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L-1.2 Ch_2 Career Opportunities

Across
The condition or feeling that demands exceed the resources available for use.
Indicates that a student has demonstrated a high level of skill and has met specific performance requirements by participating in a rigorous process to become certified.
Refers to foodservice employees who work outside the public space; back-of-the-house positions include chefs, line cooks, pastry chefs, crew (or shift) supervisors, dish washers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners.
A profession or work in a particular field, such as foodservice, that individuals choose for themselves.
A process people use to identify what causes stress for them in the workplace as well as in their personal lives; once a stress is identifi ed, various strategies can be applied to minimize its effects.
A series of jobs through which people can advance to further their careers.
Down
The use of tools to increase a person’s effi ciency and productivity; the skills needed for effective time management include planning, goal setting, setting priorities, and delegating.
A job that requires little or no previous experience; entry-level jobs are an important starting point for all career pathways and usually lead to other positions with more responsibility that require more experience and/or specialized skills.
Refers to the foodservice employees who serve guests directly; front-of-the-house positions include managers, assistant managers, banquet managers, dining room managers, maître d’s, hosts/hostesses, cashiers, bar staff, serving staff, and busers.
Someone who can play the role of a wise adviser.
Connecting with several people to build relationships that may result in career advancement, industry updates, and knowledge or career enhancements.