CA I Chapter 1 Welcome to the Restaurant and Foodservice Industry

Question 1

Who is responsible for popularizing French techniques in the United States

Accepted Answer

Julia Child

Question 2

One of the first national fine-dining chains was

Accepted Answer

Ruth's Chris Steak House

Question 3

Roy Allen and Frank Wright created the first franchise company called

Accepted Answer

A&W

Question 4

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

Accepted Answer

quick service

Question 5

Most people eat at restaurant and foodservice operations for enjoyment.

Accepted Answer

True

Question 6

Services that people use & receive when they are away from home are referred to as __ services.

Accepted Answer

hospitality

Question 7

What type of tourism includes swimming or skiing

Accepted Answer

recreational

Question 8

Which front-of-the-house employee usually makes the first impression with guests?

Accepted Answer

host

Question 9

Which back-of-the-house employee is responsible for creating recipes and preparing meals

Accepted Answer

sous chef

Question 10

Which is an entry-level job in the foodservice industry

Accepted Answer

server

Question 11

Employee takes orders from servers & calls out to production areas in kitchen

Accepted Answer

expediter

Question 12

What type of tourism includes visiting a place to enjoy its natural beauty?

Accepted Answer

environmental

Question 13

Leisure travelers go to a place for relaxation and entertainment.

Accepted Answer

true

Question 14

Manufacturer rents space to exhibit, advertise, demonstrate products or services to people

Accepted Answer

trade show

Question 15

Who wrote De Re Coquinaria (On Cooking)?

Accepted Answer

Marcus Apicius

Question 16

A company that allows another to use its name, sell its products and receive services is a(n)

Accepted Answer

franchise

Question 17

Who developed the kitchen brigade system?

Accepted Answer

Georges Escoffier

Question 18

Cafes became popular in Europe after coffee from ______ was introduced.

Accepted Answer

Africa

Question 19

Travelers who want comfort and moderately priced accommodations should stay at

Accepted Answer

mid-priced facility

Question 20

Who is known as the father of modern French cuisine, or nouvelle cuisine

Accepted Answer

Fernand Point

Question 21

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

Accepted Answer

lesche

Question 22

What developed in Middle Ages to organize members with similar interests or professions

Accepted Answer

guilds

Question 23

Who is the highest ranking member of the culinary team?

Accepted Answer

executive chef

Question 24

Today the travel and tourism industry averages annual sales of more than

Accepted Answer

$1 trillion

Question 25

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

Accepted Answer

phatnai

Question 26

Production and manufacturing markedly increased during which historical period

Accepted Answer

Industrial Revolution

Question 27

Who opened one of the first quick-service franchises to focus on a menu other than hamburgers

Accepted Answer

Frank Carney

Question 28

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

Accepted Answer

cafeteria service

Question 29

Organization rates facility by quality of building, furnishings, maintenance, housekeeping etc

Accepted Answer

Mobil Travel Guide

Question 30

What elaborate & refined system of food preparation was brought from Italy to France in 1500's

Accepted Answer

haute cuisine

Question 31

A large show open to the public that highlights a particular type of product or service is

Accepted Answer

exposition

Question 32

All of the services that people will need and pay for when they are away from home are called

Accepted Answer

travel and tourism

Question 33

What was the name of the first chain of quick-service hamburger restaurants

Accepted Answer

White Castle

Question 34

Who defined the art of the grand cuisine

Accepted Answer

Marie Antoine Careme

Question 35

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

Accepted Answer

Boulanger

Question 36

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

Accepted Answer

false

Question 37

Where did the first cafe open

Accepted Answer

Oxford, England

Question 38

Catherine de Medici brought what custom to France?

Accepted Answer

using silverware to eat

Question 39

Which employee would you find in the front of the house

Accepted Answer

buser

Question 40

During the Guilded Age, who served dinners from horse-drawn wagon to workers outside factories

Accepted Answer

Walter Scott

Question 41

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

Accepted Answer

catering

Question 42

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

Accepted Answer

Georges Escoffier

Question 43

Decline of national chains from 70's til now has changed the restaur. & foodserv. industry.

Accepted Answer

false

Question 44

Vacationers who are looking for recreational activities and entertainment should stay at

Accepted Answer

resort properties

Question 45

Organization distinguishes one lodging property from another using diamond system

Accepted Answer

AAA

Question 46

The largest fully enclosed retail & family entertainment complex in US is Mall of America.

Accepted Answer

true

Question 47

Business that operates foodservice for companies in manufacturing or service industry is called

Accepted Answer

contract feeder

Question 48

Name of consumer-based guide that rates restaurants on 4 qualities - food, decor, service, cost

Accepted Answer

Zagat Survey

Question 49

What scientific technique related to food did Louis Pasteur develop

Accepted Answer

heating milk to remove harmful bacteria

Question 50

What type of property offers top-of-the-line comfort and elegance

Accepted Answer

luxury

CA I Chapter 1 Welcome to the Restaurant and Foodservice Industry

Questions 50

CA I Chapter 1 Welcome to the Restaurant and Foodservice Industry

Questions 50