Use these vocabulary terms to create a crossword puzzle on graph paper. Use the definitions as clues.



kitchen brigade - The system of organizing labor in a traditional French kitchen. 
 cross-train - To be trained on multiple stations in the kitchen. 
 line cooks/station cooks - Someone who works in the food production line. 
 sous chef - French for ‘under chef’. 
 pastry chef - Chef who prepares deserts. 
 prep cook - One who pre-prepares food for service. 
 garde manger - Prepares cold items in the brigade system. 
 executive chef - Manages all kitchen operations in a traditional restaurant. 
 research chef - Someone who works with scientists to develop new food products. 
 culinary scientist - Develops new food technology. 
 foodservice director - In a hotel, banquet facility or hospital, this is the person who oversees food preparation. 
 catering director - Works under the foodservice director on individual events.
 kitchen manager - Instead of an executive chef, chain restaurants may employ a _________. Who oversees the production of food but has less say in the style of food being produced. 
 dining room supervisor - Outside of the kitchen, this person controls the customers experience that does not relate to food preparation. 
 restaurant manager - This person works above both the kitchen manager and dining room supervisor to control the whole operation. 
 purchaser - It’s their job to find the best prices on produce and other ingredients.
vendor - Sells the tools needed for the kitchen to be able to cook. sales representative - Works with a chef or restaurant manager to help them choose the equipment needed for their kitchen to run. certification - Proof of expertise. entry-level - "I don’t have any work experience so I’m looking for an ______ job." apprentice - One who works directly with an expert to learn a trade.
job rotation - A process of learning many positions in order to cross train.
internship - When a student works in their field to get hands on experience. Can be paid or unpaid. trend - "Last year eight new cupcake shops opened in my city, now their all closed. I guess it was a short lived food ____." hospitality industry - The business of taking care of people who are away from home.
cuisine - A cultural style of cooking.
noncommercial operation - A food service operation that does not work for profit.
commercial operation - A food service operation that does work for profit. profit - The amount of money that is left over after all expenses have been paid for. quick-service restaurant - Fast food, food carts, cafes. full-service restaurant - A restaurant where waitstaff take your order in a relaxed environment.
fine-dining restaurant - Up-scale full-service restaurant.
cafeteria - No waiters needed at a ______ where customers feed themselves.
on-site catering - Food made on location for a company.
off-site catering - When food is prepared away from the location is will be served at and is brought in before the meal. entrepreneur - Someone who chooses to start and run a business.
independent restaurant - A restaurant that is run by it’s owners - not part of a chain.
chain restaurant - Two or more restaurants run by one company that serve the same food. franchise - A chain restaurant that uses the logo, recipes, and atmosphere of a company but store are individually owned. overhead cost - The total cost of business minus wages and food costs.
foodservice consultant - Someone who offers advice on running a successful restaurant.
employee recruiter - Someone who’s job it is to hire new employees.
business plan - The outline of a new business strategy. 
 sole proprietorship - A business with only one owner. partnership - Business owned by two people. 
 corporation - A business that shareholders. 
 free enterprise - The economic system of the United States. zoning- Laws about what specific plots of land can be used for. 
license - To serve alcohol in a restaurant the business will need to get a liquor _____, written permission that they can legally serve alcohol. insurance - Financial protection provided by a company in case of unexpected expenses such as fire. array - A large selection. 
 evaluate - To analyze or study. 
 analyze - To study closely with the intent of understanding. 
 atmosphere - The over all feeling of a space. 
 guidelines - Rules or regulations pertaining on how something should be run. 
 accurate - Up to date and correct information.

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