Chapter 1 Welcome to the Industry-Foundations 1

Question 1

Developed during the reign of Louis XIV to organize members with similar interests /professions

Accepted Answer

Guilds

Question 2

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

Accepted Answer

Quick-service

Question 3

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

Accepted Answer

$1 trillion.

Question 4

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

Accepted Answer

$7–$9

Question 5

Restaurant segment has a menu that provides intricate dishes & sometimes table-side cooking?

Accepted Answer

Fine dining

Question 6

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

Accepted Answer

phatnai.

Question 7

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

Accepted Answer

20%

Question 8

The combination of all of the services that people need and will pay for when away from home?

Accepted Answer

Travel and tourism

Question 9

What is the median base salary of chefs and cooks?

Accepted Answer

$50,000

Question 10

Who is known as the father of modern French cuisine?

Accepted Answer

Fernand Point

Question 11

Believed cuisine was a branch of architecture, as demonstrated by his elaborate pièces montées?

Accepted Answer

Marie-Antoine Carême

Question 12

Where did the first café open?

Accepted Answer

Oxford, England

Question 13

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

Accepted Answer

Georges August Escoffier

Question 14

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

Accepted Answer

80%

Question 15

Who developed the kitchen brigade system?

Accepted Answer

Georges August Escoffier

Question 16

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

Accepted Answer

Nora Pouillion

Question 17

Which operation is in the noncommercial foodservice segment?

Accepted Answer

Hospital

Question 18

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

Accepted Answer

Casual dining

Question 19

Which operation is in the commercial foodservice segment?

Accepted Answer

Stadium

Question 20

Who defined the art of haute cuisine?

Accepted Answer

Marie-Antoine Carême

Question 21

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

Accepted Answer

Hospitality

Question 22

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

Accepted Answer

contract feeder.

Question 23

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

Accepted Answer

lesche.

Question 24

Retail food operations do not include

Accepted Answer

stadiums.

Question 25

What elaborate & refined system of food preparation spread during the Renaissance of the 1500s

Accepted Answer

Haute cuisine

Question 26

Who revitalized interest in fine dining with intricate menus and exceptional service?

Accepted Answer

Thomas Keller

Question 27

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

Accepted Answer

$3–$6

Question 28

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

Accepted Answer

Julia Child

Question 29

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

Accepted Answer

Boulanger

Question 30

Assembly-line process of serving food quickly & cheaply without the need for servers is called

Accepted Answer

cafeteria service.

Question 31

Who built restaurants near railroad stops in US to take advantage of the crowds of passengers?

Accepted Answer

Fred Harvey

Question 32

Denny’s is an example from which restaurant segment?

Accepted Answer

Family dining

Question 33

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

Accepted Answer

14 million

Question 34

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

Accepted Answer

Catering

Question 35

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

Accepted Answer

entrepreneur.

Question 36

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

Accepted Answer

Quick-service

Question 37

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

Accepted Answer

Quick-casual

Question 38

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

Accepted Answer

Middle Ages

Question 39

Which restaurant is considered fine dining?

Accepted Answer

Morton’s The Steakhouse

Chapter 1 Welcome to the Industry-Foundations 1

Questions 39

Chapter 1 Welcome to the Industry-Foundations 1

Questions 39