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The Food Service Industry

The Food Service Industry. Foods I: Unit 1. A Culinary Journey…. Ever wonder where and when certain foods evolved? The Food Timeline. Evolution of Food & Culture…. The Greeks & Romans. Foods. Breads. Wines. Sauces. Evolution of Food & Culture…. Moors & Spaniards. Foods. Syrups.

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The Food Service Industry

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  1. The Food Service Industry Foods I: Unit 1

  2. A Culinary Journey… Ever wonder where and when certain foods evolved? The Food Timeline

  3. Evolution of Food & Culture… The Greeks & Romans Foods Breads Wines Sauces

  4. Evolution of Food & Culture… Moors & Spaniards Foods Syrups Pastries Almonds

  5. Evolution of Food & Culture… Europeans & Travel Foods Chocolate Chilies Seed Vegetables

  6. The History Behind the Restaurant… Paris, France 1765 Sheep’s Feet in White Sauce “Trotters” Lawsuit The French Revolution

  7. Evolution of Food & Culture… Immigration United States & the World Wars “Worldly” Cuisines

  8. Influential Chefs & Trends in Cuisine Throughout the 18th century restaurants opened throughout Europe. Marie-Antoine Careme was one of the most influential chefs at the start of the 19th century. He was responsible for many of the cooking methods and standards that are still used today. Grande Cuisine is a style of food preparation involving intricate, elaborate cuisine and strict adherence to elaborate preparation methods and culinary principles. Presentation was everything when preparing the food whether it was decorated, sculpted, sauced, or carved.

  9. Influential Chefs & Trends in Cuisine In the latter half of the 19th century Escoffier simplified many of Careme’s processes and grouped professional methods into fewer categories. For example, all sauces were now categorized into 5 known as the “mother sauces” as all of these stem from one of these mother sauces. He also started the next culinary movement in France called “Classical Cuisine” which is a cooking style where the quality of ingredients and the use of refined preparation techniques are emphasized. He also created the kitchen brigade system which is a structured chain of command with specific job titles and duties. Kitchen Brigade System Boucher: butcher Boulanger: bread baker Decorateur: specialty cake maker Garde Manger: cold food preparation Patissier: pastry chef Saucier: saute chef Sous Chef: second chef in charge

  10. Influential Chefs & Trends in Cuisine As the world entered the 20th century, “novelle cuisine” adapted the methods of Careme and Escoffier to create even lighter dishes. Nouvelle cuisine, or new cuisine, is a cooking style where foods and cooked quickly, seasoned lightly, and presented simply. This trend gained popularity in the 1970’s and stemmed from wanting to eat lower-fat foods and letting the true flavors stand out. French chefs Paul Bocuse and Michel Guerard were leaders in the movement. New American cuisine emerged in the 1970’s and 80’s as well. This is a food preparation style that emphasizes the use of locally grown foods native to America. Fusion Cuisine emerged the 1980’s as well as a cooking style that blends characteristics of two or more ethnic cuisines.

  11. The Effects of Technology… Farming Transportation Refrigeration

  12. Today’s Currents & Trends… The restaurant business as a whole is subject to the same changes that affect our entire culture… • Family Structure • Media • Technology

  13. Modern Dining Environments

  14. Today’s Careers in the Food Industry • Customer Service • Food Production • Management • Other…

  15. Customer Service Working in the customer service field involves working with the people the food establishment serves. Such jobs can be found in restaurants and include: • Bus person • Server • Host/Hostess • Cashier • Maitre d ‘

  16. Food Production

  17. Management Management positions involve working with both the employees and customers. Careers in this area can be found in restaurants, hotels, hospitals, etc. • Restaurateur • Restaurant Manager/ Asst. Manager • Owner • Executive Chef/ Chef • Food Service Director • Catering Director • Banquet Manager • Supervisor

  18. Other Careers in the Food Industry There are many other food-related careers to research such as… • Food Stylist • Culinary Teacher • Chef Instructor • Foods Columnist • Food Researcher • Foods Professional • Food Service Sales • Food Service Distributor • Food Service Buyer

  19. Industry Profile Overall, the restaurant industry has added nearly 1.4 million jobs since the employment recovery began in March 2010.  This ranks only behind the professional and business services (+2.7 million jobs) and health care and social assistance (+1.4 million jobs) sectors as the top job-creator during this period. 

  20. Careers & Choices… it’s all about finding the pieces and understanding how they work… • Service • Training • On-the-Job Training • Apprenticeship Programs • High School Culinary Programs • Certificate Programs • Culinary Arts Degree Programs

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