Across
- 4. Method of stock rotation meaning “First In, First Out”. (4)
- 5. en place, French term meaning “everything in its place”; preparing ingredients before service. (3,2,5)
- 7. Ensuring cutlery and glassware are spotless before service. (9)
- 10. The industry of providing food, drink and accommodation. (11)
- 13. Coffee been known for sweetness, lower bitterness, and a balanced, lively acidity
- 14. Process of booking a table in advance. (10)
Down
- 1. Style of service where guests serve themselves from a spread. (6)
- 2. Practices that prevent contamination and illness in food service. (7)
- 3. Wine service professional. (9)
- 6. System ensuring worker safety in hospitality venues. (4&1&1)
- 8. Coffee-making specialist. (7)
- 9. Pouring wine carefully to separate liquid from sediment. (9)
- 11. d’hôte, Service style where food is cooked or finished at the customer’s table. (8)
- 12. Fixed menu with limited choices at a set price. (5,1,5)