1. Foodservice Career Options 3.1: Careers in Foodservice

2. Foodservice at a Glance Over 13.1 million working in the foodservice industry in US Service Opportunities Works directly with customers Must keep a pleasant and helpful attitude at ALL times Most common: host, cashier, server, and busser

3. Foodservice at a Glance – Production Opportunities Prepare food Kitchen brigade: members of the kitchen staff; each is assigned a specific job Many employees are cross-trained for multiple tasks Line Cook/Station Cook: Work on food production line Sous Chef: Reports to executive chef; supervises and assists other chefs Pastry Chef: Makes baked items such as breads, desserts, and pastries Prep Cook: Prepares ingredients to be used by line cooks Garde Manger: Pantry chef, prepares cold items (salads, cold meats & cheeses, cold appetizers, cold sauces, and garnishes)

4. Foodservice at a Glance – Management Opportunities Require work experience, training, and education Executive Chef: Manages all kitchen operations Research Chef: Work in labs or test kitchens; works closely with food scientists to produce new food products Culinary Scientist: Uses culinary science to set new standards in food technology; works closely with research chefs Foodservice Director: Manages the banquet operations of hotels, banquet facilities, hospitals, and universities Catering Director: Reports to foodservice director; coordinates the food for each function Kitchen Manager: Common in chain restaurants; orders ingredients, makes sure they are prepared correctly; manage non-production kitchen employees Dining Room Supervisor: Coordinates and assigns duties to the serving staff Restaurant Manager: Kitchen manager and dining room supervisor report to restaurant manager; oversees work of the entire restaurant

5. Foodservice at a Glance – Related Opportunities Purchaser Buys food and supplies for restaurants according to clients’ needs Searches for best prices and quality, order amounts needed Sales Representative Works directly for a vendor Vendors are companies that sell products and equipment Sales rep helps chefs select food products and equipment to suit their needs and budget Sets up tests of new products and equipment

6. Rewards & Demands Rewards and demands differ with different positions Employees work long hours and often holidays Many exciting and creative opportunities Have to work hard and get trained Food researchers Food writers Food scientists Food processors Food stylists Food marketers Menu developers Foodservice trainers Registered dietitians & nutritionists Grocery and deli managers

7. Education Opportunities What Can I Do Now? Start taking classes in high school (like you are…)! Get a part time job Culinary Classroom Learning Certification Programs: offered at schools, colleges, and foodservice businesses Usually require work experience, coursework, and a test Certification shows you are an expert in a specific topic

8. Education Opportunities Culinary Classroom Learning Associate’s Degree Programs: offered at colleges and universities Usually take two years to finish and offer hands-on practice Bachelor’s Degree Programs Prepare you for management jobs in the foodservice industry Usually take four years to finish In-depth training in one or more areas of study

9. Education Opportunities Entry-Level Learning No training or experience required; learn the skills on the job Apprenticeships: Work under the guidance of a skilled worker to learn the skills of a particular trade or art Learn from an experienced chef or manager Learn through both hands-on skills and culinary classroom learning Corporate Training Programs: Special training programs offered by large hotels and restaurants Sometimes for service jobs, usually for kitchen jobs Paid for by corporation

10. Education Opportunities Entry-Level Learning Military Training Programs: Foodservice training provided by branches of the military On-the-Job Training Programs: Learn while working on in the field Some managers use job rotation training method (given an amount of time in each position and rotated through) Internship: When an advanced culinary student works at a foodservice business to get hands-on training Can be paid or unpaid

11. Foodservice Career Options 3.2: Foodservice Trends

12. The Hospitality Industry Must adapt to changing people and community Have to study industry trends General preferences or dislike for something Hospitality Industry: Supplies food and lodging to customers who are away from home Born as long ago as 3000 BC! Foodservice is a vital part of the hospitality industry

13. Trend Forecasts Current Foodservice Trends: Theme & chain restaurants Family-friendly atmospheres Ethnic foods Foodservice in sports facilities Special events & private parties centered around food More healthful and environmentally friendly restaurants Prepared and packaged ready to eat meals Factors affecting customer needs: Family structure: what do members of a family like, family schedule, etc. Work: working longer hours Preferences: customers know more about food choices

14. Where Are the Opportunities? Noncommercial Operation: Works to pay for daily expenses (wages, food costs, etc.) Government facilities, schools, and hospitals Commercial Operation: Earns more than enough to pay for daily expenses to make a profit Fast-food chains, fine-dining restaurants, etc.

15. Where are the Opportunities? Restaurants Quick-Service Restaurants: Provides a limited selection of food at low prices Full-Service Restaurants: Servers take customer orders and bring food to table; medium prices, relaxed mood Fine-Dining Restaurants: Upscale atmosphere, excellent food & service, higher prices Cafeterias: Customers serve themselves Hotels & Resorts: Provide customers with food and beverages Can include casual dining, fine dining, and room service Banquet Facilities: Weddings & other special occasions Open only for catered events or meetings Catering On-site Catering: Food for special occasions is made at a customer’s location Off-site Catering: Caterer prepares and delivers food from a central kitchen to different locations Bakeries & Pastry Shops: Products often purchased by commercial kitchens Offer breads, pastries, desserts, etc.

16. Foodservice Career Options 3.3: Entrepreneurship Opportunities

17. Small-Business Opportunities Entrepreneur: A self-motivated person who creates and runs a business Take personal and financial risks More than 53% of the US workforce is made up of small businesses

18. Food Production Businesses Advantages Ownership Job Satisfaction Earning Potential Disadvantages Financial risk Competition No guarantees Creating a new food product

19. Foodservice Businesses Opening your own restaurant Independent Restaurants: One or more owners and is not part of a national restaurant business Chain Restaurants: Two or more locations that sell the same products and are operated by the same company Same atmosphere, service, menu, and quality of food Run by a manager-employee in each location—does not make policy decisions Franchise Restaurants: Common type of ownership used by chain restaurants A franchise company sells an individual business owner the right to use the company’s name, logo, concept, and products Business owner agrees to run the foodservice business as outlined by the franchise company Owner can personalize the restaurant within certain guidelines

20. Foodservice Businesses Advantages Ownership Job Satisfaction Earning Potential Disadvantages Financial risk Competition No guarantees Half of all individually owned restaurant fail within 12 months 85% close within 5 years

21. Foodservice Management Foodservice Consultant: Offers advice and information to other foodservice business owners and managers Advice on anything from menu design, to kitchen operations, pricing and cost control, to marketing Employee Recruiter: Helps businesses to find the right employees

22. Business Plan Development Executive Summary Management Team Plan Company Description Product & Service Plan Vision & Mission Statement Industry Overview Market Analysis Competitive Analysis Marketing Analysis Operational Plan Organizational Plan Financial Plan Growth Plan Contingency Plan Cover Page, Title Page, Table of Contents, & Supporting Documents A document that describes a new business and a strategy to launch it.

23. Types of Business Ownership Sole Proprietorship: A business that has only one owner About 75% of US businesses are sole proprietorships Partnership: A legal association of two or more people who share the ownership of the business Control and profits and divided between partners Corporation: Created when a state grants an individual or group of people a charter with legal rights to form a business Owners buy shares, or parts of the company (shareholders) Earn profit based on the number of shares they own

24. Business Plan Development Government Requirements Free enterprise: Businesses or individuals may buy and sell products, and set prices with little government control Government sets standards for workplace safety, price controls, and fair wages Zoning & Licensing Zoning divides land into sections that can be used for different purposes, including residential, business, and manufacturing Must get a license (written permission to participate in business activity) Need special liability insurance Record Keeping Must keep accurate financial records (all income and spending)