PS1-2e Chapter 1

Which restaurant segment typically has an average per-person dinner check of $10-$25

• fine dining full service

• quick-casual restaurant

• casual dining full service

• family dining full service

Boulanger affected the growth of the restaurant and foodservice industry by

• organizing the kitchen

• developing pasteurization

• inventing cooking guilds

• opening the first restaurant

Which operation is in the noncommercial foodservice segment?

• hospital cafeteria

• buffet restaurant

• food truck

• hotel café

All the services that people use and receive when they are away from home are known as

• transportation

• hospitality

• tourism

• travel

The renaissance led to the development of what type of cuisine?

• Epicurean cuisine

• Carême cuisine

• Lesche cuisine

• Haute cuisine

Which chef has become widely known for representing sustainable agriculture in foodservice?

• Nancy Silverton

• Alice Waters

• Ruth Fertel

• Julia Child

Which chef created the brigade system?

• Paul Bocuse

• Fernand point

• Marie-Antoine Carême

• Georges August Escoffier

When did quick service restaurants first begin to expand rapidly?

• 1930's to 1940's

• 1940's to 1950's

• 1960's- 1970's

• 1970's- 1980's

Who opened the first national chain of restaurants along American railroads?

• Richard Melman

• Delmonico brothers

• Fred Harvey

• Bill Darden

The nineteenth-century gold rush in California inspired which new food serving style?

• Drive-in

• Cafeteria

• Walk-up

• Drive-through