Chapter 1: Welcome to the Restaurant and Foodservice Industry

As part of the full-service segment, which properties cater to wealthy travelers and corporate executives?

• Luxury

• All-suite

• Economy

• Bed and breakfast

Pasteurization is the process of

• boiling water to eliminate germs

• heating milk to remove harmful bacteria

• canning foods to keep them fresh and safe to eat

• cleaning cooking utensils to make sure they are safe and sanitary

A service or product provided to guests for their convenience, either with or without an additional fee, is a(n)

• amenity

• donation

• endowment

• catering service

Tourists who visit places in order to enjoy their natural beauty are tourists.

• historic

• cultural

• recreational

• environmental

What type of restaurant provides serving staff that takes orders while patrons are seated and the average per-person dinner is $10-$25?

• Fine dining full-service

• Quick-casual restaurant

• Casual dining full-service

• Family dining full-service

One of the first cookbooks, De Re Coquinaria (On Cooking) was written

• King Henry lI

• Marcus Apicius

• Emperor Lucullus

• Catherine de Medici

Boulanger affected the growth of the foodservice industry by:

• opening the first cafe

• developing pastrurization

• opening the first restaurant

• inventing the cooking guilds

The first impression of an operation that guests receive is from the

• chef

• server

• host/hostess

• general manager

Which culinary advancement cuisine did Catherine de Medici bring to France?

• Haute

• Grand

• Classic

• Noveau

Which type of lodging is most likely to rely on business travelers and typically experiences low occupancy rates on weekends?

• Downtown

• Luxury rural

• Economy suburban

• International airport