Culinary Arts 1 Guided Notes
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These notes provide a basic overview of the food service industry, focusing on restaurant segments and different dining styles. It discusses commercial restaurants, food service segments and the variety of dining experiences available. It also categorizes different food service establishments by types.
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Name____________________________________________________________________ Period _______ Guided Notes Food Service Industry: Chapter 1 Food Service Industry What comes to mind ______________...
Name____________________________________________________________________ Period _______ Guided Notes Food Service Industry: Chapter 1 Food Service Industry What comes to mind __________________________________________________________________________________________ when you hear the words __________________________________________________________________________________________ “Food Service”? __________________________________________________________________________________________ hapter 1 C F OOD SERVICEis the industry related to making, _______________________o r Food Service Industry selling prepared foods to restaurants, hospitals, schools and lodging establishments $782 Billion Dollars in Annual Sales ____ million employees Food Service Segments Two Major Parts : Noncommercial Food Serviceestablishments providefood in support of some other primary goal ( have to serve food but not main goal) Commercial Food Serviceproviding_________is oneo f the primary goals ommercial Restaurants & Restaurants– many different ________________thatvary in theme, price, C Foodservice Segments menu, service-style, ambience, and decor Catering and banquets- menu is choosing by a hosto f the event for diners either down on site or at another location Example conventions, hotels, banquet centers Retail- supermarkets, convenience store, vending machines,& specialty drink shops Article: Vending Machines You Won’t Believe Stadiums- from luxury suites with a chef preparingfood to someone selling peanuts in the stands Cruise ships and airlines- Cruise ships have all different restaurant setting with food available 24/7. Airlines have a wide variety of food and drink options depending on the ____________ _____________ Restaurant Segments Family dining full-service - $10 or less** Serving Staff provides service at the table Order at the ___________ Examples: Denny’s*, Cracker Barrel Casual dining full-service- $10 - $25** Same as family but higher ______________ _________________ ** price is per meal/entré e Examples: Texas Roadhouse*, Olive Garden, Cheesecake Factory * Pictured restaurants Fine dining full-service $25 or more Same as above plus_____________, plates, utensils are high quality Intricate dishes and sometimes food cooked ______________ __________ Examples: Johnny’s Steak House, Mona Lisa’s Quick-service- $3- $6 Know as “fast-food” Order from counter or window Food prepared _________________ Examples: McDonald’s, Burger King Restaurant Segments Quick-casual- $7- $9 continued Order from a window or counter Food prepared fresh & takes a bit longer than fast food Examples: Panera, Noodles*, Five guy’s Food trucks- can be any price range & fast-food to______________food Noncommercial Food 2 0% of the industry they prepare and serve food in support an Service establishment Schools Health-care Facilities Business & Industry – (Google’s Dublin Campus photo) Clubs __________________ Examples: _____________________________________________________________________ Hospitality Industry Over $1 trillion dollars is spent on travel & tourism Travel & Tourism– is the combination of all the ______________that people need and will pay for when they are away from home. Hospitality- refers to the services that people useand receive away from home Foodservice- Restaurant, Retail, & Hotels Lodging- hotels, motels, & resorts Event Management- stadiums, conventions, & ______________ __________ Foodservice Career Pathways Chapter 2 Food Service Career 2 Main Categories: Pathways Front-of-the-house (FOH) Back-of-the-house (BOH) Front-of-the-house (FOH) Employees serve guests directly Positions include: mangers, assistant, banquet, or dining managers, maître d’s, host/hostess, cashiers, serving staff, bar staff, and _______________ Back-of-the-house (BOH) E mployees who do not work in the public space or behind the scenes Positions Include: Chefs, Line Cooks, Crew Supervisors, Dish washers, bookkeepers, Storeroom clerks, purchasers, and __________ __________________. Recently Chefs have become more involved with guests by visiting the dining room Food for thought Activity W rite down as many jobs as you can think to create that food product ______________________________________________________________________________________ _ ______________________________________________________________________________________ _ ______________________________________________________________________________________ Jobs in the Foodservice W rite down 6 Jobs you may not realize are part of the Food Service Industry Industry ____________________ ____________________ ____________________ ____________________ ____________________ ____________________
