Type
Crossword
Description

Millions of people do this every day eatout
An institution hospital
A type of cuisine French
A menu posted on the wall board
Complete meals featured at a set price tabledhote
From the lowest to the highest price on a menu pricerange
A difference in colours colourcontrast
Meat can be cooked in this way roasted
Items may be purchased separately alacarte
The types and quantities of food eaten at different times of the day mealpatterns
Food eaten between meals snack
The food choices a restaurant offers for each meal it serves menu
Type of food for special needs diet
A group of restaurants under the same management chain
What a menu offers the customer choice
A menu is often determined by the ______ of the kitchen staff skill
Something to be obeyed rules
The ______ of certain items on a menu often reflect their price location
The menu items should be ________ in appearance, serving size and nutrition balanced
A _________ menu can adapt to changes flexible
A vegetable often served with meat potato
This should be done ahead of time planning
Several different kinds variety
Appealing appetizing
The same foods are served each day fixedmenu
Folded "specials" that stand up on the table tentcards
Offer different items each day for a set period of time cyclemenu
The menu determines the type of customer the ____ will attract operation
"Specials" fastened to the menu clipons
A particular style of cooking such as Italian cuisine
People who live in the area residents
The server tells the customer what foods are available spoken
Area where food is prepared kitchen
A menu that describes food the way it is actually served truthful
Menu planning can be simplified by the use of a _______ computer
A table d'hote section offers ______ at a set price meals
Food preparation techniques affect the ________ of the food served nutrition
Type of menu usually handed to a customer after being seated printed

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

Nutrition Crossword Puzzle

Type
Crossword
Description

To include more fruits and veggies in your diet, when would be the ideal meal to eat them during to encourage such a habit? Breakfast
These are great sources of energy in fruits and vegetables. Carbohydrates
Sources of this can be added to fruit and vegetable snacks to make them even more nutritious and delicious Protein
Try different vegetables, because our bodies like ___. Variety
______ are nutrients in food that the body uses to build cell membranes, nerve tissue (like the brain), and hormones. Lipids
The body uses ___ as fuel. Fat
What is a unit of energy that measures how much energy food provides to the body? Calorie
Light (lite) and _______-fat foods may still be high in fat. Reduced
What is the requirement for a food to be labeled light (lite)? Have 50% less fat or _______ fewer calories per serving Onethird
One of the most harmful fats: s_____. Saturated
One of the most harmful fats: t_____. Trans
Trans and saturated fats can cause what? Heartdisease
Unsaturated fats are ____ at room temperature. Liquid
One type of unsaturated fat: p_________. Polyunsaturated
One type of unsaturated fat: m_________. Monounsaturated

Hospitality Crossword

Type
Crossword
Description

Restaurant person who is a trained and knowledgeable wine professional sommelier
A hotel employee whose job is to assist guests by booking tours, making theatre and restaurant reservations concierge
Maid in a hotel who cleans the rooms housekeeper
A person employed in a hotel to receive guests and deal with their bookings receptionist
Hotel employee who handles calls from guests who want to make a room reservation reservationist
A professional cook chef
Person who accepts orders from the dining room, relays them to the appropriate stations of the kitchen, and checks each plate before it leaves the kitchen aboyeur
Tip Gratuity
Food list Menu
Employee who delivers luggage to your hotel room porter
A place to stay with lots of rooms Hotel
Another term for a booking reservation
Head waiter Maitre d
Person responsible for washing up, cleaning and basic food preparation kitchen porter
What you need to pay at the end of your meal Bill

chapter 6 Crossword

Type
Crossword
Description

the process of finding seats for customers in a restaurant seating
a promise to hold something for a customer until the customer needs it reservation
customers who arrive at a restaurant but have not made a reservation walk-ins
customers are seated on a first come, first serve basis open seating
the process of taking a reservation booking a reservation
making more reservations than there are tables overbooking
the time that it takes a party to eat a meal, pay their bill and leave the reataurant residence time
reduces long waits for a table call-ahead seating
a computerized system for recording an order at the place where the order is taken point-of-sales system
related to kitchens and cooking culinary
a special area equipped with heat lamps to keep the food hot until served pass-through
responsible for everything that happens in the front of the house restaurant manager
the people in a restaurant who serve customers servers
responsible for set up of tables, clearing of dirty dishes, and resetting the tables busser
top manager in a restaurant or hotel kitchen executive chef
second in command in the kitchen sous-chef
top manager in the kitchen of a unit of a chain restaurant kitchen manager
supervises the dish washing, pot washing, and clean up steward
has the responsible of operating the dishwashing machine dishwasher
profesional cook chef
a person who prepares food for eating cook
member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooks, then checks the orders before they are picked up expediter

Chapter Crossword

Type
Crossword
Description

the process of finding seats for a customer in a resturant seating
a promise to hold something for a customer until the customer needs it reservations
customers who have arrived at a restaurant that have not made reservations walk-ins
a type of seating at a restaurant which customers are served on first come first serve basis open-seating
the process of taking a reservation over calling booking reservations
making more reservations than there are spaces over booking
the time that it takes a party to eat a meal, pay their bill, and leave the resturaunt residence time
a type of sweating where a customer calls the restaurant, gives them their name, and gets it put on a list call ahead seating
a computerized system for recording an order at a place where the order is taken point of sales system
related to kitchens and cooking culinary
a special area equipped with heat lamps to keep food hot until served pass-through
the person responsible for everything that happens in the front of the house of a restuarant restaurant manager
the people in the restaurant that serve customers servers
responsible for the set up of the tables, cleaning of dirty dishes from tables, and resetting the tables busser
the top manager in a restaurant or hotel kitchen responsible for everything related to the kitchen and food preperation executive chef
second in command in the kitchen sous-chef
top manager in the kitchen in the unit of a chain restaurant, responsible for kitchen operations kitchen manager
supervises the dish washing and pot washing, and clean up of glassware, silverware, and plateware steward
the person in a hotel who operates the dishwashing machine dishwasher
a professional cook chef
the member of the culinary staff who gets the orders from the servers expediter

Culinary Arts 1 Vocab Crossword

Type
Crossword
Description

Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. Aboyeur
Apartment-style facilities offered at midmarket prices. They have larger spaces that include a sitting area, often with dining space, and small kitchen or bar area, in addition to a bedroom and bath. All-Suite Properties
A service or product provided to guests for their convenience, either with or without an additional fee. Amenity
The most widely recognized rating service in the United States; it uses a diamond system in judging overall quality. AAA Tour Book
Employees who work outside the public space. _______ positions include chefs, line cooks, pastry chefs, dishwashers, dietitians, and menu planners. Back of the House
A coffeehouse usually offering pastries and baked goods. Cafe
An assembly line process of serving food quickly and cheaply without the need for servers. Cafeteria
A group of restaurants owned by the same business organization. Chain
A mark of respect and distinction that describes a professional cook who has reached the position through hard work and dedication to quality. Chef
A branch of a foodservice operation set up and operating in a place belonging to another commercial enterprise, such as a monument, museum, or ballpark. Concessions
Businesses that operate foodservice for companies in the manufacturing or service industry. Contractors will manage and operate the employee dining facilities. Contract Feeding
A gathering of people, all of whom have something in common. They are often all members of a particular organization, or they may simply be individuals who share a hobby. Convention
Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. Convention Centers
Clean, low-priced accommodations primarily designed for traveling salespeople, senior citizens, and families with modest incomes. Economy Lodging
A person with a refined taste for food and wine. Epicurean
Large shows, open to the public, that highlight a particular type of product or service. Such shows give manufacturers and service providers a chance to display their offerings to many people at a single event. Expositions
Employees who serve guests directly. _______ positions include managers, assistant managers, banquet managers, dining room managers, maître d's, hosts/hostesses, cashiers, bar staff, serving staff, and busers. Front of the House
Properties that cater to travelers in search of a wide range of conveniences. They offer larger rooms and well-trained staff and feature amenities such as swimming pools, room service, fitness centers, or services for business travelers. Full-Service Properties
A lover of fine food and drink. Gourmet
Associations of people with similar interests or professions. Guilds
An elaborate and refined system of food preparation. Haute Cuisine
The services that people use and receive when they are away from home. This includes, among other services, restaurants and hotels. Hospitality
A system that assigns certain responsibilities to kitchen staff. Developed by Georges August Escoffier. Kitchen Brigade System
Private clubs for the ancient Greeks that offered food to members. Lesche
Hotels that offer top-of-the-line comfort and elegance. While often defined as part of the full-service sector, luxury hotels take service and amenities to new heights of excellence. Luxury properties
A rating system better known in Europe than the United States, but it has recently begun rating organizations in the United States and elsewhere. Restaurants are rated from one to three stars. Michelin Guide
These fall somewhere between the full-service and economy sectors. They are designed for travelers who want comfortable, moderately-priced accommodations. Also known as tourist-class properties. Mid-Priced Facilities
A major American rating resource. The _____________ rate thousands of properties with a five-star system. Mobil Travel Guide
Typically either structures built to memorialize something or someone, or structures recognized for their historical significance. Monuments
Process of making milk safer to drink by heating it to a certain temperature to destroy harmful bacteria. Named for Louis Pasteur. Pasteurization
Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece. Phatnai
These systems allow servers to enter orders and prompts for other order information. POS System
This technology can serve a variety of functions by which managers and staff can improve guest experiences, such as scheduling, database maintenance, accounting, and sales. PMS System

Nutrition Crossword

Type
Crossword
Description

Nutrient that helps the body use proteins, fats and carbohydrates Vitamin
Nutrient that provides energy and gives food flavor Fat
Nutrient that is the body's main energy source Carbohydrate
Nutrient needed for growth and cell repair Protein
Nutrient that helps the body's chemical processes Mineral
Food you eat between meals Snack
Daily eating plan that includes foods from all food groups Balanced Diet
Food high in calories but low in vitamins and minerals Empty Calorie Food
Reaction to a food that is caused the immune system Food Allergy
The sugar found in milk Lactose
A substance that helps a food taste better or last longer Additive
The unit to measure the energy produced by food in the body Calorie
Nutritional information about food is printed on this Food Label
Suggested goals to help you stay healthy Dietary Guidelines
Food that contain the same types of nutrients are in the same____________. Food Group
The nutrient that helps keep the body and cells hydrated Water
A substance that is added to food to flavor meats and other foods MSG
A reaction of the body towards a food or something in a food. Food Intolerance
Meals at these restaurants should not be eaten everyday Fast Food
something added to food to keep it from spoiling or going bad Preservative
A commercial that tries to get you to buy a product is know as an ___________ Advertisement
Water,protein,carbohydrates,fats,vitamins and minerals are known as________. Nutrients

Nutrition Label Facts Crossword

Type
Crossword
Description

First thing you should look at on a nutrition label. servingsize
%DV percentdailyvalue
The number of calories the average diet recommends consuming each day. 2500
The second item you should look at on a nutrition label. calories
The nutrient needed to increase bone strength and prevent the development of osteoporosis. calcium
The nutrient you need that helps with digestion. dietaryfiber
This vitamin carries oxygen to the blood and is checked when you donate blood with a finger-prick. iron
This vitamin helps your immune system and is often found in orange juice vitaminc
This nutrient should be limited with how much you intake. It is commonly found in salt. sodium
This nutrient should be monitored as it can cause heart attacks. cholesterol
On the example, what is the number of servings? eight
How many calories are in each serving on this nutrition label? 230
What is the total number of calories in the container? (calories x number of servings) 1840

careers in foodservice Crossword

Type
Crossword
Description

orders ingredients and makes sure that they are prepared correctly kitchen manager
a kitchen system where specific tasks are assigned to each member of the kitchen staff kitchen brigade
giving employees work experience in many different tasks cross train
cooks that work the food production line line cooks
supervises and sometime assists other chefs in the kitchen sous chef
is responsible for making baked items, such as bread, desserts, and pastries pastry chef
prepares ingredients to be used by the line cooks prep cook
also called pantry chef , is responsible for preparing cold food items garde manager
manages all kitchen operations executive chef
works closely with food scientists to produce new food products research chef
uses culinary science to set new standards in food technology culinary scientist
manages the banquet operations of hotels, banquet facilities, hospitals, and universities foodservice director
coordinates the food for each function catering director
coordinates and assigns duties to the serving staff, such as hosts, servers , and bussers dining room supervisor
oversees the work of the entire restaurant restaurant manager
buys food and supplies for restaurants according to his or her restaurant clients’ current needs purchaser
is a company that sells products and equipment to the foodservice industry vendor
helps chefs to select the food products and equipment that will best for their needs and budgets sales representative
is proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making certification
jobs for which you do not need to have training or experience entry level

MARKETING AND RETAIL VOCABULARY WORDS Crossword

Type
Crossword
Description

What it costs your store to purchase from a supplier. cost
Setting prices based on cost. Usually prices are set as a multiple of cost, such as 1.2 times the cost. Costorientedpricing
Setting prices based on what customer is willing to pay for. DemandorientedPricing
Setting prices based on competitor's prices. Setting prices lower than a competitor will generally draw more customers to your store. CompetitionorientedPricing
Method used to deliver advertising messages to the public, such as TV or radio. media
A series of questions asked to a selected group of people. survey
Person who collects money from customers in a retail establishment. Cashier
Person who replenishes shelves in a store. stocker
The exterior of a store generally facing the street including signage and windows. storefront
A period of prolonged recession. Depression
A period of rising prices Inflation
The difference between what consumers want and need and what the available resources are. Scarcity
A program that allows workers to choose their work hours. flextime
The process of selling over the telephone. Telemarketing
Tangible items of monetary value that satisfy needs and wants. goods
The revenue of your store minus all expenses over some period of time. Profit
The total amount of goods a business has. These may be in a backroom or out on the sales floor. Sometimes referred to as stock. Inventory
The number of people who will see or hear an advertisement. reach
The percentage of the loan amount that you must pay in interest each year (example 9% per year). Interest Rate
The Steps taken to collect marketing information required to make intelligent business decisions. Market Research
Payments to employees based on hours or days worked. wages
A group of similar people with the same type of product needs or wants who may potentially buy a certain good or service. Market
Opinion of customers about a particular aspect of a business, such as a customer service. CustomerSatisfaction
A list of information about a target market, such as age, income level, ethnicity, occupation, attitudes, lifestyle, and geographic residence. Customer Profile
The four basic marketing strategies, called the four Ps: product, place, price, and promotion. Marketing Mix
The projection of probable future sales in units or dollars. Sales Forecasts
Statistics that describe a population in terms of personal characteristics such as age, gender, income, marital status, ethnicity, education, and occupation. Demographics
Commercial exchange between nations that is conducted on free market principles, without tariffs, import quotas, or other restrictive regulations. free trade
The process of letting another company use a trademark, patent, special formula, company name, or some other intellectual property for a fee or royalty. Licensing
The process of selling the same product and using the same promotion methods in all countries. Globalization
A brand name, brand mark, trade name, trade character, or a combination of these elements that is given legal protection by the federal government. Trademark
The struggle between companies to attract new customers, keep existing ones, and take away customers from other companies. Competition
The sale price of a product; the assumption is that consumers will buy the product with the lowest price. Price competition