Show:
Commercial Segments
Noncommercial Segments
Vocabulary
History
Famous Chefs
100
What are the two main segments of the foodservice industry?

Commercial & Non Commercial

100

What are the 5 segments of the non-commercial foodservice industry?

Schools & Universities

Healthcare facilities

Business & Industry

Clubs

Government

100

______ is all the services that people use and receive when they are away from home.

Hospitality

100

What were the private clubs that offered food to members in ancient Greece called?

Lesche

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

What types of facilities fall into healthcare? Name two.

Hospitals and nursing homes

200

Military bases and ships, government buildings, and correctional facilities are included here.

Government

200

Who introduced coffee to the Europeans?

Africans

200

Who are the two important figures that led the way to such a level of respect and admiration for chefs today?

Careme & Escoffier

300

What are the 5 different combinations that make up a restaurant's concept?

Ambiance, decor, menu offerings, pricing, service style

300
True or false. Contract feeding and self operators are only apart of the non-commercial segment.

True

300

____ Includes hotels, motels, and resorts.

Lodging

300

Showing great appreciation for fine wine and food.

Epicurean

300

Who defined the art of grand/haute cuisine?

Marie-Antoine Careme

400

How much is the average check at a fine dining full service restaurant?

$25

400

_____ hire their own staff to operate businesses.

Self-operators

400

A (n) ______ is a person who starts and runs a business, taking on financial risk to do so.

Entrepreneur 

400

____ were associations of people with similar interests or professions. They were organized during the reign of Louis XIV in France in an attempt to increase the state’s control over the economy.

Guilds

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

500

What are the 5 commercial foodservice segments?

•Restaurants

•Catering and banquets

•Retail

•Stadiums

•Cruise ships and airlines

500
The first fast food restaurant was...
White Castle
500

____ includes restaurants, retail establishments, and hotels.

Foodservice

500

After ______, in the 1940s and 1950s, the quick-service segment of the restaurant industry grew quickly.

World War II

500

Known as the father of modern French cuisine

Fernand Point