A person who starts and runs a business, taking on financial risk to do so.

(a)  

Companies that hire their own staff to operate foodservices.

(a)  

Organizations that manage foodservices for other companies on a contract basis.

(a)  

The name Boulanger gave to his cafe of the 1760s that served hot soups called restaurers.

(a)  

A restaurant's unique combination of menu offerings, pricing, service style, ambiance, and decor.

(a)  

Travel for recreational, leisure, or business purposes.

(a)  

Refers to the services that people use and receive when they are away from home.

(a)  

An assembly-line process of serving food quickly and cheaply without the need for servers.

(a)  

Refers to the foodservice employees who serve guests directly; this position includes managers, busers, and hostesses.

(a)  

A set of moral values that a group of people holds that help guide the decisions they make.

(a)  

A series of jobs through which people can advance to further their careers.

(a)  

A job that requires little or no previous experience.

(a)  

Refers to the employees who work outside the public space, such as the chefs, dish washers, and pastry chefs.

(a)  

The legal responsibility that one person has to another that is enforceable by law in court.

(a)  

The federal agency that creates and enforces safety-related standards and regulations in the workplace.

(a)  

A medical procedure that removes food or other obstacles from the airway of a choking person.

(a)