2. 1 Welcome to the Foodservice Industry

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize the foodservice and hospitality industries.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. An Overview of the Industry Foodservice operates in –restaurants –hotels –clubs –school and business cafeterias –healthcare facilities –convenience stores –airlines –railroads –cruise lines continued

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. An Overview of the Industry The foodservice industry is the second largest employer in the United States after the federal government, employing more than 13 million people  What types of positions are employed by the foodservice industry? continued

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. An Overview of the Industry Foodservice is part of the larger hospitality industry, which also includes –lodging –travel and tourism –recreation –convention & meeting

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Growth and Employment Prospects The 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 continued

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Growth and Employment Prospects The industry is projected to grow from 12.9 to nearly 14.3 million employees by 2022 Growth of the industry means more job opportunities

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recall current trends in the foodservice industry.

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Trends in Foodservice Current trends include –global cuisine –technology –sustainability –new markets  Can you think of others?

11. Permission granted to reproduce for educational use only.© 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

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technology Computers are used in foodservice to –take and send orders to the kitchen –manage tasks in the kitchen –provide cooks with instructions on cooking techniques –manage labor and inventory continued

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technology Technology can be used to monitor more than one location Internet and social media provide access to restaurant information and opportunities for promotion

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sustainability Interest in utilizing sustainable products and practices is growing in the foodservice industry Foodservice operations are considering sustainability when selecting products, managing energy, and dealing with waste

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. New Markets Americans are eating more meals prepared outside of the home continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. New Markets Many foodservice operations offer home meal replacements In response to rising costs, nontraditional venues such as food trucks and pop-up restaurants are bringing food directly to the customers without many of the costs of traditional restaurants

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize challenges facing the foodservice industry.

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Challenges Facing the Foodservice Industry Challenges include –meeting labor demands –maintaining a living wage –nutrition concerns

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Meeting Labor Demands Foodservice is a labor- intensive industry Rapid industry growth and employee turnover make it difficult to maintain trained staff continued

20. Permission granted to reproduce for educational use only.© 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

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Living Wage Some foodservice positions do not pay enough to provide a living wage More training, education, and experience increases earning potential Foodservice managers must find ways to pay higher wages and still meet customers’ demands for lower prices  How does “living wage” differ from “minimum wage?”

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Nutrition Concerns Demands for healthier menu options are increasing The challenge is to produce food that is both satisfying and healthy

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Understand the role of the culinary profession in the hospitality industry.

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. The Culinary Profession Factors 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

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. A Wide Culinary Spectrum Due 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

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. It’s a Tough Profession Demands 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

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. The Real Rewards The chance to be creative Pleasure found in satisfying diners Opportunity to share your passion for good food with others

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name some examples of foodservice businesses –Restaurants, hotels, clubs, school and business cafeterias, healthcare facilities, convenience stores, airlines, railroads, cruise lines continued

29. Permission granted to reproduce for educational use only.© 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 continued

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review –Travel/tourism: trains, airplanes, travel agents –Convention & meeting: meeting planning, convention center management, exhibition and trade show planning continued

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What are some current trends in the foodservice industry? –global cuisine –technology –sustainability –new markets continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe some of the challenges facing the foodservice industry –Ability to meet labor demands, ability to provide a living wage, meeting nutritional wants and needs of consumers continued

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List some of the demands of working in a professional kitchen –Physical stamina; stress of meeting deadlines; lifting and carrying; risk of cuts, burns, slips, and falls; working long hours, nights, weekends, and holidays continued

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the rewards of culinary careers –Ability to be creative, pleasure of satisfying diners, being able to share your passion with others