The Professional Chef and Foodservice Industry

These are all characteristics of the restaurant and foodservice industry EXCEPT

• Annual sales of over $500 billion dollars

• Over 57% of restaurant and foodservice managers are women

• Employs more than 13 million people

• Waiters would become restaurant managers

True or False. Hospitality means welcoming guests and satisfying their needs.

• True

• False

True or False. Foodservice is a MONEY MAKING industry.

• True

• False

Who wrote the first cookbook and poisoned himself when he realized that he would be going broke and couldn’t obtain exotic ingredients and would rather die than go hungry.

• Marie-Antoine Careme

• Julia Child

• Marcus Apicius

• Chef Le

Who introduced Haute cuisine, an elaborate and refined system of food preparation and the use of silverware.

• Catherine de Medici

• Julia Child

• Ruth Fertel

• Chef Le

The origin of our modern word restaurant comes from

• Boulanger's cafe, restorante

• a wagon serving food

• resting area

• cash registers

What advancements in science and elightenment was founded during the Gilded Age?

• Pasteurization

• Canning process

• Both answers are correct

After World War II, which restaurant segment of the industry grew quickly?

• Diners

• Drive-Ins

• Quick-service

• Casual Dining

During the latter 20th Century, large restaurant chains lead the way for what segment of casual dining chain restaurants?

• Quick-service

• Full-service

• Buffet

• Diners

What are the characteristics of "Fine Dining?"

• Elegantly prepared foods

• Linen napkins and table cloths, fine china and crystal

• High quality food and prices

• All of these