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Transcript of Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Part 2. Feeding the...
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Introduction to Part 2. Feeding the
Masses
Chapter 7.Culinary Careers in B & I Foodservice
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Learning Objectives forIntroduction to Feeding the
Masses1. Compare and contrast on-site and commercial
foodservices.2. Identify segments in which managed service companies
run 50% or more of the foodservices.3. Discuss three possible advantages for contracting out
foodservices and also for staying independent. 4. List three advantages of working for managed services
companies.5. Interpret the “Feeding the Masses” Career Path Guide.6. Interpret the “Feeding the Masses” Education Path Advice.7. Identify three additional on-site foodservices.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
On-Site Vs. Commercial Foodservice Foodservice is not the primary business. Your customers are mostly a captive audience. It’s easier to track the participation rate because
you know how many people are working in the building, going to school, and so son.
You see many of the same customers every day. You can plan purchasing and production with
more certainty. There is less fluctuation in customer counts and
menu item popularity. Working hours tend to be shorter and more
predictable.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Managed service companies provide foodservices in:
80% of business and industry
50% of colleges and universities
40% of hospitals 10% of schools
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Why contract out foodservice? To bring in the contractor’s employees and save
money through reduced payroll. To let the contractor take care of hiring and
paying employees. To reduce food costs due to national purchasing
contracts. To allow the contractor to renovate or build new
foodservice facilities that otherwise wouldn’t be developed.
To provide management expertise the client normally would not have
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Why keep foodservice in house? (Self-operated, independent) To retain revenue from cash operations. To eliminate management fees. To allow the foodservice managers to have
more flexibility and ability to innovate. To retain control. To avoid the divided allegiance of
managers who serve 2 masters – the managed services company and the client.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Possible Advantages of Working for Managed
Foodservices Offer more opportunities to work in varied
venues More possibilities for promotions Excellent development and training
programs
Companies: ARAMARK, Sodexho, Compass.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
“Feeding The Masses:” Career Path Guide
Figure PO2-1
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
“Feeding the Masses:”Education Path Advice Example
Fig PO 2-2
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Other On-Site Foodservices
In-flight foodservice Recreational
foodservice Correctional
foodservice
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Learning Objectives for Culinary Careers in B & I
Foodservice1. Describe business and industry
foodservice.2. Discuss potential advantages and
challenges of working in business and industry.
3. Compare the earnings of a business and industry chef to those of a restaurant chef.
4. Describe the job outlook for chefs in business and industry.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Learning Objectives for Culinary Careers in B & I Foodservice5. Indicate the major purpose of the Society
for Foodservice Management.6. Read an interview and identify the
interviewee’s career path, current job 7. functions, and advice for culinary
students. 8. Describe a typical organizational design
for a business and industry foodservice.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Introduction to B&I Foodservice B & I provides meals in financial and
insurance companies, manufacturing plants, services, companies, high-tech businesses, and more.
Meals can be very upscale in some locations.
B & I foodservices often charge reasonable prices. Sometimes the companies subsidize the cost.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Sales in B&I come from:
Café Executive dining
rooms Catering Vending
Source: ARAMARK
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Potential Advantages & Challenges Advantages
Opportunities for creativity.
Work hours are much more normal. Weekends and holidays usually off.
Pay is quite high.
Challenges Supplying variety and
quality without exceeding cost parameters.
In the case of a managed services company, doing a good enough job to have your contract renewed.
Feeding the same core clientele what they want every day.
Advantages Or Challenges•Hectic, busy environment with lots of pressure at mealtime.•Physical strains such as being on your feet all day.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
2003 Earnings for Chef and Head Cooks in B & I*Average Hourly Pay Average
Annual $25.13 $52,280
Restaurant Chef/Head Cook earned $14.80/hour.
*SOURCE: 2003 OES National Industry-Specific Occupational Employment and Wage Estimates, Bureau of Labor Statistics, 2003.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Job Outlook for B & I Chefs The job outlook depends on the economic health
of B & I itself. Total employment for all industry sectors is
projected to grow 15% from 2002 to 2012. Professional and business service sector,
education and health services industries, transportation and warehousing, and information industries are anticipating rapid growth.
Employment in manufacturing is expected to decline slightly.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Serves the needs and interests of managers in on-site foodservice, but predominantly B & I.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Bill Chodan, Vice President of Culinary Operations, FLIK International Career path
Several hotel cooking positions
Hotel banquet chef, executive sous chef, executive chef
FLIK: executive chef, corporate chef
Present position
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Bill Chodan, Vice President of Culinary Operations, FLIK International Current job functions
Supervises 6 corporate chefs and nutritionist
Oversees culinary aspect of business in 220 accounts
Responsible for all account renovations and construction
Keeps up on culinary trends
Trends Rediscovering old
cuisines.
Advice Build a good
foundation. Learn all aspects of the
business. Make sure people like
you and get their respect.
Be trustworthy and dependable.
Be honest.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Organizational Chart – B & I
Figure 7-1
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Career Paths
Figure PO 2-1
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Education Path Advice
Figure PO 2-2