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Section 3.1 Careers in Foodservice

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Presentation on theme: "Section 3.1 Careers in Foodservice"— Presentation transcript:

1 Section 3.1 Careers in Foodservice
There are a variety of job opportunities available in food production. There are also jobs available in service, management, and other areas.

2 Foodservice at a Glance
There are two types of foodservice jobs: those who work directly with customers those who actually prepare food

3 Foodservice at a Glance
Production opportunities involve a kitchen brigade. Today, many restaurants cross-train their employees. kitchen brigade A kitchen system where specific tasks are assigned to each member of the kitchen staff. cross-train Giving employees work experience in many different tasks.

4 Foodservice at a Glance
The five basic kitchen brigade positions: line cooks/station cooks line cooks/station cooks Cooks who work the food production line.

5 Foodservice at a Glance
The five basic kitchen brigade positions: sous chef sous chef Supervises and sometimes assists other chefs in the kitchen.

6 Foodservice at a Glance
The five basic kitchen brigade positions: pastry chef pastry chef Chef responsible for making baked items, such as breads, desserts, and pastries.

7 Foodservice at a Glance
The five basic kitchen brigade positions: prep cook prep cook Prepares ingredients to be used on the food production line.

8 Foodservice at a Glance
The five basic kitchen brigade positions: garde manger garde manger The chef responsible for preparing cold food items.

9 Foodservice at a Glance
Management opportunities: executive chef research chef executive chef Manages all kitchen operations. research chef Works closely with food scientists to produce new food products.

10 Foodservice at a Glance
Management opportunities: culinary scientist foodservice director foodservice director Manages the banquet operations of hotels, banquet facilities, hospitals, and universities. culinary scientist Sets new standards in food technology by creating new food products and cooking methods.

11 Foodservice at a Glance
Management opportunities: catering director kitchen manager catering director Coordinates the food for each function. kitchen manager Orders ingredients and makes sure that they are prepared correctly.

12 Foodservice at a Glance
Management opportunities: dining room supervisor restaurant manager dining room supervisor Coordinates and assigns duties to the hosts, servers, and bussers. restaurant manager Oversees the operation of the entire restaurant.

13 Foodservice at a Glance
Other related opportunities include purchaser and sales representative. purchaser Buys food and supplies according to his or her restaurant clients’ current needs. sales representative Helps chefs to select food and equipment that will best fit their needs and budgets.

14 Education Opportunities
Begin preparing for a foodservice career while in high school. Learn how to get experience and training. Take a culinary arts or foodservice course. What classes are you taking now that could help you prepare for a foodservice career?

15 Education Opportunities
After high school, you can enter a certification program or an associate’s or bachelor’s degree program in foodservice or business.

16 Education Opportunities
Entry-level work is another way to learn about foodservice careers. entry-level Jobs for which you do not need to have training or experience.

17 Education Opportunities
Other opportunities include apprenticeships, military training programs, and on-the-job training programs, such as internships. apprentice One who works under the guidance of a skilled worker to learn a particular trade or art. internship A program in which an advanced student works at a business to get hands-on training.

18 Section 3.2 Foodservice Trends
Foodservice operations track and analyze industry trends to serve their customers. Trends may be affected by society, culture, ethnic trends, population, or the economy.

19 The Hospitality Industry
To be successful in the foodservice industry, you need to know: how people and communities are changing. what the trends are. trend A general preference or dislike for something within an industry.

20 The Hospitality Industry
Foodservice is an important part of the hospitality industry. hospitality industry Provides food and lodging to customers.

21 The Hospitality Industry
Study trends to discover customer needs and wants. Society-based factors that affect customer needs: family structure work preferences

22 Where Are the Opportunities?
Two types of foodservice operations are noncommercial and commercial. noncommercial operation An operation that works to pay for daily expenses. commercial operation An operation that earns more than enough to cover daily expenses.

23 Where Are the Opportunities?
Jobs are available in: fine-dining and full-service restaurants fine-dining restaurant A restaurant that provides an environment featuring excellent food, elegant decor, and superior service. full-service restaurant A restaurant where servers take customer orders and then bring the food to the table.

24 Where Are the Opportunities?
Jobs are available in: quick-service restaurants and cafeterias quick-service restaurant A restaurant that quickly provides a limited selection of food at low prices. cafeteria A restaurant where customers serve themselves, or order at a counter.

25 Where Are the Opportunities?
Jobs are available in: hotels and resorts, banquet facilities, catering facilities, and bakeries and pastry shops

26 Small-Business Opportunities
Small businesses are started by entrepreneurs who hope for financial rewards and personal satisfaction. entrepreneur A self-motivated person who creates and runs a business.

27 Small-Business Opportunities
Food-Production Businesses Advantages: ownership satisfaction earning potential Disadvantages: financial risk competition no guarantees

28 Business Plan Development
All businesses need to have a business plan. business plan A document that describes a new business and a strategy to launch that business.

29 Where Are the Opportunities?
Describe these restaurant business ownership formats. Format Description Sole Proprietorship A business that has only one owner Partnership A legal association of two or more people who share the ownership of the business Corporation A business to which a state grants an individual or a group of people a charter with legal rights to form a business

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