Prostart 1 Unit 1 Exam with correct Answers

Prostart 1 Unit 1 Exam with correct Answers Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25? Casual dining full-service Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by opening the first restaurant Chapter 1: Which operation is in the noncommercial foodservice segment? Hospital cafeteria Chapter 1: All the services that people use and receive when they are away from home are known as hospitality Chapter 1: The Renaissance led to the development of what type of cuisine? Haute cuisine Chapter 1: Which chef has become widely known for representing sustainable agriculture in foodservice? Alice Waters Chapter 1: Which chef created the brigade system? Georges August Escoffier Chapter 1: When did quick-service restaurants first begin to expand rapidly? 1940s to 1950s Chapter 1: Who opened the first national chain of restaurants along American railroads? Fred Harvey Chapter 1: The nineteenth-century gold rush in California inspired which new food serving style? Cafeteria Chapter 2: The first impression of an operation that guests receive is usually from the host/hostess Chapter 2: Who is responsible for the kitchen team in the executive chef's absence and also lends his or her cooking expertise to overall food preparation? Sous chef Chapter 2: Who is responsible for the overall planning, direction, and coordinating of a restaurant or foodservice operation? General manager