1
In __________ __________, contractors are businesses that operate foodservice for companies in the manufacturing or service industry.
2
__________ are companies that hire their own staff to operate foodservices.
3
An __________ is a person who starts and runs a business, taking on financial risk to do so.
4
__________ __________ is known as the father of modern French cuisine.
5
The services that people use and receive when they are away from home are referred to as __________.
6
A great personality and chef, __________ __________ popularized French cuisine and technique to the American public through her cooking television series and cookbooks.
7
During the Renaissance, artists and philosophers adopted __________ lifestyles--showing great appreciation for fine wine and food.
8
During the Gold Rush, restaurateurs developed the __________, an assembly-line process of serving food quickly and cheaply without the need for servers.
9
__________ is travel for recreational, leisure, or business purposes.
10
Escoffier introduced the __________, who takes orders from servers and calls out the orders to the various production areas in the kitchen.
11
A restaurant's __________ is its unique combination of menu offerings, pricing, service style, ambiance, and decor.
12
The food offered at a __________ stretches from the peanuts in the stands to the fine dining in luxury suites.
13
__________ were associations of people with similar interests or professions.
14
The historical chef __________ perfected the recipes for many fine French sauces, placing them into four categories.
15
On a typical __________, food is available on the ship all of the time.
16
In ancient Greece, private clubs, called __________, offered food to members.
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