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Y1.U1.Flash

Y1.U1.Flash. Overview/History. Blank. next. In which type of restaurant do customers order and pay before eating?. 1. Quick service. 1. Cafés became popular in Europe after coffee from ____________ was introduced. 2. Africa. 2.

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Y1.U1.Flash

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  1. Y1.U1.Flash Overview/History

  2. Blank next

  3. In which type of restaurant do customers order and pay before eating? 1

  4. Quick service 1

  5. Cafés became popular in Europe after coffee from ____________ was introduced. 2

  6. Africa 2

  7. In which commercial segment does the event host choose the menu for a specific number of people? 3

  8. Catering 3

  9. A business that operates foodservice for companies in the manufacturing or service industry is called a 4

  10. contract feeder. 4

  11. Today the travel and tourism industry averages annual sales of more than 5

  12. $1 trillion. 5

  13. Services that people use and receive when they are away from home are referred to as __________ services. 6

  14. hospitality 6

  15. All of the services that people will need and pay for when they are away from home are called 7

  16. travel and tourism. 7

  17. Production and manufacturing markedly increased during which historical period? 8

  18. Industrial Revolution 8

  19. In ancient Greece, the private clubs that offered food to members were known as 9

  20. lesche. 9

  21. Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were called 10

  22. phatnai. 10

  23. Who wrote De Re Coquinaria (On Cooking)? 11

  24. Marcus Apicius 11

  25. What elaborate and refined system of food preparation was brought from Italy to France in the 1500s? 12

  26. Haute cuisine 12

  27. Where did the first café open? 13

  28. Oxford, England 13

  29. What developed during the Middle Ages to organize members with similar interests or professions? 14

  30. Guilds 14

  31. An assembly-line process of serving food quickly and cheaply without the need for servers is called ___________ service. 15

  32. cafeteria 15

  33. Who defined the art of the grand cuisine? 16

  34. Marie-Antoine Carême 16

  35. Who is credited with establishing the exact rules of conduct and dress for chefs? 17

  36. Georges Escoffier 17

  37. Who is responsible for popularizing French cuisines and techniques in the United States? 18

  38. Julia Child 18

  39. Who is known as the father of modern French cuisine, or nouvelle cuisine? 19

  40. Fernand Point 19

  41. During the Gilded Age, who served dinners from a horse-drawn wagon to workers outside their factories? 20

  42. Walter Scott 20

  43. Roy Allen and Frank Wright created the first franchise company called 21

  44. A&W. 21

  45. What was the name of the first chain of quick-service hamburger restaurants? 22

  46. White Castle 22

  47. Who opened one of the first quick-service franchises to focus on a menu other than hamburgers? 23

  48. Frank Carney 23

  49. One of the first national fine-dining chains was 24

  50. Ruth’s Chris Steak House. 24

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