Duplicate of ProStart year 1 Chapter 1

A rating system better known in Europe than in the United States; rated from 1-3 stars.

Employees who serve guests directly.

Businesses that operate foodservice for companies in the manufacturing or service industry.

Defined the art of grand cuisine.

Responsible for popularizing French cuisine and techniques with the American public.

Employees who work outside the public space.

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

A major American rating resource rating thousands of properties with a 5-star system.

Credited with refining grand cuisine in to more contemporary classical cuisine.

Employees at a manufacturing or service company who are also utilized for foodservice.

Typically either structures built to memorialize something, someone or historical significance.

Known as the father of modern French cuisine, or nouvelle cuisine.

Facilities designed to house large-scale special events, like conventions, expositions, etc.

Large shows, open to the public, that highlight a particular type of product or service.

The most widely recognized rating service in the United States; it uses a diamond system.