Type
Word Search
Description

mortage
rent
bills
lighting
heating
equipment,
staff wages,
ingredients
costs
laundry services
profit

Factors of Production Crossword

Type
Crossword
Description

The extra physical product/ output created by employing one extra unit of a factor of prodction. Marginal Physical Product
The extra Revenue created by employing one extra unit of a factor of production. Marginal Revenue Product
The return on Labour. Wages
The minimum payment that a factor of production must receive to bring the factor into employment and to keep it within this use/ employment. Supply Price
The person who organise the other three factors of production into a production unit to produce goods and services. They bear all the inherent risks. Entrepreneur
The return on Capital. Investment
Any payment to a factor of production above its Supply Price. Economic Rent
This factor of proction has no cost of production but does have a cost in use. Any payment to it is Economic Rent. Land
The return on Enterprise. Profit
If a factor of production was transferred into its next best alternative use. Transfer Earnings
The return on Land. Economic Rent
The total output divided by the number of hours. The output per worker per time period. Labour Productivity
Firms do not demand a factor of production for its own use but for its use/ contribution in the production process. Derived Demand
The Purchasing Power of wages taking into account the price changes between different time periods -inflation. Real Wages
The proportion of the population of working age who are employed or looking for employment. Participation Rate

Purchasing a New Car Crossword

Type
Crossword
Description

The cost for shipping the vehicle from factory to dealer Destination charge
having a car that you rent for a period of time lease
An amount of money that is reported as a percent of the sticker price dealer cost
the price of the engine, chassis and any other piece of standard equipment base price
the total of the base price, options price and destination charge sticker price
extras for convenience, safety or appearance options
it protects you from losses caused by fire, vandalism and thief comprehensive insur.
give the average prices for vehicles purchased during a month before used vehicle guide
in the insurance policy it states that you pay a portion of any repair bill deductible clause
insurance that covers bodily injury and property damage liability insurance
decrease in the value of your vehicle because of age depreciation
a car, bus, truck, van, SUV, vehicle

personal finance Crossword

Type
Crossword
Description

where do you get money from? bank
money earned from working and return on investments are called? incomes
what is an income received from investments? interest
what is income received for the use of property rent
income received for work done based on the hours worked each week are? wages
a person working under the control or direction of another is called a? employee
what is the income from acting as an agent or go between buyers and sellers? commission
the income from selling goods and services less the cost of selling the goods and services are? profit
the amount of time worked in excess of the standard working hour is called? overtime
the profit that an investor makes from an investment is called? return

Money Management Word Search

Type
Word Search
Description

Specialization
Annual
Loss
Economics
Investment
Interest
Expenses
Producer
Supply
Goods
Demand
Profit
Wages
Saving
Pay Stub
Net
Loan
Income
Gross
Finances
Credit
Cost
Budget
Bi-Weekly
Bank

Cooking Terms Crossword Puzzle

Type
Crossword
Description

The items you mix together to make a recipe. ingredients
The place you go to buy groceries. supermarket
To cook food from the top using high heat. broil
The sticks used to thread cubes of food when making kabobs. skewers
The room in your house where you prepare food. kitchen
The utensil used for flipping pancakes is called a pancake _______. turner
The directions you follow to cook something. recipe
To cover with an ingredient. coat
To remove excess liquid from an ingredient drain
One favorite way to eat this meat is as a chop. pork
_______ and water should be used to wash your hands in the kitchen. soap
To soak meat or a vegetable in a liquid before cooking. marinate
This cooking utensil is great for frying eggs sunny side up. skillet
What you use when you want to bake bread or a cake. oven
To lightly brush or spoon on a liquid coating to food during cooking. baste
To cook at a low temperature so a mixture barely bubbles. simmer
Use a meat _______ to tell if pork is properly cooked. thermometer
To fry in a small amount of fat. saute
To mix ingredients using a spoon. stir

Chapter 6 and 7 Vocab. Crossword

Type
Crossword
Description

The point where the demand and supply meet together Equilibrium
This occurs when the quantity demanded is more than quantity supplied Excess Demand
The maximum price that can be legally charged for a good Price Ceiling
a price ceiling placed on rent Rent Control
When quantity supplied exceeds quantity demanded at a given price Surplus
a situation in which the quantity demand is greater than the quantity supplied, Shortage
The financial and opportunity cost consumers pay in searching for a good or service Search Cost
The lowest price that an employer can pay a worker for an hour of labor Minimum Wage
A sudden shortage of a good Supply Shock
Dividing up goods and services using criteria other than price Rationing
This allows consumers to pay more so they can buy a good when rationing makes it otherwise unavaiable Black Market
Cost of production that affect people who lave no control over how much of a good is produced Spillover Cost
A product that is considered the same regardless of who makes or sells it Commodity
Factors that make it difficult for new firms to enter a market Barriers to Entry
A market structure in which a large number of firms all produce the same product Perfect Competition
this forms when barriers prevent firms from entering a market that has a single supplier Monopoly
When the monopolist mat be able to divide consumers into two or more groups and charge a different price for each group. Price Discrimination
They give a company exclusive rights to sell a new good or service for a specific amount of time Patent
This enables a monopolistically competitive seller to profit from the difference between his or her products an d competitors' products Differentiation
Describes a market dominated by a few large, profitable firms Oligopoly
Combination of two or more companies into a single firm Mergers
Laws the encourage competition in the marketplace Antitrust Law
Selling a product below cost to drive competitors out of the market Predatory Pricing
When the government no longer decides what role each company can play in a market and how much can charge its comsumers Deregulation
An agreement among sell at the same time or very similar prices Price Fixing
This refers to an agreement among members of an oligopoly to set prices and production levels Collusion

Chapter 3 Cost Control Crossword

Type
Crossword
Description

Used to cost an ingredient at the purchase price before any trim or waste is taken into account. As-purchased Method
Way to price a menu in which the total revenue is divided by the number of seats, average seat turnover, and days open in one year Average check Methd
Calculated by the total dollar sales divided by the total number of customers. Average sale per Customer
One of four main cost categories that a restaurant or foodservice operation needs to effectively manage Beverage Costs
Amount of sales an operation is doing for a given time period Business Volume
Inventory at the end of a given period Closing Inventory
Way to price a menu in which an operation must know the portion costs for each item sold. An operation can determine the average contribution margin needed to cover overhead and yield a desired profit at an expected level of sales volume Contribution Margin Method
Portion of dollars that a particular menu item contributes to overall profits. Contribution Margin
Costs subject to change based on how the operation is doing; the operation has a certain amount of control in how it spends on these aspects of the operation Controlclable Costs
Number to multiply ingredients by in order to convert a recipe to serve a different number of people. For example, if your chili recipe serves eighty and you need to serve forty: 40 ÷ 80 = 0.5. The conversion factor is 0.5. Conversion Factor
A business's efforts to manage how much it spends Cost Control
Price an operation pays out in the purchasing and preparation of its products or the providing of its service Cost
Chart that shows employees' names and the days and times they are supposed to work. Crew Schedule
Used to cost an ingredient after trimming and removing waste so that only the usable portion of the item is reflected Edible-Portion (EP) Method
Number of employees hired to fill one position in a year's time. Employee Turnover
that need to be paid regardless of whether the operation is making or losing money. Fixed costs, in contrast to variable costs, do not change based on the operation's sales Fixed Cost
One of four main cost categories that a restaurant or foodservice operation needs to effectively manage. Food Costs
Form that shows how much product should be produced by the kitchen during a given meal period. Food Production Chart
Prediction of sales levels or costs that will occur during a specific time period Forecast
Company that provides equipment, food, and supplies and usually has programs available to their customers that help with controlling costs Full-line supplier:
Information about past performance that a manager uses to forecast foodservice sales and costs Historical Data
Dollar value of a food product in storage; can be expressed in terms of units, values, or both. Inventory
Document from a vendor that lists such details as items purchased, date of order, purchaser, and sales price; also called a bill. Invoice
One of four main cost categories that a restaurant or foodservice operation needs to effectively manage. Labor Cost
Template, usually a spreadsheet, showing the number of people needed in each position to run the restaurant or foodservice operation for a given time period Master Schedule
Also called the smoothing technique, this involves averaging together sales information for two or three recent and similar periods. The average can produce a forecast that is more likely to be accurate, since it is not based solely on one period that might have had unique circumstances. Moving Average Techinque
that need to be paid regardless of whether the operation is making or losing money. Fixed costs, in contrast to variable costs, do not change based on the operation's sales Noncontrollable Cost

fundamentals of economics Crossword

Type
Crossword
Description

a steady long term increase in real GDP economic growth
the loss of potential gain from other alternatives when one alternative is chosen opportunity cost
goods used to produce more goods capital goods
a person who uses a good or service consumers
another name for a centrally planned govt. comand economy
there is no such thing as a free lunch TINSTAAFL
give up one benefit to gain another trade-off
the rivalry among sellers trying to achieve such goals as increasing profits competition
a general increase in prices across an economy inflation
a risk-taker in search of profits entrepreneur
a income that does not increase even when prices go up fixed income
study of how people satisfy unlimited wants through careful use of realtive scarce resource economics
physical objects that somone produces goods
the power of consumers to decide what gets producded consumer sovereignty
a financial gain profit
economic system that relies on habit traditional economy
any government system that provides monetary assistance to people with an inadequate or no income. social security
gross domestic product GDP
how much it is worth in money value
the accumulation of products that are tangible, scarce, useful, and transferable from one person to another wealth
mental/physical work or production labor
shortage scarcity
an economy in which prices and wages are determined mainly by supply and demand market economy

Entrepreneurship Vocab Review Crossword

Type
Crossword
Description

Person who works for someone else employee
Person who provides a product or service for someone else for money entrepreneur
Process of running a business of one's own entrepreneurship
Things used to create products or services resources
Person who is a customer consumer
Business that makes the products it sells manufacturing
Money made from providing a good or service income
Costs for supplies used in business expenses
Result when income is greater than expenses profit
Amount added to the cost to determine selling price markup
Federal, state, or local government tax charged on goods sales
Creative problem-solving method that involves coming up with a large number of fresh ideas brainstorming
List of things to be discussed or done in a meeting agenda
Amount subtracted for the retail price to determine the selling price markdown
Making choices and satisfying the wants and needs of consumers economics
Occurs because people's wants and needs are unlimited while the resources needed to produce goods and services are limited scarcity
How much of a good or service a producer is willing and able to produce at different prices supply
Costs that must be paid no meter how much of a good or service is produced fixed
An individual's need or desire for a product or service at a given price demand
Value of the next best alternative opportunity cost
Costs that go up and down depending not he quantity of the good or serve produced variable
Products and services that are brought in from another country to be sold exports
Expenses that a business has every month operating
Financial statements based on estimates pro forma
Item of value owned by a business assets
One-time only expenses that are paid to open a business start up costs
Amount of sales that must be made to cover all of the costs of a business breakeven point

Lab Equipment Crossword Puzzle

Type
Crossword
Description

A large container used to store or heat large amounts of liquids Beaker
A type of flask used to heat substances inside of it (ex: Florence Flask). Boiling Flask
A metallic object with bristles on them that come in many sizes used to clean lab equipment. Brush
A type of burner that is connected to a gas or heating source. Bunsen Burner
Kind of like a pipette, it accurately measures small amounts of liquids and controls how much goes out. Buret
Pieces that can be attached on a stand so other lab equipment could be placed on it. Clamp
A lab equipment tool that is shaped like a triangle used to heat material directly under a flame. Clay Triangle
A type of flask used to store liquids without it spilling (ex: Erlenmeyer Flasks). Conical Flask
A lid that covers the crucible. Cover
A porcelain dish that is used for igniting solid substances. Crucible
A tube like structure that is used to suck in liquid and to drop small amounts of liquid into something. Dropper
A type of measuring tool in which measures mass of an object. It measures more accurately than humans sometimes. Electronic Balance
Used for evaporating liquids or for drying purposes. Evaporating Dish
Somewhat like tweezers, they are used to hold small bits or objects. Forcep
A conical shaped lab equipment used to pour liquid from one place to another without a single drop. Funnel
A type of rack with holes that allows a base for funnels to be placed on. It has a clamp so it can be attached to a ring stand. Funnel Support
A plate made of glass that has many uses. Glass Plate
A rod made of glass that is used to stir up solutions or mixtures. Glass Rod
A long cylindrical tube with marks on it to accurately measure liquids by using the meniscus. Graduated Cylinder
A part for a stand that links to it and causes it to hold items without falling. Holder
A type of paper used for testing acids and bases. Litmus Paper
A lab equipment tool used to grind solids into powder. Mortar Pestle
A thin, plastic dish that is used to observe substances or to analyze/grow microorganisms. Petridish
A small plastic or glass tube that is used to measure small amounts of liquids. accurately. Pipette
A type of knob that is used to suck liquid out of a pipette. Pipette Bulb
A type of stand used in labs that could be used to attach clamps on it. Ring Stand
Types of stoppers that are made of rubber that is useful in closing the equipment for storage. It comes in many different sizes. Rubber Stoppers
Sounds like a kitchen tool, but it is used in science too! It is a tool used to scoop substances out. Spatula
A type of dropper used to "inject" substances into something. Syringe
A thin, glass structure that is used to store small amounts of liquids inside. Test Tube
A type of tong utensil that is used to carry hot test tubes. Test Tube Holder
A type of rack that is used to store test tubes. Test Tube Rack
A metallic "scissor like" object used to carry heated objects or to "crush" small ignition tubes so the heated substances could dissolve in water. Tong
A type of measuring tool used in science that measures mass. It is not accurate due to human error. Triple Beam Balance
Type of flasks that are used to measure precise amounts of liquids. Volumetric Flask
Used to observe substances and to help cover up the beaker. Watch Glass
Used as a container to store substances. Wide Mouth Bottle
A thin tray, wired like a coordinate plane, that acts like a base that helps to limit heat, cracking and overheating. Wire Gauze