Culinary Arts 1 ProStart Chapter 1 – Welcome to the Restaurant and Foodservice Industry
Overview
1. What are the two segments of the food service industry? - ✔✔Commercial and Non-
Commercial.
2. What are some examples of commercial/non-commercial food service establishments? -
✔✔Commercial:
1.Restaurants
2.Catering and Banquets
3.Retail
4.Stadiums
5.Airlines and Cruises
Non-Commercial:
1.Schools and Universities
2.Military
3.Health care
4.Businesses
5.Clubs
3. Define Travel and Tourism - ✔✔The combination of all services that people need and will
pay for when they are away from home.
4. Define Hospitality - ✔✔Services that people use and receive when they are away from
home
5. Define Tourism - ✔✔Travel for recreational, leisure, or business purposes.
, 6. What are six forms of transportation listed in the book? - ✔✔1.Airplanes
2.Trains
3.Charter services
4.Buses
5.Cars
6.Ships
7. List several key aspects to hospitality and food service for each of the following time periods:
Greece and Rome, Middle Ages, Renaissance through French Revolution, Colonial North
American, Industrial Revolution, The Gilded Age, and The 20th Century - ✔✔1.Private clubs
(lesche), and other establishments (phatnal) offered food.
2.Large banquets were held every night, and silverware became common.
3.Introduced haute cuisine and reintroduced Epicurean lifestyles.
4.Inns offered food and lodging.
5.Railroads allowed for the fast travel of Americans.
6.Entrepreneurs opened fancy restaurants, and cafeterias were developed.
7.People ate out more often with the rise of employment.
8.Maire-Antoine Creme defined the art of grand cuisine.
9.Georges August Escoffier created with refining Careme's grand cuisine into more
contemporary classical cuisine.
8. Define the Zagat Survey - ✔✔Consumer based guide that rates restaurant on food, decor,
service, and cost.
9. Define Michelin Guide - ✔✔Rating system better known in Europe based quality of product,
mastery of flavors and cooking, personality, and value
Overview
1. What are the two segments of the food service industry? - ✔✔Commercial and Non-
Commercial.
2. What are some examples of commercial/non-commercial food service establishments? -
✔✔Commercial:
1.Restaurants
2.Catering and Banquets
3.Retail
4.Stadiums
5.Airlines and Cruises
Non-Commercial:
1.Schools and Universities
2.Military
3.Health care
4.Businesses
5.Clubs
3. Define Travel and Tourism - ✔✔The combination of all services that people need and will
pay for when they are away from home.
4. Define Hospitality - ✔✔Services that people use and receive when they are away from
home
5. Define Tourism - ✔✔Travel for recreational, leisure, or business purposes.
, 6. What are six forms of transportation listed in the book? - ✔✔1.Airplanes
2.Trains
3.Charter services
4.Buses
5.Cars
6.Ships
7. List several key aspects to hospitality and food service for each of the following time periods:
Greece and Rome, Middle Ages, Renaissance through French Revolution, Colonial North
American, Industrial Revolution, The Gilded Age, and The 20th Century - ✔✔1.Private clubs
(lesche), and other establishments (phatnal) offered food.
2.Large banquets were held every night, and silverware became common.
3.Introduced haute cuisine and reintroduced Epicurean lifestyles.
4.Inns offered food and lodging.
5.Railroads allowed for the fast travel of Americans.
6.Entrepreneurs opened fancy restaurants, and cafeterias were developed.
7.People ate out more often with the rise of employment.
8.Maire-Antoine Creme defined the art of grand cuisine.
9.Georges August Escoffier created with refining Careme's grand cuisine into more
contemporary classical cuisine.
8. Define the Zagat Survey - ✔✔Consumer based guide that rates restaurant on food, decor,
service, and cost.
9. Define Michelin Guide - ✔✔Rating system better known in Europe based quality of product,
mastery of flavors and cooking, personality, and value
