Across
- 1. a caterer prepares and elivers food from a central kitchen to different locations
- 3. method entry level employees are rotated or given a specific amounts of time at one job
- 6. uses culinary science to set new standards in food tech
- 7. a style of cooking
- 8. manages the banquet operations of hotels
- 11. works to pay for daily expenses such as wages and food costs
- 14. work on the food production line
- 16. a legl association of two or more people who share the ownership of the business
- 18. a self motivated person who creates and runs a business
- 20. a business establishement where meals or refreshments may be purchase efficiency
- 21. works closely with food scientists to produce new food products
- 22. prepares ingredients to be used by the other cooks
- 25. has a upscael atmosphere or overall mood with excellent food
- 34. earns more than enough to pay for daily expenses
- 35. a document that describes a new business and a strategy to launch that business
- 37. is a written permission to participate in a business activity
- 38. orders ingredietns for menu dishes and makes sure that they are prepared correctly
- 41. job you do not have a lot of training to have
- 43. buys food and supplies for restaurants according to his or her restaurant client needs
- 47. divides land into sections that can be used for different purposes including residential
- 48. coordinates the food for each function
- 49. or a wide selection
- 53. an advanced culinary student works at a food service business to get hand on training
- 54. supplies food and lodging to customers who are away from home
- 55. a general preference or dislike for something withing an industry
- 56. is proof that you are a expert in a specific topic
- 57. coordinates and assigns duties to the serving staff
Down
- 2. servers take customer orders and then bring the food to the table
- 4. works under the guidances of skilled workers to learn in skills of a particular trade or art
- 5. a business that has only one owner
- 9. an expense other than food and wages
- 10. means that food for special occasions is made at a customers location
- 12. how food service trends affect service and food productions operations
- 13. helps businesses
- 15. helps chefs to select the food products and equipment that will best fit their needs and budget
- 17. a way to vary your fitness program by combining different types of exercise activities
- 19. a restaurant that quickly provides a limited selection of food at low prices
- 23. created when a state grants an individual or a group or people charter with legal rights ro form a business
- 24. is responsible for making baked items
- 26. rules on how things are supposed to be done
- 27. study the program
- 28. a framework for hiring and organizing kitchen staff to maximize
- 29. another word of correct and right
- 30. a restaurant that has two or more locations that sell the name products and are operated by the same company
- 31. offers advice and info to other food services business owners and managers
- 32. is the money a business makes after paying all of its expenses
- 33. that business or individuals may buy sell products and set prices with little government control
- 36. overall mood
- 39. has one or more owners and is not part of a national restaurant business
- 40. is a company that sells products an dequipment to the foodservice industry
- 42. overseas the work of the entire restaurant
- 44. a frnchise company sells individual business owners the right to use the compants logo name concept and productss
- 45. a contract between a business and a insurance company
- 46. or pantry chefis a responsible for preparing cold food items
- 50. manages all kitchen operations
- 51. a restaurant where customers serve themselves
- 52. supervises and sometimes assists other chefs in the kitchen