busi-ness owner the right to use the company’s name, logo, concept, and products
  18. 28. proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making
  19. 30. orders ingredients for menu dishes, and makes sure that they are prepared correctly
  20. 32. a restaurant where customers serve themselves
  21. 34. has an upscale atmosphere, or overall mood, excellent food and service, and higher menu prices
  22. 36. helps chefs to select the food products and equipment that will best fit their needs and budgets
  23. 37. a contract between a business and an insurance company
  24. 39. uses culinary science to set new standards in food technology
  25. 41. an advanced culinary student works at a food service business to get hands-on training
  26. 43. manages all kitchen operations
  27. 45. to study
  28. 48. supervises and sometime assists other chefs in the kitchen
  29. 50. educes the restaurant’s labor costs and results in fast service
  30. 51. prepares ingredients to be used by the line cooks
  31. 54. work on the food production line