PowerPoint® Presentation

Chapter 1
The Food Service Industry
A Historical Look at Food Preparation •
The Food Service Industry Today •
Choosing a Food Service Career Path •
Training to Be the Best • Sharpening More
Than Just Knives • Preparing for
Successful Employment
 Chapter 1 — The Food Service
Industry

Prehistoric man hunted and

foraged for food and used
the most basic methods of
preparation to cut and heat
his finds.
 Chapter 1 — The Food Service
Industry

Explorers often brought

foods and spices back to
their countries of origin.
 Chapter 1 — The Food Service
Industry

Pubs, inns, and taverns

were the first public
businesses to offer
prepared foods to hungry
customers.
 Chapter 1 — The Food Service
Industry

Grande cuisine is a
method of food
preparation involving
elaborate, artful displays
of food.
 Chapter 1 — The Food Service
Industry

French terms are used to

describe the classic
kitchen brigade positions.
 Chapter 1 — The Food Service
Industry

Culinary education and training programs continue to

offer students opportunities to become professional
chefs.
 Chapter 1 — The Food Service
Industry

Fusion cuisine blends characteristics of two cultures’

foods into one dish.
 Chapter 1 — The Food Service
Industry

Annual sales figures for the U.S. restaurants exceed

$440 billion, which averages out to over $1.2 billion
per day.
 Chapter 1 — The Food Service
Industry

Themed restaurants offer a fun and entertaining

atmosphere for dining.
 Chapter 1 — The Food Service
Industry

Drive-thru food pickup

windows help the customer
to purchase food quickly,
without ever having to leave
the vehicle.
 Chapter 1 — The Food Service
Industry

Fine dining restaurants often have linen tablecloths

and beautiful china.
 Chapter 1 — The Food Service
Industry

Owning a restaurant
takes hard work but can
be very rewarding.
 Chapter 1 — The Food Service
Industry

A host greets customers

as they enter the
establishment.
 Chapter 1 — The Food Service
Industry

A pleasant server makes

customers feel welcomed.
 Chapter 1 — The Food Service
Industry

A banquet chef is in
charge of large functions,
such as banquets and
special events.
 Chapter 1 — The Food Service
Industry

A pastry chef can create

decorations from pulled
sugar to fit the theme of a
special event.
 Chapter 1 — The Food Service
Industry

A broiler cook must

know how to determine
the doneness of broiled
items so as not to over-
or undercook them.
 Chapter 1 — The Food Service
Industry

Institutional cooking produces large quantities of

foods at one time.
 Chapter 1 — The Food Service
Industry

A prep cook “preps” a

majority of the foods
used in the professional
kitchen.
 Chapter 1 — The Food Service
Industry

A catering director
coordinates all aspects of
a special event.
 Chapter 1 — The Food Service
Industry

In a smaller operation, a
working chef cooks and
assists in production.
 Chapter 1 — The Food Service
Industry

A food service distributor

works directly with a chef
or manager to deliver
food, supplies, or
equipment.
 Chapter 1 — The Food Service
Industry

A chef instructor teaches many culinary skills and

proper methods to interested culinary students.
 Chapter 1 — The Food Service
Industry

Students in a culinary arts program learn basic culinary

principles.
 Chapter 1 — The Food Service
Industry

Students of all ages pursue a degree in the culinary

arts.
 Chapter 1 — The Food Service
Industry

Technology, such as
ordering software and the
handheld PDA, has
reduced human error and
increased staff efficiency.
 Chapter 1 — The Food Service
Industry

Culinary students often

work together as a team
to compete against other
culinary schools.
 Chapter 1 — The Food Service
Industry

The number of pleats in a

chef’s toque denotes
accomplishment. The
highest ranking chef
wears a toque with 100
pleats.
 Chapter 1 — The Food Service
Industry

A well-written résumé is
used as the primary tool
to market a person to a
potential employer.
 Chapter 1 — The Food Service
Industry

The classified ads of a newspaper

feature job openings listed in
alphabetical order.
 Chapter 1 — The Food Service
Industry

Looking and acting professional in a job interview helps

make a good first impression.