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L1.2 CH_1 Welcome To the industry

Across
In ancient Greece, private clubs, called ______ , offered food to members.
The food offered at a _________ stretches from the peanuts in the stands to the fine dining in luxury suites.
An _________ is a person who starts and runs a business, taking on financial risk to do so.
Escoffier introduced the ________, who takes orders from servers and calls out the orders to the various production areas in the kitchen.
The services that people use and receive when they are away from home are referred to as _________.
In __________ _________ , contractors are businesses that operate foodservice for companies in the manufacturing or service industry.
During the Gold Rush, restaurateurs developed the ___________ , an assembly-line process of serving food quickly and cheaply without the need for servers.
________ is travel for recreational, leisure, or business purposes.
A great personality and chef, ________ ________ popularized French cuisine and technique to the American public through her cooking television series and cookbooks.
A restaurant’s is __________ its unique combination of menu offerings, pricing, service style, ambiance, and décor.
Down
On a typical _____, food is available on the ship all the time.
During the Renaissance, artists and philosophers adopted _________ lifestyles—showing great appreciation for fine wine and food.
The historical chef ________ perfected the recipes for many fine French sauces, placing them into four categories.
__________ are companies that hire their own staff to operate foodservices.
________ ______ is known as the father of modern French cuisine.
_______were associations of people with similar interests or professions.