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CAREERS RELATED TO THE FOOD SERVICE INDUSTRY. FOOD PREPARATION WORKER FOOD PREPARATION WORKERS GET FOOD READY FOR COOKING OR SERVING.

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Presentation on theme: "CAREERS RELATED TO THE FOOD SERVICE INDUSTRY. FOOD PREPARATION WORKER FOOD PREPARATION WORKERS GET FOOD READY FOR COOKING OR SERVING."— Presentation transcript:

1 CAREERS RELATED TO THE FOOD SERVICE INDUSTRY

2 FOOD PREPARATION WORKER FOOD PREPARATION WORKERS GET FOOD READY FOR COOKING OR SERVING.

3 FOOD PREPARATION WORKERS They weigh, measure, clean, cut, or peel foods to prepare them for cooking. They work with all sorts of food, including vegetables, meat, fish, and poultry. They often make salads and dressings. Food preparation workers also keep food cold or hot, depending on the circumstances.

4 FOOD PREPARATION WORKER Arrange food on serving dishes or in take-out containers. Give food to waiters and waitresses to serve to customers. Prepare and serve beverages. Help cooks and other kitchen staff with various tasks. Store food properly to prevent it from spoiling.

5 FOOD PREPARATION WORKER Clean work areas and maintain equipment. Load and run dishwashing machines. Keep refrigerators, buffet tables, and salad bars stocked. Organize and put away food supplies and equipment in their proper places.

6 BUSPERSON BUSPERSONS CLEAR DISHES, REFILL DRINKS, AND KEEP THE DINING AREA NEAT.

7 BUSPERSON Keep work area and equipment clean. Move through dining room, serving water or coffee. Make sure there are enough clean linens, silverware, glassware, and dishes in the dining room. Clean up spilled food, drink, and broken dishes.

8 BUSPERSON Carry dirty dishes to kitchen and wipe tables and seats with clean, damp cloth. Set tables with clean linens, silverware, glassware, and dishes. Keep trays and dispensers stocked with food, water, and ice. Place food on serving counter so customers can see it.

9 WAITER/WAITRESS WAITERS AND WAITRESSES SERVE FOOD IN RESTAURANTS AND OTHER DINING ESTABLISHMENTS.

10 WAITER / WAITRESS Check customers' identification before serving alcoholic beverages. Accept payments or refer customers to cashiers. Relay orders to the kitchen or enter orders into computers. Memorize or write down orders from customers. Take orders from customers

11 WAITER / WAITRESS Observe customers to find out if anything else is needed. Determine when the meal and beverages have been finished. Serve meals to customers or direct customers to buffets. Compute the cost of meals and prepare checks.

12 WAITER / WAITRESS Remove dishes from tables or counters and take them to the kitchen. Give menus to customers, describe meals not on the menu, and answer questions regarding preparation. Inform customers of daily specials. Clean and arrange tables, including chairs, linen, silverware, and glassware. Prepare beverages for customers or serve wine.

13 WAITER / WAITRESS Explain how meals are prepared, describing ingredients and cooking methods. Help prepare food, such as salads, appetizers, and cold dishes. Refill salt, pepper, sugar, cream, condiments, and napkin containers. Lead customers to their tables

14 CHEF COOKS MEASURE, MIX, AND COOK FOOD ACCORDING TO RECIPES.

15 CHEFS chefs tend to be more highly skilled and better trained than cooks. Many chefs have earned fame for themselves and their restaurants by their skillful preparation of dishes.

16 CHEF Chefs usually have more training than dinner cooks Most direct the work of other kitchen employees Work is often very fast-paced Usually wear uniforms May work mornings, nights, weekends, and holidays Most chefs train at professional technical or culinary schools

17 CHEF Measure, mix, and cook ingredients according to recipes. Use a variety of pots, pans, knives, and other equipment to prepare and serve food. Regulate temperatures of ovens, broilers, and grills. Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.

18 CHEF Clean or inspect equipment or work areas. Keep records of quantities of food supplies used. Estimate needs and order food supplies. plan meals and develop menus. May specialize in one area, such as sauces, if working in large eating places. Determine how to present and arrange food. Create decorative displays.

19 BAKER BAKERS MIX AND BAKE INGREDIENTS TO PRODUCE BREADS, PASTRIES, AND OTHER BAKED GOODS.

20 BAKER Work for small bakeries and restaurants or for large companies Use hands extensively Have a good sense of taste and smell May work late nights or early mornings Most train on the job

21 BAKER Measure and mix ingredients to form dough or batter. Follow recipes. Roll, cut, and shape dough to form rolls, pie crusts, tarts, cookies, and other products. Cut, peel, and prepare fruit for pie fillings. Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust ovens.

22 BAKER Mix icings and other toppings and decorate cakes, pastries, and other baked goods. Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools. May develop new recipes. Check equipment to make sure it meets health and safety regulations

23 CATERER prepare food for parties, events, and conventions. They manage the preparation, cooking, delivery, and serving of the food at the event.

24 CATERER Focus on whatever the client wants related to food create and serve delicious food selected by their clients. They serve food in a variety of settings, including weddings, business events, and home-based parties.

25 DIETITIANS Dietitians plan diets for patients and educate people about eating healthy foods. Some dietitians supervise food preparation and service.

26 DIETITIANS Promote healthy eating Work with patients, clients, doctors, nurses, and food service workers Sometimes wear a uniform or lab coat Have a bachelor's degree internship Need a license

27 4 TYPES OF DIETITIANS TYPE Management dietitians Clinical dietitians Community dietitians Consultant dietitians DEFINITION Work in large establishments like a school providing foods that provide the correct nutrients for patients Teach classes Analyze health and offer diet advise to non patients

28 FOOD SCIENTIST Food scientists conduct research to develop and improve food products that are healthy, safe, and appealing.

29 FOOD SCIENTIST Conduct research to create or improve food products Often specialize in one area Usually work for the food processing industry Work alone most of the time Have at least a bachelor's degree

30 FOOD SCIENTIST Conduct research on new food sources and products. Analyze food content to determine levels of vitamins, fat, sugar, carbohydrates, and protein. Search for substitutes for harmful additives. Check raw ingredients for stability. Study methods to improve quality of foods, such as flavor, color, and texture.

31 FOOD SCIENTIST Develop methods to process, preserve, package, or store food according to regulations. Test new products in test kitchens and in food processing plants. Confer with engineers, flavor experts, and marketing specialists to resolve problems. Develop standards for food quality, safety, and waste control.


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