food service

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Across
  1. 3. The process of checking the quality and quantity of food supplies received by an establishment.
  2. 5. The process of keeping food, equipment, and surroundings clean to prevent contamination.
  3. 7. Ensuring that customers are happy with the food and services provided.
  4. 8. ________ The practice of storing food at the correct temperature to maintain its quality and safety.
Down
  1. 1. The process of organizing tasks and activities in a food service establishment.
  2. 2. The area where food is prepared and cooked in a restaurant.
  3. 3. A person responsible for supervising the overall operations of a restaurant.
  4. 4. A list of food and beverages offered by a restaurant.
  5. 6. The person who takes orders and serves food to customers in a restaurant.
  6. 8. Management It refers to the business of preparing and serving food and beverages to customers.