8/22/24, 8:19 PM
Foundations of Restaurant Management & Culinary Arts
Level One
Jeremiah
Practice questions for this set
Terms in this set (375)
Most people eat at restaurant and True
foodservice operations for enjoyment.
The noncommercial foodservice segment False
represents about 80 percent of the
restaurant and foodservice industry.
Foundations of Restaurant Management & Culinary Arts Level One
1/7
, 8/22/24, 8:19 PM
The decline of national chains from the 1970s False
to today has changed the face of the
restaurant and foodservice industry.
The largest fully enclosed retail and family True
entertainment complex in the United States
is the Mall of America.
Leisure travelers go to a place for relaxation True
and entertainment.
In which type of restaurant do customers Quick service
order and pay before eating?
Cafés became popular in Europe after Africa
coffee from _______ was introduced.
In which commercial segment does the Catering
event host choose the menu for a specific
number of people?
A business that operates foodservice for contract feeder.
companies in the manufacturing or service
industry is called a
Today the travel and tourism industry $1 trillion.
averages annual sales of more than
Services that people use and receive when hospitality
they are away from home are referred to as
_ ____ services.
All of the services that people will need and travel and tourism.
pay for when they are away from home are
called
Production and manufacturing markedly Industrial Revolution
increased during which historical period?
In ancient Greece, the private clubs that lesche.
offered food to members were known as
Establishments that catered to travelers, phatnai.
traders, and visiting diplomats in ancient
Greece were called
Who wrote De Re Coquinaria (On Cooking)? Marcus Apicius
What elaborate and refined system of food Haute cuisine
preparation was brought from Italy to France
in the 1500s?
Where did the first café open? Oxford, England
What developed during the Middle Ages to Guilds
organize members with similar interests or
professions?
An assembly-line process of serving food cafeteria
quickly and cheaply without the need for
servers is called______ service.
Who defined the art of the grand cuisine? Marie-Antoine Carême
Who is credited with establishing the exact Georges Escoffier
Foundations
rules of Restaurant
of conduct and dress for chefs? Management & Culinary Arts Level One
2/7
Foundations of Restaurant Management & Culinary Arts
Level One
Jeremiah
Practice questions for this set
Terms in this set (375)
Most people eat at restaurant and True
foodservice operations for enjoyment.
The noncommercial foodservice segment False
represents about 80 percent of the
restaurant and foodservice industry.
Foundations of Restaurant Management & Culinary Arts Level One
1/7
, 8/22/24, 8:19 PM
The decline of national chains from the 1970s False
to today has changed the face of the
restaurant and foodservice industry.
The largest fully enclosed retail and family True
entertainment complex in the United States
is the Mall of America.
Leisure travelers go to a place for relaxation True
and entertainment.
In which type of restaurant do customers Quick service
order and pay before eating?
Cafés became popular in Europe after Africa
coffee from _______ was introduced.
In which commercial segment does the Catering
event host choose the menu for a specific
number of people?
A business that operates foodservice for contract feeder.
companies in the manufacturing or service
industry is called a
Today the travel and tourism industry $1 trillion.
averages annual sales of more than
Services that people use and receive when hospitality
they are away from home are referred to as
_ ____ services.
All of the services that people will need and travel and tourism.
pay for when they are away from home are
called
Production and manufacturing markedly Industrial Revolution
increased during which historical period?
In ancient Greece, the private clubs that lesche.
offered food to members were known as
Establishments that catered to travelers, phatnai.
traders, and visiting diplomats in ancient
Greece were called
Who wrote De Re Coquinaria (On Cooking)? Marcus Apicius
What elaborate and refined system of food Haute cuisine
preparation was brought from Italy to France
in the 1500s?
Where did the first café open? Oxford, England
What developed during the Middle Ages to Guilds
organize members with similar interests or
professions?
An assembly-line process of serving food cafeteria
quickly and cheaply without the need for
servers is called______ service.
Who defined the art of the grand cuisine? Marie-Antoine Carême
Who is credited with establishing the exact Georges Escoffier
Foundations
rules of Restaurant
of conduct and dress for chefs? Management & Culinary Arts Level One
2/7
