Across
- 3. manages the banquet operations of hotels, banquet facilities, hospitals, and universities.
- 4. uses culinary science to set new standards in food technology.
- 6. coordinates the food for each function. Each special event must be carefully planned and coordinated so that there are enough servers and enough food.
- 8. A restaurant that quickly provides a limited selection of food at low prices is called a quick-service
- 10. specific preparation and cooking tasks are assigned to each member of the kitchen staff.
- 13. overall mood, excellent food and service, and higher menu prices.
- 15. is the money a business makes after paying all of its expenses.
- 20. written permission to participate in business activity.
- 21. work on the production line
- 26. means that food for special occasions is made at a customer’s location.
- 27. bring the food to the table in a
- 31. lodging to customers who are away from home.
- 33. orders ingredients for menu dishes, and makes sure that they are prepared correctly.
- 36. is a business that has only one owner. About 75% of U.S. businesses are sole proprietorships.
- 37. is a legal association of two or more people who share the ownership of the business.
- 38. owner the right to use the company’s name, logo, concept, and products.
- 39. earns more than enough to pay for daily expenses.
- 40. divides land into sections that can be sed for different purposes, including residential (housing), business, and manufacturing.
- 42. is a contract between a business and an insurance company.
- 44. manages all kitchen operations.
- 45. works under the guidance of a skilled worker to learn the skills of a particular trade or art.
- 47. proof that you are in expert in a topic
- 49. helps businesses to find
- 50. supervises and sometime assists other chefs in the kitchen.
- 51. is a self-motivated person who creates and runs a business.
- 52. method, entry-level employees are rotated, or given specific amounts of time
- 53. is a general preference or dislike for something within an industry.
- 54. a caterer prepares and delivers food from a central kitchen to different locations.
Down
- 1. has an upscale
- 2. has one or more owners and is not part of a national restaurant business.
- 5. A restaurant that has two or more locations that sell the same products and are operated by the same company is called a
- 7. is responsible for making baked items, such as breads, desserts, and pastries.
- 9. works to pay for daily expenses, such as wages and food costs.
- 11. prepares ingredients to be used by the line cooks.
- 12. job, such as dishwasher and cashier. Instead, you learn the skills you will need while you are on the job.
- 14. Servers take customer orders and
- 15. buys food and supplies
- 16. is a document that describes a new business and a strategy to launch that business.
- 17. offers advice and
- 18. a restaurant where customers serve themselves
- 19. franchise company sells an individual busi-
- 22. an advanced culinary student works at a foodservice business to get hands-on training.
- 23. oversees the work of the entire restaurant.
- 24. to other foodservice business owners and managers.
- 25. helps chefs to select the food products and equipment that will best fit their needs and budgets.
- 28. coordinates and assigns duties to the serving staff,
- 29. is an expense other than food and wages.
- 30. work on the production line
- 32. supplies food
- 34. their employees by giving them work experience in many different tasks.
- 35. right employees.
- 41. enterprise means that businesses or individuals may buy and sell products, and set prices with little government control.
- 43. chef works close with food scientists
- 46. is created when a state grants an individual or a group of people a charter with legal rights to form a business.
- 47. is a style of cooking
- 48. company that sells products