Across
- 1. dining restaurant has an upscale atmosphere or overall mood, excellent food and service, and higher menu prices.
- 7. is created when a state grants an individual or a group of people a charter with legal rights to form a business.
- 8. train giving employees work experience in many different tasks
- 9. cook prepares ingredients to be used by the line cooks
- 12. is proof that you are an expert in a specific topic
- 17. contract between a business and an insurance company.
- 18. is a restaurant where customers serve themselves.
- 21. a written permission to participate in a business activity.
- 23. a legal association of two or more people who share the ownership of the business
- 25. scientist uses culinary science to set new standards in food technology
- 26. manager or pantry chef, responsible for preparing cold food items.
- 29. is a style of cooking
- 30. operation earns more than enough to pay for daily expenses
- 32. sells an individual business owner the right to use the company’s home, logo, concept, and product.
- 35. level part time job you do not need training or experience to hold this job such as dishwasher, and cashier
- 38. service restaurant servers take customers orders and then bring the food to the table
- 39. is a company that sells products and equipment to the food service industry
- 40. plan is a document that describes a new business and a strategy to launch that business.
- 42. chef works closely with food scientists to produce new food products
- 45. cooks giving employees work experience in many different tasks
- 46. room supervisor coordinates and assigns duties to the serving staff such as, hotels, servers, and bussers.
Down
- 2. an advanced culinary student works at a food service business to get hands-on training
- 3. operation works to pay for daily expenses such as wages and food costs
- 4. restaurant A restaurant that has two or more locations that sell the same products and are operated by the same company.
- 5. divides land into sections that can be used for different purposes
- 6. service director manages the banquet operations of hotels, banquet facilities, hospitals, and universities
- 8. director coordinates food for each function. Each special event must be carefully planned and coordinated so that there are enough servers and enough food
- 10. chef responsible for making baked items, such as breads, desserts, and pastries
- 11. industry supplies food and lodging to customers who are away from home
- 13. is a self motivated person who creates and runs a business.
- 14. restaurant has one or more owners and is not part of a national restaurant business.
- 15. manager orders ingredients for menu dishes, and makes sure that they are prepared correctly
- 16. site catering a caterer prepares and delivers food from a central kitchen to different locations.
- 19. recruiter helps businesses to find the right employees.
- 20. works under the guidance of a skilled worker to learn the skills of a particular trade or art
- 22. service restaurants a restaurant that quickly provides a limited selection of food at low prices
- 24. manager oversees the work of the entire restaurant
- 27. chef manages all kitchen operations
- 28. buys food and supplies for restaurants according to his or her restaurant clients' current needs
- 31. enterprise businesses or individuals may buy and sell products
- 33. chef supervises and sometime assists other chefs in the kitchen
- 34. representative helps chef to select the food products and equipment that will best fit their needs and budgets
- 36. cost is an expense other than food and wages.
- 37. rotation when training employees some food manages use this method of training
- 41. proprietorship a business that has only one owner
- 43. site catering means that food for special occasions is made at a customers location.
- 44. is a general preference or dislike for something within an industry