Potpourri
History
What's in a Career?
Let's Travel
20th Century Chefs & Entrepreneurs
100
______ is all the services that people use and receive when they are away from home.
Hospitality
100
Who defined the art of grand cuisine?
Marie-Antoine Careme
100
What are the large shows - open to the public - that highlight a particular type of product or service called?
Expositions
100
What type of tourism includes visiting a place to enjoy its natural beauty?
Environmental Tourism
100
Who popularized French cuisine and techniques with the American public?
Julia Child
200
List the 5 restaurant segments (types)
Family Dining - Full Service Casual Diving - Full Service Fine Dining - Full Service Quick Casual Quick Service (Fast Food)
200
During which historical period did production and manufacturing markedly increase?
The Industrial Revolution
200
Who is the highest ranking member of a culinary team?
Executive Chef
200
What type of lodging property offers top-of-the-line comfort and elegance?
Luxury
200
Roy Allen and Fran Wright created the first franchise company which sold _______.
A&W Root Beer
300
Who wrote one of the earliest know cookbooks?
Marcus Apicius
300
What were the private clubs that offered food to members in ancient Greece called?
Lesche
300
In the back of the house, which employee is responsible for creating recipes and preparing meals?
Sous Chef
300
What are the 4 main responsibilities of the front office in a lodging property?
1) reservations 2) check-in 3) information 4) check-out
300
Name the one-time president of the Culinary Institute of America and leader of the US Culinary Olympic Team.
Ferdinand Metz
400
What 2 major contributions did Georges August Escoffier make to foodservice?
1) Established exact rules of conduct and dress for chefs 2) Developed the kitchen brigade system
400
Name one of the significant culinary contributions that Catherine de Medici brought from Italy to France during the Renaissance period?
Haute cuisine Sweet Foods Use of Silverware
400
List 4 entry level positions in the restaurant and food service industry.
Host/hostess Server Quick-service counter server Bus person Prep cook Dishwasher
400
The AAA Tourbook use a _________ system in judging overall quality.
diamond
400
The first national fine-dining chain was started by Ruth Fertel when she opened a second restaurant under the name of ________.
Ruth's Chris Steakhouse
500
What percentage of eating/drinking establishments are owned by women?
25%
500
The first fast food restaurant was...
White Castle
500
What is the main difference between front-of-the-house jobs and back-of-the-house jobs?
Front-of-the-house employees deal directly with the public, back-of-the-house employees generally work outside the public space.
500
Name the 5 areas that Mobil Travel Guide evaluates in its reviews of lodging properties.
1) Quality of the building 2) The furnishings 3) Maintenance 4) Housekeeping 5) Overall service
500
By 1963 how many McDonalds restaurants had been opened under franchiser Ray Kroc?
500
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