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Chapter 1: Welcome to the Hospitality Industry Flashcards | StudBud
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Chapter 1: Welcome to the Hospitality Industry
Chapter 1: Welcome to the Hospitality Industry
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A review of Chapter 1 from Foundations of Restaurant Management & Culinary Arts Level 1
Flashcards
45 cards
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Practice quiz
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Host live
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Questions
45
Answers
1
Who is credited with establishing the exact rules of conduct and dress for chefs?
Georges Escoffier
Marcus Apicius
Louis Pasteur
Marie-Antoine Careme
2
____ developed during the Middle Ages to organize members with similar interests or professions
Guilds
Trade Shows
Phatnai
Convention Centers
3
In ancient Greece, the private clubs that offered food to members were known as
Phatnai
Resorts
Guilds
Lesche
4
A large show open to the public that highlights a particular type of product or service is a(n)
Convention
Exposition
Exhibition
Trade Show
5
What type of property offers top-of-the line comfort and elegance?
Economy
Luxury
Resort
Full-Service
6
Cafes became popular in Europe after coffee from _____ was introduced.
Africa
North America
Asia
The Middle East
7
Services that people use and receive when away from home are referred to as _____ services.
Foodservice
Travel
Hospitality
Tourism
8
Roy Allen and Frank Wright created the first franchise company called
McDonald's
Delmonico's
A&W
7-11
9
What type of tourism includes visiting a place to enjoy its natural beauty?
Cultural
Environmental
Recreational
Historic
10
This organization rates by looking at; quality of the building, furnishings and overall service
AAA
Zagat Survey
Mobil Travel Guide
Michelin Guide
11
Which organization distinguishes one lodging property from another using a diamond system?
Mobil Travel Guide
Michelin Guide
AAA
Zagat Survey
12
A manufacturer renting space to exhibit, its products to people interested in that field is a?
Exhibition
Convention
Exposition
Trade Show
13
What scientific technique related to food did Louis Pasteur develop?
Wrapping food in vacuum-sealed plastic to preserve it.
Heating milk to remove harmful bacteria.
Irradiating food to remove disease.
Canning food to keep them fresh and safe to eat.
14
Which is an entry-level job in the foodservice industry?
Supplier
Chef
Menu Planner
Server
15
During the Gilded Age, who served dinners on a horse-drawn wagon to workers at their factories?
Frank Carney
Ray Kroc
Fred Harvey
Walter Scott
16
In which type of restaurant do customers order and pay before eating?
Quick Service
Family Dining Full-Service
Casual Dining Full-Service
FIne-Dining
17
Who developed the kitchen brigade system?
Marcus Apicius
Georges Escoffier
Louis Pasteur
Marie-Antione Careme
18
Where did the first café open?
Oxford, England
New York, New York
Dublin, Ireland
Paris, France
19
What is the guide that rates restaurants on four qualities - food, décor, service, and cost?
Mobil Travel Guide
Michelin Guide
AAA
Zagat Survey
20
In 1765, who began serving hot soups called
restaurers
for their health-restoring properties?
Georges Escoffier
Marcus Apicius
Louis Pasteur
Boulanger
21
Who is responsible for popularizing French cuisines and techniques in the United States?
Ferdinand Metz
Julia Child
Paul Bocuse
Fernand Point
22
One of the first national fine-dining chains was
Howard Johnson's
The Capital Grille
Red Lobster
Ruth's Chris Steak House
23
An assembly-line process of serving food quickly without the need for servers is called _____
Cafeteria Service
Retail Service
Quick Service
Stadium Service
24
A business that operates foodservice for companies in the manufacturing industry is called a
Vending Service
Cafeteria
Contract Feeder
Self-Operator
25
Who is known as the father of modern French cuisine, or nouvelle cuisine?
Ferdinand Metz
Paul Bocuse
Fernand Point
Georges Escoffier
26
Production and manufacturing markedly increased during which historical period?
Enlightenment
Renaissance
Middle Ages
Industrial Revolution
27
Which commercial segment does the event host choose the menu for a specific number of people?
Restaurant
Airline
Catering
Retail
28
Who wrote De Re Coquinaria (On Cooking)?
Georges Escoffier
Marie-Antoine Careme
Louis Pasteur
Marcus Apicius
29
What was the name of the first chain of quick-service hamburger restaurants?
Burger King
White Castle
McDonald's
Harvey's
30
Which front-of-the-house employee usually makes the first impression with guests?
Host
Buser
Server
Manager
31
Which back-of-the-house employee is responsible for creating recipes and preparing meals?
Pastry Chef
Line Chef
Sous Chef
Executive Chef
32
Who defined the art of the grand cuisine?
Georges Escoffier
Louis Pasteur
Marcus Apicius
Marie-Antoine Careme
33
Today the travel and tourism industry averages annual sales of more than
$1 trillion
$10 billion
$100 million
$1 billion
34
Vacationers who are looking for recreational activities should stay at what type of property?
Luxury
Resort
All-Suite
Economy
35
Travelers who want comfort and moderately priced accommodations should stay at a(n)
Economy Lodging
All-Suite Property
Mid-Priced Facility
Bed and Breakfast
36
Who opened one of the first quick-service franchises to focus on a menu other than hamburgers?
Bill Darden
Frank Carney
Norman Brinker
Howard Johnson
37
All of the services that people will need and pay for when they are away from home are called
Hospitality
Foodservice
Travel and Tourism
Lodging
38
What type of tourism includes swimming or skiing?
Recreational
Historic
Cultural
Environmental
39
Catherine de Medici brought what custom to France?
Using silverware to eat
Eating from trenchers
Wearing napkins at banquets
Drinking from goblets
40
The employee who takes orders from servers and calls them out in the kitchen is called a(n)
Epicurean
Chef
Host
Expediter
41
Which employee would you find in the front of the house?
Line Chef
Buser
Dietitian
Menu Planner
42
Establishments that catered to travelers, traders and diplomats in ancient Greece were called
Phatnai
Lesche
Guilds
Restorantes
43
A company that allows another to use its name, sell its products, and receive services is a(n)
Independent Entrepreneur
Corporate Restaurant Group
Franchise
Chain
44
What elaborate system of food preparation was brought from Italy to France in the 1500s?
Classical Cuisine
Haute Cuisine
Nouvelle Cuisine
Grand Cuisine
45
Who is the highest ranking member of the culinary team?
Line Chef
Prep Chef
Sous Chef
Executive Chef
