Across
- 3. esponsible for the proper and efficient service of food and drink.
- 7. a framework for hiring and organizing restaurant kitchen staff to maximize efficiency
- 11. an industry-driven, high-quality career pathway where employers can develop and prepare their future workforce,
- 14. municipal or local laws or regulations that govern how real property can and cannot be used in certain geographic areas
- 16. an industry that includes restaurants, hotels, casinos, amusement parks, events, cruises, entertainment, and other tourism-related services
- 20. someone who has an idea and who works to create a product or service that people will buy, as well as an organization to support that effort
- 21. s responsible for overseeing kitchen staff and ensuring the quality of food items
- 22. Sales are activities related to selling or the number of goods sold in a given targeted time period. The delivery of a service for a cost is also considered a sale.
- 23. integrates both culinary arts and food science
- 26. a financial gain, especially the difference between the amount earned and the amount spent in buying, operating, or producing something.
- 28. a person or company offering something for sale, especially a trader in the street.
- 32. provide table service to guests and employ a server staff to take orders and deliver food
- 35. an authorization granted by a government or company to an individual or group enabling them to carry out specified commercial activities, e.g., providing a broadcasting service or acting as an agent for a company's products.
- 36. a restaurant or dining room in a school or a business in which customers serve themselves or are served from a counter and pay before eating.
- 38. designated credentials earned by an individual to verify their legitimacy and competence to perform a job
- 41. an arrangement where parties, known as business partners, agree to cooperate to advance their mutual interests
- 42. a roadmap for how to structure, run, and grow your new business
- 43. preparing all the ingredients that'll eventually be turned into dishes by the line cooks
- 45. train (an employee) in more than one role or skill.
- 46. form an idea of the amount, number, or value of; assess.
- 48. the food is prepared in a kitchen off-site and brought to your location.
- 49. are typically responsible for maintaining the cleanliness of the kitchen, managing food inventory, overseeing food preparation, creating menus, supervising kitchen staff, monitoring food quality, and ensuring all food items are stored properly.
- 51. official restaurant terminology for what others may call a 'Fast Food' restaurant
- 52. chef usually is responsible for preparing soup and making sure all cuisine is top quality.
- 53. a restaurant experience that is typically more sophisticated, unique, and expensive than one would find in the average restaurant.
- 54. You're in charge of people, scheduling, F&B budgets, suppliers, and contracts.
Down
- 1. an economic system in which private business operates in competition and largely free of state control.
- 2. a permit from an authority to own or use something, do a particular thing, or carry on a trade (especially in alcoholic beverages).
- 4. makes sure the restaurant runs smoothly
- 5. owned and operated by an overseeing organization
- 6. is the chef in charge of cold food,
- 8. a person who buys.
- 9. describe eating places in the 19th century
- 10. detailed examination of the elements or structure of something.
- 12. an organization
- 13. an independent professional advisor who, for a defined scope of work and related fee, works as an advocate for their client in achieving their goals through the design and implementation of foodservice facilities
- 15. a role that requires no experience or related education, or an entry point to a career that requires minimum education and experience in order to qualify.
- 17. a locally owned business that operates on a small scale, perhaps having one, two or even three locations in a given region
- 18. individual entrepreneurship or proprietorship, is a type of enterprise owned and run by one person
- 19. the venue has a dedicated caterer that is used for their events.
- 24. the structured interchange of workers between different jobs,
- 25. translate the specifications of the restaurant into the technical language of scientists
- 26. is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods
- 27. a statement by which to determine a course of action.
- 29. those expenses associated with running a business that can't be linked to creating or producing a product or service.
- 30. recreate dishes designed by their head chef.
- 31. period of work experience offered by an organization for a limited period of time.
- 33. a style or method of cooking, especially as characteristic of a particular country, region, or establishment.
- 34. responsible for the management of dining rooms at restaurants, cafeterias, clubs, senior housing dining rooms, and other facilities.
- 37. professional field that focuses on optimizing a company's ability to purchase or sell goods or services.
- 39. a group of restaurants with many different locations that share a name and concept
- 40. experts in the finding, screening and attracting of applicants for open positions.
- 44. is a means of protection from financial loss in which, in exchange for a fee, a party agrees to guarantee another party compensation in the event of a certain loss
- 47. (of information, measurements, statistics, etc.) correct in all details; exact.
- 50. is a data structure consisting of a collection of elements