Unit 12 Vocabulary

7. responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages.
8. someone who coordinates all aspects of professional meetings and events.
10. a person or company providing food and drink at a social event or other gathering.
11. preparing all the ingredients that'll eventually be turned into dishes by the line cooks
12. an expert on diet and nutrition.
13. a person who organizes and operates a business or businesses, taking on greater than normal financial risks in order to do so.
14. a chef in charge of a particular area of production in a restaurant

1. the basic science and applied science of food
2. prepare partial or entire meals over electric, gas, or fire grills
3. form of customer service in which companies focus on what is deemed to be best for the customer.
4. the second in command in a kitchen; the person ranking next after the head chef
5. professionals who educate people about health promotion and disease prevention.
6. a professional cook who specializes in making desserts, especially cakes and pastries.
9. a professional cook, typically the chief cook in a restaurant or hotel.