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Across 3. Developed to be repeated at regular intervals 4. Turnover - Food Cost 5. Cheaper food cost due to simplicity of dishes 9. This information should be available to customers on menus 11. Key point to consider when planning dishes for menus 13. Turnover - Total Overheads 15. List serving size as part of standard recipe 16. Calculate the desired weight for each portion 17. Mediterranean Country 18. Profit left for the owner after all overheads have been paid

Down 1. The first step of a critical analysis 2. South East Asian Country 6. Sales price - Fixed costs - variable costs 7. This is a requirement when choosing and creating recipes 8. Total of all ingredients - number of serves 10. Buffet often called, in Austraila 12. Rarely change and provide the same food every day 14. Cost of all items used in the production of a dish