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Hospitality Chapter's 5&6

Teacher: Chef Clarke
Across
Foods change daily for a set period of time.
A group of people that go out together
The art of making food look attractive.
A list of food and beverage items.
Customers order at the table they are seated at in this style of service.
Some food items are priced seperatly.
A set of instructions for preparing a food item
Popular style in institutional food service.
Restaurants make more reservations than they have tables.
Related to kitchen.
Style that is used mainly in quick-service.
Supervises the cleaning.
Down
A promise to hold something for a customer
Customers who arrive at a restaurant but have not made a reservation.
The process of changing raw foods into menu items.
A recipe that has been tested for consistency.
A liquid that is drinkable.
Top manager in the kitchen.
Quick service uses this style of service with two options, either walk in or?
Chemical substances in food that help maintain the body
Food is arranged on tables throughout the dinning area.
Main course of a meal.
A computerized system used to record an order