Y1.U1.Flash
description
Transcript of Y1.U1.Flash
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Y1.U1.FlashOverview/History
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Blanknext
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In which type of restaurant do customers order and pay
before eating?
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Quick service
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Cafés became popular in Europe after coffee from
____________ was introduced.
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Africa
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In which commercial segment does the event host choose the menu for
a specific number of people?
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Catering
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A business that operates foodservice for companies in the manufacturing
or service industry is called a
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contract feeder.
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Today the travel and tourism industry averages annual sales of more than
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$1 trillion.
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Services that people use and receive when they are away from home are referred to as __________ services.
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hospitality
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All of the services that people will need and pay for when they are away from home are called
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travel and tourism.
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Production and manufacturing markedly increased during which historical period?
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Industrial Revolution
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In ancient Greece, the private clubs that offered food to members were known as
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lesche.
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Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were called
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phatnai.
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Who wrote De Re Coquinaria (On Cooking)?
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Marcus Apicius
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What elaborate and refined system of food preparation was brought from Italy to France in the 1500s?
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Haute cuisine
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Where did the first café open?
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Oxford, England
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What developed during the Middle Ages to organize members with similar interests or professions?
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Guilds
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An assembly-line process of serving food quickly and cheaply without the need for servers is called ___________ service.
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cafeteria
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Who defined the art of the grand cuisine?
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Marie-Antoine Carême
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Who is credited with establishing the exact rules of conduct and dress for chefs?
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Georges Escoffier
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Who is responsible for popularizing French cuisines and techniques in the United States?
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Julia Child
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Who is known as the father of modern French cuisine, or nouvelle cuisine?
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Fernand Point
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During the Gilded Age, who served dinners from a horse-drawn wagon to workers outside their factories?
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Walter Scott
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Roy Allen and Frank Wright created the first franchise company called
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A&W.
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What was the name of the first chain of quick-service hamburger restaurants?
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White Castle
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Who opened one of the first quick-service franchises to focus on a menu other than hamburgers?
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Frank Carney
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One of the first national fine-dining chains was
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Ruth’s Chris Steak House.
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A company that allows another to use its name, sell its products, and receive services is a(n)
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franchise.
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What is the name of the consumer-based guide that rates restaurants on four qualities—food, décor, service, and cost?
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Zagat Survey
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Catherine de Medici brought what custom to France?
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Using silverware to eat
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A large show open to the public that highlights a particular type of product or service is a(n)
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exposition.
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What is it called when a manufacturer rents space to exhibit, advertise, or demonstrate its products or services to people interested in that specific field?
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Trade show
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Which employee would you find in the front of the house?
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Buser
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Which is an entry-level job in the foodservice industry?
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Server
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Which front-of-the-house employee usually makes the first impression with guests?
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Host
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Who is the highest ranking member of the culinary team?
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Executive chef
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Which back-of-the-house employee is responsible for creating recipes and preparing meals?
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Sous chef
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What type of tourism includes visiting a place to enjoy its natural beauty?
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Environmental
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What type of tourism includes swimming or skiing?
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Recreational
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What type of property offers top-of-the line comfort and elegance?
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Luxury
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Travelers who want comfort and moderately priced accommodations should stay at a(n)
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mid-priced facility.
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Vacationers who are looking for recreational activities and entertainment should stay at what type of property?
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Resort
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Which organization rates a facility by looking at the quality of the building and its furnishings, maintenance, housekeeping, and overall service?
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Mobil Travel Guide
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Which organization distinguishes one lodging property from another using a diamond system to judge overall quality?
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AAA
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The employee who takes orders from servers and calls out the orders to the various production areas in the kitchen is called a(n)
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expediter.
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Who developed the kitchen brigade system?
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Georges Escoffier
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In 1765, who began serving hot soups called restaurers for their health-restoring properties?
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Boulanger
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What scientific technique related to food did Louis Pasteur develop?
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Heating milk to remove harmful bacteria
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