Food service industry
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Food service industry Presentation Transcript

  • 1. FOOD SERVICEINDUSTRYChapter 1
  • 2. 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
  • 3. 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
  • 4. 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
  • 5. 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
  • 6. 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
  • 7. 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
  • 8. 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
  • 9. 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
  • 10. 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
  • 11. 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
  • 12. 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
  • 13. 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?