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