Foundations, level 1, ch 1

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

• Family dining full-service

• Fine dining full-service

• Quick-casual restaurant

• Casual dining full-service

Boulanger affected the growth of the restaurant and foodservice industry by

• opening the first restaurant.

• inventing cooking guilds.

• organizing the kitchen.

• developing pasteurization.

Which operation is in the noncommercial foodservice segment?

• Food truck

• Hotel café

• Buffet restaurant

• Hospital cafeteria

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

• hospitality.

• travel.

• transportation.

• tourism.

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

• Carême cuisine

• Epicurean cuisine

• Haute cuisine

• Carême cuisine

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

• Alice Waters

• Ruth Fertel

• Julia Child

• Nancy Silverton

Which chef created the brigade system?

• Marie-Antoine Carême

• Georges August Escoffier

• Fernand Point

• Paul Bocuse

When did quick-service restaurants first begin to expand rapidly?

• 1940s to 1950s

• 1960s to 1970s

• 1970s to 1980s

• 1930s to 1940s

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

• Fred Harvey

• Bill Darden

• Delmonico brothers

• Richard Melman