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