2. Maps
our office
2
Find more maps at slidescarnival.com/extra-free-resources-icons-and-maps
🍅
🍅
🍅
🍅
🍅
🍅
Overview Of
The Foodservice Industry In Hospitality Management
According to ACS estimates, the number of
people employed in the Restaurants & Food
Services Industry Group has been growing at
a rate of 0.49%, , from 9.68M people in 2018
to 9.73M people in 2019.
The International Labour Organization (ILO)
an estimated 22 million workers are
employed in the global food and beverage
manufacturing alone
The global food service market size reached
US$ 2,750 Billion in 2021
. Over 57 percent of restaurant and
foodservice managers are women
2
3. Overview Of
The Foodservice Industry In Hospitality Management
⬩ According to ACS estimates, the
number of people employed in the
Restaurants & Food Services Industry
Group has been growing at a rate of
0.49%, , from 9.68M people in 2018
to 9.73M people in 2019.
⬩ The International Labour Organization
(ILO) an estimated 22 million workers
are employed in the global food and
beverage manufacturing alone
The global food service market size reached
US$ 2,750 Billion in 2021
. Over 57 percent of restaurant and
foodservice managers are women
3
5. $922.2 billion
How big is the foodservice industry?
was supplied by foodservice facilitie
Of this total
$1.81 trillion
The foodservice and food retailing industries supplied
about worth of food.
5
6. Hello!
I am Sai Keerthana
I am here because I love to give presentations.
You can find me at @username
6
7. “
Hospitality is:
- the act of kindness in
welcoming and looking
after the basic needs of
guests or strangers,
mainly in relation to food,
drink and
accommodation;
- - derived from the Latin
word hospitare meaning
to “receive as a guest”
8
Defining the hospitality
13. 15
Food and beverage classification
⚫ Fine dining
⚫ Brasserie
⚫ Coffee house
⚫ Snack bar and delicatessen
⚫ Fast food
⚫ Theme /ethnic restaurent
⚫ Food court /hawker centre
21. Food court
⚫ A “food court” or “hawker center” is a center - various food
stalls selling local & other food.
⚫ Individual stalls selling food at very reasonable prices .
⚫ Air-conditioned environment in food court – not in hawker
center.
23
22. 24
Layout of restaurant
Dining room consists of:
⚫ Reception or waiting area
⚫ Dining area
⚫ Side station
Kitchen consists of :
⚫ Food preparation area
⚫ Cooking area
⚫ Food storage area
⚫ Service area
⚫ Cleaning & washing arrea
24. Type of service
⚫ Plated
⚫ Platter/silver/Russian
⚫ Gueridon
⚫ Buffet
⚫ Tray
⚫ French/Butler
⚫ Family
26
There are basically 7 different style/type of food service.
25. Plated
⬩ The food is assembled in the kitchen on plates
.the service staff picks it up and brings it directly
to the table.
27
27. Plated service
Advantages:-
⚫ Prompt Service – food service directly to table.
⚫ Server have more time to interact with customers/guest.
⚫ Rapid turnover of table
⚫ Fewer staff needed & do not need special skills
⚫ Portion size can be controlled & standardized
⚫ Less wastage ,less service equipment needed.
29
29. Platter/Silver/Russian
⬩ Food transferred to plate in front of customer from flat/serving
dish,using spoon and fork(serving gear) or other appropriate utensils
such as ladle.
31
36. Gueridon service
Disadvantages:-
⚫ Expensive to use
⚫ Highly trained staff/special equipment
⚫ Lengthy service time so food can be cold
⚫ Requires co-ordination between servers e.g. short of
mis-en-place
⚫ No room for mistakes cause perform in front of guests
38
37. Buffet
⬩ Food is display nicely on a long buffet tables and customer’s help
themselves(self–service).sometimes they can also be assisted by the service chef
standing behind the buffet tables.
39
38. Buffet service
Used:-
⚫ Big functions such as company party, weddings, etc.
⚫ Incentive groups having breakfast, etc.
40
44. Tray service
Disadvantages:-
⚫ Require lots equipment
⚫ Food can get cold over long journey or distance
⚫ Labor intensive during meal periods
⚫ Time consuming
46
45. French/Butler
⬩ The customers served /helps themselves from flats/dishes held
at their side by the serving staff.
47
53. Kitchen organisation – key
figures
- Executive Chef
To become a Head Chef or an
Executive Chef takes many
years of hard work with long
hours standing on your feet,
working unsociable hours at
any time of the day or night. It
takes years to learn the skills
and knowledge necessary to
become proficient in different
cooking methods and styles.
55
54. Kitchen organisation – key
figures
Head Chef (le chef de cuisine)
In large establishments the duties of the
Executive Chef, Head Chef or person in
charge are mainly administrative; only in
small establishments would it be necessary
for the Head Chef to be engaged in handling
the food. The functions of the Head Chef are
to:
- Organise the kitchen
- Compile the menus
Engage the staff
- Supervise the kitchen (particularly during
service hours)
- Advise on purchases of equipment
- Be responsible, in many cases, either wholly
or partially, for the stores, still room
and the washing up of silver crockery etc.
- Be responsible for guest satisfaction
- Ensure food quality and consistency
56
55. Kitchen organisation – key
figures
- Executive Chef
- Chef de Partie
The Chefs de Partie are each in
charge of a section of the work
in the kitchen, such as
sauces and soups, fish,
vegetables, larder or meat. This
is the job of the specialist. The
Chefs de Partie organise their
own sections, delegate the work
to assistants and are in fact the
'backbone' of the kitchen
57
56. Kitchen organisation – key
figures
-Pastry Chef (le patissier)
All the sweets and pastries are
made by the Pastry Chefs, as
well as items required by other
parties, such as vol-au-vents,
bouchees, noodles etc., and also
the coverings for meat and
poultry dishes when pastry is
required
58
57. Kitchen organisation – key
figures
As sommelier you will be
.knowledgeable wine
professional, working in fine
restaurants, who specializes in all
aspects of wine service as well
as wine and food pairing
59
60. Credits
Special thanks to all the people who made and
released these awesome resources for free:
⬩ Presentation template by SlidesCarnival
⬩ Photographs by Unsplash
62
