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Overview of FoodserviceIndustry Foodservice is the business of making and serving prepared food and drink It includes restaurants, hotels, clubs, school and business cafeterias, healthcare facilities, convenience stores, airlines and cruise lines Second largest industry in USA Employs chefs, cooks, bartenders, cashiers
Overview of FoodserviceIndustry Foodservice is part of the Hospitality industry, which has 4 segments Foodservice Lodging Recreation Travel and tourism Foodservice categories Quick-service Full-service Carryout Cafeterias Street vendors
Trends in Foodservice Trends are new practices or conditions that point to the way things will be in the future Current trends Globalizationof cuisine Technological developments Sustainable practices Home meal replacements
Trends-Global Cuisine Global cuisine is a blend of ingredients and cooking techniques from around the world Today’s dinners are rarely limited to local dishes and food products Restaurateurs and chefs are constantly exploring the world of food for new and interesting items to put on their menus Diners are traveling and trying new foods, and through exposure to media they are being introduced to new foods and cooking techniques
Trends-Technology Computers allow foodservice professionals to create spreadsheets and word processing Computer programs allow servers to take and send orders to the kitchen Video technology allows chefs to monitors more than one area at a time Managers use cell phones and walkie-talkies to maintain contact with staff throughout a large facility Technology has made kitchen equipment more accurate and efficient with programmable cooking cycles
Trends- Sustainable Practices Concerns about the Earth, and going “green” The amount of products used and waste created by the industry has a large impact on the environment Sustainable products and practices can be produced or carried out over a long period of time without a negative effect on the environment Organic foods are grown without manmade fertilizers or pesticides and from animals who have not received antibiotics or hormones. Recycling waste- recycling, composting Energy efficient appliances
Trends- Home MealReplacements Given the increase of dual-earner households, working longer hours and hectic schedules, home meal replacements have become more popular Home meal replacements are meals that are consumed at home but prepared somewhere else Restaurants offer carry out meals Dinner stations offer places to make numerous meals, take home to freeze or use Dinner stores offer meals already made and frozen, which can be taken home reheated and eaten Can also be bought in stores
Challenges of FoodserviceIndustry Meeting Labor demands: Rapid growth and high employee turnover finding trained professionals is sometimes difficult Starting to rely on nontraditional workers Older adults Recent immigrants Part-time workers
Challenges of FoodserviceIndustry Living Wage: Living wage is one that allows someone working fulltime to support his or her family above the poverty level. Within the foodservice industry some positions pay well, and others do not Difficult balance between paying the workers higher wages and keeping the cost low for customers Federal law sets minimum hourly wage, but that is not what the living wage is
Challenges of FoodserviceIndustry Nutrition Concerns: More Americans are taking their health more seriously, so there are more demands for low-fat, low-calorie, vegetarian menu options Balance between buying food that is delicious and food that is healthy Some restaurateurs work with dieticians or nutritionists to ensure their food is healthy and satisfying
The Culinary Profession The word culinary comes from the Latin word culina meaning “kitchen” Culinary refers to matters related to the preparation or cooking of food Culinarian is a term for a cook or someone who prepares food
Activity By yourself … We will discuss after we are all finished! Choose two of the following topics about Trends in foodservice: Globalization Technological developments Sustainable practices Home Meal Replacements On a piece of paper write 7 sentences on the topics you chose about how this trend in food service has affected the food choices of you and your family Also answer one of the following questions: How have images of chefs on television influenced your interest in culinary arts? How much responsibility does the foodservice industry have for the nutritional health of it’s patrons? Do you think sustainable practices should be enforced? Why or why not?