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Culinary Crossword Puzzle

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            24                         25                            
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3 A written document that describes in detail how a new business is going to achieve its goals purchaser:to acquire by the payment of money or its equivalent; buy.
5 a style or quality of cooking; cookery
6 formal permission from a governmental or other constituted authority to do something, as to carry on some business or profession.
8 the culinary chef located just below the executive or head chef in a kitchen's chain of command; therefore, a sous chef has a vital role in any commercial kitchen.
10 responsible for handling all the tasks related to food services for various events. They often manage a staff to take care of all the aspects of catering, such as food preparation and cleanup
12 the overall process of attracting, selecting and appointing suitable candidates for jobs (either permanent or temporary) within an organization.
13 an economic and political doctrine holding that a capitalist economy can regulate itself in a freely competitive market through the relationship of supply and demand with a minimum of governmental in
14 a professional cook specializing in desserts and sweet baked goods
15 an association of individuals, created by law or under authority of law, having a continuous existence independent of the existences of its members, and powers and liabilities distinct from those of
16 a restaurant in which patrons wait on themselves, carrying their food to tables from counters where it is displayed and served.
17 the person in charge of the kitchen
19 a person who organizes and manages any enterprise, especially a business, usually with considerable initiative and risk.
20 any official or formal program to provide practical experience for beginners in an occupation or profession
21 to be proficient at different, usually related, skills, tasks, jobs, etc.
23 set of related restaurants in many different locations that are either under shared corporate ownership
24 a person or agency that sells
25 the general course or prevailing tendency; drift
26 a cook who specializes in the preparation of cold foods (as meats, fish, and salads)
1 a person who works for another in order to learn a trade
2 a store, restaurant, or other business operating under such a license.
4 the monetary surplus left to a producer or employer after deducting wages, rent, cost of raw materials, etc.
7 a person employed to represent a business and to sell its merchandise (as to customers in a store or to customers who are visited)
9 expenses are all costs on the income statement except for direct labour, direct materials, and direct expenses.
11 an entry level kitchen position ideally suited for an aspiring chef.
18 relating to the division of an area into zones, as to restrict the number and types of buildings and their uses
22 the lowest level in an employment hierarchy.
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