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Culinary Chapter 3 review

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