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Major Developments and Organization of the Food Service Industry

Explore four major developments that shaped the food service industry in the 20th century, learn about classical and modern kitchens, and discover the essential qualities of a professional food service worker.

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Major Developments and Organization of the Food Service Industry

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  1. Chapter 1 Objectives • Name and describe four major developments that have significantly changed the food service industry in the 20th century. • Identify 7 major stations in a classical kitchen. • Explain how the size and type of an operation influence the organization of the modern kitchen. • Identify and describe 3 skill levels of food production personnel. • Identify 8 behavioral characteristics that food service workers should develop and maintain to achieve the highest standards of professionalism.

  2. Boulanger (1765)

  3. The Founders of Classical and Modern Cuisine • Marie-Antoine Carême (1784–1833)—The founder of classical cuisine • Auguste Escoffier (1847–1935)—The “father” of 20th-century cookery; responsible for simplifying classical cuisine and the classical menu and reorganizing the kitchen Transparency 1-1

  4. Modern Developments in the Foodservice Industry • Modern cooking equipment • Modern refrigeration • Rapid transportation • Preservation techniques • Creation of convenience foods • Development of the sciences of microbiology and nutrition Transparency 1-2

  5. Scientific Advances

  6. Chef/Executive chef Sous chef Station chefs Sauce chef Fish cook Vegetable cook Roast cook Pantry chef Pastry chef Relief cook Cooks and assistants The Classical Kitchen Transparency 1-3

  7. The Modern Kitchen • Chef • Second cook • Broiler cook • Pantry cook • Assistants Transparency 1-4

  8. Qualities of a Professional • Positive attitude toward the job • Staying power • Ability to work with people • Eagerness to learn • Full range of skills • Experience • Dedication to quality • Good understanding of the basics Transparency 1-5

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