foundations 1 ch 1

What percentage of the restaurant and foodservice industry is made up by the commercial segment?

• 70%

• 60%

• 50%

• 80%

Which of the following is NOT a type of foodservice operation in the commercial segment?

• Catering and banquets

• Restaurants

• Schools and universities

• Retail

What is a restaurant's concept?

• Its location

• Its unique combination of menu offerings, pricing, service style, ambiance, and décor

• The number of employees

• The type of cuisine

Which of the following is an example of a noncommercial foodservice operation?

• Food trucks

• Stadiums

• Airlines

• Health-care facilities

What is the primary function of the hospitality industry?

• Offering entertainment

• Selling retail products

• Providing transportation

• Providing services that people use and receive when they are away from home

Which of the following is NOT a segment of the hospitality industry?

• Retail management

• Lodging

• Foodservice

• Event management

What is the definition of tourism?

• Travel for recreational, leisure, or business purposes

• Travel for shopping

• Travel for educational purposes

• Travel for medical purposes

Who is known as the 'King of the Kitchen'?

• Marie-Antoine Carême

• Georges August Escoffier

• Paul Bocuse

• Ferdinand Metz

What did Boulanger's café serve that was unique at the time?

• Hot soups called restaurers

• Cold beverages

• Pastries

• Sandwiches

Which chef is known for creating lighter, healthier dishes that still reflect classical French flavors?

• Ferdinand Metz

• Alice Waters

• Paul Bocuse

• Julia Child