1defined as all establishments where food is served outside the home
Foodservice
2Who created the earliest surviving cookbook "De re coquinaria"?
Marcus Gavius Apicius
3Who invented the earliest kind of health restaurant in 1766 in France?
Mathurin Roze de Chantoisseau
4Who opened the restaurant Grande Taverne de Londres in 1782
Antoine Beauvilliers
5____ of France separated guilds for various food products in 1553-1610.
Henry IV
6She established a diet kitchen to provide clean and nourishing food for the ill and wounded soldiers by introducing foodservice in hospitals.
Florence Nightingale
7___'s school feeding in England was created to encourage children in slums to seek education while being fed.
Victor Hugo
8Who signed the The National School Lunch Act of 1946?
President Harry Truman
9Who headed the Boston School Committee in the 1900s?
Ellen H. Richards
10He provided a sanitary and efficient foodservice setup that would utilizze recent innovation of stoves, water baths, and refrigeration.
Alexis Soyer
11Who is the Father of Industrial Catering?
Robert Owen
12He started the Grande Cuisine in which meals are intricately prepared, presented, garnished, and sauced.
Antonin Careme
13Created the first restaurant review called Almanach des Gourmands
Grimod de La Reyniere
14He was known to be the world's greatest gourmet
Jean-Anthelme Brillat-Savarin
15Father of 20th Century Cooking
Georges-Auguste Escoffier
16He pioneered the Nouvelle Cuisine
Fernand Point
17A&W is the oldest franchise restaurant opened by (2)
Roy Allen and Frank Wright
18He opened Pig Stand, the first drive-in restaurant in the US
J.G. Kirby
19He started the University Foodservice at UPD
Dr. Presentacion T. Perez
20She established the first dietetic internship program at the first hospital-based nutrition clinic and first metabolic unit in PGH
Mrs. Preciosa Irma Pineda-Floretin
21Who created Jollibee?
Tony Tan
22cost-based, service-oriented food outlets that prepare and serve meals in support to the institution's main function and purpose
Non-commerical food service
23independent or corporate-owned food establishments operating for profit
Commercial foodservice
24also known as fast food, where the customer orders at a counter, pays prior to receiving the product, and picks up the food at the counter
QSRs
25Offers food self-service style and counter service
Cafeterias
26also known as smorgasbord and eat-all-you-can, offers a wide variety of food to guests at a fixed price
Buffet
27Offers affordable, table service meals. they have large seating capacities.
Family restaurants
28offers a simple, moderately priced with full restaurant service in a relaxed atmosphere. less expensive table appointments but with more upscale decor
Casual dining
29offer an expensive menu, focusing on providing the highest level of product and service
Fine dining
30a step below fine dining that serves lunch and dinner and turns tables quickly
Casual upscale segment/Polished casual
31Offer menu items with a specific food category
Specialty restaurants
32These restaurants specialize in specific cuisines
Ethnic restaurants
33features the menu and decor of traditional 1950s American restaurants
Diners
34small restaurants offering local Parisian dishes, also for small, simple restaurants
Bistros
35French cafes or restaurants offering beer, cider, and other drinks
Brasseries
36Serve alcoholic drinks in a laid back setting
Pubs / Public houses
37Offer specialty beer made within its premises
Microbreweries
38serves sandwiches, meats, and cheese over the counter
Delicatessens
39Offer alcoholic beverages including liquor and have dance floors with disc jockeys
Night clubs
40refer to food concepts in malls, department and retail stores, etc. Are profit-based foodservice providers operating within another facility
Food concessionaires
41retail merchandising units that offer food and beverage that require minimal preparation
Carts and kiosks
42offer a number of options from ready-to-eat, packaged food items to assembled meals
Convenience stores
43dispense snacks, confectionery, and beverages
Vending machines
44these caterers offer full service within their premises
On-premise caterers
45catereres that provide services in the guests' preferred location
Off-premise caterers
46caterers which makes use of equipment and venue provided by the guest
Accommodator Type
47views the system as a set of interdependent parts that work together to achieve a common goal
The systems theory
48Give examples on throughput
Menu planning, purchasing, receiving, storage and inventory, preparation and ingredient assembly, production, distribution and service, sanitation and maintenance
49food is prepared on site from scratch and is served soon after preparation. used by smaller foodservice operations
Conventional/Traditional Foodservice System
50Combining other types of foodservice system to reduce time and labor costs and to provide more variety of food
Modified conventional system
51food is prepared in a large central production area and then delivered to satellite units located in separate areas for final preparation and service
Commissary Foodservice System
52food is prepared on site well in advance, chilled or frozen, and rethermalized at a later time
Ready-prepared Foodservice System
53Also known as the kitchenless kitchen, fully prepared foods are purchase, stored, heated, and served
Assembly service Foodservice System