Chapter 1: Intro to Hospitality Review 1

Who were the first to record elements of hospitality?

• The Greeks

• The Sumerians

• The Romans

• The Egyptians

Between 4,000 and 2,000 B.C.E., which regions had early civilizations with elements of hospitality offerings?

• Europe, China, Egypt, and India

• Australia, Antarctica, and Greenland

• North America, South America, and the Arctic

• Japan, Korea, and the Pacific Islands

In the late sixteenth century, what was the name of the type of tavern for commoners serving food for a fixed price?

• ordinary

• inn

• alehouse

• public house

Coffee and tea became popular in which century, leading to the rise of coffeehouses?

• Fourteenth

• Fifteenth

• Sixteenth

• Seventeenth

The first recorded tavern in the American colonies was called what?

• Coles Ordinary

• The Green Dragon

• Ye Olde Crown

• The Red Lion

George Washington used the Fraunces Tavern as his Revolutionary War headquarters.

• True

• False

What major event led to French chefs immigrating to other countries, especially America and Quebec, Canada?

• The Industrial Revolution

• The French Revolution

• World War II

• The Renaissance

Who installed a French chef in the White House to train his kitchen staff, influencing French cooking in the new colonies?

• George Washington

• Thomas Jefferson

• Abraham Lincoln

• Theodore Roosevelt

In 1856, Antoine Carême published ________, detailing numerous dishes and sauces.

• La Cuisine Classique

• Le Guide Culinaire

• Larousse Gastronomique

• Escoffier's Recipes

Which hotel opened in 1889 with Cesar Ritz as general manager and August Escoffier as chef de cuisine?

• The Four Seasons

• The Savoy hotel, London

• White Castle

• Delmonico’s