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PROSTART CHAPTER 1 CORRECT
QUESTIONS AND ANSWERS
Commercial and Non Commercial - CORRECT ANSWER-what are the two segments of the food service industry? restaurants catering and banquets retail stadiums airlines and cruiseships. - CORRECT ANSWER-commercial schools military bases healthcare facilities business and industries clubs and member-based facilities - CORRECT ANSWER-non commercial travel and tourism - CORRECT ANSWER-a combination of all the services that people need and will pay for when they are away from home hospitality - CORRECT ANSWER-the services that people use and receive when they are away from home
tourism - CORRECT ANSWER-travel from recreational, leisure, or business purposes, and it has become a popular global leisure activity airplanes trains charter services buses cars ships - CORRECT ANSWER-what are the six forms of the transportation listed in the book. Zagat Survey - CORRECT ANSWER-a consumer-based guide that rates restaurants on four quilities: food, décor, service, and cost. Michelin Guide - CORRECT ANSWER-a rating system better known in Europe, but it hs recently begun rating organizations in the United states and elsewhere. catering - CORRECT ANSWER-provide food service for everything from special events in private homes to large-scale events such as golf tournaments, weddings, or corporate dinners. Retail - CORRECT ANSWER-opportunities are found in businesses that offer home meal replacement and ready-made dishes. Stadiums - CORRECT ANSWER-foodservice is provided by servers, walking vendors, cooks, and cashiers. Convention Centers - CORRECT ANSWER-the worldwide food Expo is the largest food and beverage technology event in North America.
back-of-the-house - CORRECT ANSWER-employees work outside the public space. Manager - CORRECT ANSWER-responsible for both front-of- the-house and back-of-the-house operations. Server - CORRECT ANSWER-impact on the guests enjoyment Host/Hostess - CORRECT ANSWER-makes the first impression Executive Chef - CORRECT ANSWER-highest ranking member of a culinary team. responsibilities are not limited to cooking. ultimate authority. Sous Chef - CORRECT ANSWER-create recipes and prepare meals Line Cook - CORRECT ANSWER-any cook working a particular station in the kitchen. Leisure Traveler - CORRECT ANSWER-go to places for relaxation, entertainment, education, adventure and sport, and social and family events. Business Traveler - CORRECT ANSWER-spent most of their time working Cultural & Historical Tourism - CORRECT ANSWER-visit other lands to observe, learn about, and live among people whose cultures are different from their own. Environmental Tourism - CORRECT ANSWER-visit places in order to enjoy their natural beauty.
Recreational Tourism - CORRECT ANSWER-look for places where they can swim, lie in the sun, ski, play golf or tennis, see shows or gamble. Amenity - CORRECT ANSWER-a service or product provided to guests for their convenience, either with or without an additional fee. Luxury - CORRECT ANSWER-hotels that offer top-of-the-line comfort and elegance. Full-Service - CORRECT ANSWER-cater to travelers in search of a wide range of conveniences. Mid-Priced - CORRECT ANSWER-fall somewhere between the full-service and economy sectors. Economy - CORRECT ANSWER-offers clean low-priced accommodation primarily to traveling sales people, senior citizens, and families with modest incomes. All-Suites - CORRECT ANSWER-apartment style facilities at mid-market price. Resorts - CORRECT ANSWER-extensive facilities for vacationers who are looking for recreational activities and entertainment. Bed & Breakfast - CORRECT ANSWER-cater to guests looking fo r quaint, quiet accommodations with simple amenities.
- functional accommodations that comply with minimum standards, meet basic needs of comfort, privacy, cleanliness and safety.
- noticeable enhancement in terms of decor and/or quality of furnishing.
stressed the use of regional ingredients - CORRECT ANSWER-Ferdinand Point "demystifies" french ciusine Mastering The Art Of French Cooking first TV chef - CORRECT ANSWER-Julia Child Dean of American Cookery french revolution wrote a book dedicated to Hors d'Oeuvre wrote book Cook It Outdoors 1955 - James Beard Cooking School - CORRECT ANSWER- James Beard
