Ch 7 Distribiution and Service

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Across
  1. 3. getting the food from production to the point of service
  2. 6. changing the way one views a situation
  3. 7. wide variety of intangible factors influencing the satisfaction of the buyer
  4. 10. plates or trays of food are assembled in area close to production
  5. 11. employee saying predetermined text designed for particular situations
Down
  1. 1. presentation of food to the customer
  2. 2. food is prepared in one location and transported in bulk to a location separate from production and plates or trays of food are assembled in that location
  3. 4. the combination of the tangible and intangible experienced by customers at various moments of truth that become their perception of doing business with an organization
  4. 5. philosophy, thought process, set of values and attitudes, and methods that focuses managers on importance of service
  5. 8. technique being used to familiarize employees with other jobs in the organization
  6. 9. meal similar to one that is prepared in the home that can be purchased from a foodservice operation and taken or delivered to the home