1. Y1.U1.2 Career Opportunities

2. Foodservic e If you work in the foodservice industry you… Will get immediate feedback Need to get it right the first time Need to love serving others Need to love working with food Need to be efficient Need to be flexible Need to work cooperatively Need to remain calm under pressure in a fast paced environment

3. Types of Establishments Restaurants Corporate restaurant groups Companies with multiple concepts Chains Multiple units of the same concept Franchisee/franchisor A company that allows another to use its name, see products, and receive services Independents/Entrepreneurs Single restaurants, as well as individuals who take risks to open a concept, or a restaurant, built it to success, and then move on to other projects

4. Types of Establishments Restaurants Organizations that describe and rate restaurants and foodservice organizations Zagat Survey: consumer based, rates on 4 qualities- food, décor, service, cost Michelin Guide: 1-3 Stars based on- Quality of product, Mastery of flavors, Cooking mastery, Personality of the cuisine, Value for price, Consistency. 1 Star: very good 2 Star: excellent 3 Star: exceptional cuisine

5. Types of Establishments Catering Opportunity for creativity in menu selection and style of service From special events in private homes to large scale events Catering departments within hotels Independent catering companies Restaurants On-site Off-site

6. Types of Establishments Retail Home meal replacements, ready made dishes Restaurants in department stores Take out sections in grocery stores Stadiums 8,000 people in 4 hours Provided by servers, walking vendors, cooks, cashiers Typically have contract feeders a unique venue with managers who specialize in managing stadium events

7. Types of Establishments Convention Centers Large scale events: Conventions, Expositions, Trade Shows Convention: a gathering of people all of whom have something in common Exposition: open to public, highlight a particular product or service Trade Show: restricted to those involved in the particular industry All are good sources of jobs in catering, customer service, contract food service

8. Types of Establishments National/State Parks National Park Service is part of U.S. Dept. of the Interior Services range from quick to fine Theme Parks Knott’s Berry Farm From funnel cake to fine dining, can reflect theme Shopping Malls, Cinnabon/Bravo Walmart, Tim Hortons/Taco Bell Mall of America, 20 sit down, 30 fast food

9. Types of Establishments Monuments, Museums, Zoos Concessions (within or associated with) to fine 22% of museums have foodservice in-house, half have full service restaurants Health Services Requires special attention to dietary needs Some states require that state officials approve menus that meet those needs Military Do not need to be a member of military Million meals a day Focus on nutrition

10. Types of Establishments Schools & Universities Satellite/commissary feeding: one kitchen prepares food and shipped to other locations Different business cycles Federal regulation determines requirements for K-12 Universities and colleges offer much more variety and large institutions generally have multiple contract feeders Corrections Well prepared at minimal cost, contract and directly employed, must meet security requirements

11. Types of Establishments Lodging As widespread as the types of properties Luxury hotels have award winning fine dining From coffee carts to buffets to full service

12. Pathways→ Front of the House Working with People Managers Responsible for both front of the house and back of the house operations Service, staff training, maintaining operation and its property, keeping food/guests/employees safe, marketing/promoting, ensuring profits, supervising employees Dealing with dissatisfied customers Servers Spend more time with guests Huge impact on guest’s enjoyment Greet, take orders, serve beverages and food, check on customer needs, present customer bill, collect payment, provide service until customer leaves Host / Hostess Stands at front, makes first impression, friendly/hospitable/gracious Assists with coats/checkable items, take reservations, seat customers, ask if enjoyed meal on exit, thank for visit, answer questions about operation/credit cards/menu items

13. Pathways→ Back of the House Working with Food Executive Chef Highest ranking member of a culinary team, responsible for all aspects of kitchen management Responsibilities not limited to cooking, hiring, directing work, training, ensure all dishes are prepared properly, sanitation standards met, financial targets achieved, create menus, business plans, publicity Sous Chef Responsible for kitchen team in executive chef’s absence Create recipes and prepare meals Directing work of other kitchen workers, estimating food requirements, ordering supplies Line Cook Any cook working a particular station in a kitchen, chef de paetie, grill cook, sauté cook, fry cook Coordinate with each other (timing), stock stations, mise en place Reports to head cook/sous/executive

14. Pathways→ Entry Level Entry Level Host/Hostess Busser Assistant cook Server Expediter Dishwasher

15. Career Travel/Tourism Travel Drivers, ticket agents, mechanics, engineers, managers, administrators Tourism Tour guides, convention planners, travel writers, amusement park employees, park rangers