FOOD SERVICE, RESTAURANTS, CAREERS

FOOD SERVICE

art and science of planning, preparing, cooking and serving quality meals in large quantities (action)

FOOD SERVICE INDUSTRY

vast network encompassing any business or institution (place)

THEMOPOLIUM

a place of refreshment and was used for catering for large events back in the ancient times. one of the earliest forms of public eating establishments

MONSIEUR BOULANGER

credited with opening one of the first establishments called a “restaurant” in Paris in 1765

ELTON MAYO

who studied that organizations are social systems where psychological and social factors influence productivity, which then lead to the Triangular Management theory?

E. HOYT

invented the wood cooking stove

GEORGES AUGUSTE ESCOFFIER

created the brigade de cuisine for professionalism

MARIE-ANTOINE CAREME

first celebrity chef, father of French cuisine

WHITE CASLTE

fast-food chain, founded in 1921, popularized the concept of standardized, affordable hamburgers

inputs

raw materials and energy from the environment that are transformed by the system (what you start with)

processes

actions used by the system to transform raw materials and/or energy into usable products or services (what you do with what you have)

outputs

products or services that result from the system’s processes (what happens after + evaluation)

feedback

provides information on the success and/or failure of aspects of data or energy processing

operations subsystem

handles the people and activities directly involved in producing and serving food (actual preparing and cooking food)

management subsystem

covers planning, controlling, and decision-making to ensure goals are met (overall/stuff that isn’t related to the food directly)

information subsystem

collects, processes, and shares data needed for efficient operations and management (evaluating results/progress/feedback and shares/reports)

conventional system

food is prepared and served in the same facility/building (prepared, cooked, and served in one whole place)

commissary system (central production kitchen)

food is prepared in large quantities in one location, then those get shipped to the actual cooking place to be cooked and served (prepared elsewhere, cooked elsewhere)

ready-prepared system

food is prepared in advance on-site, then chilled or frozen for later use (prepared and cooked in one place, but stored for later service)

organizational chart

shows the lines of authority, responsibility, and accountability within an organization (focuses on where workers stand in their work)

job description

outlines the duties, responsibilities, and required skills for a specific position (focuses on what will the workers do)

job specification

defines the minimum qualifications needed for a job (focuses on what workers need to be)

work schedule

outlines the tasks employees must complete, including procedures and time requirements (focuses on an organized schedule of what workers need to do)

COMMERCIAL FOOD SERVICE

operate for profit and are open to the general public

INDUSTRIAL FOOD SERVICE

provides food as a service to support other activities and help fulfill the objectives of the institution

RESTAURANTS

a place where people pay to eat meals prepared by chefs/cooks

FINE DINING

gourmet food, formal atmosphere, follows a dress code, luxury

CASUAL DINING

relaxed atmosphere with table service, roomy, wide range foods, comfort food

FAST CASUAL

combination of quick services of fast food with elevated menu

FAST FOOD

speedy service, precooked/frozen, affordable meals with limited seating

CAFES/COFFEE SHOPS

coffees and teas, light/small food/snacks, outdoor seating

BUFFETS

self-service dining, display large quantities of dishes per station, guests fill plates

FOOD TRUCKS/STREET FOOD

mobile or on-wheels restaurants, window service

THEMED AND SPECIALTY

specific kinds of food/drinks that match the theme of the restaurant

BARS AND PUBS

alcoholic beverages, do not provide full-table service

POP-UP

temporary establishments that open for limited time, experimental restaurants

CONCESSION STANDS

counter service, mobile cart/kiosk, small and doesn’t move

FRONT OF THE HOUSE

• reception area

• dining area

• food display

• patio/alfresco (outdoor dining)

• bar

• restrooms

BACK OF THE HOUSE

• kitchen

• storage (pantry)

• employee lounge

• employee locker

• dishwashing area

• offices

• dumpster receiving area

RESTAURANT MANAGER

oversees the overall operation of the food service establishment

HUMAN RESOURCE MANAGER

supervises all personnel functions

PURCHASER

orders goods and maintains purchase records and contracts

ACCOUNTANT/CONTROLLER

heads the operation of the accounting department

DINING ROOM FOOD SUPERVISOR

supervises meal preparation, cooking, and service

BANQUET MANAGER/CAPTAIN

supervises arrangements for banquets and social functions

BANQUET STAFF

maintains date records to avoid conflicts and posts event listings

HEAD SERVER

assist the restaurant manager in supervising

CAPTAIN SERVICE ATTENDANT

assists head server when needed

FOOD SERVICE ATTENDANT (SERVER)

greets and seats guests, takes orders, and provides service

RECEPTIONIST

receives guests and answers their queries

COCKTAIL ATTENDANT

serves drinks at the bar and cocktail lounge

BARTENDER

prepares drink orders for servers, mixes and serves drinks to guests

BUSSER

assists the server with preparation and service to customers

CASHIER

records payments and maintains all financial records

EXECUTIVE CHEF (CHEF DE CUISINE)

manages kitchen and directs cooking staff, develops recipes

REGISTERED NUTRITIONIST-DIETITIAN

plans menus for breakfast, lunch, dinner, and snacks while maintaining food quality and standards

SOUS CHEF

second-in-command in the kitchen

HEAD COOK

prepares dishes and ensures proper food preparation

COOK

prepares and cooks all food in the assigned unit

BAKER

oversees baking of cakes and pastries

ASSISTANT

assists the head cook

APPRENTICE

performs basic kitchen tasks

BUTCHER

inspects, cleans, and processes meat

KITCHEN HELPER

checks and manages supply inventory, assists kitchen staff

FOOD SAFETY COMPLIANCE OFFICER

ensures food safety

ENGINEER, ELECTRICIAN, PLUMBER

operate water, heating, and other facility systems. maintains equipment

DISHWASHER

washes dishes, pots, pans, and kitchen equipment

HOUSEKEEPER

clears furnishings, clean halls, dinning rooms, and furnishings clean