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TABLE SERVICE
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Table Service : is a type of food service where the diners sits at the table and is served by waiter/waitress.
Filipino : a service without waiter/waitress.
Tray : serving meals for the sick and serving breakfast in bed, sit by fine or eating while watching television.
Blue Plated : used when group is small the table is small, and the area for dining is small.
Compromise : best use when the diners are not more than eight.
American : This service is less expensive and speedy.
Russian : used in luxury restaurants and hotel.
Chef : The food are prepared and arranged in the kitchen by _____.
French : This style is used in luxury dining rooms.
Two : in French service there ____ waiters/waitress for each section.
Chef de rang : is the principal waiter.
English : all foods are served on the table by the host.
Self Service : This type is offered in cafeterias and food service establishment offering buffet, smorgasbord, and etc.
Cafeteria : The customers choose from the foods on display.
Counter Service : This service used in drugstore, coffee shops, supermarket and department stores.
Snack Bar : offered in a large industrial food service to meet the needs of employees.
Take Out Counter : Forms of Counter Service which establishments have found it possible to increase the volume of food to be offered to diners.
Formal : Russian service is also known_______ Service.
Family : other term for Compromise Service.
One : ____ waiter can served many guest.
TABLE SERVICE
Across:3. | Russian service is also known_______ Service. | 6. | This type is offered in cafeterias and food service establishment offering buffet, smorgasbord, and etc. | 10. | used when group is small the table is small, and the area for dining is small. | 11. | in French service there ____ waiters/waitress for each section. | 15. | all foods are served on the table by the host. |
| 16. | a service without waiter/waitress. | 18. | offered in a large industrial food service to meet the needs of employees. | 19. | best use when the diners are not more than eight. | 20. | This style is used in luxury dining rooms. |
| | Down:1. | This service is less expensive and speedy. | 2. | is a type of food service where the diners sits at the table and is served by waiter/waitress. | 4. | The customers choose from the foods on display. | 5. | The food are prepared and arranged in the kitchen by _____. | 7. | This service used in drugstore, coffee shops, supermarket and department stores. | 8. | serving meals for the sick and serving breakfast in bed, sit by fine or eating while watching television. |
| 9. | ____ waiter can served many guest. | 12. | used in luxury restaurants and hotel. | 13. | Forms of Counter Service which establishments have found it possible to increase the volume of food to be offered to diners. | 14. | is the principal waiter. | 17. | other term for Compromise Service. |
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© 2013
PuzzleFast.com, Noncommercial Use Only
TABLE SERVICE
Across:3. | Russian service is also known_______ Service. | 6. | This type is offered in cafeterias and food service establishment offering buffet, smorgasbord, and etc. | 10. | used when group is small the table is small, and the area for dining is small. | 11. | in French service there ____ waiters/waitress for each section. | 15. | all foods are served on the table by the host. |
| 16. | a service without waiter/waitress. | 18. | offered in a large industrial food service to meet the needs of employees. | 19. | best use when the diners are not more than eight. | 20. | This style is used in luxury dining rooms. |
| | Down:1. | This service is less expensive and speedy. | 2. | is a type of food service where the diners sits at the table and is served by waiter/waitress. | 4. | The customers choose from the foods on display. | 5. | The food are prepared and arranged in the kitchen by _____. | 7. | This service used in drugstore, coffee shops, supermarket and department stores. | 8. | serving meals for the sick and serving breakfast in bed, sit by fine or eating while watching television. |
| 9. | ____ waiter can served many guest. | 12. | used in luxury restaurants and hotel. | 13. | Forms of Counter Service which establishments have found it possible to increase the volume of food to be offered to diners. | 14. | is the principal waiter. | 17. | other term for Compromise Service. |
| |
© 2013
PuzzleFast.com, Noncommercial Use Only