Across
- 5. A profession or work in a particular field that individuals choose for themselves
- 6. A job that requires little of no previous experience; an important starting point for all career pathways and usually lead to other positions with more responsibility that require more experience and/or specialized skills
- 8. Refers to the foodservice employees who serve guests directly; includes managers, assistant managers, banquet managers, dining room managers, maitre d's, hosts/hostesses, cashiers, bar staff, serving staff, and busers
- 9. The use of tools to increase a person's efficiency and productivity; skills needed include planning, goal setting, setting priorities, and delegating.
- 10. The condition where, or feeling that, demands exceed the resources available for use
Down
- 1. A process people use to identify what causes stress for them in the workplace as well as in their personal lives
- 2. Someone who can play the role of a wise advisor to help guide a person along his or her career path
- 3. Refers to foodservice employees who work outside the public space; includes chefs, line cooks, pastry chefs, crew (or shift) supervisors, dish washers, bookkeepers, storeroom clerks, purchasers, dieticians, and menu planners
- 4. A series of jobs through which people can advance to further their careers
- 7. Connecting with several people to build relationships that may result in career advancement, industry updates, and greater knowledge and skill