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Published byJoshua Archibald Butler Modified over 8 years ago
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Foodservice Industry is about People The People it serves & the people it Employs Continues to Grow, Change & Expand to meet the needs of its Customers Growth Creates exciting job Opportunities
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Employs over 20 Million in the United States. Street Venders to Fine-Dining Job Availability, Advancement Opportunities & Creative Environment
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Provides a Service Cooking Food Greeting Guests Waiting on Customers Customers willing to Spend Time & Money Provide a Pleasant Dining Experience for all.
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Array of Career Options Advancement is Possible if your willing: Work Hard Take Pride in their Work Training & Education Courtesy & Respect Dependable Team Player Positive Attitude Willingness to Learn
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Service Opportunities Working Directly with the Customers & Public Emotionally & Physically Demanding Maintain a Pleasant & Helpful Attitude “Rule of 20”
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Four General Categories of Service Staff Host Cashier Server Busser
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Studies & Continues to Study the Art of Cooking Learn the Foundations of their Profession Handling Ingredients Equipment Traditional Techniques Recipes & Formulas
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Apply their Skills for Advancement Artist Business Person Mathematics Scientist Culinary Explorer Acquired Skills & Knowledge is a Lifelong Journey
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A Professional Culinarian is Responsibility to: Themselves Co-Workers Business Guests
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Unacceptable Behavior Waste Recklessness Disregard for Others Abusive Language & Profanity Harassment Verbal & Sexual Ethnic Slurs
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Code of Professionalism within the Culinary Arts Profession Adopted by Professional Chef Organizations International Chef’s Association American Culinary Federations
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Committed to Provide Excellent Service Executive Chef to the Dishwasher has a Stake in Keeping the Customer Happy Communication Skills between the Chef & Staff
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Quality Items that are Properly & Safely Prepared Food that is Appropriately Flavored Food that is Attractively Presented
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Established by Georges Auguste Escoffier Special Tasks Assigned to Members of the Kitchen Staff Chain of Command A system of hierarchy Team system delegates responsibilities to different individuals
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Responsible for all Kitchen Operations Ordering Food Product Supervision of all Stations Development of Menu Items Executive Chef
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Sous means “Under” Second in Command Scheduling Staff Filling in for the Chef Assist the Line Cooks Inventory Control
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Station Chefs Saucier: Sauce Preparation Poissonier: Fish Preparation Rôtisseur: Roasted Foods Garde Manger: Pantry Chef. Cold Station Pâtissier: Pastry Chef. Baked Goods & Desserts
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Modern Day Kitchens Cross-Training Work Experience in a Varity of Tasks Reduce Labor Costs Faster Service Training in one or more Position Better Job Employment Opportunities
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Manages All Kitchen Operations Works Closely with the Restaurant Managers & Dining Room Supervisor Orders Supplies Organizes Work Schedules Supervises Food Preparation & Service
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Food Manufacturers hire Chefs to develop new items Work Closely with Food Scientist & Lab Personal Packaging & Menu Design Develop Nutrition Labels Equipment Design
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Coordinates the Food & Beverage Operations Hotel Banquet Facilities Hospitals & Nursing Homes Assistant Living Facilities Schools & Universities Works Closely with Executive Chef
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Reports to the Foodservice Director & General Manager Numerous Functions at one time Off Property Facilities Coordinates each Menu for each Function Needs Good organizational Skills
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Large Chain Restaurants Orders & Purchasing Ingredients Preparation of Menu Items Production & Non Production Personal Works Closely with Corporate Chef & General Manager
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Buys & Purchases Food & Non-food items Good Book Keeping Skills Shops around for the Best Price Orders items for Menu & Non Menu Items Works Closely with General Manager
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Vender Sells Products to Foodservices Assist Chefs in Selecting Best Prices Selecting Food & Equipment Fit the Needs & Budget of Establishment Test New Products & Items
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Food Researcher Food Writer Food Scientist Food Processor Food Stylist Food Marketer Menu Developer Food Trainer Sanitation Trainer
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