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ProStart 1 Chapter 1 - 2nd ed Flashcards | StudBud
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ProStart 1 Chapter 1 - 2nd ed
ProStart 1 Chapter 1 - 2nd ed
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Introduction to the Restaurant and Foodservice Industry 2nd edition
Flashcards
32 cards
F
Practice quiz
P
Host live
L
Questions
32
Answers
1
Which restaurant is considered fine dining?
Texas Roadhouse
Cracker Barrel
Panera Bread
Morton's Steakhouse
2
Who is credited with establishing the exact rules of conduct and dress for chefs?
Georges Escoffier
Boulanger
Marie-Antoine Carême
Marcus Apicius
3
In which type of restaurant do customers order and pay before eating?
Quick service
Fine-dining
Family dining full-service
Casual dining full-service
4
In which commercial segment does the event host choose the menu for a specific number of people
Catering
Retail
Restaurant
Airline
5
What are associations of people with similar interests that formed in France during Louis XIV
Guilds
Trade shows
Convention centers
Phatnai
6
Cafés became popular in Europe after coffee from ____________ was introduced.
Asia
Africa
the Middle East
North America
7
Which operation is in the non commercial food service segment?
Retail
Stadium
Airline
Hospital
8
A business that operates foodservice for companies in the manufacturing or service industry is
self-operator.
contract feeder.
vending service.
cafeteria.
9
Who is credited with revitalizing interest in fine dining w/ intricate menus and great service
Grant Achatz
Marcus Samuelsson
Thomas Keller
Nancy Silverton
10
One of the first national fine-dining chains was
Red Lobster.
The Capital Grille.
Howard Johnson’s.
Ruth’s Chris Steak House.
11
In 1765, who began serving hot soups called restaurers for their health-restoring properties?
Louis Pasteur
Marcus Apicius
Boulanger
Georges Escoffier
12
In ancient Greece, the private clubs that offered food to members were known as
resorts.
phatnai.
lesche.
guilds.
13
What is the median base salary for chefs and cooks?
$50,000
$47,000
$25,000
$65,000
14
Which operation is in the commercial foodservice segment?
Military base
Stadium
Golf club
University
15
Who defined the art of the haute cuisine and believed cuisine to be a branch of architecture?
Louis Pasteur
Marcus Apicius
Georges Escoffier
Marie-Antoine Carême
16
Who built his restaurants near railroad stops in the US .
Howard Schultz
Paul Bocuse
Bill Darden
Fred Harvey
17
The average per person check at a quick service restaurant is
$25 or more
$10-$25
$3-$6
$7-$9
18
What elaborate& refined system of food prep was brought from Italy thru Europe in the 1500"s
Nouvelle cuisine
Haute cuisine
Classical cuisine
Grand cuisine
19
Who is known as the father of modern French cuisine?
Paul Bocuse
Fernand Point
Georges Escoffier
Ferdinand Metz
20
The employee who takes orders from servers and calls out the orders to the kitchen is called a
host.
epicurean.
chef.
expediter.
21
Retail food operations do not include
vending machines
stadiums
supermarkets
convenience stores
22
Who is responsible for popularizing French cuisines and techniques in the United States?
Ferdinand Metz
Fernand Point
Paul Bocuse
Julia Child
23
Where did the first café open?
Paris, France
Oxford, England
New York, New York
Dublin, Ireland
24
Establishments that catered to travelers, traders, & visiting diplomats in ancient Greece were
phatnai.
lesche.
guilds.
restorantes.
25
Which restaurant segment has many items that are cooked to order and are often trendy
Casual dining
Fine dining
Quick service
Quick casual
26
Who owns the first certified organic restaurant in the United States?
Grant Achatz
Julia Child
Nora Pouillion
Georges August Escoffier
27
All of the services that people will need and pay for when they are away from home are called
lodging.
hospitality.
travel & tourism.
foodservice.
28
The rise of Christianity helped grow farming and agriculture during which period of history?
French Revolution
Middle Ages
Renaissance
Industrial Revolution
29
Who developed the kitchen brigade system?
Georges Escoffier
Marcus Apicius
Louis Pasteur
Marie-Antoine Carême
30
An assembly-line process of serving food quickly & cheaply without the need for servers is ___.
stadium service
retail service
cafeteria service
quick service
31
Today the travel and tourism industry averages annual sales of more than
$1 billion.
$10 billion.
$1 trillion.
$100 million.
32
Services that people use and receive when they are away from home are referred to ___ services.
travel
tourism
hospitality
foodservice
