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   Which restaurant segment typically

has an average per-person dinner check of $10 to $253

• Fine dining full-service

• Quick-casual restaurant

• Casual dining full-service

• Family dining full-service

Boulanger affected the growth of the restaurant and foodservice industry by

• organizing the kitchen.

• developing pasteurization.

• inventing cooking guilds

• opening the first restaurant.

   Which operation is in the noncommercial foodservice segment?

• Hospital cafeteria

• Buffet restaurant

• Food truck

• Hotel café

  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

• Carême cuisine

• Lesche cuisine

• Haute cuisine

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

• Nancy Silverton

• Alice Waters

• Ruth Fertel

• Julia Child

  Which chef created the brigade system?

• Paul Bocuse

• Fernand Point

• Marie-Antoine Carême

• Georges August Escoffier

  When did quick-service restaurants first begin to expand rapidly?

• 1930s to 1940s

• 1940s to 1950s

• 1960s to 1970s

• 1970s to 1980s

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

 

• Richard Melm

• 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