Across
- 2. has one or more owners and is not part of a national restaurant business.
- 3. works under the guidance of a skilled worker to learn the skills of a particular trade or art.
- 9. a caterer prepares and delivers food from a central kitchen to different locations.
- 12. Servers take customer orders and
- 15. uses culinary science to set new standards in food technology.
- 17. is responsible for making baked items, such as breads, desserts, and pastries
- 19. is the money a businessmakes after paying all of its expenses.
- 21. work on the food production line.
- 22. is a business that has only one owner.
- 26. is a contract between a business and an insurance company.
- 27. is a company that sells products and equipment to the food service
- 28. is a general preference or dislike for something within an industry.
- 30. buys food and supplies for restaurants according to his or her restaurant clients’ current needs.
- 33. is a style of cooking. Customers also expect to get value for the money they spend on food.
- 34. helps businesses to find the right employees.
- 35. bring the food to the table
- 36. specific preparation and cooking tasks are assigned to each member of the kitchen staff
- 38. offers advice and information to other food service business owners and managers.
- 41. is created when a state grants an ndividual or a group of people a charter with legal rights to form a business.
- 42. is proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making.
- 44. A restaurant that has two or more locations that sell the same products and are operated by the same company
- 46. is responsible for preparing cold
- 48. manages all kitchen operations.
- 50. is a document that describes a new business and a strategy to launch that business.
- 51. is a written permission to participate in a business activity.
- 52. a franchise company sells an individual business owner the right to use the company’s name, logo, concept, and products.
Down
- 1. coordinates the food for each function
- 4. an advanced culinary student works at a food service business to get hands-on training.
- 5. is a legal association of two or more people who share the ownership of the business.
- 6. has an upscale atmosphere, or overall mood, excellent food and service, and higher menu prices.
- 7. supplies food and lodging to customers who are away from home.
- 8. helps chefs to select the food products and equipment that
- 10. their employees by giving them work experience in many different tasks
- 11. is a restaurant where customers serve themselves.
- 13. prepares ingredients to be used by the line cooks.
- 14. earns more than enough to pay for daily expenses.
- 16. mean that businesses or individuals may buy and sell products, and set prices with little government zoning divides land into sections that can be used for different purposes, including residential (housing), business, and manufacturing.
- 18. items.
- 20. manages the banquet operations of hotels, banquet facilities, hospitals, and universities.
- 23. method, entry-level employees are rotated, or given specific amounts of time at one job, and then moved through a series of jobs.
- 24. works to pay for daily expenses, such as wages and food costs.
- 25. means that food for special occasions is made at a customer’s
- 29. A restaurant that quickly provides a limited selection of food at low prices
- 31. supervises and sometime assists other chefs in the kitchen.
- 32. works closely with food scientists to produce new food products.
- 37. coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers.
- 39. job, such as dishwasher and cashier.
- 40. oversees the work of the entire restaurant.
- 43. is an expense other than food and wages.
- 45. orders ingredients for menu dishes, and makes sure that they are prepared correctly.
- 47. is a self-motivated person who creates and runs a business.
- 49. best fit their needs and budgets.