Across
- 2. such as dishwasher and cashier. Instead, you learn the skills you will need while you are on the job.
- 4. supervises and sometime assists other chefs in the kitchen.
- 6. according to his or her restaurant
- 7. work on the food production line.
- 10. helps chefs to select the food products and equipment that will best fit their needs and budgets
- 13. uses culinary science to set new standards in food technology.
- 14. works closely with food scientists to produce new food products.
- 15. offers advice and information to other foodservice business owners and managers.
- 16. divides land into sections
- 17. manages the banquet operations of hotels, banquet facilities, hospitals, purchaser buys food and supplies for
- 19. works to pay for daily expenses, such as wages and food costs.
- 23. a caterer prepares and delivers food from a central kitchen to different locations.
- 25. is responsible for preparing cold
- 28. is responsible for making baked items
- 29. specific preparation and cooking tasks are assigned to each member of the kitchen staff.
- 30. buys food and supplies for restaurants according to his or her restaurant clients’ current needs.
- 31. items
- 36. help businesses to find the right employees.
- 37. is a contract between a business and an insurance company.
- 41. servers take customer orders and then bring the food to the table in
- 43. means that food for special occasions is made at a customer’s location.
- 44. is a document that describes a new business and a strategy to launch that business.
- 45. supplies food and lodging to customers who are away from home.
Down
- 1. is the money a business makes after paying all of its expenses.
- 3. is a style of cooking.
- 5. their employees by giving them work experience in many different tasks.
- 8. manages all kitchen operations
- 9. works under the guidance of a skilled worker to learn the skills of a particular trade or art.
- 11. is a self-motivated person who creates and runs a business.
- 12. coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers.
- 17. means that businesses or individuals may buy and sellproducts, and set prices with little government control.
- 18. is created when a state grants an individual or a group of people a charter with legal rights to form a business.
- 20. coordinates the food for each function.
- 21. has one or more owners and is not part of a national restaurant business.
- 22. limited selection of food at low prices is called
- 24. are also a type of on-the-job
- 26. prepares ingredients to be used by the line cooks
- 27. is an expense other than food and wages.
- 32. orders ingredients for menu dishes, and makes sure that they are prepared correctly.
- 33. is a legal association of two or more people who share the ownership of the business.
- 34. is proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making.
- 35. is a restaurant where customers serve themselves
- 38. is a written permission to participate in a business activity.
- 39. is a company that sells products and equipment to the foodservice industry.
- 40. current needs.and universities.
- 42. restaurant a restaurant that has two or more locations that sell the same products and are operated by the same company is called a
- 46. is a general preference or dislike for something within an industry.