CAREERS IN FOODSERVICE FOODSERVICE AT A GLANCE

FOODSERVICE 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

ARRAY OF FOODSERVICE CAREER OPTIONS ADVANCEMENT POSSIBLE DEPENDABLE TEAM PLAYERS POSITIVE ATTITUDE AND A WILLINGNESS TO LEARN

SERVICE OPPORTUNITIES 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

SERVICE OPPORTUNITIES 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

PRODUCTION OPPORTUNITIES 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

PRODUCTION OPPORTUNITIES 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

Production Opportunities Prep cook-Prepares ingredients to be used on the food line Garde manger-responsible for preparing cold food items

MANAGEMENT OPPORTUNITIES 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

Management opportunities Research chef-works closely with food scientists to produce new food products Turn favorite recipes into packaged food products Develop nutrition labels

Management opportunities Foodservice director-oversee 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 self-service and full-service dining operation Works closely with executive chef to ensure quality foodservice

Management opportunities Catering director-coordinates the menu for each function Each event requires careful planning and coordination Kitchen manager-takes the place of executive chef in most chain restaurants Order ingredient and makes sure they are prepared correctly Supervise non-production kitchen staff:purchasing

Management Opportunities Dining room supervisor-coordinates the host, servers, and bussing persons, and also assigns responsibilities to each position Goal: To make each customers’ dining experience efficient and pleasant

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

RELATED OPPORTUNITIES 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.

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

1-2 FOODSERVICE TRENDS

TRENDS 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

HOSPITALITY INDUSTRY Tracking trends 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

Tracking trends 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

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

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

WHAT DOES THE FUTURE HOLD? CUSTOMERS IT SERVES WILL DETERMINE THE FUTURE OF THE FOODSERVICE INDUSTRY Technology: People to provide personal service to customers

WHERE ARE THE OPPORTUNITIES? 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: Noncommercial-government facilities Commercial operation

WHERE ARE THE OPPORTUNITIES? 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

1-3 EDUCATION AND TRAINING

Preparation 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

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

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

PROGRAMS 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

1-4 ENTREPRENERUSHIP OPPORTUNITIES

BUSINESS OPPORTUNITIES 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

Food Service 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

Ownership Franchise Common form of ownership used by chain restaurants 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

Franchise: 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

FOODSERVICE MANAGEMENT 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

Ownership 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