Across
- 5. An expert hired to give professional advice to owners.
- 6. The business of providing food lodging and travel.
- 9. The under chef who is second-in-command in the kitchen.
- 11. A company that sells goods or services to a business.
- 13. A business owned by two or more people.
- 17. A starting position that requires little to no experience.
- 18. A business recognized by law as its own legal entity.
- 19. A person who oversees the entire restaurant operation.
- 22. A business owned and operated by one person.
- 23. A restaurant where customers serve themselves at a counter.
- 25. Someone who works under a master to learn a trade or craft.
- 30. To provide training in different tasks or skills to an employee.
- 32. Laws that define how land in a community can be used.
- 33. A style or method of cooking often linked to a culture.
- 34. The chef in charge of cold food preparation like salads.
- 41. A person who represents a vendor to a customer.
- 43. A person who coordinates food and service for special events.
- 44. Cooks who work at a specific station on the production line.
- 47. A restaurant where servers take orders at the table.
- 48. Protection against financial loss or risk.
- 49. Foodservice run primarily to earn a profit.
Down
- 1. An upscale establishment with high prices and service.
- 2. Foodservice in facilities like schools or hospitals.
- 3. A person responsible for the back-of-house operations.
- 4. The system of hierarchy and stations in a professional kitchen.
- 7. Preparing food in one kitchen and transporting it elsewhere.
- 8. An economy where businesses compete for profit.
- 10. A restaurant owned by one person or a small group.
- 12. The head chef who manages menus costs and staff.
- 14. The money left over after all business expenses are paid.
- 15. An establishment that provides fast food.
- 16. A temporary position for a student to gain experience.
- 20. A person who manages the food department for a large facility.
- 21. A person who manages the front-of-house staff.
- 24. A professional credential given by an industry organization.
- 26. A legal document giving official permission to operate.
- 27. Ongoing business expenses like rent and utilities.
- 28. A chef responsible for making desserts, bread and pastries.
- 29. A written document outlining business goals and finances.
- 31. A chef who works in a lab to create new food products.
- 33. A person who uses biology and chemistry to improve food.
- 35. A person who helps businesses find and hire new staff.
- 36. Preparing and serving food at the same location.
- 37. One of many locations owned by a single company.
- 38. A cook who handles the washing, peeling and cutting of ingredients.
- 39. A legal agreement to use a parent company brand and name.
- 40. Moving employees through different jobs to build skills.
- 42. A person who starts and operates their own business.
- 45. The person responsible for buying food and supplies.
- 46. A general direction in which something is developing or changing.