Across
- 2. a business that has only one owner.
- 5. a document that describes a new business and a strategy to launch that business.
- 6. an advanced culinary student works at a foodservice business to get hands-on training.
- 8. earns more than enough to pay for daily expenses.
- 13. businesses or individuals may buy and sell products, and set prices with little government control.
- 14. uses culinary science to set new standards in food technology.
- 15. coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers.
- 16. You do not need to have training or experience to hold an
- 17. a caterer prepares and delivers food from a central kitchen to different locations.
- 20. A restaurant that has two or more locations that sell the same products and are operated by the same company
- 21. a self-motivated person who creates and runs a business.
- 24. company sells an individual business owner the right to use the company’s name, logo, concept, and products.
- 26. is a written permission to participate in a business activity.
- 29. works to pay for daily expenses, such as wages and food costs.
- 30. works under the guid-
- 31. is a contract between a business and an insurance company.
- 36. Certification is proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making.
- 38. rights to form a business.
- 40. manages the banquet operations of hotels, banquet facilities, hospitals, and universities.
- 41. buys food and supplies for
- 44. at medium prices in a relaxed mood will choose a casual restaurant.
- 45. works
- 46. a general preference or dislike for something within an industry.
- 47. helps businesses to find the right employees.
- 49. a style of cooking
- 52. is a legal association oftwo or more people who share the ownershipof the business.
- 53. responsible for preparing cold food items.
- 54. has an upscale atmosphere, or overall mood, excellent food and service, and higher menu prices.
Down
- 1. supplies food and lodging to customers who are away from home.
- 3. food for special occasions is made at a customer’s location.
- 4. work on the food production line.
- 7. supervises and sometime assists other chefs in the kitchen
- 9. helps chefs to select the food products and equipment that will best fit their needs and budgets.
- 10. When training employees, some foodservice managers use a training method
- 11. a company that sells products and equipment to the foodservice industry.
- 12. is the money a business makes after paying all of its expenses.
- 18. specific preparation and cooking tasks are assigned to each member of the kitchen staff.
- 19. of a skilled worker to learn the skills of a particular trade or art.
- 20. coordinates the food for each function.
- 22. has one or more owners and is not part of a national restaurant business.
- 23. A restaurant that quickly provides a limited selection of food at low prices
- 25. with food scientists to produce new food products.
- 27. prepares ingredients to be used by the line cooks.
- 28. offers advice and information to other foodservice business owners and managers.
- 32. a restaurant where customersserve themselves.
- 33. Customers who want
- 34. orders ingredients for menu dishes, and makes sure that they are prepared correctly.
- 35. is responsible for making baked items, such as breads, desserts, and pastries.
- 37. oversees the work of the entire restaurant.
- 39. is an expense other than food and wages.
- 42. according to his or her restaurant clients’ current needs.
- 43. manages all kitchen operations.
- 48. divides land into sections that can be used for different purposes, including residential, business, and manufacturing.
- 50. their employees by giving them work experience in many different tasks.
- 51. is created when a state grants an individual or a group of people a charter with