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Hospitality Industry and Menu Management

Horizontales
The art of making customers feel welcome and comfortable.
This is how the menu is arranged or organized.
This casual restaurant job involves preparing food in the kitchen.
A food service establishment within an organization where food and beverage are not the primary business, such as food preparation services in healthcare facilities, education, the military, and transportation.
A summary that describes the purpose of your business.
These upscale restaurants focus on the highest quality food and service.
The type of people you want to come to your restaurant.
A company's activities to promote the buying and selling of a product or service.
This menu only offers a small amount of items.
A list of dishes and beverages offered by a restaurant, café, or other food service establishment.
Verticales
This is an important part of marketing and involves determining a company's strength, weakness, opportunity, and threat.
The largest segment in the hospitality industry and contributes the most to the economy in that sector.
In this menu, items change during different periods of time.
This menu means “of the day” where menu items are available on a particular day, or as “Daily Specials”.
This menu offers the same items every day.
This fine dining job involves overseeing the general operation.
Means “by the card” or “by the menu” where each item is sold separately.
Similar to a prix fixe menu, this menu is a pre-set menu with a fixed price for a multi-course meal.
In this menu, all meals are available any time of day.
This menu offers multiple courses at a fixed price.