Have an account?
Skip to Content
Build your own quiz
10 questions
Show Answers
See Preview
- 1. Multiple Choice
Which restaurant segment typically has an average per-person dinner check of $10 to $25?
Fine dining full-service
Quick-casual restaurant
Casual dining full-service
Family dining full-service
- 2. Multiple Choice
Boulanger affected the growth of the restaurant and foodservice industry by...
organizing the kitchen.
developing pasteurizaion.
inveting cooking guilds.
opening the first restaurant.
- 3. Multiple Choice
Which operation is in the noncommercial foodservice segment?
Hosptial cafeteria
Buffet restaurant
Food truck
Hotel cafe
- 4. Multiple Choice
All the services that people use and receive when they are away from home are known as...
transportation.
hospitality.
tourism.
travel.
- 5. Multiple Choice
The Renaissance led to the development of what type of cuisine?
Epicurean cuisine
Careme cuisine
Lesche cuisine
Haute cuisine
- 6. Multiple Choice
Which chef had become widely known for representing sustainable agriculture in foodservice?
Nancy Silverton
Alice Walters
Ruth Fertel
Julia Child
- 7. Multiple Choice
Which chef created the brigade system?
Paul Bocuse
Fernand Point
Marie-Antoine Careme
Georges August Escoffier
- 8. Multiple Choice
When did quick-service restaurants first begin to expand rapidly?
1930's to 1940's
1940's to 1950's
1960's to 1970's
1970's to 1980's
- 9. Multiple Choice
Who opened the first national chain of restaurants along American railroads?
Richard melman
Delmonico brothers
Fred Harvey
Bill Darden
- 10. Multiple Choice
The nineteenth-century gold rush in California inspired which new food serving style?
Drive-in
Cafeteria
Walk-up
Drive-through
- Answer choicesTagsAnswer choicesTags