Name Date Per. Chapter 1 Review. 1. Most people eat at restaurant and foodservice operations for enjoyment. 7

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1 Name Date Per. Chapter 1 Review True/False: Indicate whether the statement is true or false. 1. Most people eat at restaurant and foodservice operations for enjoyment The noncommercial foodservice segment represents about 80 percent of the restaurant and foodservice industry 11 The decline of national chains from the 1970s to today has changed the face of the restaurant and foodservice industry 26 The largest fully enclosed retail and family entertainment complex in the United States is the Mall of America Leisure travelers go to a place for relaxation and entertainment In which type of restaurant do customers order and pay before eating? 8 7. Cafés became popular in Europe after coffee from was introduced In which commercial segment does the event host choose the menu for a specific number of people? 8 9. A business that operates foodservice for companies in the manufacturing or service industry is called a Today the travel and tourism industry averages annual sales of more than Services that people use and receive when they are away from home are referred to as services All of the services that people will need and pay for when they are away from home are called 12

2 13. Production and manufacturing markedly increased during which historical period? In ancient Greece, the private clubs that offered food to members were known as Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were called Who wrote De Re Coquinaria (On Cooking)? What elaborate and refined system of food preparation was brought from Italy to France in the 1500s? Where did the first café open? What developed during the Middle Ages to organize members with similar interests or professions? An assembly-line process of serving food quickly and cheaply without the need for servers is called service Who defined the art of the grand cuisine? Who is credited with establishing the exact rules of conduct and dress for chefs? Who is responsible for popularizing French cuisines and techniques in the United States? Who is known as the father of modern French cuisine, or nouvelle cuisine? 28

3 25. During the Gilded Age, who served dinners from a horse-drawn wagon to workers outside their factories? Roy Allen and Frank Wright created the first franchise company called What was the name of the first chain of quick-service hamburger restaurants? Who opened one of the first quick-service franchises to focus on a menu other than hamburgers? One of the first national fine-dining chains was A company that allows another to use its name, sell its products, and receive services is a(n) What is the name of the consumer-based guide that rates restaurants on four qualities food, décor, service, and cost? Catherine de Medici brought what custom to France? A large show open to the public that highlights a particular type of product or service is a(n) 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? Which employee would you find in the front of the house? Busser or Line Chef Which is an entry-level job in the foodservice industry? Chef or Server 47

4 37. Which front-of-the-house employee usually makes the first impression with guests? Manager or Host Who is the highest ranking member of the culinary team? Which back-of-the-house employee is responsible for creating recipes and preparing meals? Pastry Chef or Sous Chef What type of tourism includes visiting a place to enjoy its natural beauty? What type of tourism includes swimming or skiing? What type of property offers top-of-the line comfort and elegance? Travelers who want comfort and moderately priced accommodations should stay at a(n) Vacationers who are looking for recreational activities and entertainment should stay at what type of property? Which organization rates a facility by looking at the quality of the building and its furnishings, maintenance, housekeeping, and overall service? Which organization distinguishes one lodging property from another using a diamond system to judge overall quality? The employee who takes orders from servers and calls out the orders to the various production areas in the kitchen is called a(n) 24

5 48. Who developed the kitchen brigade system? In 1765, who began serving hot soups called restaurers for their health-restoring properties? What scientific technique related to food did Louis Pasteur develop? 22