This document discusses developing professionalism in the foodservice industry. It defines professionalism and lists attributes of a professional like commitment to excellence, accountability, teamwork, judgment and pride. The objectives are to explain the importance of professionalism, identify foodservice positions and careers, and define the roles and responsibilities of a chef including management, administration, quality control and marketing. The document emphasizes the importance of education, training and continuing development for a career in foodservice.

1. Developing Professionalism

2. Group Activity
What does professionalism mean to you?
– In your groups come up with your definition
of professionalism.
– List 3 different attributes you think a person
should have that shows their professional.
• Include an explanation as to why you think those
attributes are important.

3. Objectives
 Explain the importance of professionalism in the
workplace.
 Identify foodservice positions on a restaurant
organizational chart.
 Correctly name several categories of operations within
the foodservice industry.
 Correctly identify several possible career options in the
foodservice industry.
 Define the role of marketing in the success of a
foodservice operation.
 Define a chef’s responsibilities as
administrator/manager.
 Effectively explain the concepts of personal
accountability and professional development.

4. Developing Craftsmanship
Importance of education on training
Continuing education
Attributes of a professional
– Commitment to excellence
– Personal accountability
– Teamwork
– Judgment
– Pride (personal appearance)
– Responsibility for others

5. Career Paths in Foodservice
Industry segmentation
Restaurant organizational chart
Kitchen brigade system
Alternative careers in foodservice

6. What it Means to be a Chef
Management of others
– Hiring
– Training
– Motivating
– Coaching
– Counseling
– Scheduling
– Retaining and redirecting
– Firing

7. What it Means to be a Chef
Administration of a business
– Cost control
• Food cost
• Labor cost
• Purchasing and vendor relations
• Portion control
• Menu pricing
• Recipes
• Forecasting
• Employee scheduling
• Menu design and marketing
• Security

8. What it Means to be a Chef
Quality control
– Specifications
– Quality assurance
– Consistency
– Vendors
– Employee training
– Motivation
– Scheduling
– Commitment

9. What it Means to be a Chef
Marketing
– Demographics (defining the customer)
– Menu development
– Finished product quality and appearance
– Customer service
– Design and ambiance

10. What it Means to be a Chef
Marketing
– Demographics (defining the customer)
– Menu development
– Finished product quality and appearance
– Customer service
– Design and ambiance