Name:____Erik Martinez__________________________________________ Period:___5th_______

PROSTART CHAPTER ONE

1. What are the two segments of the food service industry? (7) Commercial and noncommercial What are the types of food service within the segments: (7-11) Commercial Non Commercial 1.catering and banquets 1.schools and universities 2.retail 2.military bases 3.stadiums 3.health-care facilities 4.airlines and cruise ships 4.businesses and industries 5.restraurants 5.clubs and member-based facilities 2.

3.

Define Travel and Tourism. (12) Is the amount of money that is spent with the combination of services one will need when away from home. 4. Define Hospitality. (12) Are the services people will be receive or give. Define Tourism. (13) Act of traveling for recreational, leisure, or business purposes. What are the six forms of transportation listed in the book. (13) 1. airplanes 4.buses 2. trains 5.cars 3. charter services 6.ships List several key aspects to Hospitality and Foodservice for each of the following time periods.

5.

6.

7.

Greece and Rome (14-15) The ancient Greeks didnt really dine out, but they did enjoy food in a social aspect, they had private clubs (lesche) and other establishments(phatnai) for travelers traders, and visiting diplomats. The romans desired for exotic foods and spices, so trade was a huge part of stretching their empire. As they expanded their power, they became wealthy and started to banquet with friends, clients, etc. Middle Ages (16) Within the middle ages the ancient Nordic myths beliefs (in which one could not cut down trees or diverting river water, or else the gods would be displeased) ceased, which led to an increase of agriculture and hunting. A feudal society was developed, which unlike the romans and Greeks, the only purpose of the middle ages was to eat.

Renaissance through French Revolution (17-18) People would show off by using exotic spices that were obtained via the spice trade. The expansion Greek and roman created the haute cuisine, in a system in which food is prepared. The first coffeehouse (caf) was opened in 1650 in oxford, England, they were airy and inviting. Guilds were associations of people who had similar interest and/or professions. In 1765, Boulanger started serving hot soups(restaurers) in his caf, he started calling it restorante, which is the origin of the word restaurant. His restorante became popular, and even though food guilds took his case to court Paris ended having over 500 restaurants within 30 years.

Colonial North America (19) The first Europeans to settle in North America were poor, so they lacked in faming equipment, and overall food. But as early as 1634 inns started to offer travelers a place to stay the night, but if they missed dinner they missed dinner.

Industrial Revolution (19-20) At cottage industries started and mass migration to cities, people didnt want to walk all the way home for food. This was solved by business to use horses and buggies. to transport workers and employers. The train was also invented and further improved transportation.

The Gilded Age (22-23) When the wealthy dinned out they dined with style, by going to fancy restaurants which surrounded everyone with elegance. Up to 18 courses were not uncommon. But in 1848 gold was discovered and people rushed California, and more people rushed than restraunts nad meeting the demand was nearly impossible, as a result an assembly-line(cafeteria)was created that was cheaper, and quicker. The 20th Century (23-27)

Marie-Antoine Careme: defined the art of grand cuisine. He believed that grand cuisine was a branch of architecture. which he demonstrated very clearly with his elaborate pieces montees. He also refurnished many French sauces. Georges August Escoffier: refined caremes grand cuisine to a contemporary classical cuisine. He also made exact rules of behavior, dress, etc for his chefs. He also developed the brigade system, which assigned responsibilities to the kitchen staff. During the depression in the 1930 restaurants and hotels stated to shut down, and as a result the foodservice advanced. After WWII quick-service restaurants grew rapidly.in 1958 transportation technology advanced and commercial airlines became the economical way of traveling, and time saving that smart entrepreneurs built foodservice facilities near them.

8. Define the Zagat Survey (36) Is a consumer based guide in which is rated by four categories, food, dcor, service, and cost. 9. Define the Michelin Guide (36) Is a one to three rating system and the criteria include, quality, mastery of flavors and cooking, personality, price, and consistency.

10.

Give examples and tell how food service works into each of these: (36-46) Catering Providing foodservices to special events or private costumers, like weddings, hotels, etc.

Retail

Offers businesses to offer homes with ready to eat foods, like luxary department stores, take-out, etc.

Stadiums

Foodservice is provided by servers, walking venders, cooks, etch. One would usually eat hot dogs, drink beer etc. Built facilities specifically designed to house special events like conventions, expositions, and trade shows

Convention Centers

National and State Parks

They offer various attractions, but some people come just for the natural wonders, like the grand canyon, or parks. They offer multiple types of entertainment, and create and atmosphere of fun. And food is an important part of the setting, for example the brown derby, epcotsstutto italia restorante,sharks underwater grill, etc. Malls, and sho[[ing offer people with a relaxation and solializaation. And many malls offer foodserices both casual and quick. Like mall of America, and departmanet stores like jcpenney,macys, etc.

Theme Parks

Shopping

Monuments, Museums & Zoos

Health Services

Monuments Structures built for memorialization of something or someone. They usually have concessions, within or associated with them. Museums provide banquets or casual. Zoos offer a variety of foodservices from concession to fine. Foodservice employees wok to provide hospitals with

Schools and Universities

Military

healthy and nutritious meals. And the foodservice in HealthCare required special attention the needs of the patients. Often use satellite/commissary feeding (one kitchen prepares the food, and then served in other locations) through the grades k-12 and some universities and colleges provide this as well with more variety. Using cafeterias, anyone who meets security requirements can serve to the military.

Corrections

Well-prepared food at a minimal cost is the challenge of correctional facilities with positive and peaceful atmosphere struggles. Hotels, or motel fine dining operations. From coffee carts to buffets.

Lodging

11. What is front-of-the-house? (46) Employees who serve guests directly. 12. What is back-of-the-house? (46) Employees that work away from the public space.

13.

What does each job entail? (48-49) Manager They are responsible for both front of the house, and back of the house.

Server

This job is what impacts on the guests, since they spend the most time with the guest. They need to check on the all of the customers needs. Host/Hostess The host/hostess makes the first impression on the guests, they thank, answer questions, etc. The highest ranked member(culinary wise) but he/she isnt only limited to cooking, he/she has ultimate authority, also handling marketing, developing business plans, creating menus, etc

Executive Chef

Sous Chef

Line Cook

14.

What is the difference between: (54-55) Leisure Traveler:

Business Traveler:

15.

Define the following: (55-56) Cultural & Historic Tourism

Environmental Tourism

Recreational Tourism

16.

What is an amenity? (56)

17.

What amenities are typically included in the following lodging properties: (56-59) Luxury

Full-Service

Mid-Priced

Economy

All-Suite

Resorts

Bed & Breakfast

18.

What does each diamond in the AAA rating mean? (60) 1 2 3 4 5

19.

What does AAA look for in their rating system? (60-61)

20.

The Mobil Travel Guide rates properties with a five-star system. What does each star mean? (61) 1 2 3 4 5

21.

What is the purpose of the PMS software?

22.

Exam Prep Questions 1. _____ 2. _____ 3. _____ 4. _____ 5. _____

6. 7. 8. 9. 10.

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