ProStart Year 1 Chapter 1

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

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

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

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

Employees who serve guests directly.

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

Employees who work outside the public space.

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

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

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

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

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

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

Defined the art of grand cuisine.

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