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

Who defined the art of Haute Cuisine?

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

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

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

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

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

Which operation is in the noncommercial foodservice segment?

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

Denny's is an example of which restaurant segment?

Who developed the kitchen brigade system?

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

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

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

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

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

Which restaurant is considered fine dining?

Retail food operations do not include

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"?

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

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

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

Where did the 1st café open?

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

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

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

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

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

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

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

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

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

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

Which operation is in the commercial foodservice segment?

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

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

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

_______ is an elaborate and refined system of food preparation.

Who is known as the father of modern French cuisine?

Most people eat at restaurant and foodservice operations for enjoyment.

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

What is the median base salary of chefs and cooks?

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

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

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

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

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

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

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

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