Worksheetsfoundations 1 ch 1
Total questions: 17
Worksheet time: 1hrs 25mins
What percentage of the restaurant and foodservice industry is made up by the commercial segment?
70%
60%
50%
80%
Which of the following is NOT a type of foodservice operation in the commercial segment?
Catering and banquets
Restaurants
Schools and universities
Retail
What is a restaurant's concept?
Its location
Its unique combination of menu offerings, pricing, service style, ambiance, and décor
The number of employees
The type of cuisine
Which of the following is an example of a noncommercial foodservice operation?
Food trucks
Stadiums
Airlines
Health-care facilities
What is the primary function of the hospitality industry?
Offering entertainment
Selling retail products
Providing transportation
Providing services that people use and receive when they are away from home
Which of the following is NOT a segment of the hospitality industry?
Retail management
Lodging
Foodservice
Event management
What is the definition of tourism?
Travel for recreational, leisure, or business purposes
Travel for shopping
Travel for educational purposes
Travel for medical purposes
Who is known as the 'King of the Kitchen'?
Marie-Antoine Carême
Georges August Escoffier
Paul Bocuse
Ferdinand Metz
What did Boulanger's café serve that was unique at the time?
Hot soups called restaurers
Cold beverages
Pastries
Sandwiches
Which chef is known for creating lighter, healthier dishes that still reflect classical French flavors?
Ferdinand Metz
Alice Waters
Paul Bocuse
Julia Child
What is an entrepreneur?
A person who manages a restaurant
A person who serves food
A person who starts and runs a business, taking on financial risk to do so
A person who cooks in a restaurant
Which of the following is a modern-day example of an entrepreneur in the hospitality industry?
Paul Bocuse
Howard Schultz
Georges August Escoffier
Marie-Antoine Carême
What is the kitchen brigade system?
A system of customer service
A system that assigns certain responsibilities to kitchen staff
A system of managing restaurant finances
A system of serving food quickly
Which of the following chefs is known for their work in sustainable agriculture in foodservice?
Julia Child
Paul Bocuse
Alice Waters
Ferdinand Metz
What is the primary goal of the restaurant and foodservice industry?
To provide transportation
To offer retail products
To provide guests with an opportunity to reenergize
To sell real estate
Which restaurant segment typically has an average $10-$25 per person
fine dining
quick casual
casual full service
family full service
When did quick service restaurants first begin to expand rapidly?
1930-1940
1940-1950
1960-1970
1970-1980
