FOODSERVICE AT A GLANCE

 Employs over 11 million people in the United States ranging from street vendors to fine dining restaurants.
 Largest employer
 Continues to increase as industry grows

 ADVANCEMENT
POSSIBLE
 DEPENDABLE TEAM
PLAYERS
 POSITIVE
ATTITUDE AND A
WILLINGNESS TO
LEARN

 Foodservice jobs generally fall into two categories:
 Working directly with customers
 Involve actual food preparation
 Service staff needs to relate to all kinds of customers
 Emotionally and physically demanding

 No matter what the situation, service staff must maintain a pleasant and helpful attitude that promotes good customer service.
 Service staff: host, cashier, server, and busser

 Brigade-Special tasks are assigned to each member of the kitchen staff.
 Cross-train-provide work experience in a variety of task
 Reduces cost of labor
 Results in fast services

 Line cooks/station cooks-work the production line
 Work is divided into station
 Sous chef-supervise and sometimes assist other chefs in the kitchen
 Reports to executive chef
 Pastry chef-responsible for making baked items such as breads, desserts, and pastries
 Skilled in a variety of bread and pastry techniques

 Prep cook-Prepares ingredients to be used on the food line
 Garde mangerresponsible for preparing cold food items

 Executive chef
 Manages all kitchen operations
 Works with restaurant manager and the dining room supervisor as part of the management team
 Orders supplies
 Organize work schedules
 Supervise food preparation and service
 Develop menus

 Research chefworks closely with food scientists to produce new food products
 Turn favorite recipes into packaged food products
 Develop nutrition labels

 Foodservice directoroversee the banquet operations of hotels, banquet facilities, hospitals, and universities
 Coordinate events that require food and servers
 In a large operation in charge of all selfservice and full-service dining operation
 Works closely with executive chef to ensure quality foodservice

 Catering directorcoordinates the menu for each function
 Each event requires careful planning and coordination
 Kitchen managertakes the place of executive chef in most chain restaurants
 Order ingredient and makes sure they are prepared correctly
 Supervise nonproduction kitchen staff:purchasing

 Dining room supervisorcoordinates the host, servers, and bussing persons, and also assigns responsibilities to each position
 Goal: To make each customers’
 dining experience efficient and pleasant

 Restaurant manager-Oversees the entire restaurant
 Day-to-day operation
 Record keeping
 Payroll
 Advertising
 hiring

 Purchaser-buys goods according to his/her restaurant clients current needs
 Shopping around for the best prices, ordering the amount of each ingredient needed to meet the demands of the menu.

 Sale representative/ven dor-a company that sells products to the foodservice industry.
 Assist chef in selecting food and equipment that will best fit their needs and budget



 ONE WAY TO BE
SUCCESSFUL IS TO
TRACK AND ANALYZE
INDUSTRY TRENDS
 Trends are general developments or movements in a certain direction within an industry
 Societal, cultural, ethnic, demographic, or economic

 3000BC
 Large complex industry that stretch around the world, employs millions of people and services billions.
 Tracking trends
 To understand how foodservice and food production operations can best meet customers’ needs, industry experts analyze societal, cultural, demographic, and

 economic foodservice trends.
 Foodservice manager develop methods to attract and keep employees
 Industry customers needs
 Three societal factors influencing customer needs are: family structure, work, and preferences

 Family Structure:
 Single and singleparent household increase
 Amount of money children spend on food away from home
 Work:
 Number of people working and hours working
 Restaurant and supermarket that offer
 take-out and delivery service have helped fill need by offering food quickly and conveniently

 Preferences:
 Customers taste and preferences also are changing
 More knowledge about food choices
 Healthy choices
 Ethnically and culturally
 value

 CUSTOMERS IT
SERVES WILL
DETERMINE THE
FUTURE OF THE
FOODSERVICE
INDUSTRY
 Technology: People to provide personal service to customers

 Entry level or beginning jobs that require little or no experience
 Moving up from this level requires hard work and training and education
 Two setting in which foodservice takes place:
 Noncommercialgovernment facilities
 Commercial operation

 Restaurants:
 Quick Service
 Full Service
 Fine dining-upscale atmosphere, excellent food and service and higher menu prices
 Hotel and Resorts
 Banquet Facilities
 Government Facilities
 On-site catering
 Off-site catering
 Bakeries & Pastry shops
 RTE-Ready-to-eat food products from various restaurants and manufactures are now available at supermarkets and specialty food stores

 Courses in high school
 Part-time work at a foodservice operation
 High school education
 Learning excellent communication skills:
 Reading, writing, listening and speaking is critical mathematics

 Certificate program
 Program involves work experience; coursework and a certification test
 Reputation
 Job opportunities
 Apprenticeship
 Apprentice works under the guidance of a skilled worker in order to learn a particular trade or art
 Associate Degree
 Colleges and universities offer two year or associate degrees in the culinary field
 Bachelor Degree
 Four year degree prepare students for supervisory and management position in the food service industry

 Hands-on-learning
 Industry specific information
 Corporation training program
 Military training
 On-the-job training

 Job rotation-entry level employees are rotated through a series of jobs which allows them to learn a variety of skills
 Internship are another form of on-the-job training

 Dreams, hard work
 Small business-are those with fewer than 100 employees
 53% of US workforce is made up of people working for small business
 Food Production:
 Ownership
 Job satisfaction
 Earning potential
 Financial risk
 Competition/no guarantees

 Ownership often follows one of three patterns:
 Independent restaurant
One or more owners and is not affiliated with a national name or brand
 Concept, theme, or style is a personal choice

 Chain restaurant
 Many individual restaurant that all have the same atmosphere, service, menu, and quality of food
 Franchise
 Common form of ownership used by chain restaurants
 Sell the business owners the right to its name, logo, concept, and products

 Business owners agree to run the business as outlined by the franchise
 Entrepreneurship restaurants advantages:
 1. Ownership
 2. Job satisfaction
 3. Earning potential
 4. Financial Risk
 5. Competition
 6. No guarantees
 Overhead cost-all cost outside food and labor

 Developing
Business Plan
 Vision
 Goals
 Strategies/
 Marketing
 Action plan
 Type of Business
Ownership
 Sales proprietorship
 75%in us
 Partnership legal association two or more people
 Corporation when a state grants an individual or a group

 Of people a charter with legal rights
 Government
Requirements
 Free enterprise that business or individuals may buy, sell, and set prices with little government control
 Zoning and licensing
 Health codes
 Zoning Requirements
 Record Keeping