Culinary 2 Midterm

Front

Which restaurant segment typically has an average per-person dinner check of $10 to $25? Options: Quick-casual restaurant, Fine dining, Family dining full-service, Casual dining full-service

Back

Casual dining full-service

Front

Boulanger affected the growth of the restaurant and foodservice industry by

Back

opening the first modern restaurant.

Front

Which operation is in the noncommercial foodservice segment? Options: buffet restaurant, hospital cafeteria, food truck, hotel cafe

Back

hospital cafeteria

Front

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

Back

Haute cuisine

Front

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

Back

Hospitality services

Front

Which chef created the brigade system?

Back

Georges August Escoffier

Front

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

Back

1950s

Front

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

Back

Fred Harvey

Front

The nineteenth-century gold rush in California inspired which new food serving style?

Back

Cafeteria

Front

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

Back

host/hostess