Culinary Arts Vocabulary Crossword puzzle

Across

1. dining restaurant has an upscale atmosphere or overall mood, excellent food and service, and higher menu prices.
7. is created when a state grants an individual or a group of people a charter with legal rights to form a business.
8. train giving employees work experience in many different tasks
9. cook prepares ingredients to be used by the line cooks
12. is proof that you are an expert in a specific topic
17. contract between a business and an insurance company.
18. is a restaurant where customers serve themselves.
21. a written permission to participate in a business activity.
23. a legal association of two or more people who share the ownership of the business
25. scientist uses culinary science to set new standards in food technology
26. manager or pantry chef, responsible for preparing cold food items.
29. is a style of cooking
30. operation earns more than enough to pay for daily expenses
32. sells an individual business owner the right to use the company’s home, logo, concept, and product.
35. level part time job you do not need training or experience to hold this job such as dishwasher, and cashier
38. service restaurant servers take customers orders and then bring the food to the table
39. is a company that sells products and equipment to the food service industry
40. plan is a document that describes a new business and a strategy to launch that business.
42. chef works closely with food scientists to produce new food products
45. cooks giving employees work experience in many different tasks
46. room supervisor coordinates and assigns duties to the serving staff such as, hotels, servers, and bussers.

Down

2. an advanced culinary student works at a food service business to get hands-on training
3. operation works to pay for daily expenses such as wages and food costs
4. restaurant A restaurant that has two or more locations that sell the same products and are operated by the same company.
5. divides land into sections that can be used for different purposes
6. service director manages the banquet operations of hotels, banquet facilities, hospitals, and universities
8. director coordinates food for each function. Each special event must be carefully planned and coordinated so that there are enough servers and enough food
10. chef responsible for making baked items, such as breads, desserts, and pastries
11. industry supplies food and lodging to customers who are away from home
13. is a self motivated person who creates and runs a business.
14. restaurant has one or more owners and is not part of a national restaurant business.
15. manager orders ingredients for menu dishes, and makes sure that they are prepared correctly
16. site catering a caterer prepares and delivers food from a central kitchen to different locations.
19. recruiter helps businesses to find the right employees.
20. works under the guidance of a skilled worker to learn the skills of a particular trade or art
22. service restaurants a restaurant that quickly provides a limited selection of food at low prices
24. manager oversees the work of the entire restaurant
27. chef manages all kitchen operations
28. buys food and supplies for restaurants according to his or her restaurant clients' current needs
31. enterprise businesses or individuals may buy and sell products
33. chef supervises and sometime assists other chefs in the kitchen
34. representative helps chef to select the food products and equipment that will best fit their needs and budgets
36. cost is an expense other than food and wages.
37. rotation when training employees some food manages use this method of training
41. proprietorship a business that has only one owner
43. site catering means that food for special occasions is made at a customers location.
44. is a general preference or dislike for something within an industry