Ch 1 Welcome to the food service industry

Ch 1 Welcome to the food service industry Subtitle

Over view of the industry • Includes restaurants, hotels, clubs, catering, school and business feeding, healthcare facilities, convenience stores, airlines, railroads, and cruise lines • Food service establishments serve over 1. 7 billion dollars in meals, snacks and beverages each day. • Employs well over 13 million people, it is the second largest employer in the US besides the federal government • The restaurant industry in 2012 generated over 632 billion in sales, and is forecasted to reach a value of 992 billion in 2014 • What does this tell you about the restaurant industry?

Growth and employment prospects • More and more families are consuming more meals outside of the home. • Reasons as to why? • The growth of the industry means more job opportunities • 27% of adults first jobs were in the food service industry • Opportunities for advancement are plentiful • 80% of all restaurant owners began their careers as hourly employees • The industry is projected to grow over 10 percent from 12. 9 to 14. 3 million employees by 2022

Trends in food service industry • Trends are new practices or conditions that point to the way things will be in the future. • Current trends affecting the food service include: • Global cuisine • Technology • Sustainability • New markets

Global cuisine • Cuisine is a French word for kitchen, but in English it means a style of cooking • Global cuisine is a blend of ingredients and cooking techniques from around the world • The food service professional must be familiar with a variety of foods then they have had to previously • Classical cuisine still remains the foundations in which global cuisine is based • The top cuisines include Asian, Mediterranean and Latin American cuisines

Technology • Creates more efficient ways to work? • How? • Food service remains labor intensive with many traditional methods still being used • New technology includes: • Computer systems designed for the food service industry – allow servers to take orders and send them directly to the kitchen • Managers use computers to manage labor and inventory • The use of pagers, cell phones, walkie talkies to maintain contact with staff • Technology makes kitchen equipment more accurate and efficient • Helps create creative cooking methods by using vacuum sealers, low temperature circulating water bath cookers, liquid nitrogen tanks, dehydrators, and distillation equipment.

Sustainability • Why would the food service industry be worried about the environment? • They are concerned from the amount of products purchased, utilities used, and waste created by the industry • Sustainable products and practices can be used and carried out over a long period of time without a negative effect on the environment • https: //www. youtube. com/watch? v=_5 r 4 lo. XPyx 8

New Markets • According to the national restaurant association food services share of the dollars spent on food has risen from 25 to 48 percent since 1955 • Some new avenues of reaching customers include: • Home meal replacements- meals that are prepared elsewhere but are consumed at home • Take home meals- meals that are already prepared to be purchased and brought home to reheat and consume • Pop up restaurants – set up temporary restaurants in different locations for a short period of time and invite diners through social media • Food trucks- popular in densely populated cities, they bring a limited menu and unique food products directly to the customers

Challenges facing the food service industry • Meeting demands- it is a labor intensive industry with high employee turnover. • Keeping trained experienced people involved in the industry is another challenge • Relying on part time workers and non traditional workers such as retired individuals looking to supplement their income. Also using immigrants from other countries plays a critical role in meeting these needs • Living wage- is one that allows someone working full time to support his or her family above poverty level. • Federal law sets the minimum hourly wage, however it isn’t always a living wage. So people are often not able to support their families and live in poverty

Nutrition concerns • People want healthier menu options such as: • Low fat • Low calorie • Vegetarian • Who do you think should be responsible for the diners nutritional health the diner or the foodservice operators? • One thing that food service operators try to do is to make foods that are satisfying and healthy • Many restaurants are offering nutritional information for items on their menu’s • Many are required by law to post nutritional information for the public to see

The Culinary profession • Culinary comes from the word culina meaning kitchen • A culinarian is a term for a cook or someone who prepares food • Many refer to the kitchen as the heart of the house • Why do you think that is?

Culinary spectrum • Offers a wide variety of employment options – What kind of careers are there in the culinary field? • There a wide variety of cuisines that no chef can know everything, often they specialize in a certain type of cuisine like Italian or Thai. • They may also specialize in certain segments of foodservice such as casual dining, catering, institutional cooking or pastries • The essential mission for all culinarians is to prepare safe and satisfying food for guests

Tough profession • Most people only see the celebrity chef’s and the glamor and fame that they have and it inspires them to want to become a chef • However it takes many years of hard work, study and sacrifice that they paid for their celebrity. • The job requires a physical stamina to work in hot noisy kitchens and to stand for long periods of time. • Meeting deadlines, and lifting and carrying heavy objects is often a requirement of the profession. • They often work long hours, nights, weekends, and holidays

The real rewards • If there are so many demands why would anyone choose a career in this field? • Offers a chance to be creative • See and taste what you create is unique • A drive for good food • And the sense of hospitality found in satisfying diners

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