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cost control

Across
The cost of foods used to prepare a menu item (2 words)
A businesses effort to control what they spend (2 wds)
The cost of ingredients to make a beverage you sell (2 wds)
A tool managers use to look at current business trends
The part of the flow of food where food is plated and given to guests
Financial plan for a specific period of time (2 wds)
The act of physically inspecting and taking possession of your delivery
Type of report which is a compilation of sales and costs for a period of time (3 wds)
_______ inventory, the food product on hand at the end of the day
The act of properly decreasing the temperature of a cooked item
A bill received by a restaurant for something purchased
POS in an abbreviation for ? (3 wds)
______ costs, includes insurance, utilities and an operations lease or mortgage
Down
The chart which tracks food from when it comes in your door to when you serve the plate to the guest (3 wds)
Tool used to portion items accurately by weight
A record of all the numbers of portions of items sold from the menu (2 wds)
The act of selecting food and ordering it for your business
A list of all the items to be prepared on a certain day (2 wds)
Food product on hand
The act of heating food one more time for service
The act of keeping food at a temp for service
Income from sales before expenses
Weighing or measuring a food item into portion size before serving
The cost of "wear and tear"
_________ inventory, goods on hand at the start of a day
Making food
The way you "keep" your food products