Across
- 2. Manages banquet operations of hotels, banquet facilities, hospitals and universities
- 6. Offers advice and information to other foodservice business owner/managers
- 9. Coordinates and assigns duties to serving staff, ensures a pleasant dining experience
- 11. An expense other than food and wages
- 15. Cooks food and puts it on plates, works on the food production line
- 16. Supervises and sometimes assists in the kitchen, reports to the executive chef
- 19. Prepares ingredients to be used by line cooks
- 20. Specific preparation and cooking tasks are assigned to each member of the kitchen staff
- 23. A style of cooking often originating from a specific culture
- 25. A self-motivated person who creates and runs a business
- 27. A general preference or dislike towards something in an industry
- 29. Works under the guidance of a skilled worker to learn the skills of a particular trade
- 31. Manages all kitchen operations, in charge of ordering supplies and creating schedules
- 32. A wide selection
- 39. Uses culinary science to set new standards in food technology
- 41. To study and get the whole picture
- 43. A business with two or more people who share ownership
- 44. Buys food and supplies for restaurants based on their clients' current needs
- 45. Correct and updated
- 48. An restarant that offers an exquisite dining experience for a hefty price
- 50. Overall mood of a place
- 51. Coordinates food for special events like weddings and corporation banquets
- 52. Giving employees work experience in multiple different tasks
- 53. An operation which works to pay for daily expenses
- 54. Training in which entry-level employees are rotated or given specific amounts of time in one job before being moved to the next
- 55. A business with one owner
- 56. A restaraunt with multiple locations that sell the same product and are operated by the same company
Down
- 1. Supplies food and lodging to people who are away from home
- 3. A restaurant with servers and staff, medium priced and casual
- 4. A contract between a business and an insurance company that provides financial protection for unexpected losses
- 5. Orders ingredients for menu dishes and ensures they are prepared correctly
- 7. The money a business makes after paying all of it's expenses
- 8. Jobs like dishwashers and cashiers that do not require experience
- 10. Prepares cold food items and garnishes dishes to look more attractive
- 12. Specialized in making baking items like breads and pastries
- 13. Oversees work of entire restaurant, includng payroll, advertising and hirin
- 14. When food for special occasions is made at the customer's location
- 17. A restaurant company that sells the right to use the company's name, logo, and products to individual business owners
- 18. Divides land into sections that may be used for different purposes
- 21. A restaurant in which customers serve themselves
- 22. Works with food scientists to create new recipes or food products
- 24. A restaurant with one or more owners and is not a part of a national restaurant business
- 26. Rules for how things are done
- 28. Helps businesses to find the right employees
- 30. An operation that earns more than enough to pay for daily expenses, gains profit
- 33. The freedom to buy, sell and set prices for items granted by the Government to businesses
- 34. A company that sells products and equipment to the foodservice industry
- 35. On-the-job training in which students work at a business for hands-on experience
- 36. A restaurant that quickly provides food at low prices
- 37. When food for special occasions is prepared in a kichen and delivered
- 38. Helps chefs to select food products and equipment within their budget
- 40. Written permission to participate in a business activity, issued by local government
- 42. A business which has been granted legal rights and has shareholders
- 46. Proof of expertise in a specific field
- 47. A document describing a new business and a strategy to launch that business
- 49. To study the components of something