Across
- 3. or pastry chef, is responsible for preparing cold food items
- 4. fast food chains
- 6. one or more owners and is not part of a national restuarant business
- 9. their employees by giving them work experience in many different tasks
- 10. this person and the dining room supervisor report directly to the restaurant manager
- 13. a company that selss products and equipment to the foodservice industry
- 22. manages the banquet operations of hotels, banquet favilities, hospitals, and unversities
- 23. a contract between a business and an insurance company
- 26. helps businesses to find the right employees
- 29. method, entry-level employees are rotated or given specfic amounts of time at one job, then moved through a series of jobs
- 33. a caterer prepares and delivers food from a central kitchen to different locations
- 34. manages all kithcen operations
- 36. advanced culinary student works at a foodservice business to get hands-on training
- 37. a legal association of two or more people who share the ownership of the business
- 39. a restuarant where customers serve themselves
- 42. a general preference or dislike for something within an industry
- 43. a restaurant that has two or more locations that sell the same products and are operated by the same company
- 47. rules, for how things are done, must be met
- 48. an expense other than food and wages
- 49. prepares ingredients to be used by the line cooks
- 50. study all the components of industry trends
- 51. helps chefs to select the food products and equipment that will best fit their needs and budgets
- 52. earns more than enough to pay for daily expenses
- 53. a written permission to participate in a business activity
- 54. proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making
- 55. works to pay for daily expenses, such as wages and food costs
- 56. specific preparation and cooking tasks are assigned to each member of the kitchen staff
Down
- 1. works under the guidance of a skilled worker to learn the skills or a particular trade or art
- 2. uses culinary science to set new standards in food technology
- 5. overall mood, excellecnt food and service, and higher menu prices
- 7. coordinates and assigns duties to the serving staff, such as hosts, servers, and bussers
- 8. coordinates the food for each function
- 11. a job such as a dishwasher or cashier
- 12. means that business or individuals may buy and sell products, and set prices with little government control
- 14. a document that descrubes a new business and a strategy to launch that business
- 15. supplies food and lodging to customers who are away from home
- 16. a self motivated person who creates and runs a business
- 17. the money a business makes after paying all of its expenses
- 18. divides land into sections that can be used for different purposes, including residental, business, and manufacturing
- 19. supervises and sometime assist other chefs in the kitchen
- 20. offers advice and info to other foodservice business owners and managers
- 21. a company that selss an individual business owner the right to use the company's name, logo, concept, and products
- 24. created when a state grants an individual or a group of people a charter with legal rights to form a business
- 25. correct
- 27. responsible for making baked items, such as breads, desserts, and pastries
- 28. an upscale atmosphere, or overall mood, excellent food and service, and higher menu prices
- 30. that food for special occasions is made at a customer's location
- 31. a style of cooking
- 32. customers who want service at medium prices in a relaxed mood will choose a casual restaurant
- 35. a business that has only one owner
- 38. work on the food production line
- 40. oversees the work of the entire restaurant
- 41. buys food and supplies for restaurants according to his or her restaurant client's current needs
- 44. study the program carefully
- 45. works closely with food scientists to produce new food products
- 46. wide selection