Across
- 2. responsible for billing and taking payments
- 5. food when impossible to get home
- 6. need to sate hunger
- 9. served from buffet or passed trays
- 10. apprentice
- 13. between captive and non-captive markets
- 15. wine waiter or expert
- 16. market where customer has no choise in food operation
- 17. offers honest, basic and robust cooking on checkered table cloths
Down
- 1. carver responsible for the carving trolley
- 3. need value for money
- 4. expert in cocktail making
- 7. similar to brasserie, serves coffee and snacks and all types of meals
- 8. customer is seated orders from menu and served
- 11. one of three resources used in food service operations
- 12. one of three variables of foodservice operations
- 14. meeting or exceeding guest expectations