Across
- 4. The proper storage of food after receiving
- 6. Resources such as money, materials, and equipment that enter the system.
- 11. The art and science of planning, cooking, and serving quality meals in large quantities
- 12. Process that changes inputs into products.
- 13. SUBSYSTEM Subsystem that gathers and processes information
- 15. Buying food supplies for operation
- 17. Subsystem responsible for planning and decision making
- 18. Product or service produced by the system
- 19. Known as the art of any restaurant
- 20. Information about the success or failure of the system
Down
- 1. Objective focused on customer satisfaction through Excellent service
- 2. focused on cleanliness and protection
- 3. Management and supervision of food service operations.
- 5. Performed by cooks, bakers, and kitchen staff
- 7. Involves maintenance and repair of equipment
- 8. The process of safely holding, delivering, and serving food.
- 9. Keeping reords, reports, and budgets.
- 10. Subsystem made of people and their activities
- 14. Cleaning dishes, utensils, and equipments
- 16. the process involving inspection of deliverd materials or ordered items.