prostart exam prep questions--Chapter 1&2

Which restaurant segment typically has a average per person dinner check of $10-$25.

• fine dining full service

• quick casual restaurant

• casual dining full service

• family dining full service

Boulanger affected the growth of the restaurant and food service industry by

• organizing the kitchen

• developing pasteurization

• inventing cooking guilds

• opening the first restaurant

Which operation is in the non commercial food service segment?

• hospital cafeteria

• buffet restaurant

• food truck

• hotel cafe

All the services that people use and receive when they are away from home are known as

• transportation

• hospitality

• tourism

• travel

The Renaissance led to the development of what type of cuisine?

• Epicurean cuisine

• careme cuisine

• lesche cuisine

• haute cuisine

Which chef created the brigade system?

• paul bocuse

• fernand point

• marie-antoine careme

• georges august escoffier

Which chef has become widely known for representing sustainable agriculture in food service?

• nancy silverton

• alice waters

• ruth fertel

• julia child

When did quick service restaurant first begin to expand rapidly?

• 1930s to 1940s

• 1940s-1950s

• 1950s-1960s

• 1970s-1980s

who opened the first national chain of restaurants along American railroads?

• Richard Melman

• Delmonico brothers

• Fred harvey

• bill Darden

The nineteenth century gold rush in California inspired which new food serving style?

• Drive in

• Cafeteria

• walk up

• drive through