The document provides an overview of the foodservice industry. It discusses that the foodservice industry includes restaurants, hotels, schools, and other establishments that prepare and serve food. It is the second largest industry in the US, employing chefs, cooks, and others. The document also summarizes trends in the foodservice industry like global cuisine, technology, sustainable practices, and home meal replacements. It outlines challenges facing the industry like meeting labor demands and addressing nutrition concerns. Finally, it provides context on the culinary profession and terms like culinarian.

1. FOOD SERVICE
INDUSTRY
Chapter 1

2. Overview of Foodservice
Industry
 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 Foodservice
Industry
 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 Meal
Replacements
 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 Foodservice
Industry
 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 Foodservice
Industry
 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 Foodservice
Industry
 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?