Foodservice industry

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Across
  1. 2. A restaurant that quickly provides a limited selection of food at low prices
  2. 6. Specific preparation and cooking tasks are assigned to each member of the kitchen staff.
  3. 9. Helps chefs to select the food products and equipment that will best fit their needs and budgets.
  4. 13. Servers take customer orders and then bring the food to the table
  5. 16. Caterer prepares and delivers food from a central kitchen to different locations.
  6. 19. Works to pay for daily expenses, such as wages and food costs.
  7. 21. Offers advice and information to other foodservice business owners and managers.
  8. 26. The money a business makes after paying all of its expenses.
  9. 27. Work experience in many different tasks.
  10. 29. Buys food and supplies for restaurants according to his or her restaurant clients’ current needs.
  11. 30. Pantry chef, is responsible for preparing cold food items.
  12. 31. Restaurant where customers serve themselves.
  13. 33. Divides land into sections that can be used for different purposes, including residential (housing), business, and manufacturing.
  14. 34. Is a written permission to participate in a business activity.
  15. 36. company that sells products and equipment to the foodservice industry.
  16. 39. Supervises and sometime assists other chefs in the kitchen.The sous chef may also fill in for the executive chef when necessary.
  17. 40. Is a document that describes a new business and a strategy to launch that business
  18. 42. Works under the guidance of a skilled worker to learn the skills of a particular trade or art.
  19. 43. Means that food for special occasions is made at a customer’s location.
  20. 46. An expense other than food and wages.
  21. 48. An advanced culinary student works at a foodservice business to get hands-on training.
  22. 49. Manages all kitchen operations.
  23. 50. Is a business that has only one owner.
  24. 51. Has an upscale atmosphere, or overall mood, excellent food and service, and higher menu prices.
Down
  1. 1. Entry-level employees are rotated, or given specific amounts of time at one job, and then moved through a series of jobs.
  2. 3. Is a style of cooking.
  3. 4. Work on the food production line. They cook foods and put them on plates for service staff to take to customers.
  4. 5. Company sells an individual business owner the right to use the company’s name, logo, concept, and products. In return, the business owner agrees to run the food-service business as outlined by the franchise company.
  5. 7. Uses culinary science to set new standards in food technology.
  6. 8. Has one or more owners and is not part of a national restaurant business.
  7. 10. Manages the banquet operations of hotels, banquet facilities, hospitals, and universities.
  8. 11. Industry supplies food and lodging to customers who are away from home.
  9. 12. Coordinates the food for each function.
  10. 14. Oversees the work of the entire restaurant.
  11. 15. Earns more than enough to pay for daily expenses.
  12. 17. A restaurant that has two or more locations that sell the same products and are operated by the same company
  13. 18. prepares ingredients to be used by the line cooks.
  14. 20. means that businesses or individuals may buy and sell products, and set prices with little government control.
  15. 22. Works closely with food scientists to produce new food products.
  16. 23. Is a legal association of two or more people who share the ownership of the business.
  17. 24. Orders ingredients for menu dishes, and makes sure that they are prepared correctly.
  18. 25. A contract between a business and an insurance company.
  19. 28. Responsible for making baked items, such as breads, desserts, and pastries.
  20. 32. Such as dishwasher and cashier.
  21. 35. helps businesses to find the right employees.
  22. 37. Coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers.
  23. 38. Is created when a state grants an individual or a group of people a charter with legal rights to form a business.
  24. 41. Self-motivated person who creates and runs a business.
  25. 44. Work on the food production line. They cook foods and put them on plates for service staff to take to customers.
  26. 45. proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making.
  27. 47. Is a general preference or dislike for something within an industry.