2. Welcome to the Foodservice Industry
Chapter 1
Welcome to the Foodservice Industry

3. Objective Summarize the foodservice and hospitality industries
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4. An Overview of the Industry
Foodservice operates in
restaurants
hotels
clubs
school and business cafeterias
healthcare facilities
convenience stores
airlines
railroads
cruise lines
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5. 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
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?
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6. An Overview of the Industry
Foodservice is part of the larger hospitality industry, which also includes
lodging
travel and tourism
recreation
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7. 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
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8. Growth and Employment Prospects
Between 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
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9. Objective Recall current trends in the foodservice industry
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10. 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?
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11. 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
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12. 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
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13. Technology Technology can be used to monitor more than one location
maintain contact with staff
create more accurate and efficient kitchen equipment
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14. Sustainable Practices and Organic Foods
Interest 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
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15. Home Meal Replacement
Americans are eating more meals prepared outside of the home
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16. 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
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17. Objective Summarize challenges facing the foodservice industry
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18. Challenges Facing the Foodservice Industry
Challenges include
meeting labor demands
maintaining a living wage
nutrition concerns
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19. Meeting Labor Demands Foodservice is a labor-intensive industry
Rapid industry growth and employee turnover make it difficult to maintain trained staff
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20. Meeting Labor Demands
Due to the labor shortage, the industry is relying on nontraditional workers
Part-time workers
Older adults
Immigrants
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21. 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?”
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22. Nutrition Concerns Demands for healthier menu options are increasing
The challenge is to produce food that is both satisfying and healthy
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23. Objective
Understand the role of the culinary profession in the hospitality industry
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24. 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
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25. 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
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26. 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
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27. The Real Rewards The chance to be creative
Pleasure found in satisfying diners
Opportunity to share your passion for good food with others
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28. Review Name some examples of foodservice businesses
Restaurants, hotels, clubs, school and business cafeterias, healthcare facilities, convenience stores, airlines, railroads, cruise lines
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29. 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
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30. Review What are some current trends in the foodservice industry?
Global cuisine
Technology
Sustainable practices and organic foods
Home meal replacement
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31. 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
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32. 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
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33. Review Describe the rewards of culinary careers
Ability to be creative, pleasure of satisfying diners, being able to share your passion with others
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34. 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.
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35. 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.
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36. 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.
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37. 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.
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