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Welcome to the Foodservice IndustryChapter 1 Welcome to the Foodservice Industry
Objective Summarize the foodservice and hospitality industries© Goodheart-Willcox Co., Inc.
An Overview of the IndustryFoodservice operates in restaurants hotels clubs school and business cafeterias healthcare facilities convenience stores airlines railroads cruise lines © Goodheart-Willcox Co., Inc.
An Overview of the IndustryThe foodservice industry is the second largest employer in the United States after the federal government, employing more than 13 million people Response could include but is not limited to chefs, cooks, servers, bartenders, cashiers, and managers What types of positions are employed by the foodservice industry? © Goodheart-Willcox Co., Inc.
An Overview of the IndustryFoodservice is part of the larger hospitality industry, which also includes lodging travel and tourism recreation © Goodheart-Willcox Co., Inc.
Growth and Employment ProspectsThe foodservice industry continues to grow due to more dual-career families busy schedules increasing number of older adults requiring help with meals overall increase in travel © Goodheart-Willcox Co., Inc.
Growth and Employment ProspectsBetween 2007 and 2017, the industry is projected to grow from 13 to nearly 15 million employees Growth of the industry means more job opportunities The need for managers will increase percent during this time © Goodheart-Willcox Co., Inc.
Objective Recall current trends in the foodservice industry© Goodheart-Willcox Co., Inc.
Trends in Foodservice Current trends include Can you think of others?globalization of cuisine technological developments sustainable practices home meal replacements Student response Can you think of others? © Goodheart-Willcox Co., Inc.
Global Cuisine Global cuisine is a blend of ingredients and cooking techniques from around the world Professional chefs should have a good knowledge of Asian, Mediterranean, and Latin American cuisines as well as classical © Goodheart-Willcox Co., Inc.
Technology Computers are used in foodservice totake and send orders to the kitchen manage tasks in the kitchen provide cooks with instructions on cooking techniques manage labor and inventory © Goodheart-Willcox Co., Inc.
Technology Technology can be used to monitor more than one locationmaintain contact with staff create more accurate and efficient kitchen equipment © Goodheart-Willcox Co., Inc.
Sustainable Practices and Organic FoodsInterest in utilizing sustainable products and practices is growing in the foodservice industry Demand for and production of organic foods is increasing Foodservice businesses are recycling waste and composting Use of energy-efficient appliances and practices are increasing © Goodheart-Willcox Co., Inc.
Home Meal Replacement Americans are eating more meals prepared outside of the home © Goodheart-Willcox Co., Inc.
Home Meal Replacement Many foodservice operations offer home meal replacements; examples include restaurants offering carryout meals supermarkets, office buildings, train stations, and airports selling take-home meals delivery businesses taking orders by phone or over the Internet © Goodheart-Willcox Co., Inc.
Objective Summarize challenges facing the foodservice industry© Goodheart-Willcox Co., Inc.
Challenges Facing the Foodservice IndustryChallenges include meeting labor demands maintaining a living wage nutrition concerns © Goodheart-Willcox Co., Inc.
Meeting Labor Demands Foodservice is a labor-intensive industryRapid industry growth and employee turnover make it difficult to maintain trained staff © Goodheart-Willcox Co., Inc.
Meeting Labor Demands Due to the labor shortage, the industry is relying on nontraditional workers Part-time workers Older adults Immigrants © Goodheart-Willcox Co., Inc.
Living Wage Some foodservice positions do not pay enough to provide a living wage The more training, education, and experience a person has, the better his or her earning potential Foodservice managers must find ways to pay higher wages and still meet customers’ demands for lower prices A living wage allows someone working full-time to support his or her family above poverty level. Since cost of living varies from one part of the country to the next, in areas with higher costs of living, the minimum hourly wage set by federal law may not be enough to support a family above the poverty level. In areas with lower costs of living, the minimum wage may be sufficient to support a family, and therefore is a living wage. How does “living wage” differ from “minimum wage?” © Goodheart-Willcox Co., Inc.
Nutrition Concerns Demands for healthier menu options are increasingThe challenge is to produce food that is both satisfying and healthy © Goodheart-Willcox Co., Inc.
Objective Understand the role of the culinary profession in the hospitality industry © Goodheart-Willcox Co., Inc.
The Culinary ProfessionFactors for consideration when entering the culinary profession Wide variety of positions, jobs, and locales Physical demands of working in a professional kitchen Reward of satisfying customers © Goodheart-Willcox Co., Inc.
A Wide Culinary SpectrumDue to the vast number of cuisines and styles of cooking, culinarians always have something new to taste and learn Culinarians may concentrate on one segment of foodservice such as casual dining, catering, or pastries, or choose to specialize in a particular cuisine © Goodheart-Willcox Co., Inc.
It’s a Tough ProfessionDemands of the culinary profession include working in hot, noisy kitchens and standing for long periods of time stress of meeting deadlines lifting and carrying risk of cuts, burns, slips, and falls working long hours, nights, weekends, and holidays © Goodheart-Willcox Co., Inc.
The Real Rewards The chance to be creativePleasure found in satisfying diners Opportunity to share your passion for good food with others © Goodheart-Willcox Co., Inc.
Review Name some examples of foodservice businessesRestaurants, hotels, clubs, school and business cafeterias, healthcare facilities, convenience stores, airlines, railroads, cruise lines © Goodheart-Willcox Co., Inc.
Review List the segments of the hospitality industry and give examples from each industry Foodservice: quick-service restaurants, full-service restaurants, carryout Lodging: hotels, motels, inns, bed and breakfasts Recreation: amusement parks, museums, movie theaters Travel and tourism: trains, airplanes, travel agents © Goodheart-Willcox Co., Inc.
Review What are some current trends in the foodservice industry?Global cuisine Technology Sustainable practices and organic foods Home meal replacement © Goodheart-Willcox Co., Inc.
Review Describe some of the challenges facing the foodservice industryAbility to meet labor demands, ability to provide a living wage, meeting nutritional wants and needs of consumers © Goodheart-Willcox Co., Inc.
Review List some of the demands of working in a professional kitchenphysical stamina; stress of meeting deadlines; lifting and carrying; risk of cuts, burns, slips, and falls; working long hours, nights, weekends, and holidays © Goodheart-Willcox Co., Inc.
Review Describe the rewards of culinary careersAbility to be creative, pleasure of satisfying diners, being able to share your passion with others © Goodheart-Willcox Co., Inc.
Glossary cuisine (kwih-ZEEN). A style of cooking.culinarian. A cook or someone who prepares food. culinary. Matters related to the preparation or cooking of food. © Goodheart-Willcox Co., Inc.
Glossary foodservice. The business of making and serving prepared food and drink. home meal replacements. Meals that are consumed at home but professionally prepared elsewhere. hospitality. Welcoming guests and satisfying their needs. © Goodheart-Willcox Co., Inc.
Glossary living wage. A wage that allows someone working full-time to support his or her family above the poverty level. organic foods. Foods grown without synthetic fertilizers or pesticides and from animals that have not received antibiotics or hormones. © Goodheart-Willcox Co., Inc.
Glossary sustainable products and practices. Products and practices that can be produced or carried out over a long period of time without a negative effect on the environment. trends. New practices or conditions that point to the way things will be in the future. © Goodheart-Willcox Co., Inc.
Four Segments of Hospitality and Tourism
Chapter 1 Foundations of Restaurant Management & Culinary Arts
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 9 Managed.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 9. Culinary Careers in Healthcare.
1 The World of Hospitality. 1 The World of Hospitality.
4 Segments of Hospitality
Chapter 6 Food and Beverage Operations
4 The World of Food and Beverages. 4 The World of Food and Beverages.
Types of Foodservice.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Part 2. Feeding the Masses Chapter 7. Culinary Careers in B & I Foodservice.
-a professional cook specializing in desserts and sweet baked goods.
Restaurant Manager Blake Boykin.
Introduction to Culinary Arts Education Culinary Arts Endorsement Program.
Food & Nutrition Pathways. Key Vocabulary Sanitation– clean practices. Nutrition– science of eating healthy. Agriculture– growing & producing food. Marketing–
Principles of Hospitality & Tourism. Principles of Hospitality & Tourism (Course #3015) Climb aboard the Panther Express as we explore the career opportunities.
Understanding Foodservice Operations
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 9 Managed.
Objective Identify career opportunities in the Culinary Arts and Hospitality field.
Section 3.1 Careers in Foodservice
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