Across
- 2. works closely with food scientists to produce new food products
- 4. a contract between a business and an insurance company
- 6. A restaurant that quickly provides a lim-ited selection of food at low prices
- 7. coordinates the food for each function
- 11. work on the food production line
- 13. wide selection
- 14. divides land into sections that can be used for different purposes
- 15. food for special occasions is made at a customer’s location
- 18. a resturant that has one or more owners and is not part of a national restaurant business
- 24. a business that has only one owner
- 26. a style of cooking
- 27. works under the guid-ance of a skilled worker to learn the skills of a particular trade or art
- 29. a company that sells products and equipment to the foodservice industry
- 30. responsible for mak-ing baked items, such as breads, desserts, and pastries
- 32. prepares ingredients to be used by the line cooks
- 33. entry-level employees are rotated, or given specific amounts of time at one job, and then moved through a series of jobs
- 36. a common type of ownership used by chain restaurants
- 38. a caterer prepares and delivers food from a central kitchen to different locations
- 39. a general preference or dislike for something within an industry
- 40. super-vises and sometime assists other chefs in the kitchen
- 41. correct and updated
- 45. manages all kitchen operations
- 47. coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers
- 49. responsible for preparing cold food items
- 50. a restaurant where customers serve themselves
- 51. a document that describes a new business and a strategy to launch that business
- 52. means that businesses or individuals may buy and sell products
- 53. overall mood
- 54. earns more than enough to pay for daily expenses
- 55. manages the banquet operations of hotels, banquet facilities, hospitals, and universities
- 56. Servers take customer orders and then bring the food to the table in a _____
Down
- 1. proof that you are an expert in a specific topic
- 3. an upscale atmosphere, excellent food and service, and higher menu prices.
- 5. helps businesses to find the right employees
- 8. to study all the components of
- 9. when specific preparation and cooking tasks are assigned to each member of the kitchen staff
- 10. the money a business makes after paying all of its expenses
- 12. created when a state grants an individual or a group of people a charter with legal rights to form a business
- 16. rules
- 17. You do not need to have training or experience to hold an _____ job
- 19. works to pay for daily expenses, such as wages and food costs
- 20. orders ingredients for menu dishes, and makes sure that they are prepared correctly
- 21. supplies food and lodging to customers who are away from home
- 22. uses culinary science to set new standards in food technology
- 23. an advanced culinary student works at a foodservice business to get hands-on training
- 25. buys food and supplies for restaurants according to his or her restaurant clients’ current needs
- 28. legal association of two or more people who share the ownership of the business
- 31. helps chefs to select the food products and equipment that will best fit their needs and budgets
- 34. a restaurant that has two or more loca-tions that sell the same products and are operated by the same company
- 35. offers advice and information to other foodservice business owners and managers
- 37. oversees the work of the entire restaurant
- 42. an expense other than food and wages
- 43. study
- 44. a written permission to participate in a business activity
- 46. a self-motivated per-son who creates and runs a business
- 48. giving employees work experience in many different tasks