1. CAREERS IN FOODSERVICE
FOODSERVICE AT A GLANCE

2. FOODSERVICE
Employs over 11 million people in the United States ranging from street vendors to fine dining restaurants.
Largest employer
Continues to increase as industry grows

3. ARRAY OF FOODSERVICE CAREER OPTIONS
ADVANCEMENT POSSIBLE
DEPENDABLE TEAM PLAYERS
POSITIVE ATTITUDE AND A WILLINGNESS TO LEARN

4. SERVICE OPPORTUNITIES
Foodservice jobs generally fall into two categories:
Working directly with customers
Involve actual food preparation
Service staff needs to relate to all kinds of customers
Emotionally and physically demanding

5. SERVICE OPPORTUNITIES
No matter what the situation, service staff must maintain a pleasant and helpful attitude that promotes good customer service.
Service staff: host, cashier, server, and busser

6. PRODUCTION OPPORTUNITIES
Brigade-Special tasks are assigned to each member of the kitchen staff.
Cross-train-provide work experience in a variety of task
Reduces cost of labor
Results in fast services

7. PRODUCTION OPPORTUNITIES
Line cooks/station cooks-work the production line
Work is divided into station
Sous chef-supervise and sometimes assist other chefs in the kitchen
Reports to executive chef
Pastry chef-responsible for making baked items such as breads, desserts, and pastries
Skilled in a variety of bread and pastry techniques

8. Production Opportunities
Prep cook-Prepares ingredients to be used on the food line
Garde manger-responsible for preparing cold food items

9. MANAGEMENT OPPORTUNITIES
Executive chef
Manages all kitchen operations
Works with restaurant manager and the dining room supervisor as part of the management team
Orders supplies
Organize work schedules
Supervise food preparation and service
Develop menus

10. Management opportunities
Research chef-works closely with food scientists to produce new food products
Turn favorite recipes into packaged food products
Develop nutrition labels

11. Management opportunities
Foodservice director-oversee the banquet operations of hotels, banquet facilities, hospitals, and universities
Coordinate events that require food and servers
In a large operation in charge of all self-service and full-service dining operation
Works closely with executive chef to ensure quality foodservice

12. Management opportunities
Catering director-coordinates the menu for each function
Each event requires careful planning and coordination
Kitchen manager-takes the place of executive chef in most chain restaurants
Order ingredient and makes sure they are prepared correctly
Supervise non-production kitchen staff:purchasing

13. Management Opportunities
Dining room supervisor-coordinates the host, servers, and bussing persons, and also assigns responsibilities to each position
Goal: To make each customers’
dining experience efficient and pleasant

14. Management opportunities
Restaurant manager-Oversees the entire restaurant
Day-to-day operation
Record keeping
Payroll
Advertising
hiring

15. RELATED OPPORTUNITIES
Purchaser-buys goods according to his/her restaurant clients current needs
Shopping around for the best prices, ordering the amount of each ingredient needed to meet the demands of the menu.

16. Related opportunities
Sale representative/vendor-a company that sells products to the foodservice industry.
Assist chef in selecting food and equipment that will best fit their needs and budget

17. 1-2
FOODSERVICE TRENDS

18. TRENDS
ONE WAY TO BE SUCCESSFUL IS TO TRACK AND ANALYZE INDUSTRY TRENDS
Trends are general developments or movements in a certain direction within an industry
Societal, cultural, ethnic, demographic, or economic

19. HOSPITALITY INDUSTRY Tracking trends
3000BC
Large complex industry that stretch around the world, employs millions of people and services billions.
Tracking trends
To understand how foodservice and food production operations can best meet customers’ needs, industry experts analyze societal, cultural, demographic, and

20. Tracking trends economic foodservice trends.
Foodservice manager develop methods to attract and keep employees
Industry customers needs
Three societal factors influencing customer needs are: family structure, work, and preferences

21. Three Societal Factors:
Work:
Number of people working and hours working
Restaurant and supermarket that offer
Family Structure:
Single and single-parent household increase
Amount of money children spend on food away from home
take-out and delivery service have helped fill need by offering food quickly and conveniently

22. THREE SOCIETAL FACTORS
Preferences:
Customers taste and preferences also are changing
More knowledge about food choices
Healthy choices
Ethnically and culturally
value

23. WHAT DOES THE FUTURE HOLD?
CUSTOMERS IT SERVES WILL DETERMINE THE FUTURE OF THE FOODSERVICE INDUSTRY
Technology: People to provide personal service to customers

24. WHERE ARE THE OPPORTUNITIES?
Entry level or beginning jobs that require little or no experience
Moving up from this level requires hard work and training and education
Two setting in which foodservice takes place:
Noncommercial-government facilities
Commercial operation

25. WHERE ARE THE OPPORTUNITIES?
Restaurants:
Quick Service
Full Service
Fine dining-upscale atmosphere, excellent food and service and higher menu prices
Hotel and Resorts
Banquet Facilities
Government Facilities
On-site catering
Off-site catering
Bakeries & Pastry shops
RTE-Ready-to-eat food products from various restaurants and manufactures are now available at supermarkets and specialty food stores

26. 1-3 EDUCATION AND TRAINING

27. Preparation Courses in high school
Part-time work at a foodservice operation
High school education
Learning excellent communication skills:
Reading, writing, listening and speaking is critical mathematics

28. Programs Certificate program
Program involves work experience; coursework and a certification test
Reputation
Job opportunities
Associate Degree
Colleges and universities offer two year or associate degrees in the culinary field
Apprenticeship
Apprentice works under the guidance of a skilled worker in order to learn a particular trade or art
Bachelor Degree
Four year degree prepare students for supervisory and management position in the food service industry

29. Programs Hands-on-learning Industry specific information
Corporation training program
Military training
On-the-job training

30. PROGRAMS
Job rotation-entry level employees are rotated through a series of jobs which allows them to learn a variety of skills
Internship are another form of on-the-job training

31. 1-4 ENTREPRENERUSHIP OPPORTUNITIES

32. BUSINESS OPPORTUNITIES
Dreams, hard work
Small business-are those with fewer than 100 employees
53% of US workforce is made up of people working for small business
Food Production:
Ownership
Job satisfaction
Earning potential
Financial risk
Competition/no guarantees

33. Food Service Ownership often follows one of three patterns:
Independent restaurant
One or more owners and is not affiliated with a national name or brand
Concept, theme, or style is a personal choice

34. Ownership Franchise Common form of ownership used by chain restaurants
Many individual restaurant that all have the same atmosphere, service, menu, and quality of food
Franchise
Common form of ownership used by chain restaurants
Sell the business owners the right to its name, logo, concept, and products

35. Franchise:
Business owners agree to run the business as outlined by the franchise
Entrepreneurship restaurants advantages:
1. Ownership
2. Job satisfaction
3. Earning potential
4. Financial Risk
5. Competition
6. No guarantees
Overhead cost-all cost outside food and labor

36. FOODSERVICE MANAGEMENT
Developing Business Plan
Vision
Goals
Strategies/
Marketing
Action plan
Type of Business Ownership
Sales proprietorship
75%in us
Partnership legal association two or more people
Corporation when a state grants an individual or a group

37. Ownership Of people a charter with legal rights
Government Requirements
Free enterprise that business or individuals may buy, sell, and set prices with little government control
Zoning and licensing
Health codes
Zoning Requirements
Record Keeping