Across
- 1. all of the services people use when they are away from home.
- 7. multiple units of a single food service concept with one owner.
- 8. one of the first food service establishments created by Boulanger in Paris,France in 1765.
- 10. allows customers to order at a counter and have food delivered to table or pick up the window.
- 11. part of the food service operation which works out of the sight of the public.
- 13. highest ranking chef in a food service operation.
- 14. group of food service concepts owned by a single firm.
- 20. customers insert money, push buttons select their food choice, and collect dispensed food.
- 21. general idea of how a food service operation looks and feels.
- 22. offers quality food and drink, and casual service and atmosphere.
- 23. provided to the general public with the main goal of generating profits.
Down
- 2. home meal replacements and ready-made dishes sold at retail stores.
- 3. allows customers to view and select food at a counter of options and carry meals to tables on trays.
- 4. so known as a food truck or cart.
- 5. provided by institutions such as hospitals and schools for members, visitors,etc.
- 6. fast food; allows customers to order at a counter and pick up food or use a drive-through window to order and receive food in the car.
- 9. large-scale food service for events.
- 12. elaborate and refined system of food preparation created between 1400 and 1600 during the Renaissance.
- 15. multiple units of a food service concept individually owned by multiple parties.
- 16. describes the part of the food service operation which directly serves customers.
- 17. offers very high-quality cuisine, often cooked by an expert chef; offers formal service and atmosphere.
- 18. second highest ranking chef in a restaurant.
- 19. customers to view and select food for themselves from a wide variety of choices; all you can eat.