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Chapter 4 Vocabulary

Across
Provision of food and service for a special event
A restaurant that generally has a counter where customers place their orders and wait for it
Foodservice that is run by the institution itself
Restaurant that emphasizes the highest quality in service, ingredients, decor and atmosphere
Food and beverage businesses that compete for customers
Whole idea of the restaurant or the restaurant chain
A business of making and serving prepared food and drink
Foodservice in which an outside company is hired to run a food operation
Market segment whose needs a business strives to meet.
Subgroup of a large market that has similar needs & wants for the product a business is selling
Down
Restaurant that provides customers with convenience, speed, and basic service at low prices
Foodservice that consists of food displayed on tables
Restaurant in which customers sit at a table and give their orders to a server
Group that consists of all the people who could potentially buy what a business is selling
A feeling or mood associated with a particular place
Foodservice in which the food is displayed along a counter called a serving line
Specific idea around which something is organized