1. CHAPTER 1 –WELCOME TO THE FOODSERVICE INDUSTRY

2. What are the total annual sales for the foodservice industry? (6) • 550 Billion Dollars

3. What percentage of foodservice managers are women? (6) • 57%

4. What segment of the industry consists of 80% of the business? (7) • The Commercial Segment

5. What are the types of businesses in this segment? • Restaurants • Catering and Banquets • Retail • Stadiums

6. According to Table 1.1, what are the restaurant segments, definitions and average cost per person? (8) http://csps.coursesmart.com/9780558707637/firstsection#X2ludGVybmFsX1BGUmVhZGVyP3htbGlkPTk3ODA1NTg3MDc2MzcvOA==

7. What kind of restaurant requires the customer to pay before they receive their food? (8) • Quick Service

8. What segment of the industry consists of 20% of the business? (11) • Noncommercial

9. What are the types of businesses in the segment? • Schools and Universities • Military • Health Care • Business and Industry (cafeterias, executive dining rooms and vending machines) • Clubs

10. What segment of the industry provides food in support of other establishments’ main functions? (11 • Noncommercial Segment

11. What are the services that people use and receive when they are away from home called? (12) • Hospitality

12. What were the private clubs that offered food to members on ancient Greece called? (14) • Lesche

13. What is an Epicurean? (15) • A person with a refined taste for food and wine.

14. Who wrote one of the earliest known cookbooks, De Re Coquinaria (On Cooking) (16) • Marcus Apicius

15. During the Renaissance period, what culinary contribution did Catherine de Medici make? (17) • She brought haute cuisine, sweet foods, and the use of silverware from Italy to France.

16. What are guilds? (18) • Associations of people with similar interests or professions

17. In 1765, Boulanger did what? (18) • He began serving hot soups called restaurers (meaning restorative) for their health restoring properties

18. During which historical period did production and manufacturing markedly increase? (19-20) • Industrial Revolution

19. What kind of industry was made up of families working in the home to produce goods? (20) • Cottage Industries

20. What was the significance of the City Hotel? (21) • It was the first building in the United States specifically designed as a hotel

21. Tell me about the impact Louis Pasteur had on the food industry. (22) • He developed a process called pasteurization which made milk safer to drink by heating it to a certain temperature to destroy harmful bacteria.

22. What did Nicolas Appert discover? (22) • He discovered a way to can food to keep it fresh and safe to eat. He is also know as “the father of canning.”

23. Who defined the art of grand cuisine? (24) • Marie-Antoine Careme

24. What contributions did Escoffier make to the industry that affects restaurants to this day? (24) • Developed the Kitchen Brigade System that organized and defined the rules • Designed the chef’s uniform • Introduced the expeditor who calls out orders to the various areas of the kitchen.

25. Tell me about the first quick service restaurant in the United States. Include who, where and when. (25) • White Castle opened the first quick service restaurant in Wichita, Kansas. They served food that could be prepared and eaten quickly.

26. What significant thing happened in the 1940’s that caused the lodging industry to prosper? (26) • World War II

27. What started in Oxford, England in 1650? (27) • Coffeehouse

28. What significant thing did the Delmonico Brothers do in 1837? (29) • Opened the first restaurant chain

29. What is a consumer based guide that rates restaurants? (36) • Zagat Survey

30. Where would a company or organization go to host a large scale event? (38) • Convention Center

31. What are the large shows, open to the public, that highlight a particular type of product or service called? (38-39) • Expositions

32. Please list the people who would work in the Front of the House. (46) • Manager • Assistant Manger • Banquet Manager • Dining Room Manager • Maitre d’s • Host/Hostesses • Cashiers • Bar Staff • Servers • Bussers

33. Please list the people who would work in the Back of the House. (46) • Chefs • Line Cooks • Pastry Chefs • Dishwashers • Bookkeepers • Storeroom Clerks • Purchasers • Dietitians • Menu Planners

34. What is the name of the chef that makes bread and desserts? (46) • Pastry Chef

35. Who do the Back of the House people serve? (46) • They serve the “Internal Customers” who serve the guests.

36. Who is the highest ranking member of a culinary team? (48) • Executive chef

37. In the back of the house, which employee is responsible for creating recipes and preparing meals? (49) • Sous chef

38. What type of tourism includes visiting a place to enjoy its natural beauty? (56) • Environmental

39. What type of property offers top of the line comfort and elegance? (57) • Luxury

40. What are the 4 main responsibilities of the front office in lodging properties? (61) • Check in • Reservation • Information • Checkout

41. Name the 5 areas that Mobile Travel Guide evaluates in its reviews of lodging properties. (61) • Quality of the building\The furnishings • Maintenance • Housekeeping • Overall service

42. According to Figure 1.6, please list examples of jobs in the foodservice industry and some of their responsibilities. • http://csps.coursesmart.com/9780558707637/firstsection#X2ludGVybmFsX1BGUmVhZGVyP3htbGlkPTk3ODA1NTg3MDc2MzcvNDg=

43. What is the most widely recognized rating system in the United States for lodging establishments? (60) • AAA TourBook

44. CHAPTER 2 KEEPING FOOD SAFE

45. According the Centers for Disease Control (CDC), how many cases of foodborne illness are there in the United States every year? (75) • 76 Million

46. The DCD estimates that how many people die annually due to foodborne illness? (75) • 5,000

47. Please tell me about the 4 high risk populations that are more at risk of contracting a foodborne illness. (77) • Elderly • Infant & Preschool Age Children • Pregnant Women • People with cancer or on chemo, people with HIV, or transplant recipients

48. Why are infants and pre-school age children at a higher risk for foodborne illness? (77) • Their body had yet to build a strong immune system.

49. What are pathogens? (77) • Microorganisms that cause illness

50. Hazards to foods are broken into 3 categories. What are those 3 categories? (77) • Biological • Chemical • Physical