CAREERS IN FOODSERVICE

FOODSERVICE AT A GLANCE

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

ARRAY OF FOODSERVICE CAREER OPTIONS

ADVANCEMENT POSSIBLE

DEPENDABLE TEAM PLAYERS

POSITIVE ATTITUDE AND A WILLINGNESS TO LEARN

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

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

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

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

Production Opportunities Prep cook-Prepares

ingredients to be used on the food line

Garde manger-responsible for preparing cold food items

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

Management opportunities Research chef-works

closely with food scientists to produce new food products

Turn favorite recipes into packaged food products

Develop nutrition labels

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

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

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

Management opportunities Restaurant

manager-Oversees the entire restaurant

Day-to-day operation

Record keeping Payroll Advertising hiring

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.

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

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FOODSERVICE TRENDS

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

HOSPITALITY INDUSTRY 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

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

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

THREE SOCIETAL FACTORS Preferences: Customers taste

and preferences also are changing

More knowledge about food choices

Healthy choices Ethnically and

culturally value

WHAT DOES THE FUTURE HOLD?

CUSTOMERS IT SERVES WILL DETERMINE THE FUTURE OF THE FOODSERVICE INDUSTRY

Technology: People to provide personal service to customers

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

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

1-3 EDUCATION AND TRAINING

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

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

Programs Hands-on-learning Industry specific

information Corporation

training program Military training On-the-job training

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

1-4 ENTREPRENERUSHIP OPPORTUNITIES

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

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

Ownership Chain restaurant 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

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

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

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