ProStart Level 1 Guided Reading
Name
Chapter 1.1 Overview of the Restaurant and
Foodservice industry
Due date
1 point per question unless noted otherwise
Points possible
You are expected to COMPLETE ALL GUIDED READING ASSIGNMENTS ON TIME. You may turn the assignment
in early. Not completing the required chapter work will result in a lower class grade and may result in you being
removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at dsosa@tfd215.org
Completed assignments will be graded as follows:
Early
5 extra
credit points
On time
98 points
maximum
Late 1 day
78 points
maximum
Late 2 days
69 points
maximum
Late 3 days
59 points
maximum
Late 4 days
49 points
maximum
Late 5 days
1 point
maximum
Objectives: After reading Section 1.1, you should be able to answer the following questions:
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Identify the two segments of the restaurant and foodservice industry, and give examples of businesses in each of them.
Categorize the types of businesses that make up the travel and tourism industry.
Outline the growth of the hospitality industry throughout the history of the world, emphasizing growth in the United States.
List chefs who have made significant culinary contributions, and note their major accomplishments.
List entrepreneurs who have influenced foodservice in the United States.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or
demonstration.
The Restaurant and Foodservice Industry
1. Name the two segments and the percentage of each, that make up the foodservice industry?
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2. Name and give a brief description of the different commercial segments:
Segments
Descriptions
5 pts.
3. Describe the different restaurant segment, the services offered, and the average price per person for dinner:
5 pts.
Restaurant Segment
Services Offered
Average Price Per Person
4. Name and give a brief description of the different noncommercial segments: 5 pts.
Segments
Descriptions
The Big Picture: The Hospitality Industry
1. Define the phrase Travel and Tourism:
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2. How does tourist travel?
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3. Name and describe the segments in the Hospitality industry: 3 pts.
Segments
Descriptions
The History of Hospitality and Foodservice
Ancient Greece and Rome (400 B.C. – 300 B.C.)
1. Describe the historical event that impacted the foodservice industry during the above time period? 5 pts.
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2. Define Lesche:
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3. Define Phatnai:
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4. What is an epicurean?
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5. Who is Marcus Apicius?
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The Middle Ages (475 B.C. – 1300 A.D.)
1. Describe the historical event that impacted the foodservice industry during the above time period? 5 pts.
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2. How did the Germanic conquest of Rome affect the development of European eating patterns?
2pts
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3. Who is Marco Polo?
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The Renaissance through the French Revolution (1400’s -1799)
1. Describe the historical event that impacted the foodservice industry during the above time period? 5 pts.
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2. Define Haute Cuisine:
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3. What was the contribution of Catherine de Medici?
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4. When and where did the first coffeehouse open?
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5. Define Cafe:
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6. Define Guilds:
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7. Who was Boulanger?
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Colonial North America (1600’s – 1700’s)
1. Describe the historical event that impacted the foodservice industry during the above time period? 5 pts.
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2. In what year did the first foodservice establishment in America start, in what city was it established, and in
what city.
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Industrial Revolution (1750 – 1890’s)
1. Describe the historical event that impacted the foodservice industry during the above time period? 5 pts.
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2. What were the significant contributions made to foodservice by Pasteur and Appert?
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3. Why was this time important to the foodservice industry?
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The Gilded Age (1850’s – 1890’s)
1. Describe the historical event that impacted the foodservice industry during the above time period? 5 pts.
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2. Define cafeteria:
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3. Who redesigned the chef uniforms and why?
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4. Give a brief summary of these chefs in history?
Chefs
Marie-Antoine
Carême
(1784-1833)
Accomplishments
4 pts.
Contributions to foodservice
George August
Escoffier
(1846-1935)
The 20th Century (1900 – 1999)
1. Describe the historical event that impacted the foodservice industry during the above time period? 5 pts.
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2. Describe three changes in foodservice during the 20th century.
6pts
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3. How did the development of the railroad system in the United States case the foodservice industry to grow?
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4. Give a brief summary of these chefs of the 20th Century?
Chefs
Fernand Point
(1897-1955)
5 pts.
Contributions to foodservice
Julian Child
(1912-2004)
Paul Bocuse
(1926-)
Alice Waters
(1944-)
Ferdinand Metz
(1941-)
5. Michael Santos says that the hospitality industry is all about serving your guests. Historically, when do you
think that the concept of serving guests became really important? Why?
2 pts.
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6. Linda has to analyze her strengths and weaknesses to determine her career path. Why do you think she
might be interested in a career in the foodservice industry rather than remaining in the broader resort
industry?
3pts.
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7. Name three entrepreneur contributions from the 20th Century?
3 pts.
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