Bellringer Name 1 leadership quality you have

Restaurants as a Career

Video

© Goodheart-Willcox Co., Inc. Manager To be an effective manager, a you must clearly communicate the objectives and how they will be achieved check work while in progress and test finished products provide feedback to the kitchen staff give a clear and fair evaluation of the staff’s performance

© Goodheart-Willcox Co., Inc. Manager Must also manage non-labor resources to ensure proper and efficient use of food nonfood products equipment facilities

© Goodheart-Willcox Co., Inc. Professional Traits of a Successful Manager Culinarians are judged for the professionalism they displayprofessionalism

© Goodheart-Willcox Co., Inc. Professional Traits of a Successful Manager The following behaviors or traits are key for success in the professional kitchen: Respectful behavior Punctuality and dependability Positive attitude Flexibility Productivity and speed

© Goodheart-Willcox Co., Inc. Respectful Demonstrating respectful behavior indicates a genuine desire to become a professional Diversity must be respected to create a healthy work environment Respect for customers is at the core of hospitality

© Goodheart-Willcox Co., Inc. Punctual and Dependable Being punctual and ready for your scheduled shift is essential to succeed on the job A dependable worker informs their supervisor as soon as possible, of absence or tardiness

© Goodheart-Willcox Co., Inc. Positive Attitude A positive attitude is an asset in the professional kitchenattitude Treating failures as learning experiences helps to foster a positive attitude, builds knowledge, and advances careers

© Goodheart-Willcox Co., Inc. Flexible A manager must be prepared to respond to any circumstance and adjust plans as necessary Being open to new techniques, foods, and working conditions makes a better manager and leads to learning and advancement

© Goodheart-Willcox Co., Inc. Personal Behaviors of a Successful Manager The following personal behaviors play a big part in building and sustaining a successful culinary career: Maintaining balance Managing stress Maintaining health

© Goodheart-Willcox Co., Inc. Maintaining Balance Maintaining balance in your life is key to achieving and maintaining success Time spent on career training and advancement must be balanced with other interests and activities

© Goodheart-Willcox Co., Inc. Managing Stress Sources of stress for culinariansstress Must perform skillfully under substantial pressure Frequent and short deadlines Customer expectations leave little room for error Long hours of physically demanding work Work schedule often includes evenings, weekends, and holidays

© Goodheart-Willcox Co., Inc. Managing Stress Long-term, unmanaged stress often leads to health problems People who cannot cope with stress should seek professional help  What are healthy ways people can manage stress?

© Goodheart-Willcox Co., Inc. Maintaining Health Managers must be in good physical condition to perform their best In order to maintain health, culinarians should get proper rest exercise on a regular basis maintain a healthy diet

© Goodheart-Willcox Co., Inc. A Manager’s Knowledge and Expertise A successful manager must be well versed in areas including cost accounting sanitation laws of the foodservice industry food chemistry and physics nutrition purchasing and storekeeping food and beverage service equipment maintenance public relations

© Goodheart-Willcox Co., Inc. Cost Accounting To run a profitable operation, a manager must be able to provide cost data for an operation’s income statement read and understand financial documents perform basic mathematics and common bookkeeping procedures

© Goodheart-Willcox Co., Inc. Sanitation The manager is responsible for sanitary conditions and the safety of the food products served

© Goodheart-Willcox Co., Inc. Sanitation Sanitation management requires an understanding of microbiology and basic chemistry Sanitation certification verifies a manager’s knowledge of sanitation laws and regulations

© Goodheart-Willcox Co., Inc. Laws of the Foodservice Industry Managers must know and understand the laws that affect the foodservice industry, such as laws governing the hiring and managing of employees laws regulating transactions between restaurants and their suppliers or customers Truth in Menu laws zoning codes liquor laws tax laws

© Goodheart-Willcox Co., Inc. Purchasing and Storekeeping A manager must be able to select food and other supplies for purchase deal with vendors to negotiate the price and payment for supplies properly receive and store food and nonfood products

© Goodheart-Willcox Co., Inc. Equipment Maintenance Managers must manage preventive maintenance on stoves, ovens, refrigerators, and appliances know when to call in maintenance professionals

© Goodheart-Willcox Co., Inc. Public Relations Chefs often take on the role of spokesperson, which may involve visiting the dining room to interact with diners participating in a restaurant’s marketing and promotions participating in charity events giving cooking classes appearing in advertising

© Goodheart-Willcox Co., Inc. Education and Training Options Education and training are necessary to succeed in a culinary career Options for education and training include apprenticeship formal education bachelor’s and advanced degrees on-the-job training

© Goodheart-Willcox Co., Inc. Formal Education Technical Schools and Universities Train students to be successful in their chosen careers Include internships and work-based experience Industry certifications are obtained on successful completion of the program and passing a written test

Homework Research 3 schools in Texas that Offer a degree in Restaurant Management or Hospitality Management. Write down the name of the school Location of the school Program/Degree Name Length of the program

© Goodheart-Willcox Co., Inc. Allied Professions Many foodservice professions require knowledge and skills similar to those of a chef, including research chef personal chef restaurant consultant marketing and sales culinary instructor registered dietitian food writer

© Goodheart-Willcox Co., Inc. Research Chef A research chef works with food manufacturers to create recipes for mass- produced food products aids food scientists in creating products that can be produced in a manufacturing plant rather than a restaurant kitchen

© Goodheart-Willcox Co., Inc. Personal Chef Personal chefs are paid professional culinarians who regularly cook for the same individual, family, or group must demonstrate professional cooking and management skills

© Goodheart-Willcox Co., Inc. Restaurant Consultant Restaurant consultants are foodservice professionals who offer their expertise to other foodservice operators for a fee

© Goodheart-Willcox Co., Inc. Restaurant Consultant Areas of expertise may include business planning and restaurant start-ups menu development, marketing, and advertising suggestions to improve an operation’s efficiency and profitability finding and hiring chefs and managers

© Goodheart-Willcox Co., Inc. Marketing and Sales Many companies that make products for the foodservice industry hire former chefs and managers because of their knowledge and experience Jobs in this field include sales representative, marketing and promotions, and technical support

© Goodheart-Willcox Co., Inc. Culinary Instructor Culinary instructors are employed in high schools, technical schools, colleges, and the military Many large foodservice companies hire instructors to run their own culinary training programs

© Goodheart-Willcox Co., Inc. Registered Dietitian Chefs and managers often rely on nutrition professionals, such as registered dietitians (RDs) to verify nutrition information and analyze nutritional content of recipesregistered dietitians (RDs) RDs have extensive knowledge in food science, meal preparation, service, and management

© Goodheart-Willcox Co., Inc. Food Writer Newspapers, magazines, television, and cookbooks often employ writers specializing in food topics Most food writers have a journalism background or a degree in English, in addition to a love of food and knowledge of cooking