Chapter 1Chapter 1

Welcome to Welcome to the the

Foodservice Foodservice Industry Industry

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ObjectiveObjective

• Summarize the foodservice and hospitality industries

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An Overview of the IndustryAn Overview of the Industry

• Foodservice operates in– restaurants– hotels– clubs– school and

business cafeterias– healthcare facilities

– convenience stores– airlines– railroads– cruise lines

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An Overview of the IndustryAn 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

What types of positions are employed by the foodservice industry?

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An Overview of the IndustryAn Overview of the Industry

• Foodservice is part of the larger hospitality industry, which also includes– lodging– travel and tourism– recreation

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Growth and Employment Growth and Employment ProspectsProspects

• 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

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Growth and Employment Growth and Employment ProspectsProspects

• 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

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ObjectiveObjective

• Recall current trends in the foodservice industry

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Trends in FoodserviceTrends in Foodservice

• Current trends include– globalization of cuisine– technological developments– sustainable practices– home meal replacements

Can you think of others?

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Global Cuisine Global Cuisine

• Global cuisine is a blend of ingredients and cooking techniques from around the world

• Professional chefs should have a good knowledge of Asian, Mediterranean, and Latin American cuisines as well as classical

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TechnologyTechnology

• 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

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TechnologyTechnology

• Technology can be used to– monitor more than one

location– maintain contact with

staff– create more accurate

and efficient kitchen equipment

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Sustainable Practices and Sustainable Practices and Organic FoodsOrganic Foods

• Interest in utilizing sustainable products and practices is growing in the foodservice industry

• Demand for and production of organic foods is increasing

• Foodservice businesses are recycling waste and composting

• Use of energy-efficient appliances and practices are increasing

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Home Meal ReplacementHome Meal Replacement

• Americans are eating more meals prepared outside of the home

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Home Meal ReplacementHome Meal Replacement

• Many foodservice operations offer home meal replacements; examples include– 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

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ObjectiveObjective

• Summarize challenges facing the foodservice industry

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Challenges Facing the Challenges Facing the Foodservice Industry Foodservice Industry

• Challenges include– meeting labor demands– maintaining a living wage– nutrition concerns

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Meeting Labor DemandsMeeting Labor Demands

• Foodservice is a labor-intensive industry

• Rapid industry growth and employee turnover make it difficult to maintain trained staff

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Meeting Labor DemandsMeeting Labor Demands

• Due to the labor shortage, the industry is relying on nontraditional workers– Part-time workers– Older adults– Immigrants

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Living WageLiving Wage

• Some foodservice positions do not pay enough to provide a living 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?”

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Nutrition ConcernsNutrition Concerns

• Demands for healthier menu options are increasing

• The challenge is to produce food that is both satisfying and healthy

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ObjectiveObjective

• Understand the role of the culinary profession in the hospitality industry

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The Culinary ProfessionThe Culinary Profession

• Factors for consideration when entering the culinary profession– Wide variety of positions, jobs, and locales– Physical demands of working in a

professional kitchen– Reward of satisfying customers

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A Wide Culinary SpectrumA Wide Culinary Spectrum

• Due to the vast number of cuisines and styles of cooking, culinarians always have something new to taste and learn

• Culinarians may concentrate on one segment of foodservice such as casual dining, catering, or pastries, or choose to specialize in a particular cuisine

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It’s a Tough ProfessionIt’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

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The Real RewardsThe Real Rewards

• The chance to be creative

• Pleasure found in satisfying diners

• Opportunity to share your passion for good food with others

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ReviewReview

• Name some examples of foodservice businesses

– Restaurants, hotels, clubs, school and business cafeterias, healthcare facilities, convenience stores, airlines, railroads, cruise lines

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ReviewReview

• 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

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ReviewReview

• What are some current trends in the foodservice industry?

– Global cuisine– Technology– Sustainable practices and organic foods– Home meal replacement

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ReviewReview

• 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

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ReviewReview

• 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

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ReviewReview

• Describe the rewards of culinary careers

– Ability to be creative, pleasure of satisfying diners, being able to share your passion with others