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Questions and Answers

What was identified as a trend in foodservice in 2009?

Frozen food products

Nutrition (correct)

Increased portion sizes

Use of artificial flavoring

Which of the following is NOT classified as a full service restaurant?

Hotel & Motel Restaurants

Fine Dining Restaurants

Snack Bars (correct)

Casual Dining Restaurants

What is one of the challenges facing the foodservice industry?

Recession (correct)

Better food sourcing

Standardized pricing

Increasing menu variety

What type of dining option is typically found in airport restaurants?

All-day food service offerings Signup and view all the answers

Which strategy is suggested to address labor challenges in the foodservice industry?

Implementing robotic equipment programs Signup and view all the answers

What was the primary function of thermopolia in Pompeii?

They acted as food catering establishments. Signup and view all the answers

Which restaurant is known as the oldest operating restaurant in the world?

Ma Yu Ching’s Bucket Chicken House Signup and view all the answers

When did restaurants, as we understand them today, begin to emerge in the West?

18th century Signup and view all the answers

Where is Sobrino de Botín located?

Calle de los Cuchilleros 17, Madrid Signup and view all the answers

What specialty dish is renowned at Sobrino de Botín?

Cochinillo asado Signup and view all the answers

What does the term 'restaurant' originally mean?

A type of soup Signup and view all the answers

What significant title does Sobrino de Botín hold?

Oldest eatery officially recognized Signup and view all the answers

What likely influenced the rise of restaurants in Hangzhou during the Song Dynasty?

The emergence of tea houses and taverns Signup and view all the answers

Which service style replaced service à la française as a modern dining standard?

Service à la russe Signup and view all the answers

What does a table d'hôte menu offer?

A complete meal with limited choices at a fixed price Signup and view all the answers

Which restaurant was notably decorated and offered an extensive menu in the Napoleonic era?

Le Grand Vefour Signup and view all the answers

What food service style encourages customers to help themselves from a shared meal?

Service à la française Signup and view all the answers

Which pioneering restaurant is credited with the first establishment opening in the United States in 1794?

Julien’s Restaurator Signup and view all the answers

Which two wars had a significant effect on foodservice operations in the 20th century?

World War I and World War II Signup and view all the answers

What was a major factor leading to the establishment of food services in the seventeenth century?

Development of royal households and inns Signup and view all the answers

Who is credited with introducing the modern formal style of dining to France?

Russian Prince Kurakin Signup and view all the answers

What type of meal program is the National School Lunch Program (NSLP)?

A federally assisted meal program offering nutritionally balanced meals Signup and view all the answers

Which of the following is NOT a menu planning system used in schools?

Dietary Restriction Menu Planning Signup and view all the answers

What feature is increasingly found in hospitals to cater to customers outside of the patient population?

Street-side entrances with brand names Signup and view all the answers

What change has occurred in dining arrangements at colleges and universities?

There is a move towards paying only for foods consumed each day. Signup and view all the answers

How is child care food service managed to accommodate children's appetites?

Quantities are adjusted to match children's smaller appetites and nutritional needs. Signup and view all the answers

What is the primary focus of the Nutrition Services Program for Older Americans?

Delivering nutritious, low-cost meals to seniors Signup and view all the answers

What type of care is characterized by having apartment-style living with assistance in daily activities?

Assisted living Signup and view all the answers

Which of the following best describes the budget constraint for correctional facilities regarding inmate meals?

Approximately $20.00 per inmate per day Signup and view all the answers

What is a common feature of military foodservice options?

Dining areas with smaller tables and booths Signup and view all the answers

What is the objective of employee feeding programs in organizations?

To minimize the time employees spend outside the building during lunch Signup and view all the answers

Study Notes

History of Restaurants

Pompeii: 158 thermopolia (ancient food counters) discovered, indicating early catering establishments.
Hangzhou, China: Early restaurants appeared in the 12th century during the Song Dynasty, serving both locals and travelers.
Ma Yu Ching's Bucket Chicken House: Founded in 1153 in Kaifeng, claimed to be the oldest operating restaurant.
Sobrino de Botín: Established in 1725 in Madrid, recognized by Guinness as the oldest restaurant, specializing in cochinillo asado (roast suckling pig).

Evolution of Dining Concepts

Restaurants: Emerged in the 18th century in the West, catering specifically to locals rather than just travelers.
Service Styles: Antoine Careme innovated dining service styles from service à la française (all dishes served at once) to service à la russe (dishes served in order).

Table d'hôte Menu: Offers complete meals at a set price with limited choices.
À la carte Menu: Allows customers to order items separately from the menu.

Milestones in Restaurant History

Café Anglais: Notable Parisians' restaurant in the 19th century, epitomizing the grandeur of fine dining.
First U.S. Restaurant: Julien's Restarator in Boston, opened in 1794, marking the spread of restaurant culture.

Foodservice Development

Early Food Production: Initiated by religious orders, colleges, and inns, focusing on quantity services.
Modernization: Advances in science and engineering led to improved food production methods in the 20th century.

Current Trends in Foodservice (2009 Survey)

Sustainability: Emphasis on environmentally friendly practices.
Nutrition: Increased focus on health and balanced meals.
Simplicity: Interest in smaller portion sizes.
Local Products: Preference for locally sourced wines and beers.
Innovative Techniques: Use of liquid nitrogen for freezing and chilling.

Challenges Facing Restaurants

Economic Pressures: Affecting sales and operations.
Competition: Increased rivalry among eateries.
Labor Issues: Challenges in recruiting and retaining qualified staff.

Strategies to Overcome Challenges

Enhanced Employee Benefits: Offering better wages to attract talent.
Supplier Management: Collaborating with suppliers for efficiency.
Technology Integration: Utilizing robotic systems for operations.

Food Service Classifications

Full-Service Restaurants: Waited service with a range of dining options, from casual to fine dining.
Hotel & Motel Restaurants: Extended hours and varied dining styles, including room service.
Country Club Restaurants: Affordable options for members, often nonprofit.
Airport Restaurants: Limited menu offerings due to space constraints, including fast food and local choices.
Cruise Ship Dining: Unlimited food options as part of cruise packages with dietary accommodations.
Health Care Facilities: Providing meals for patients and visitors with increasing retail options.
Colleges and Universities: Debit card systems and flexible dining options, including extended hours.
Child Care Services: Nutritional planning for children with federal guidelines.
Senior Care: Meal services for older adults focusing on nutrition and affordability.
Military: Diverse dining options including convenience stores and dining halls.
Correctional Facilities: Budget constraints with a focus on popular meal options.
Employee Feeding Programs: Self-service stations to keep employees on-site for meals.

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