1. Chapter 1 Welcome to the Foodservice Industry

2. Bellringer Around 60% of all restaurants fail within the first year of opening. Write down why you think this is the current statistic. © Goodheart-Willcox Co., Inc.

3. Restaurant Impossible © Goodheart-Willcox Co., Inc.

4. Objective Summarize the foodservice and hospitality industries

5. © Goodheart-Willcox Co., Inc. An Overview of the Industry Foodservice operates inFoodservice –restaurants –hotels –clubs –school and business cafeterias –healthcare facilities –convenience stores –airlines –railroads –cruise lines

6. © Goodheart-Willcox Co., Inc. An Overview of the Industry The foodservice industry is the second largest employer in the United States after the federal government, employing more than 13 million people

7. © Goodheart-Willcox Co., Inc. An Overview of the Industry Foodservice is part of the larger hospitality industry, which also includeshospitality –lodging –travel and tourism –recreation

8. © Goodheart-Willcox Co., Inc. Growth and Employment Prospects The foodservice industry continues to grow due to –more dual-career families –busy schedules –increasing number of older adults requiring help with meals –overall increase in travel

9. © Goodheart-Willcox Co., Inc. Growth and Employment Prospects Between 2007 and 2017, the industry is projected to grow from 13 to nearly 15 million employees Growth of the industry means more job opportunities The need for managers will increase 11 percent during this time

10. Stats FF industry brings in around $191.03 billion/yr Food and drink sales bring in around $683.36 billion/yr By 2016, industry expected to employ over 4 million more people in the U.S. © Goodheart-Willcox Co., Inc.

11. Objective Recall current trends in the foodservice industry

12. © Goodheart-Willcox Co., Inc. Trends in Foodservice Current trends includetrends –globalization of cuisine –technological developments –sustainable practices –home meal replacements  Can you think of others?

13. © Goodheart-Willcox Co., Inc. Global Cuisine Global cuisine is a blend of ingredients and cooking techniques from around the worldcuisine Professional chefs should have a good knowledge of Asian, Mediterranean, and Latin American cuisines as well as classical

14. © Goodheart-Willcox Co., Inc. Technology Computers are used in foodservice to –take and send orders to the kitchen –manage tasks in the kitchen –provide cooks with instructions on cooking techniques –manage labor and inventory

15. © Goodheart-Willcox Co., Inc. Technology Technology can be used to –monitor more than one location –maintain contact with staff – create more accurate and efficient kitchen equipment

16. Chilis © Goodheart-Willcox Co., Inc.

17. Sustainable Practices and Organic Foods Interest in utilizing sustainable products and practices is growing in the foodservice industrysustainable products and practices Demand for and production of organic foods is increasingorganic foods Foodservice businesses are recycling waste and composting Use of energy-efficient appliances and practices are increasing

18. © Goodheart-Willcox Co., Inc. Home Meal Replacement Americans are eating more meals prepared outside of the home

19. © Goodheart-Willcox Co., Inc. Home Meal Replacement Many foodservice operations offer home meal replacements; examples includehome meal replacements –restaurants offering carryout meals –supermarkets, office buildings, train stations, and airports selling take-home meals –delivery businesses taking orders by phone or over the Internet

20. © Goodheart-Willcox Co., Inc. Objective Summarize challenges facing the foodservice industry

21. © Goodheart-Willcox Co., Inc. Challenges Facing the Foodservice Industry Challenges include –meeting labor demands –maintaining a living wage –nutrition concerns

22. © Goodheart-Willcox Co., Inc. Meeting Labor Demands Foodservice is a labor-intensive industry Rapid industry growth and employee turnover make it difficult to maintain trained staff

23. © Goodheart-Willcox Co., Inc. Meeting Labor Demands Due to the labor shortage, the industry is relying on nontraditional workers –Part-time workers –Older adults –Immigrants

24. © Goodheart-Willcox Co., Inc. Living Wage Some foodservice positions do not pay enough to provide a living wageliving wage The more training, education, and experience a person has, the better his or her earning potential Foodservice managers must find ways to pay higher wages and still meet customers’ demands for lower prices  How does “living wage” differ from “minimum wage?”

25. © Goodheart-Willcox Co., Inc. Nutrition Concerns Demands for healthier menu options are increasing The challenge is to produce food that is both satisfying and healthy

26. © Goodheart-Willcox Co., Inc. Objective Understand the role of the culinary profession in the hospitality industry

27. © Goodheart-Willcox Co., Inc. The Culinary Profession Factors for consideration when entering the culinary professionculinary –Wide variety of positions, jobs, and locales –Physical demands of working in a professional kitchen –Reward of satisfying customers

28. © Goodheart-Willcox Co., Inc. A Wide Culinary Spectrum Due to the vast number of cuisines and styles of cooking, culinarians always have something new to taste and learnculinarians Culinarians may concentrate on one segment of foodservice such as casual dining, catering, or pastries, or choose to specialize in a particular cuisine

29. © Goodheart-Willcox Co., Inc. It’s a Tough Profession Demands of the culinary profession include –working in hot, noisy kitchens and standing for long periods of time –stress of meeting deadlines –lifting and carrying –risk of cuts, burns, slips, and falls –working long hours, nights, weekends, and holidays

30. © Goodheart-Willcox Co., Inc. The Real Rewards The chance to be creative Pleasure found in satisfying diners Opportunity to share your passion for good food with others

31. © Goodheart-Willcox Co., Inc. Review Name some examples of foodservice businesses –Restaurants, hotels, clubs, school and business cafeterias, healthcare facilities, convenience stores, airlines, railroads, cruise lines

32. © Goodheart-Willcox Co., Inc. Review List the segments of the hospitality industry and give examples from each industry –Foodservice: quick-service restaurants, full-service restaurants, carryout –Lodging: hotels, motels, inns, bed and breakfasts –Recreation: amusement parks, museums, movie theaters –Travel and tourism: trains, airplanes, travel agents

33. © Goodheart-Willcox Co., Inc. Review What are some current trends in the foodservice industry? –Global cuisine –Technology –Sustainable practices and organic foods –Home meal replacement

34. © Goodheart-Willcox Co., Inc. Review Describe some of the challenges facing the foodservice industry –Ability to meet labor demands, ability to provide a living wage, meeting nutritional wants and needs of consumers

35. © Goodheart-Willcox Co., Inc. Review List some of the demands of working in a professional kitchen –physical stamina; stress of meeting deadlines; lifting and carrying; risk of cuts, burns, slips, and falls; working long hours, nights, weekends, and holidays

36. © Goodheart-Willcox Co., Inc. Review Describe the rewards of culinary careers –Ability to be creative, pleasure of satisfying diners, being able to share your passion with others

37. © Goodheart-Willcox Co., Inc. Glossary cuisine (kwih-ZEEN). A style of cooking. culinarian. A cook or someone who prepares food. culinary. Matters related to the preparation or cooking of food.

38. © Goodheart-Willcox Co., Inc. Glossary foodservice. The business of making and serving prepared food and drink. home meal replacements. Meals that are consumed at home but professionally prepared elsewhere. hospitality. Welcoming guests and satisfying their needs.

39. © Goodheart-Willcox Co., Inc. Glossary living wage. A wage that allows someone working full-time to support his or her family above the poverty level. organic foods. Foods grown without synthetic fertilizers or pesticides and from animals that have not received antibiotics or hormones.

40. © Goodheart-Willcox Co., Inc. Glossary sustainable products and practices. Products and practices that can be produced or carried out over a long period of time without a negative effect on the environment. trends. New practices or conditions that point to the way things will be in the future.