Across
- 4. – Negative outcomes or drawbacks.
- 6. – Cleanliness to prevent contamination.
- 7. – Providing food services for events or functions.
- 10. – Practices that prevent foodborne illnesses.
- 14. – Industry that prepares and serves food.
- 17. – The science of healthy food and diet.
- 19. – The list of food and kitchen supplies.
- 20. – The process of getting food ready to cook or serve.
Down
- 1. – Keeping equipment and facilities in good condition.
- 2. – Positive outcomes or benefits.
- 3. – Distributing meals to customers.
- 5. – Coordinating delivery and storage of goods.
- 8. – A central kitchen that supplies food to outlets.
- 9. – Selecting dishes to serve to customers.
- 11. – Tracking income and expenses in food businesses.
- 12. – The management of food service operations.
- 13. – Accepting and checking delivered goods.
- 15. – Buying food and kitchen items.
- 16. – Made or gotten ready in advance.
- 18. – Keeping ingredients and food items properly.