CULINARY ARTS Foodservice in the Future

Objectives Discuss current trends in society and explain how they influence the foodservice industry Categorize and differentiate the segments of the foodservice industry Investigate and draw conclusions on the impact of future economic, technological, and social changes in the foodservice industry

Terms AquacultureHydroponic farming Commercial segmentNoncommercial Segment Customer serviceOrganic Farming Genetic engineeringTrend Hospitality

Intro Foodservice is one of fastest growing industries in US Most foodservice jobs can not be out- sourced

Trends Trend=current style or preference Trends reflect changes in lifestyle and economic conditions More women employed More singles Nutrition (local/organic)

Trends Consumers will Look for higher quality takeout Spend more food dollars outside of home Demand more convenience Be more knowledgeable and value conscious Have older demographic

Innovative Farming More fresh food year round from Aquaculture, farm-raised fish/seafood Organic, farming without chemicals/pesticides Hydroponic, growing in nutrient-rich water Genetic engineering, improved meats and produce through genetic alteration

Consumer Need for More Time Home meal replacements: fully cooked/complete dinners bought at supermarkets Home delivery Cybershopping

Industry Organization Commercial (79%) segment operates for profit, includes restaurants, bars, supermarket delis, prepared food in convenience, lodging, and recreational operations

Industry Organization Noncommercial (21%) segment prepares and serves food as a supportive addition to the main function such as school cafeterias, nursing homes, airlines, and military

Customer Service & Hospitality Foodservice is part of the service industry Customer service is making customers feel comfortable and satisfied with the choices they have made Hospitality is being kind, respectful and courteous to guests Requires training, skill, stamina, commitment and a love of working with people

Future Management Qualities Promote atmosphere of cooperation and accommodation in a diverse workplace Apply strong communication and administrative skills for training and motivating Engage in life long learning, training and certification

Future Management Qualities Provide expertise on nutrition, diet, ethnic/international cuisine Maintain control of environmental issues concerning their operation