Food service history

From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.

• True

• False

When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.

• True

• False

Which of the following lists the four categories of commercial foodservice?

• Cafeteria, fast food, full service, and catering.

• Contract, health care, retail, and transportation.

• Fine dining, retail, cafeteria, and nursing home.

• Quick service, full service, catering, and hotel and club.

Noncommercial foodservice can be organized into which of the following categories?

• Employers, health care facilities, and schools.

• Preparation, packaging, and serving.

• Quick service, full service, and catering.

• Contract, catering, and cafeteria.

The purpose of customer feedback is to ____.

• allow managers to hire their friends as mystery diners

• give managers a reason to walk around the restaurant and talk with customers

• provide managers with ideas of how to improve customer satisfaction

• help managers identify their target market

Consists of food and beverage businesses that compete for customers.

• commercial foodservice

• noncommercial foodservice

Business of making and serving prepared food and drink.

• foodservice

• hospitality

• food prep

Provision of food and service for a special event.

• buffet

• catering

• carryout

Provides customers with convenience, speed, and basic service at low prices.

• quick-service restaurant

• fine-dining restaurant

Specializes in preparing food for customers to take with them to eat at home or elsewhere.

• carryout restaurant

• full-service restaurant

• fine-dining restaurant