Chapters 1 and 2 Test

Question 1

How many people are employed in the restaurant and foodservice industry?

Answer 1

over $14 million

Question 2

What percentage of today’s restaurant owners started in an entry-level position in the industry?

Answer 2

80%

Question 3

According to the graphic on page 9, what is the median base salary of chefs and cooks?

Answer 3

$50,000

Question 4

Why do most people eat out

Answer 4

enjoyment and entertainment

Question 5

List the operations in commercial restaurant and foodservice segment

Answer 5

Restaurants
Catering and Banquets
Retail
Stadium
Cruise Ships and Airlines

Question 6

What percentage of the restaurant and foodservice industry is considered commercial?

Answer 6

80%I

Question 7

In which segment of the commercial industry do food vending machines belong?

Answer 7

Retail

Question 8

Service at table by servers
Order taken while seated
Pay after eat
Menu for families
$10-
Denny’s, Chuck E. Cheese’s, Cracker Barrel

Answer 8

Family dining full-service restaurant

Question 9

Service at table
order taken while seated
pay after eat
most food cooked to order
$10-$25
Buffalo Wild Wings, Texas roadhouse, pf changs, cheesecake factory

Answer 9

casual dining full-service restaurant

Question 10

service at table
order taken while seated
pay after eat
intricate dishes sometimes table-side cooking
linens, plates, and utensils
$25+
Ruth’s chris steak
McCormick and Schmiues
Morton’s the steak house

Answer 10

Fine Dining full-service restaurant

Question 11

Guest order at counter or window and pay before eating
menu has quick foods
may eat there, take out, or delivered
includes snack and non-alcoholic beverage bars
$3-$6
Mcdonalds
Burger King
Dunkin Donuts

Answer 11

Quick service (fast food) restaurant

Question 12

Guests order at counter or window and pay before eating
Menu has freshly-prepared items with high quality ingredients
receive food quick
$7-$9
Panera
Smashburger
Jimmy John’s

Answer 12

quick casual restaurant

Question 13

Non-commercial

Answer 13

schools and universities
Health-care facilities
business and industry
clubs
government

Question 14

What is the difference between contract feeding and self-operators?

Answer 14

pay a business to provide food
they hire their own staff

Question 15

services people need when away from home

Answer 15

travel and tourism

Question 16

travel for recreational, leisure, or business purposes

Answer 16

tourism

Question 17

services people use when away from home

Answer 17

hospitality

Question 18

Private clubs that offered food to members

Answer 18

lesche

Question 19

offered food to travelers, traders, and visiting diplomats

Answer 19

phatnai

Question 20

How did farming begin?

Answer 20

The end of roman empire people were no longer afraid of the gods being angry if they messes with the land

Question 21

An elaborate and refined system of food preparation

Answer 21

haute cusine

Question 22

opened in 1650 in Oxford, England. Open, airy, and inviting

Answer 22

First cafe (coffeehouse)

Question 23

associations of people with similar interests or professions

Answer 23

guilds

Question 24

served hot soups, people would go for a hot meal and good convo with friends

Answer 24

boulanger’s restorante

Question 25

Offered food and lodging to travelers (1634)

Answer 25

Cole's

Question 26

Opened for people to dine in elegant surroundings

Answer 26

Delmonico's and Astor House

Question 27

assembly-line process used when so many people started enetering california

Answer 27

cafeteria

Question 28

in 1940's and 1950s ____ service restaurants grew quickly

Answer 28

quick

Question 29

a person who starts and runs a business

Answer 29

entepreneur

Question 30

His restaurants Harvey house tied to growth of railroads

Answer 30

Fred Harvey

Question 31

cakes that were more like architecture

Answer 31

Pieces montees

Question 32

Known for his conduct and dress for chefs, the brigade system, and the aboyeur/expediter

Answer 32

Georges August Escoffier

Question 33

Partner of modern French cuisine, created lighter sauces using regional ingredients

Answer 33

fernand point

Question 34

TV personality and popularized French cuisine and technique through TV and cookbooks

Answer 34

Julia child

Question 35

provide dishes using seasonal local products that were fresh. Forefront of sustainable agriculture in food service. Chez Panisse

Answer 35

Alice waters

Question 36

Owns 1st certified organic restaurant in US

Answer 36

Nora Pouillion

Question 37

Founder of the french laundry revitalized interest in fine dining

Answer 37

thomas keller

Question 38

Host/hostesses Cashiers Servers Quick-service counter servers busers managers assistant managers banquet managers dining room managers bar staff

Answer 38

front-of-the-house

Question 39

Chefs line cooks pastry chefs crew supervisors menu planners dish washers bookkeepers storeroom clerks purchasers

Answer 39

back-of-the-house

Question 40

profession or work in a particular field

Answer 40

career

Question 41

how do people advance in their careers

Answer 41

by mastering skills needed for job and showing qualification

Question 42

communication and teamwork positive attitude willingness to learn technology skills math skills analyzing and problem solving knife and other equipment food safety knowledge product knowledge

Answer 42

9 skills for successful career

Question 43

wise advisor that helps guide u on career path

Answer 43

mentor

Question 44

focused on person fulfillment and support professional growth

Answer 44

personal mentor

Question 45

focused on professional growth and support personal growth

Answer 45

professional mentor

Question 46

Review primary responsibilities for front-of-house entry-level positions

Answer 46

nicer

Question 47

Review primary responsibilities for back-of-the-house entry level positions

Question 48

Review the main responsibilities for foodservice careers.

Question 49

demands exceed ur ability to do them

Answer 49

stress

Question 50

Irritability and depression headaches indigestion pain in neck and/or lower back changes in appetite or sleep patterns

Answer 50

five stress indicators

Question 51

What are the two main steps in managing stress

Answer 51

identify whats causing it find strategy to help

Question 52

Eat right get exercise work-life balance take advantage of resources offered avoid substance abuse have plan for saving money find job that makes u happy

Answer 52

seven tips for staying healthy

Question 53

planning goal setting setting priorities delegating

Answer 53

4 time management tools to increase efficiency and productivity

Question 54

postponing tasks until later

Answer 54

procrastination

Question 55

connecting with people who can help you in ur career. Usually provides info, contacts, or opportunities

Answer 55

networking