1. Foodservice Career Options
Chapter 3
Foodservice Career Options

2. Objectives
Describe different food production and service opportunities.
Examine career opportunities related to food production and service. (Project)
Analyze how food service trends affect service and food production operations.
Identify commercial and noncommercial foodservice and food productions operations.
Identify small – business opportunities available in foodservice.
Describe the function of a business plan.

3. Foodservice at a Glance
There are two types of foodservice jobs:
those who work directly with customers
those who actually prepare food

4. Foodservice at a Glance
Production opportunities involve a kitchen brigade.
Today, many restaurants cross-train their employees.
cross-train
Giving employees work experience in many different tasks.
kitchen brigade
A kitchen system where specific tasks are assigned to each member of the kitchen staff.

5. Other positions include:
Foodservice at a Glance
The five basic kitchen brigade positions:
Other positions include:
Sous Chef
Chefs de Partie
Poissonier
Grillardin
Friturier
Rotisseur
Potager
Patissier
Boucher
Saucier
Entremetier
Tournant
Prep cook
Garde manger

6. Foodservice at a Glance
Management opportunities:
Other jobs
Purchaser
Executive chef
Sales representative
Research chef
Culinary scientist
Foodservice director
Catering director
Kitchen manager
Dining room supervisor
Restaurant manager

7. Education Opportunities
Begin preparing for a foodservice career while in high school.
Learn how to get experience and training.
Take a culinary arts or foodservice course.
What classes are you taking now that could help you prepare for a foodservice career?

8. Education Opportunities
After high school, you can enter a certification program or an associate’s or bachelor’s degree program in foodservice or business.
Entry-level work is another way to learn about foodservice careers.

9. Education Opportunities
Other opportunities include apprenticeships, military training programs, and on-the-job training programs, such as internships.
apprentice
One who works under the guidance of a skilled worker to learn a particular trade or art.
internship
A program in which an advanced student works at a business to get hands-on training.

10. The Hospitality Industry
To be successful in the foodservice industry, you need to know:
how people and communities are changing.
what the trends are.
Foodservice is an important part of the hospitality industry.
trend
A general preference or dislike for something within an industry.
hospitality industry
Provides food and lodging to customers.

11. The Hospitality Industry
Study trends to discover customer needs and wants.
Society-based factors that affect customer needs:
family structure
work
preferences

12. Where Are the Opportunities?
Two types of foodservice operations are noncommercial and commercial.
Noncommercial – schools. Others?
Commercial – McDonalds. Others?
noncommercial operation
An operation that works to pay for daily expenses.
commercial operation
An operation that earns more than enough to cover daily expenses.

13. Where Are the Opportunities?
fine-dining restaurant
A restaurant that provides an environment featuring excellent food, elegant decor, and superior service.
Jobs are available in:
fine-dining and full-service restaurants
full-service restaurant
A restaurant where servers take customer orders and then bring the food to the table.

14. Where Are the Opportunities?
Jobs are available in:
quick-service restaurants and cafeterias
quick-service restaurant
A restaurant that quickly provides a limited selection of food at low prices.
cafeteria
A restaurant where customers serve themselves, or order at a counter.

15. Where Are the Opportunities?
Jobs are available in:
hotels and resorts, banquet facilities, catering facilities, and bakeries and pastry shops

16. Where Are the Opportunities?
Describe the job opportunities available at each type of restaurant.
Restaurant
Job Opportunities
Manager, Assistant Manager, Cashier, Prep Cook, Line Cook, Dishwasher, Cleaner
Quick-Service
Dining Room Manager, Host, Cashier, Server, Busser, Dishwasher, Kitchen Manager, Line Cook, Prep Cook, Sauté Cook, Pantry Chef
Full-Service
Dining Room Manager, Maitre d’, Head Server, Server, Captain, Busser, Dishwasher, Executive Chef, Sous Chef, Sauté Cook, Pantry Chef
Fine-Dining

17. Small-Business Opportunities
Small businesses are started by entrepreneurs who hope for financial rewards and personal satisfaction.
entrepreneur
A self-motivated person who creates and runs a business.

18. Small-Business Opportunities
Food-Production Businesses
Advantages:
ownership
satisfaction
earning potential
Disadvantages
Financial risk
Competition
No guarantees

19. Small-Business Opportunities
Opportunities in foodservice management include foodservice consultant and employee recruiter.
All businesses need to have a business plan. A business plan is used to emphasize the key points that will persuade the reader of the value of the business concept.

20. Where Are the Opportunities?
Describe these restaurant business patterns.
Pattern
Description
Has one or more owners and is not part of a national business
Independent
A restaurant that has two or more locations that sell the same products and are operated by the same company
Chain
A company that sells a business owner the right to use its name, logo, concept, and products; the business owner agrees to run the business as outlined by the company
Franchise

21. Where Are the Opportunities?
Describe these restaurant business ownership formats.
Format
Description
Sole Proprietorship
A business that has only one owner
Partnership
A legal association of two or more people who share the ownership of the business
Corporation
A business to which a state grants an individual or a group of people a charter with legal rights to form a business

22. Jobs to choose from Saucier Entremetier Grillardin Tournant Friturier
Prep cook
Garde manger
Sous Chef
Chefs de Partie
Poissonier
Restaurant manager
Grillardin
Friturier
Rotisseur
Potager
Patissier
Boucher
Executive chef
Culinary scientist
Catering director

23. Objectives
Describe different food production and service opportunities.
Examine career opportunities related to food production and service. (Project)
Analyze how food service trends affect service and food production operations.
Identify commercial and noncommercial foodservice and food productions operations.
Identify small – business opportunities available in foodservice.
Describe the function of a business plan.

24. Chapter 4

25. objectives
Demonstrate basic employability skills in foodservice. PP and (Lab)
Evaluate the characteristics of a positive work ethic.
Identify the leadership skills necessary for foodservice employment.
Identify sources for foodservice job leads.
Illustrate the proper skills to apply for a foodservice job. (Lab)(Project)
Summarize the rights and responsibilities of employees and employers.
Explain the differences between tips, deductions, and benefits.

26. Five Basic Skills Needed
make change
To count back the correct amount of change to a customer from the money he or she has paid for a check.
Skills needed are:
Math Skills
Most foodservice workers will need to know how to make change.
Listening and Speaking Skills
Practice active listening during conversations and when on the phone.
The skill of paying attention and interacting with the speaker.
active listening

27. Five Basic Skills Needed
Reading Skills
Read ingredient labels, equipment manuals, menus.
Writing Skills
Communicate with co-workers and customers.

28. Work Ethic
Developing a good work ethic leads to success in your career.

29. Work Ethic Qualities that make a good work ethic: Responsibility
Flexibility
Honesty
Reliability
Teamwork
Commitment
responsibility
Your ability to be aware of what a particular situation demands of you.
flexibility
The ability to adapt willingly to changing circumstances.

30. Leadership Skills
Employers expect leadership skills in their employees. This means the employee is able to ?

31. Leadership Skills Leadership Organizations
Family, Career and Community Leaders of America (FCCLA)
SkillsUSA
DECA
FBLA

32. Leadership Skills Key resources:
time
energy
money
things
people
How do you effectively use key resources in your daily life?

33. Find Foodservice Employment
Find job openings through:
newspaper ads, networking, Internet and telephone leads professional organizations, trade publications, employment agencies
networking
Making use of all of your personal connections to reach your career goals.

34. Employment Requirements
You will need a résumé and will be asked to fill out a job application when you apply for a job.
résumé
A summary of your career objectives, work experience, job qualifications, education, and training.
job application
A form that employers use to collect personal information and previous work experience from job applicants.

35. Find Foodservice Employment
Prepare a job portfolio:
résumé
letter of application
letter of reference
list of references
health record
Social Security card
job portfolio
A collection of papers and samples that can be given to a potential employer.

36. Rights and responsibilities
Employee
Show up on time
Use your time responsibly
Respect the business by learning and following all rules
Work safely and know safety precautions
Maintain positive work attitude
Complete all tasks
Employer
Supply you with everything you need
Provide safe environment
Everyone is treated fairly

37. The Interview Process During the Interview: After the Interview:
wear appropriate clothing
be prompt and courteous
shake hands
make eye contact
speak clearly
use good manners
After the Interview:
send a thank-you letter
follow up
review the session
If You are Offered the Job:
accept the offer, ask for time to consider, or turn down the job offer

38. Wages and benefits Types of pay Deductions Tip Benefits
Gross pay – before deductions
Net pay - ?
Tip
Small bonus paid by the customer as a REWARD for good service.
Benefits
Services/payments paid by employer in addition to wages. Examples are:
Health/accident/life insurance
Paid vacation
Discounts
Others ?

39. Chapter 5
Customer service

40. objectives Outline the duties of each member of the service staff.
Summarize the traits servers need to have to provide excellent customer service.
Compare and Contrast the different types of beverage service.
Describe the server’s role in greeting customers and taking orders.
List the order of service for a meal.
Demonstrate how to total a check and accept different forms of payment. (Project)

41. The Service Staff
Quality customer service from the service staff goes a long way toward establishing a restaurant’s reputation among potential customers.

42. Service Staff Service team members:
The host/hostess is in charge of the reservation system and keeps track of the waiting line.
The server represents the operation, sells the menu, uses time and motion wisely, and receives correct payment.
The busser serves bread and water, and clears and resets the tables.
The cashier is often employed at busy, informal, or family- style restaurants.

43. Service Skills All service staff should have: a positive attitude.
a neat, clean appearance.
good communication and teamwork skills.
thorough job knowledge.
the ability to resolve customer complaints positively.

44. Beverage Service Ice Makers
Always use a metal or plastic scoop.
Do not leave the scoop in the ice.
Do not use the ice to chill food or other objects.
Cold beverage equipment includes soft drink machines using the bag-in-the-box or the tank system.
Hot beverage equipment includes coffee makers, espresso machines, and tea makers.
Can you think of other situations where you might work with ice scoops?

45. Beverage Service
Explain cleaning procedures for each type of equipment.
Equipment
Cleaning Procedure
Coffee Makers
Unplug machine, remove used filter and grounds, clean water spray fixture, replace filter basket
Espresso Machines
Insert blind filter, add cleaner, run brew cycle, leave cleaner in system, remove blind filter, flush out machine
Tea Containers
Boil in solution of one part white vinegar and one part water to remove mineral deposits

46. Opening Service
The server plays a key role in how the customer perceives his or her dining experience.
The server makes sure the cover is clean, greets customers, and serves the beverages and/or water first.
When taking the order:
Greet customers.
Take beverage orders first.
Use numbered positions to remember orders.
Sell the menu.

47. Opening Service point-of-sale system
Three ways to place an order in the kitchen:
write out a customer check
recite the order from memory
use a computerized point-of-sale system
point-of-sale system
A system involving a computer that has either a number or a button code for each item on the menu that sends the order to the kitchen.

48. Opening Service Advantages of point-of-sale computer technology are:
fewer errors
increased efficiency
better marketing
theft reduction

49. Serve the Order tray service hand service
Most restaurants use hand service in serving the order, which requires more teamwork.
Tray service is used primarily in banquet service.
tray service
Bringing dishes to the table at the same time on a large tray.
hand service
Bringing dishes to the table without using a tray.

50. Serve the Order appetizer
There are separate guidelines for serving each of the six courses in a meal:
bread, appetizer, soup, salad, entrée, and dessert
appetizer
A small portion of hot or cold food meant to stimulate the appetite that is served as the first course of a meal.

51. Serve the Order
During the meal, the server should check with customers to see whether they are satisfied.

52. Calculate Customer Checks
Accurately list and check charges on the check.
Give the check to host of the party or place it in the center of the table.
Tips are given for good service and based on 15% to 20% of the check total.
Have you ever had to evaluate the service skills of others?