Foodservice industry

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