History of the Foodservice industry
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| What type of restaurant provides serving staff that takes orders while ptrons are seated and the average per-person dinner is $10-$25 | Casual dining full service
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| A service or product provided to guests for their convenience, wither with or without additional fee, is a(n) | Amenity
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| Boulanger affected the growth of the food service industry by | Opening the first restaurant
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| The most widely recognized lodging rating system in united states is the | AAA tourbook
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| Within the noncommercial segment, food service is typically handled in which two ways? | Contract feeding and self operators
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| Which segment of the restaurant and food service industry provides food in support of other establishments' main functions? | Noncommercial
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| At a formal dining establishment who is responsible for service throughout the entire establishment? | Maitre d hotel
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| In which decade did the rapid growth of national chains view of eating out in the United States? | 1970
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| An individual who has studied and continues to study the art of cooking is often referred to as a | culinarian
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