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Creating a Menu & Dining Room Service

Across
Menu items with a low menu mix % and a high contribution margin.
Procedure that helps managers make decisions about keeping, cutting, or adding menu items.
This type of service is often associated with appetizers and hors d'ouerves at cocktail parties or other events where guests are standing.
Menu items with a high menu mix percentage and a low contribution margin
Menu mix divided by total number of items sold.
Commonly found type of service in private dining rooms. The first course is generally pre-plated before guests enter the room.
Menu items with a high menu mix % and a high contribution margin.
Food and beverage are prearranged for a set number of people at a set price and menu.
The cart from which food is prepared and served to guests tableside.
Different Styles of type
Guests serve themselves from large platters that are passed from the left to the right.
Down
Advertising material attached to a menu that announces special items.
Heavy cover paper
Portion of dollars a particular menu items contributes to the overall profits.
Most common style of restaurant service. Customers first order from a menu and entrees are individually plated in the kitchen before being served.
Menu items with a low menu mix percentage and a low contribution margin.
Guests are able to select from a menu and can choose pre-selected items similar to the American style service. For example, for a large number of guests at weddings.
This type of service involves tableside preparations and guests being served from a cart.
Style of service in which varieties of ready food are out on a table according to sequence of hot to cold. Guest then serve themselves.
This is the most personalized type of service with only one waiter. Food is pre-portioned in the kitchen.