Across
- 2. – The process of combining two ingredients that normally don’t mix, like oil and vinegar.
- 5. Rate – The number of times a dining table is occupied and cleared during a service period.
- 6. Margin – The percentage of revenue that remains as profit after all expenses are deducted.
- 10. of House (FOH) – The areas of a restaurant where guests interact, including the dining room and host stand.
- 13. – A rich brown sauce made by reducing espagnole sauce and veal stock.
- 17. Point – The point at which revenue equals expenses, and the operation begins to make a profit.
- 18. – Practices that reduce environmental impact and promote long-term ecological balance in foodservice.
- 19. Sauce – One of the five classic French sauces (béchamel, velouté, espagnole, tomato, and hollandaise) from which secondary sauces are made.
Down
- 1. – Collaborative efforts of a group to achieve a common goal, essential in foodservice operations.
- 3. Engineering – The analysis and design of a menu to maximize profitability and customer satisfaction.
- 4. – A designated area in the kitchen where specific tasks are performed.
- 7. – The process of breaking down primal cuts of meat into retail or usable portions.
- 8. – A sauce made by caramelizing sugar and deglazing with vinegar, often used with fruit or savory dishes.
- 9. Service – The assistance and hospitality provided to guests before, during, and after dining.
- 11. Operating Procedure (SOP) – A written step-by-step instruction for completing routine operations consistently and safely.
- 12. Cost – The total cost of all ingredients in a single menu item.
- 14. Control – The process of managing and reducing business expenses to increase profit.
- 15. (POS) System – A computerized system used to track orders, payments, and sales data.
- 16. d’hôte – A fixed-price menu offering multiple courses with limited choices.