which of the following is NOT a technological trend in the foodservice industry?

serving a wider variety of foods than ever before

using the internet for restaurant reservations

using cell phones, pagers, and walkie-talkies to maintain contact with the restaurant staff

creating dishes with new flavors, new textures, and functional ingredients

in addition to restaurants, home meal replacements can also be found in which of the following?

supermarkets and office buildings

which of the following is one of the greatest challenges facing the foodservice industry?

finding enough trained workers to fill all the available jobs

finding enough jobs to employ all the available trained workers

creating new opportunities for employee advancement

convincing workers to use technology

people in some positions in foodservice require a second job because their positions

are too physically taxing to do all day

the definition of what makes a healthful diet changes as

foodservice operations take on more responsibility for diners' health

more technology is introduced into the professional kitchen

professional chefs typically

specialize in a particular cuisine

know how to prepare food in all cuisines

mainly cook only the food of their native countries

which of the following is a typical characteristic of work in the culinary profession

relative safety from work related accidents

low demand for physical stamina

which of the following is an example of the rewards of working in a professional kitchen

an opportunity to see and taste your own creations

an enjoyment of sharing the passion for good food with others

the factor that motivates most successful chefs and restaurateurs is

a driving passion for good food

an intense interest in nutrition

a firm resolve to earn lots of money

a distinct distaste for hard work and long hours

which of the following would typically be found in a large hotel

banquet facilities and ballrooms

members of private clubs expect fine cuisine and excellent service because

private clubs have private restaurants

the club knows anyone who is a member has good taste

most clubs have banquet facilities for its members

in which of the following is the owner or owners personally responsible for all debts of the business

sole proprietorship and partnership

corporations and chain restaurants

chain restaurant and sole proprietorship

if one or more partners die or leave the business, the partnership

is open for new partners to join

is continued by the absent partner's spouse or children

an advantage that independent restaurants have over other restaurant organizations is that they

can quickly adapt to meet the needs of the guests

don't have to know a lot of cuisines

are not a legal form of ownership

the size of restaurant chains ---

allows them to buy products for less cost

makes it easier for them to change

fives more opportunity for individual creativity

a franchise company requires the franchise to do which of the following

to operate the restaurant by its standards

to turn over part of the profits each month

to be creative and experiment with the decor

Chapter 1 & 2 Culinary Arts Review

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Chapter 1 & 2 Culinary Arts Review

53 questions

Meals consumed at home but professionally prepared elsewhere

the business of making and serving prepared food and drink

items or events related to the preparation or cooking of food

products and practices that can be produced or carried out over a long period of time without a negative effect on the environment

welcoming guests and satisfying their needs

rate of pay that allows someone working full time to support his or her family above the poverty level

new practices or conditions that point to the way things will be in the future

a cook or someone that prepares food

Wealth producing

a style of cooking

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