Scribd Logo
Upload

Welcome to Scribd!

  • Food Service Overview PDF

    Uploaded by

    Godfather Actual
    12 views5 pages

    Original Title

    food_service_overview.pdf

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    12 views5 pages

    Food Service Overview PDF

    Uploaded by

    Godfather Actual

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 5
    Chapter 1 | Foundations o Restaurant Management & Culinary Arts Lodging "The range of epportunities is as widespread as the types of properties. Many luxury hotels have award-winning, fine-dining operations. Other properties have everything from coffee carts to buffets to full-service operations. Even inexpensive hotels and motels now offer on-premises breakfasts to travelers Career Pathways ‘There are mary career opportunities in the hospitality industry, including posi tions for both front-of-the-house and back-of-the house Foodservice Careers For organizational purposes, jobs in the foodservice industry are divided into ‘two categories: front-of:the-house and back-of-the-house. Frontof-the-house employees serve guests directly Front-of-the-House positions inchde ‘managers, assistant ‘managers banquet ‘managers, dinng room manages, maftre ds, hoss! hostesses, cashiers, bar staf, serving staf, and buses. Figure 1.23 shows athostess greeting Figure 1.23: A hostess in a restaurant discusses the menu guests vith customers Back-of-the-house employees work outside the public space. Back-of-the-house positions include che, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. While these employees don't ordinar- ily serve guests directly, they are service professionals because they serve the people—the “internal customers” —who serve the guests. In recent years chefs have become more involved with their guests, especially through visitsto the dining room and “kitchen tables that allow guests a closer Chapter 1 | Welcome tothe Restaurant and Foodservice Industry view of the operation’ inner workings. Exhibition kitchens are also popular with diners, The kitchens become part of the dining experience, meaning the back-of the-house staf is more directly involved e with customers. In environments like these, the back-of-the-house staff benefit from some customer service training. igure 1.24 is an example of an exhibition kitchen. Entry-Level Jobs nse Whether yourinteresis in ajo inthe front oa or the back ofthe house, you can expect 0 begin your career in an entry-level position An entry lee job is one that requires ite orno previous experience. Such obs are fn important starting point in any career Entry-level jobs usally lead to other positions with mote responsibility. The foodservice industry offers many entry ievel positions and the industry as whole is expected to generate more new jobs than any other service industry over the next decade Figure 1.24: Exhibition kitchens ah low customers to watch chefs epare thee meals Entry-level jobs in the foodservice industry include host/hostess, buser, assistant cook, server, expedier, and dishwasher. It is easy to see why these jobs are important to the foodservice operation. Each role is impor- tant to the success of the operation as & whole, The oferation can only be as good as, its team. Figure 1.25 shows a buser clearing. a table Jobs in foodservice can be varied and unique, Higher-level jobs include planning Figure 1.28: A buser clears and ‘menus, developing recipes, managing a __

    You might also like