The History of Foodservice

Marcus Gavius Apicius  basically wrote the world's first,  known cookbook called the

• De re coquinaria
• Serious Eats
• Haute Cuisine
• Auguste Escoffier

Boulanger was the created the concept of

• Hotels
• Restaurants
• Country Clubs
• Guilds

In Grecian society, clubs where members went to partake of food and entertainment were called

• Lesche
• Phatnai
• Guilds
• Restaurers

During the Renaissance, associations that involved people who had a common interest or profession began as 

• lesches
• phatnais
• guilds
• restorantes

Taverns, ale houses, and pubs are typical eating establishments of the 

• Middle Ages
• Rennaissance
• Roman Empire
• 20th Century

Haute Cuisine is defined as 

• elaborate and refined system of food preparation.
•  simplifications and refinements of extreme food preparations.
• preparation of  lighter, more delicate dishes and an increased emphasis on presentation
• the recreation lighter versions of traditional cuisine dishes.

The year in which it is to believed the first restaurant, RESTORANTE, was opened

• 1765
• 1492
• 1820
• 410

The first fast food restaurant opened in America was 

• McDonald's
• Burger King
• In and Out Burger
• White Castle

The year in which the first inn was opened in Boston, Massachusetts was

• 1492
• 1785
• 1543
• 1634

Lodging accommodations during the Colonial Period were characterized by

• sleeping together in the same large room.
• private rooms with their own bathroom.
• private room sharing a common bathroom area.
• sleeping outside in a tent or stage coach.