Chapter 1 Welcome to the Industry-Foundations 1

Who is known as the father of modern French cuisine?

Who built restaurants near railroad stops in US to take advantage of the crowds of passengers?

Which restaurant is considered fine dining?

Where did the first café open?

Establishments that catered to travelers, and visiting diplomats in ancient Greece were called

Who revitalized interest in fine dining with intricate menus and exceptional service?

What is the average per-person dinner check at a quick-service restaurant?

The rise of Christianity helped grow farming and agriculture during which historical period?

In 1765, who began serving hot soups called restaurers for their health-restoring properties?

Which operation is in the noncommercial foodservice segment?

Which restaurant has many items that are cooked to order & often with trendy & popular flair?

Retail food operations do not include

A business that operates foodservice for companies in the manufacturing industry is called a

How many people are employed in the restaurant and foodservice industry?

Who owns the first certified organic restaurant in the United States?

What elaborate & refined system of food preparation spread during the Renaissance of the 1500s

Denny’s is an example from which restaurant segment?

Who defined the art of haute cuisine?

Restaurant segment has a menu that provides intricate dishes & sometimes table-side cooking?

What is the average per-person dinner check for someone dining at a quick-casual restaurant?

In which commercial segment does the event host choose the menu for a specific group of people?

In which type of restaurant do customers order and pay before eating?

Which term refers to the services that people use and receive when they are away from home?

What is the median base salary of chefs and cooks?

In ancient Greece, the private clubs that offered food to members were known as

Who is responsible for popularizing French cuisine and techniques in the United States?

Who is credited with establishing exact rules of conduct and dress for chefs?

Believed cuisine was a branch of architecture, as demonstrated by his elaborate pièces montées?

Who developed the kitchen brigade system?

Developed during the reign of Louis XIV to organize members with similar interests /professions

What % of the restaurant and foodservice industry is represented by the noncommercial segment?

Which restaurant segment has guests order food at a counter and pay before eating?

The combination of all of the services that people need and will pay for when away from home?

After World War II, in the 1940s and 1950s, which restaurant segment grew quickly?

Assembly-line process of serving food quickly & cheaply without the need for servers is called

What percent of today’s restaurant owners started in an entry-level position in the industry?

Today, the U.S. travel and tourism industry averages annual sales of more than

Which operation is in the commercial foodservice segment?

A person who starts and runs a business, taking on financial risk to do so, is called a(n)