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Chapter 10 Vocab Puzzle (#1)

Across
Hired by an operation to visit and report on their experiences and impressions of a particular foodservice operation
The feeling that guests take with them from their experience with the operation. Interaction between a guest and a host
A warming unit in the tableside cart used in French service
Made from thick glass or ceramic; used to serve hot drinks like coffee, tea, and cocoa
Smaller than the dinner fork and used for salads, appetizers, desserts, fruit, smoked fish, and other delicate food items
Most formal service style. All food preparation is done in the kitchen. Bowls and platters are then brought on a cart to the guests
Responsible for the overall management of service
Down
Has a special lip or sprout to prevent spilling when pouring the sauce onto the plate
Responsible for service in a particular area, such as a banquet room or dining room
Much smaller than a dinner plate (7-8 in)
A shallow bowl, often used for relishes or dipping sauces
A tableside cart used in French service that holds food or liquid items that will be served to guests, as well as serving dishes and other utensils the servers or guests may need
An easy and fast way to dine; typically involves no servers but instead guests can help themselves to food set up in food bars or order at a counter
Provides the first impression in appearance, friendliness, and attentiveness. Greeters evaluates and determines the customer's specific needs for the current visit