Chapter 1 Exam – Introduction to the Restaurant & Foodservice Industry
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- Chapter 1 Exam – Introduction to the Restaurant Foodservice Industry
- Chapter 1 Exam – Intro to the Restaurant Foodservice Industry Answer Section TRUE/FALSE
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| Chapter 1 Exam – Introduction to the Restaurant &
Foodservice Industry True/False Indicate whether the statement is true or false. ____ 1. Most people eat at restaurant and foodservice operations for enjoyment. ____ 2. The noncommercial foodservice segment represents about 80 percent of the restaurant and foodservice industry. ____ 3. The decline of national chains from the 1970s to today has changed the face of the restaurant and foodservice industry. ____ 4. The largest fully enclosed retail and family entertainment complex in the United States is the Mall of America. ____ 5. Leisure travelers go to a place for relaxation and entertainment. Multiple Choice Identify the choice that best completes the statement or answers the question. ____ 6. In which type of restaurant do customers order and pay before eating?
____ 7. Cafés became popular in Europe after coffee from ____________ was introduced.
____ 8. In which commercial segment does the event host choose the menu for a specific number of people?
____ 9. A business that operates foodservice for companies in the manufacturing or service industry is called a
____ 10. Today the travel and tourism industry averages annual sales of more than
____ 11. Services that people use and receive when they are away from home are referred to as __________ services.
____ 12. All of the services that people will need and pay for when they are away from home are called
____ 13. Production and manufacturing markedly increased during which historical period?
____ 14. In ancient Greece, the private clubs that offered food to members were known as
____ 15. Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were called
____ 16. Who wrote De Re Coquinaria (On Cooking)?
____ 17. What elaborate and refined system of food preparation was brought from Italy to France in the 1500s?
____ 18. Where did the first café open?
____ 19. What developed during the Middle Ages to organize members with similar interests or professions?
____ 20. An assembly-line process of serving food quickly and cheaply without the need for servers is called ___________ service.
____ 21. Who defined the art of the grand cuisine?
____ 22. Who is credited with establishing the exact rules of conduct and dress for chefs?
____ 23. Who is responsible for popularizing French cuisines and techniques in the United States?
____ 24. Who is known as the father of modern French cuisine, or nouvelle cuisine?
____ 25. During the Gilded Age, who served dinners from a horse-drawn wagon to workers outside their factories?
____ 26. Roy Allen and Frank Wright created the first franchise company called
____ 27. What was the name of the first chain of quick-service hamburger restaurants?
____ 28. Who opened one of the first quick-service franchises to focus on a menu other than hamburgers?
____ 29. One of the first national fine-dining chains was
____ 30. A company that allows another to use its name, sell its products, and receive services is a(n)
____ 31. What is the name of the consumer-based guide that rates restaurants on four qualities—food, décor, service, and cost?
____ 32. Catherine de Medici brought what custom to France?
____ 33. A large show open to the public that highlights a particular type of product or service is a(n)
____ 34. What is it called when a manufacturer rents space to exhibit, advertise, or demonstrate its products or services to people interested in that specific field?
____ 35. Which employee would you find in the front of the house?
____ 36. Which is an entry-level job in the foodservice industry?
____ 37. Which front-of-the-house employee usually makes the first impression with guests?
____ 38. Who is the highest ranking member of the culinary team?
____ 39. Which back-of-the-house employee is responsible for creating recipes and preparing meals?
____ 40. What type of tourism includes visiting a place to enjoy its natural beauty?
____ 41. What type of tourism includes swimming or skiing?
____ 42. What type of property offers top-of-the line comfort and elegance?
____ 43. Travelers who want comfort and moderately priced accommodations should stay at a(n)
____ 44. Vacationers who are looking for recreational activities and entertainment should stay at what type of property?
____ 45. Which organization rates a facility by looking at the quality of the building and its furnishings, maintenance, housekeeping, and overall service?
____ 46. Which organization distinguishes one lodging property from another using a diamond system to judge overall quality?
____ 47. The employee who takes orders from servers and calls out the orders to the various production areas in the kitchen is called a(n)
____ 48. Who developed the kitchen brigade system?
____ 49. In 1765, who began serving hot soups called restaurers for their health-restoring properties?
____ 50. What scientific technique related to food did Louis Pasteur develop?
Name _____________________________ Period _______________ Chapter 1 Exam – Introduction to the Restaurant & Foodservice Industry - PART 2 Short Answer 51. ____________________ is the process of making milk safer to drink by heating it to a certain temperature to destroy harmful pathogens. 52. Employees who work outside the public space, such as chefs, are called _____________________ employees. 53. The _______________________ is a system that assigns certain responsibilities to kitchen staff. 54. _______________________ is when one kitchen prepares food that is then shipped to other locations to be served. 55. ____________________ kitchens allow the back-of-the-house staff to be more involved with the customers. Essay 56. Compare the contributions made to foodservice by  and Escoffier and their effects on the industry.
57. Analyze how the railroad system’s development in the United States affected the foodservice industry. Can you compare this development to any other in our history? 58. Compare and contrast the two different segments of the restaurant and foodservice industry. Which segment would you prefer to work in and why?
Pasteurization PTS: 1 REF: 22
back-of-the-house PTS: 1 REF: 46
kitchen brigade system PTS: 1 REF: 24
Satellite/commissary feeding PTS: 1 REF: 45
Exhibition PTS: 1 REF: 47
Escoffier is credited with refining the grand cuisine of PTS: 1 REF: 24
With the invention of the railroad in 1825, inns, taverns, and foodservice facilities located near railway stations began to grow. Travelers could now reach remote areas from coast to coast by rail. PTS: 1 REF: 13 | 20
The commercial segment makes up about 80 percent of the restaurant and foodservice industry and includes restaurants, catering and banquets, stadiums, retail, and airline and cruise ships. The noncommercial segment makes up about 20 percent of the restaurant and foodservice industry and includes schools and universities, military, health care, business and industry, and clubs. PTS: 1 REF: 7–12 Directory: downloads downloads -> Building vibrant and sustainable co-operative enterprises that stimulate the social economy of the province downloads -> Middle Secondary – a democracy Destroyed – Focus question 4: What are the key features of a democracy and how did the Nazis take them away? How is democracy in Australia protected? downloads -> To Leave or to Take? How Thomas Jefferson’s and Alexander Hamilton’s Influences Still Resonate in the World Today downloads -> Art of modern asia a bibliography downloads -> Scenes from the Headlines: Lessons and Ideas for Discussion Timeline downloads -> International management and cultural diversity multiple choice Download 181.92 Kb. Share with your friends:
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