FOOD TRUCK/ MENU PLANNING

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  1. 4. CHEF SECOND IN COMMAND IN THE KITCHEN
  2. 6. CUISINE KNOWN FOR ITS EMPHASIS ON FRESHNESS, SIMPLICITY, AND LIGHTNESS.
  3. 8. AN ORGANIZATIONAL SYSTEM THAT HELPED TO STREAMLINE KITCHEN JOBS AND FLOW BETWEEN STATIONS
  4. 11. FOOD ITEMS THAT MAY NOT BE AVAILABLE AT CERTAIN PERIODS OF TIME
  5. 12. THE PERCENTAGE OF THE ENTIRE U.S. WORKFORCE THE FOOD INDUSTRY MAKES UP
  6. 14. MENU THAT REPEATS ITSELF BY OFFERING VARIOUS FOODS DAILY
  7. 17. CHEF WHO PUBLISHED CULINARY TEXTS WITH RECIPES AND COOKING TERMS THAT PROVED COOKS A COMMON LANGUAGE
  8. 18. MENU THAT OFFERS SPECIALS OF THE DAY
  9. 19. A STRONG, MEMORABLE ADVERTISING PHRASE
  10. 21. ELABORATE, RICH CUISINE WITH MULTIPLE COURSES
  11. 22. MENU THAT OFFERS MULTIPLE FOOD ITEMS FOR EACH COURSE, USUALLY AT A FIXED PRICE
  12. 23. A CRITICAL FACTOR THAT NEEDS TO BE TAKEN INTO CONSIDERATION IN REFERENCE TO THE BUDGET IN MENU PLANNING
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  1. 1. MENU THAT OFTEN FEATURES LOCAL CUISINES TO GRAB THE ATTENTION OF TOURISTS
  2. 2. A MARKETING CONCEPT THAT HELPS PEOPLE IDENTIFY A BUSINESS
  3. 3. THE SELECTING OF FOODS FOR A MENU
  4. 5. HEAD OF THE KITCHEN
  5. 7. THE CHEF WHO INTRODUCED THE BRIGADE SYSTEM
  6. 8. AN ESTIMATE OF INCOME AND EXPENDITURE FOR A SET PERIOD OF TIME
  7. 9. A LOGO THAT USES AN IMAGE
  8. 10. MENU WHERE PATRONS MAY ORDER ANY MENU ITEM AT ANY TIME OF THE DAY
  9. 13. ITEMS MENU THAT OFFERS ITEMS THAT ARE ALL INDIVIDUALLY PRICED
  10. 15. AN IMPORTANT FACTOR IN MENU PLANNING
  11. 16. MARK OR ICON THAT IDENTIFIES A BUSINESS
  12. 20. A COMPRISED LIST OF FOOD ITEMS
  13. 24. A LOGO THAT USES WORDS, LETTERS, OR ABBREVIATIONS