ProStart Level 1 - Unit 1 Chapter 1 - Welcome to the Industry - Capstone

Which operation is in the noncommercial foodservice segment?

What percent of the restaurant industry is represented by the noncommercial segment?

Who developed the kitchen brigade system?

The manufacturing and service companies that hire their own staff to operate foodservices are called self-operators.

Employee who takes orders from servers and calls out the orders to the various production areas in the kitchen is the

Which restaurant is considered fine dining?

The noncommercial foodservice segment represents about 80 percent of the restaurant and foodservice industry.

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

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

Which operation is in the commercial foodservice segment?

Denny's is an example of which restaurant segment?

Tourism is travel for recreational, leisure, or business purposes.

Who built his restaurants near railroad stops across the United States to take advantage of the crowds of passengers?

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

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

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

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

The _______ is a system that assigns certain responsibilities to kitchen staff.

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

Who is known as the father of modern French cuisine?

A(n) _______ takes orders from servers and calls out the order to the various production areas in the kitchen.

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

Which restaurant segment has a menu that provides intricate dishes and sometimes table-side cooking?

Who believed that cuisine was simply a branch of architecture, as demonstrated by his elaborate "pièces montées"?

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

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

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

Retail food operations do not include

_______ is an elaborate and refined system of food preparation.

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

Where did the 1st café open?

Who defined the art of Haute Cuisine?

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

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

Most people eat at restaurant and foodservice operations for enjoyment.

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

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

A(n) _______ lifestyle shows great appreciation for wine and food.

What developed during the reign of Louis XIV in France to organize members with similar interests of professions?

What elaborate & refined system of food prep spread from Italy through Europe during the Renaissance of the 1500s?

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

Who is credited with revitalizing interest in fine dining with intricate menus and exceptional service?

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

What is defined as the combination of all services that people need and will pay for when they are away from home?

What is the median base salary of chefs and cooks?

Buffalo Wild Wings and The Cheesecake Factory are quick-service restaurants.

After World War 2, in the 1940s and 1950s, which restaurant segment grew quickly?

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

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

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