Food Service Industry

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Across
  1. 4. a room or area where food is prepared and cooked.
  2. 6. Fest or banquet to show one's hospitality.
  3. 8. staffs need to have a greater ________ proficiency.
  4. 9. a person who buys goods or services from a shop or business.
  5. 12. all the people employed by a particular organization.
  6. 14. Staff ______ is one of example of institutional food service industry.
Down
  1. 1. A profit-based food service industry.
  2. 2. The shortform of Director of Catering.
  3. 3. a list of the food available or to be served in a restaurant or at a meal.
  4. 5. __________ menu is a menu without prices, stems from the idea that someone being treated to dinner should not know what their host is paying.
  5. 7. Fixed working hours.
  6. 8. The duty is not only to cook but to teach and insipre others as well.
  7. 10. Event catered in the hotel is called __-premises.
  8. 11. Event catered outside or away from hotel is called ___-presmises.
  9. 13. Manager need to create a ____ environment for all employees.