Prostart 1 Unit 1 Exam with correct Answers
Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25?
Casual dining full-service
Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by
opening the first restaurant
Chapter 1: Which operation is in the noncommercial foodservice segment?
Hospital cafeteria
Chapter 1: All the services that people use and receive when they are away from home are known as
hospitality
Chapter 1: The Renaissance led to the development of what type of cuisine?
Haute cuisine
Chapter 1: Which chef has become widely known for representing sustainable agriculture in
foodservice?
Alice Waters
Chapter 1: Which chef created the brigade system?
Georges August Escoffier
Chapter 1: When did quick-service restaurants first begin to expand rapidly?
1940s to 1950s
Chapter 1: Who opened the first national chain of restaurants along American railroads?
Fred Harvey
Chapter 1: The nineteenth-century gold rush in California inspired which new food serving style?
Cafeteria
Chapter 2: The first impression of an operation that guests receive is usually from the
host/hostess
Chapter 2: Who is responsible for the kitchen team in the executive chef's absence and also lends his
or her cooking expertise to overall food preparation?
Sous chef
Chapter 2: Who is responsible for the overall planning, direction, and coordinating of a restaurant or
foodservice operation?
General manager
Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25?
Casual dining full-service
Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by
opening the first restaurant
Chapter 1: Which operation is in the noncommercial foodservice segment?
Hospital cafeteria
Chapter 1: All the services that people use and receive when they are away from home are known as
hospitality
Chapter 1: The Renaissance led to the development of what type of cuisine?
Haute cuisine
Chapter 1: Which chef has become widely known for representing sustainable agriculture in
foodservice?
Alice Waters
Chapter 1: Which chef created the brigade system?
Georges August Escoffier
Chapter 1: When did quick-service restaurants first begin to expand rapidly?
1940s to 1950s
Chapter 1: Who opened the first national chain of restaurants along American railroads?
Fred Harvey
Chapter 1: The nineteenth-century gold rush in California inspired which new food serving style?
Cafeteria
Chapter 2: The first impression of an operation that guests receive is usually from the
host/hostess
Chapter 2: Who is responsible for the kitchen team in the executive chef's absence and also lends his
or her cooking expertise to overall food preparation?
Sous chef
Chapter 2: Who is responsible for the overall planning, direction, and coordinating of a restaurant or
foodservice operation?
General manager
