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

51. A company that allows another to use its name, sell its products, and receive services is a(n) 25

52. franchise. 25

53. What is the name of the consumer-based guide that rates restaurants on four qualities—food, décor, service, and cost? 26

54. Zagat Survey 26

55. Catherine de Medici brought what custom to France? 27

56. Using silverware to eat 27

57. A large show open to the public that highlights a particular type of product or service is a(n) 28

58. exposition. 28

59. 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? 29

60. Trade show 29

61. Which employee would you find in the front of the house? 30

62. Buser 30

63. Which is an entry-level job in the foodservice industry? 31

64. Server 31

65. Which front-of-the-house employee usually makes the first impression with guests? 32

66. Host 32

67. Who is the highest ranking member of the culinary team? 33

68. Executive chef 33

69. Which back-of-the-house employee is responsible for creating recipes and preparing meals? 34

70. Sous chef 34

71. What type of tourism includes visiting a place to enjoy its natural beauty? 35

72. Environmental 35

73. What type of tourism includes swimming or skiing? 36

74. Recreational 36

75. What type of property offers top-of-the line comfort and elegance? 37

76. Luxury 37

77. Travelers who want comfort and moderately priced accommodations should stay at a(n) 38

78. mid-priced facility. 38

79. Vacationers who are looking for recreational activities and entertainment should stay at what type of property? 39

80. Resort 39

81. Which organization rates a facility by looking at the quality of the building and its furnishings, maintenance, housekeeping, and overall service? 40

82. Mobil Travel Guide 40

83. Which organization distinguishes one lodging property from another using a diamond system to judge overall quality? 41

84. AAA 41

85. The employee who takes orders from servers and calls out the orders to the various production areas in the kitchen is called a(n) 42

86. expediter. 42

87. Who developed the kitchen brigade system? 43

88. Georges Escoffier 43

89. In 1765, who began serving hot soups called restaurers for their health-restoring properties? 44

90. Boulanger 44

91. What scientific technique related to food did Louis Pasteur develop? 45

92. Heating milk to remove harmful bacteria 45