Culinary Arts 1 Food Service Industry Notes PDF
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These notes cover the food service industry, including different segments like commercial restaurants and restaurant segments. They discuss pricing, service styles, and examples of various restaurants.
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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 ____________________ ____________________ ____________________ ____________________ ____________________ ____________________
