Food Service Industry

4. when specific preparation and cooking tasks are assigned to each member of the kitchen staff
5. buys food and supplies for restaurants according to his or her restaurant clients’ current needs
6. entry-level employees are rotated, or given specific amounts of time at one job, and then moved through a series of jobs
10. an advanced culinary student works at a foodservice business to get hands-on training
12. oversees the work of the entire restaurant
15. coordinates the food for each function
16. manages all kitchen operations
18. super-vises and sometime assists other chefs in the kitchen
19. works under the guid-ance of a skilled worker to learn the skills of a particular trade or art
20. works closely with food scientists to produce new food products
21. coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers
22. helps chefs to select the food products and equipment that will best fit their needs and budgets
23. work on the food production line

1. orders ingredients for menu dishes, and makes sure that they are prepared correctly
2. uses culinary science to set new standards in food technology
3. prepares ingredients to be used by the line cooks
7. a company that sells products and equipment to the foodservice industry
8. responsible for mak-ing baked items, such as breads, desserts, and pastries
9. You do not need to have training or experience to hold an _____ job
11. manages the banquet operations of hotels, banquet facilities, hospitals, and universities
13. proof that you are an expert in a specific topic
14. responsible for preparing cold food items
17. giving employees work experience in many different tasks