Culinary 2 Midterm

Which restaurant segment typically has an average per-person dinner check of $10 to $25?

• Quick-casual restaurant

• Fine dining
• Family dining full-service

• Casual dining full-service

Boulanger affected the growth of the restaurant and foodservice industry by

• opening the first modern restaurant.

• organizing the kitchen.

• developing pasteurization.

• inventing cooking guilds.

Which operation is in the noncommercial foodservice segment?

• buffet restaurant

• hospital cafeteria

• food truck

• hotel cafe

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

• Lesche cuisine

• Haute cuisine

• Epicurean cuisine

• Careme cuisine

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

• Leisure services
• Travel services
• Hospitality services
• Home services

Which chef created the brigade system?

• Paul Bocuse

• Fernand Point

• Marie-Antoine Careme

• Georges August Escoffier

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

• 1960s
• 1970s
• 1980s
• 1950s

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

The first impression of an operation that guests receive is usually from the

• host/hostess

• chef

• server

• general manager