Hospitality

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Across
  1. 5. en place, French term meaning "everything in its place."
  2. 7. Transfer of bacteria from one food to another.
  3. 9. Person trained to make and serve coffee.
  4. 12. Style of meal service where guests serve themselves.
  5. 13. Measured amount of food served to a customer.
  6. 15. la carte, Menu with individual items priced separately.
  7. 16. of house, Area where customers are served.
  8. 19. Person receiving hospitality services.
  9. 21. d’hôte, Set menu with a fixed price.
  10. 23. Professional cook, often in charge of a kitchen.
  11. 24. Essential cutting tool used in food preparation.
Down
  1. 1. Required clothing worn by hospitality staff.
  2. 2. Second-in-command in the kitchen.
  3. 3. List of food and beverage items available for customers.
  4. 4. Stock rotation system meaning "first in, first out."
  5. 6. Expected polite behaviour when serving or dining.
  6. 8. To make something free from bacteria and germs.
  7. 10. Protective clothing worn while cooking.
  8. 11. Booking made in advance at a restaurant or hotel.
  9. 14. Decoration added to food to enhance appearance.
  10. 17. of house, Kitchen and preparation areas not seen by customers.
  11. 18. Industry focused on service and customer care.
  12. 20. Substance that can cause an allergic reaction.
  13. 22. Important practice to prevent contamination.