L-1.2 Chapter 1 Welcome to the Industry

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

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

Boulanger affected the growth of the restaurant and foodservice industry by

What elaborate & refined system of food preparation spread from Italy through Europe during the Renaissance of the 1500'

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

Retail food operations do not include

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

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

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

The Renaissance led to the development of what type of cuisine?

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

Which restaurant is considered fine dining?

Who developed the kitchen brigade system?

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

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

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

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

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

Where did the first café open?

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

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

Denny’s is an example from which restaurant segment?

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

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

The nineteenth-century gold rush in California inspired which new food serving style?

Which restaurant segment typically has an average per-person dinner check of $10 to $25?

Which operation is in the noncommercial foodservice segment?

Which chef created the brigade system?

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

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

What is the median base salary of chefs and cooks?

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

Which operation is in the commercial foodservice segment?

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

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

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

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

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

When did quick-service restaurants first begin to expand rapidly?

Which chef has become widely known for representing sustainable agriculture in foodservice?

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

Who opened the first national chain of restaurants along American railroads?

All the services that people use and receive when they are away from home are known as

Who is known as the father of modern French cuisine?

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

Who defined the art of haute cuisine?

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

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

Which operation is in the noncommercial foodservice segment?

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