Across
- 3. responsible for the management of dining rooms at restaurants, cafeterias, clubs, senior housing dining rooms, and other facilities.
- 6. experts in the finding, screening and attracting of applicants for open positions.
- 7. describe eating places in the 19th century
- 8. official restaurant terminology for what others may call a 'Fast Food' restaurant
- 10. 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
- 12. an industry-driven, high-quality career pathway where employers can develop and prepare their future workforce,
- 13. a roadmap for how to structure, run, and grow your new business
- 16. an economic system in which private business operates in competition and largely free of state control.
- 17. detailed examination of the elements or structure of something.
- 18. 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.
- 20. a restaurant experience that is typically more sophisticated, unique, and expensive than one would find in the average restaurant.
- 21. a person who buys.
- 27. a person or company offering something for sale, especially a trader in the street.
- 28. professional field that focuses on optimizing a company's ability to purchase or sell goods or services.
- 30. municipal or local laws or regulations that govern how real property can and cannot be used in certain geographic areas
- 34. a permit from an authority to own or use something, do a particular thing, or carry on a trade (especially in alcoholic beverages).
- 35. 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
- 37. (of information, measurements, statistics, etc.) correct in all details; exact.
- 38. those expenses associated with running a business that can't be linked to creating or producing a product or service.
- 39. the food is prepared in a kitchen off-site and brought to your location.
- 40. the structured interchange of workers between different jobs,
- 41. 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.
- 42. a financial gain, especially the difference between the amount earned and the amount spent in buying, operating, or producing something.
- 43. 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.
- 45. s responsible for overseeing kitchen staff and ensuring the quality of food items
- 46. 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
- 48. a group of restaurants with many different locations that share a name and concept
- 50. form an idea of the amount, number, or value of; assess.
- 51. the venue has a dedicated caterer that is used for their events.
- 52. owned and operated by an overseeing organization
- 53. recreate dishes designed by their head chef.
- 54. a framework for hiring and organizing restaurant kitchen staff to maximize efficiency
Down
- 1. provide table service to guests and employ a server staff to take orders and deliver food
- 2. is the chef in charge of cold food,
- 4. makes sure the restaurant runs smoothly
- 5. You're in charge of people, scheduling, F&B budgets, suppliers, and contracts.
- 9. a style or method of cooking, especially as characteristic of a particular country, region, or establishment.
- 11. 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.
- 14. an industry that includes restaurants, hotels, casinos, amusement parks, events, cruises, entertainment, and other tourism-related services
- 15. individual entrepreneurship or proprietorship, is a type of enterprise owned and run by one person
- 19. esponsible for the proper and efficient service of food and drink.
- 22. integrates both culinary arts and food science
- 23. period of work experience offered by an organization for a limited period of time.
- 24. 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.
- 25. a locally owned business that operates on a small scale, perhaps having one, two or even three locations in a given region
- 26. an organization
- 29. translate the specifications of the restaurant into the technical language of scientists
- 31. a statement by which to determine a course of action.
- 32. an arrangement where parties, known as business partners, agree to cooperate to advance their mutual interests
- 33. is a data structure consisting of a collection of elements
- 36. preparing all the ingredients that'll eventually be turned into dishes by the line cooks
- 41. designated credentials earned by an individual to verify their legitimacy and competence to perform a job
- 44. is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods
- 47. train (an employee) in more than one role or skill.
- 49. chef usually is responsible for preparing soup and making sure all cuisine is top quality.