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Foodservice Careers (Chapter 3.2 and 3.3)

Across
A caterer prepares and delivers food from a central kitchen to different locations
A written permission to participate in a business activity
A restaurant where customers serve themselves, or order at a counter
A business that has only one owner
Offers advice and information to other foodservice business owners and managers
A business formed when a state grants an individual or a group of people a charter with legal rights to form a business
A restaurant that provides an environment featuring excellent food, elegant décor, and superior service
Has one or more owners and is not part of a national business
A legal association of two or more people who share the ownership of the business
A system in which businesses or individuals may buy, sell, and set prices with little government control
A general preference or dislike for something within an industry
A document that describes a new business and a strategy to launch that business
Overall mood
The chef responsible for preparing cold food items
Down
A restaurant where servers take customer orders and then bring the food to the table
A style of cooking
A restaurant that quickly provides a limited selection of food at low prices
An operation that works to pay for daily expenses
A restaurant that has two or more locations that sell the same products and are operated by the same company
Food is prepared at a customer’s location for special occasions
The money a business makes after paying all of its expenses
A system that divides land into sections used for different purposes