Baking

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Across
  1. 2. a restaurant that quickly provides a limited selection of food at low prices
  2. 5. employees that work on the food production line
  3. 9. helps businesses to find the right employees
  4. 10. company that sells products and equipment to the foodservice industry
  5. 11. exepense other than food and wages
  6. 13. common type of ownership used by chain restaurants
  7. 15. helps chefs to select the food products and equipment
  8. 20. a method where entry-level employees are rotated
  9. 21. written permission to participate in a business activity
  10. 22. a self-motivated person who creates and runs a business
  11. 26. works to pay for daily expenses
  12. 27. works closely with food scientists to produce new food products
  13. 29. uses culinary science to set new standards in food technology
  14. 31. responsible for preparing cold food items
  15. 33. oversees the work of the entire restaurant
  16. 34. employees getting work experience in many different tasks
  17. 36. works under the guidance of a skilled worker to learn the skills of a particular trade or art
  18. 37. prepares ingredients to be used by the line cooks
  19. 38. general preference or dislike for something within an industry
  20. 39. supervises and sometimes assists other chefs
  21. 41. a restaurant that has two or more locations that sell the same products and are operated by the same company
  22. 42. buys food and supplies for restaurants
  23. 43. proof that you are an expert in a specific topic
  24. 45. restaurant where servers take customer orders and then bring the food to the table
  25. 46. supplies food and lodging to customers who are away from home
  26. 47. businesses or individuals may buy and sell products
  27. 48. divides land into sections that can be used for different purposes
  28. 49. offers advice and information to other foodservice business owners and managers
Down
  1. 1. military like system in a kitchen
  2. 3. eanrs more than enough to pay for daily expenses
  3. 4. a style of cooking
  4. 6. has one or more owners and is not part of a national restaurant business
  5. 7. food for special occasions is made at a customer's location
  6. 8. manages all kitchen operations
  7. 12. coordinates the food for each function
  8. 14. legal association of two or more people who share the ownership of the business
  9. 16. manages the banquet operations
  10. 17. responsible for making baked items
  11. 18. business that has only one owner
  12. 19. coordinates and assigns duties to the serving staff
  13. 23. the money a business makes after paying all of its expenses
  14. 24. document that describes a new business and a strategy to launch that business
  15. 25. restaurant where costumers serve themselves or at a counter
  16. 28. contract between a business and an insurance company
  17. 30. restaurant with an upscale atmosphere, excellent food and service, and higher menu prices
  18. 32. a job such as a cashier or dishwasher
  19. 34. an individual or a group of people granted with the legal rights to form a business
  20. 35. orders ingredients for menu dishes
  21. 40. a caterer prepares and delivers food from a central kitchen to different locations
  22. 44. an advanced culinary student