Food Service

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Across
  1. 3. a person who organizes and operates a business or businesses, taking on greater than normal financial risks in order to do so.
  2. 5. a professional cook who specializes in making desserts, especially cakes and pastries.
  3. 9. responsible for the management of dining rooms at restaurants, cafeterias, clubs, senior housing dining rooms, and other facilities.
  4. 12. a document setting out a business's future objectives and strategies for achieving them.
  5. 13. a group of restaurants with many different locations that share a name and concept.
  6. 17. the head chef of a professional kitchen or of a group of professional kitchens
  7. 18. translate the specifications of the restaurant into the technical language of scientists.
  8. 24. the action or process of providing someone or something with an official document attesting to a status or level of achievement.
  9. 26. part of your core restaurant team and are essentially in charge of getting things done in a specific station.
  10. 27. preparing all the ingredients that'll eventually be turned into dishes by the line cooks
  11. 32. getting something done in order
  12. 38. a restaurant experience that is of a higher quality and greater formalit
  13. 39. the position of a student or trainee who works in an organization, sometimes without pay, in order to gain work experience or satisfy requirements for a qualification.
  14. 42. the state of being a partner or partners.
  15. 43. a practice or arrangement by which a company or government agency provides a guarantee of compensation for specified loss
  16. 44. a permit from an authority to own or use something, do a particular thing
  17. 46. those that are not directly related to the production of goods or services, but are necessary for the operation of a business
  18. 47. a very unique dish
  19. 48. sells products or services for a company and represents their brand
  20. 49. food services to patrons who order and are served while seated and pay after eating
  21. 50. the food is prepared in a kitchen off-site and brought to your location
Down
  1. 1. an economic system in which private business operates in competition and largely free of state control.
  2. 2. a broad category of fields within the service industry
  3. 4. basic science and applied science of food
  4. 5. a financial gain, especially the difference between the amount earned and the amount spent in buying, operating, or producing something.
  5. 6. a person or company offering something for sale, especially a trader in the street.
  6. 7. someone who owns an unincorporated business by himself or herself.
  7. 8. a professional responsible for finding potential employees for the company they are employed
  8. 10. charge of people, scheduling, F&B budgets, suppliers, and contracts.
  9. 11. responsible for maintaining the cleanliness of the kitchen, managing food inventory
  10. 14. a general direction in which something is developing or changing.
  11. 15. a cook who specializes in the preparation of cold foods
  12. 16. a professional field that focuses on optimizing a company's ability to purchase or sell goods or services.
  13. 19. a person who buys something
  14. 20. is a specific type of restaurant that serves fast-food cuisine
  15. 21. one that is not associated by any corporate chain and is run by the owner.
  16. 22. not having a commercial objective
  17. 23. independent professional advisor who, for a defined scope of work and related fee
  18. 25. an area where you eat at lunch
  19. 28. an authorization granted by a government or company to an individual or group enabling them to carry out specified commercial activities
  20. 29. the practice of moving employees between different tasks to promote experience and variety.
  21. 30. makes sure the restaurant runs smoothly.
  22. 31. the food is prepared in a kitchen in the same location where your event will occur.
  23. 33. a framework for hiring and organizing restaurant kitchen staff to maximize efficiency.
  24. 34. responsible for the preparation and serving of all meals.
  25. 35. the practice of training employees to perform tasks and duties outside their regular roles.
  26. 36. a person who is learning a trade from a skilled employer, having agreed to work for a fixed period at low wages.
  27. 37. the top assistant in a professional kitchen
  28. 40. at the lowest level in an employment hierarchy
  29. 41. divide into or assign to zones.
  30. 45. the process of working together to the same end.