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RTM 314-Hospitality Crossword

Horizontales
(Pg 133) The amount of product, goods, or services produced by employees
(pg 205) The years 1919-1933 where alcohol was prohibited.
(pg 251) Elaborate or artful cuisine; contemporary cuisine.
(pg 159) A team of kitchen personnel organized into stations.
(pg 23) The core beliefs that drive a company's basic organizational structure.
(pg 207) A type of brandy made only in the Cognac region of France.
(pg 109) The practice of analyzing past reservation patterns, room rates, cancellations, and no-shows in an attempt to maximize profits and occupancy rates and to set the most competitive room rates.
(pg 89) A two-bedroom suite that is owned rather than a hotel room that is rented for a transient night.
(pg 163) Stealing (another risk bars encounter).
(pg 19) Limited lifetime of hospitality products
(pg 303) The amount remaining when a business makes a profit, which is sales less all expenses.
Verticales
(pg 161) In hotel food and beverage practice, the number of hotel guests who use the food and beverage outlets.
(pg 201)In the making of beer, the process of grinding the malt and screening out bits of dirt.
(pg 24) The ability to achieve continuing economic prosperity while protecting the natural resources of the planet.
(pg 65) Something requiring a lot of capital.
(pg 56) A concept that allows a company to expand quickly by allowing qualified people to use the systems, marketing, and purchasing power of the franchiser.
(pg 295) A cost or expense for a fixed period and range of activity that does not change in total but becomes progressively smaller per unit as volume increases.
(pg 296) Itemizes a business's assets and liabilities with regard to the owner's equity at a particular moment in time.
(pg 256) Relaxed dining; includes restaurants from several classifications.
(pg 30) A specific result to be achieved: the end result of a plan.