The history of food service in the Philippines started from the ____________.

The word restaurant is derived from the French verb “restaurer” which means _________.

A restaurant that gives ready-to-serve foods at reasonable rates is called ____________.

He improves the working conditions of his workers during the industrial revolution.

A kind of service which includes partial cooking, preparation, and service at customer’s premises based on the occasion of events.

A type of restaurant that only concentrates on a particular theme normally related to regional cuisine is called ________.

Types of establishments that require highly skilled employees for the quality service they offer, gearing up on ambiance, service, and excellent food service is called as ________________.

It is also known as a quick-service restaurant, which caters to people on the go, economical and portable foods is called ___________.

___________ is a delicate place for eating where several fast-food franchises can hire food booths and set up their operations.

They are the ones who handle the incoming restaurants calls.

He/She performs the promotion, marketing for business and also recruiting and trains the staff.

He works with suppliers and tries to develop strategies to reduce or manage kitchen costs.

He/She is the one who takes orders, revise the order, and update the meal of his/her customer.

Feeding programs are usually done in schools. Aside from schools what other establishments are doing this kind of program?