ProStart Level 1: Unit 1: Chapters 1-5

1. Most people eat at restaurant and foodservice operations for enjoyment.

True

The noncommercial foodservice segment represents about 80 percent of the restaurant and foodservice industry.

False

The manufacturing and service companies that hire their own staff to operate food services are called self-operators.

True

Buffalo Wild Wings and The Cheesecake Factory are quick-service restaurants.

False

In which type of restaurant do customers order and pay before eating?

Quick-casual

In which commercial segment does the event host choose the menu for a specific group of people?

Catering

A business that operates food service for companies in the manufacturing or service industry is called a

contract feeder.

An assembly-line process of serving food quickly and cheaply without the need for servers is called

cafeteria.

After World War II, in the 1940s and 1950s, which restaurant segment grew quickly?

Quick-service

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

14 million

Which restaurant is considered fine dining?

Morton's The Steakhouse

What percent of the restaurant and foodservice industry is represented by the noncommercial segment?

20%

Denny's is an example from which restaurant segment?

Family dining

What is the average per-person dinner check for someone dining at a quick-casual restaurant?

$7-$9

Which restaurant segment has many items that are cooked to order and often with trendy and popular flair?

Casual dining

Which restaurant segment has a menu that provides intricate dishes and sometimes table-side cooking?

Fine dining

A brief letter that introduces an applicant to an employer is a...

cover letter.

Which operation is in the noncommercial foodservice segment?

Hospital

Which operation is in the commercial foodservice segment?

Stadium

What is the median base salary of chefs and cooks?

$50,000

The form filled out by anyone who wants a job in an operation is called a...

job application.

Retail food operations do not include

stadiums.

What is the average per-person dinner check at a quick-service restaurant?

$3-$6

What is a written summary of experience, skills, and achievements that relate to the job being sought?

résumé.

Tourism is travel for recreational, leisure, or business purposes.

True

Today, the U.S. travel and tourism industry averages annual sales of more than

$1 trillion.

What is defined as the combination of all of the services that people need and will pay for when they are away from home?

Travel and tourism

The rise of Christianity helped grow farming and agriculture during which historical period?

Middle Ages

In ancient Greece, the private clubs that offered food to members were known as

lesche.

Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were called

What elaborate and refined system of food preparation spread from Italy through Europe during the Renaissance of the 1500s?

Haute cuisine

Where did the first café open?

Oxford, England

What developed during the reign of Louis XIV in France to organize members with similar interests or professions?

Guilds

____________________ is an elaborate and refined system of food preparation.

haute cuisine

A(n) _______________________ takes orders from servers and calls out the order to the various production areas in the kitchen.

expediter

Who owns the first certified organic restaurant in the United States?

Nora Pouillion

Who defined the art of haute cuisine?

Marie-Antoine Carême

Who is credited with establishing exact rules of conduct and dress for chefs?

Georges August Escoffier

Who is responsible for popularizing French cuisine and techniques in the United States?

Julia Child

Who is known as the father of modern French cuisine?

Fernand Point

Who is credited with revitalizing interest in fine dining with intricate menus and exceptional service?

Thomas Keller

Who built his restaurants near railroad stops across the United States to take advantage of the crowds of passengers?

Fred Harvey

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

expediter.

Who developed the kitchen brigade system?

Georges August Escoffier

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

Boulanger

The _______________________ is a system that assigns certain responsibilities to kitchen staff.

kitchen brigade system

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

entrepreneur.

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

80%

The purpose of networking is to connect with people to build relationships that may result in career advancement, industry updates, and greater knowledge and skill.

True

Entry-level jobs in the restaurant and foodservice industry include buser and cashier.

True

Managers oversee the entire kitchen, from supervising all kitchen employees to purchasing food supplies and making decisions about menu

True

People advance in their careers by mastering the skills needed for their jobs and by showing that they are qualified to take on new responsibilities.

True

Back-of-the-house employees serve guests directly.

False

Which describes a job that requires little or no previous experience?

Entry level

Which front-of-the-house job involves greeting guests at their tables, taking their orders, and checking on them throughout the dining

Server

Which font-of-the-house job provides the first impression of the operation to guests and takes guests to their table?

Host/hostess

Which font-of-the-house job clears and cleans tables?

Buser

A method of connecting with several people to build relationships that may result in career advancement, industry updates, and knowledge or career enhancements is

networking.

Which entry-level position helps the more experienced cooks and chefs prepare and cook guests' orders?

Prep cook

Which member of a restaurant or foodservice operation is responsible for the overall planning, direction, and coordination of the operation?

General manager

Which member of a restaurant or foodservice operation oversees the kitchen, from supervising all kitchen employees to purchasing food supplies and making decisions about menu items?

Executive chef

What important skill for building a career involves the use of tools to increase a person's efficiency and productivity?

Time management

Which type of management uses a process for people to identify what causes them tension and pressure in the workplace and in their personal lives, and then applies various strategies to minimize the effects?

Stress

Someone who advises, offers insights, and provides feedback on career development plans and progress is a(n)

mentor.

Who is responsible for the kitchen team in the executive chef's absence?

Sous chef

A profession or work in a particular field that individuals choose for themselves is a...

career.

Who is responsible for catered parties and functions?

Banquet chef

In a restaurant, who helps the more experienced cooks and chefs to prepare orders?

Prep cook

The condition where, or feeling that, demands exceed the resources available for use is called

stress.

Which of the following can be an indicator of stress?

Headache

What ratio of Americans get their first job in the restaurant and foodservice industry?

1 in 3

Which of the following is not a front-of-the-house employee?

Bookkeeper

Which of the following is not a back-of-the house employee?

Buser

Which back-of-the-house employee cleans and sanitizes dishes, utensils, and cooking equipment?

Dish washer

Which front-of-the-house employee answers the phone and answers questions about the operation?

Host/hostess

Which front-of-the-house employee delivers the "check" to guests at the end of their meal?

Server

Which front-of-the-house employee sets tables for new guests?

Buser

Which back-of-the-house employee portions out food, precooks food, and prepares ingredients ahead of time?

Prep cook

Which back-of-the-house employee replenishes areas to ensure staff has what it needs to service guests?

Dish washer

What type of skills are writing, speaking, and reading?

Communication

A key attribute of any employee is to maintain what type of attitude?

positive

Which skill is essential for an employee who works with percentages and quantities?

Math

In the back of the house, what skill or knowledge helps produce high-quality food consistently?

Product knowledge

A person who is focused on your personal fulfillment and also supportive of your professional growth is a

personal mentor.

A person whom you typically work with and who is focused on your professional growth and supportive of your personal goals is a

professional mentor.

In a restaurant and foodservice operation, who is responsible for multiple operations in a particular region?

District manager

Who is responsible for hiring and supervising employees in an operation?

Manager

Who is responsible for baking production in an operation?

Pastry chef

Who is responsible for the cold food and buffet arrangement in an operation?

Garde-manger

Which is an indicator of stress?

Indigestion

Which skill is needed for effective time management?

Goal setting

When you delay or postpone doing something, you are...

procrastinating.

To stay healthy as an industry employee, you should

exercise.

Employees who serve guests directly are called _____________________ employees.

front of the house

Employees who work outside the public space, such as chefs, are called _____________________ employees.

back of the house

_____________________ uses tools to increase a person's efficiency and productivity.

time management

____________________ is a way to connect with several people to build relationships that may result in career advancement, industry updates, and greater knowledge and skill.

networking

A ____________________ is a series of jobs through which people can advance to further their careers.

career pathway

All employees have a stake in the success of a company, regardless of their position or tenure.

True

Empathetic individuals put others at ease with nonjudgmental acceptance.

True