Level 1 Chapter 1 Flashcards
Quick casual
Type of restaurant where a customer order and pay before eating
Contract feeder
Operates food service for companies in the manufacturing or service industry
Julia child
Responsible for popularizing French cuisine and techniques in the US
Guilds
Were developed during the reign of Louis XIV in France to organize numbers with similar interests or professions
Catering
Event host choose the menu for specific group of people
1 trillion
Average annual sales of tourism and travel in the US
Lesche
Private clubs that offered food to members in Ancient Greece
Phatnai
Establishments that catered to Travellers, traders and visiting diplomats in ancient Greece
Nora Pouillion
Own the first certified organic restaurant in the US
Haute Cuisine
Elaborate and refined system of food preparation spread from Italy three Europe during the renaissance of the 1500s
Cafeteria service
Assembly line process of serving food quickly and cheaply without the need of servers
Fernand Point
Known as the father of modern French cuisine
Georges August Escoffier
Credited with Stabley sheen the exact rules of conduct and dress for chefs
Travel and tourism
The combination of all of the services that people need and will pay for when they’re away from home
Marie Antoine Carême
Believe that cuisine was simply a branch of architecture, as demonstrated by his elaborate pièces montées
Entrepreneur
Person who starts and runs a business taking on a financial risk to do so
Quick service
After World War II, in the 1940s and 1950s these restaurants grew quickly
$7-$9
Average per person check out a quick casual restaurant
14 million
Number of people employed in the restaurant and food service industry
Casual dining
Many items that are cooked to order and often with trendy and popular flair
Morton’s the steakhouse
Fine dining
Fine dining
Menu that provides intricate dishes and sometimes tableside cooking
Hospitals
Non-commercial food service
Stadiums
Commercial food service
80%
Percentage of restaurant owners that started at an entry-level position
Stadiums
Not a retail feed operation
$3-$6
Average per person dinner check at a quick service restaurant
20%
Restaurants in food service industry is represented by the non-commercial segment
Marie Antoine Caréme
Defined the art of Haute Cuisine
Georges August Escoffier
Developed the kitchen brigade system
Boulanger
Began serving hot soups for health restoring properties in 1765
Quick service
Guest order food at a counter and pay before eating
Family dining
Denny’s
Oxford, England
First café opened
$50,000
Median base salary of chefs and cooks
Hospitality
Services that people use and receive when they’re away from home
Expediter
Take orders from servers and calls out the orders to the various production areas in the kitchen
Thomas Keller
Credited with revitalizing interest in fine dining with intricate menus and exceptional service
Fred Harvey
Put his restaurants near railroad stops across the US to take advantage of crowds
Middle Ages
The rise of Christianity helped grow farming and agriculture during this time
