Subtitle Ch 1 Welcome to the food service industry

Over view of the industry Includes restaurants, hotels, clubs, catering, school and business feeding, healthcare facilities, convenience stores, airlines, railroads, and cruise lines Food service establishments serve over 1.7 billion dollars in meals, snacks and beverages each day. Employs well over 13 million people, it is the second largest employer in the US besides the federal government The restaurant industry in 2012 generated over 632 billion in sales, and is forecasted to reach a value of 992 billion in 2014 What does this tell you about the restaurant industry?

Growth and employment prospects More and more families are consuming more meals outside of the home. Reasons as to why? The growth of the industry means more job opportunities 27% of adults first jobs were in the food service industry Opportunities for advancement are plentiful 80% of all restaurant owners began their careers as hourly employees The industry is projected to grow over 10 percent from 12.9 to 14.3 million employees by 2022

Trends in food service industry Trends are new practices or conditions that point to the way things will be in the future. Current trends affecting the food service include: Global cuisine Technology Sustainability New markets

Global cuisine Cuisine is a French word for kitchen, but in English it means a style of cooking Global cuisine is a blend of ingredients and cooking techniques from around the world The food service professional must be familiar with a variety of foods then they have had to previously Classical cuisine still remains the foundations in which global cuisine is based The top cuisines include Asian, Mediterranean and Latin American cuisines

Technology Creates more efficient ways to work? How? Food service remains labor intensive with many traditional methods still being used New technology includes: Computer systems designed for the food service industry – allow servers to take orders and send them directly to the kitchen Managers use computers to manage labor and inventory The use of pagers, cell phones, walkie talkies to maintain contact with staff Technology makes kitchen equipment more accurate and efficient Helps create creative cooking methods by using vacuum sealers, low temperature circulating water bath cookers, liquid nitrogen tanks, dehydrators, and distillation equipment.

Sustainability Why would the food service industry be worried about the environment? They are concerned from the amount of products purchased, utilities used, and waste created by the industry Sustainable products and practices can be used and carried out over a long period of time without a negative effect on the environment

New Markets According to the national restaurant association food services share of the dollars spent on food has risen from 25 to 48 percent since 1955 Some new avenues of reaching customers include: Home meal replacements- meals that are prepared elsewhere but are consumed at home Take home meals- meals that are already prepared to be purchased and brought home to reheat and consume Pop up restaurants – set up temporary restaurants in different locations for a short period of time and invite diners through social media Food trucks- popular in densely populated cities, they bring a limited menu and unique food products directly to the customers

Challenges facing the food service industry Meeting demands- it is a labor intensive industry with high employee turnover. Keeping trained experienced people involved in the industry is another challenge Relying on part time workers and non traditional workers such as retired individuals looking to supplement their income. Also using immigrants from other countries plays a critical role in meeting these needs Living wage- is one that allows someone working full time to support his or her family above poverty level. Federal law sets the minimum hourly wage, however it isn’t always a living wage. So people are often not able to support their families and live in poverty

Nutrition concerns People want healthier menu options such as: Low fat Low calorie Vegetarian Who do you think should be responsible for the diners nutritional health the diner or the foodservice operators? One thing that food service operators try to do is to make foods that are satisfying and healthy Many restaurants are offering nutritional information for items on their menu’s Many are required by law to post nutritional information for the public to see

The Culinary profession Culinary comes from the word culina meaning kitchen A culinarian is a term for a cook or someone who prepares food Many refer to the kitchen as the heart of the house Why do you think that is?

Culinary spectrum Offers a wide variety of employment options – What kind of careers are there in the culinary field? There are a wide variety of cuisines that no chef can know everything, often they specialize in a certain type of cuisine like Italian or Thai. They may also specialize in certain segments of foodservice such as casual dining, catering, institutional cooking or pastries The essential mission for all culinarians is to prepare safe and satisfying food for guests

Tough profession Most people only see the celebrity chef’s and the glamor and fame that they have and it inspires them to want to become a chef However it takes many years of hard work, study and sacrifice that they paid for their celebrity. The job requires a physical stamina to work in hot noisy kitchens and to stand for long periods of time. Meeting deadlines, and lifting and carrying heavy objects is often a requirement of the profession. They often work long hours, nights, weekends, and holidays

The real rewards If there are so many demands why would anyone choose a career in this field? Offers a chance to be creative See and taste what you create is unique A drive for good food And the sense of hospitality found in satisfying diners

outube.com/w atch?v=E_4bb TWNRaI Caption