Answer to Question 1
D
Answer to Question 2
A commercial foodservice operation is open to the general public. In most cases, its goal is to generate a profit for the owner of the business. Noncommercial foodservice operations are not typically open to the general public. The goal of most noncommercial operations is to serve quality meals to a special group of diners such as students, patients, workers, or military personnel. In some cases a noncommercial entity may operate a facility that is open to the public. In such a case, however, the primary purpose for operating the facility would still be to support the mission of the organization operating it rather than to maximize profits.
Answer to Question 3
The restaurant and foodservice industry is a service industry that can be divided into four major segments: QSRs, fast-casual, casual, and fine-dining establishments. QSRs generally offer a limited menu and very rapid but low-intensity service. Fast-casual establishments, the industry's fastestgrowing segment, provide menu options that are generally slightly higher in price than QSRs, although fast-casual options do not generally include table service. Casual restaurants are considered to be those that provide table service to guests and serve moderately priced food in an informal atmosphere. Finally, fine-dining operations offer guests the highest-quality food and full table service, differing from other restaurant segments by providing higher-quality product, more attentive service, and more devotion to overall ambience.
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