1. Which restaurant segment typically

has an average per-person dinner check of $10 to $253?

•  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?

• A organizing the kitchen.

  
  

• developing pasteurization.

• inventing cooking guilds

• opening the first restaurant.

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?

• 1930s to 1940s

  
  

• 1940s to 1950s

• 1960s to 1970s

• 1970s to 1980s

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

• Walkup

• Drive-through