
Foundations 1 Chapter 1 Mark II
Authored by Chris Wright
Business, Specialty, Other
11th Grade
Used 10+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
This category of the commercial restaurant and food service segment offers prepared meals that can be eaten in the store or taken home?
restaurants
cruise ships and airlines
stadiums
retail
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
This category of the commercial restaurant and food service segment offer guests everything from peanuts to fine dining in luxury suites. Most use large scale contractors to handle their foodservice business though.
stadiums
cruise ships and airlines
restaurants
catering and banquets
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
This category of the commercial restaurant and food service segment offers guests a wide variety of concepts that offer different menu items, service styles, pricing, ambiance, and decor options to cater to the guest experience. Food Trucks are considered one of these?
stadiums
restaurants
cruise ships and airlines
catering and banquets
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
This category of the commercial restaurant and food service segment provides food and service options to thousands of people per meal period and ranges from buffet style to fine dining?
stadium
cruise ships and airlines
restaurants
catering and banquets
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
The noncommercial segment of the restaurant and foodservice industry is what percentage of the entire industry nationwide?
15%
20%
25%
45%
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which restaurant segment typically has an average per-person dinner check of $10.00 to $25.00?
fine dining full service
quick casual
casual dining full service
family dining full service
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Boulanger affected the growth of the restaurant and food service industry by?
organizing the kitchen
developing pasturization
inventing cooking guilds
opening the first restaurant
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