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Culinary Chapter 3 review

Across
A legal association who share the owner ship of a business
A restaurant where it is self serve
Offers advice and operational tips like menu design and many more
Combines culinary arts and food arts
Oversees the work of the entire restaurant
Offers take out and dining
Includes Bringing food to tables
Paid or unpaid Hands on training
A contract between a business and company
A self motivated person who introduces a food service operation
Written permission
Works under the guidance of a guider
Responsible for making baked items
Supervises and assists other chefs
Work on the food production line
Must be met if preparing food
Down
The money a business makes after paying the bills
Style of cooking customers also expect to get reasonable food for their money
Works to pay for daily experiences and schools and hospitals
A company that sells products and equipment
A common type of ownership used by companies
Must know how track and analyze industry trends for something within a industry
Prepares ingredients for line cooks
Buys food and supplies