CULINARY ARTS Foodservice in the Future. Objectives Discuss current trends in society and explain...
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Transcript of CULINARY ARTS Foodservice in the Future. Objectives Discuss current trends in society and explain...
CULINARY ARTS
Foodservice in the Future
Objectives
Discuss current trends in society and explain how they influence the foodservice industryCategorize and differentiate the segments of the foodservice industryInvestigate and draw conclusions on the impact of future economic , technological, and social changes in the foodservice industry
Terms
Aquaculture Hydroponic farming
Commercial segment Noncommercial Segment
Customer service Organic Farming
Genetic engineering Trend
Hospitality
Intro
Foodservice is one of fastest growing industries in US
Most foodservice jobs can not be out-sourced
Trends
Trend=current style or preference
Trends reflect changes in lifestyle and economic conditions
More women employed
More singles
Nutrition (local/organic)
Trends
Consumers willLook for higher quality takeout
Spend more food dollars outside of home
Demand more convenience
Be more knowledgeable and value conscious
Have older demographic
Innovative Farming
More fresh food year round fromAquaculture, farm-raised fish/seafood
Organic, farming without chemicals/pesticides
Hydroponic, growing in nutrient-rich water
Genetic engineering, improved meats and produce through genetic alteration
Consumer Need for More Time
Home meal replacements: fully cooked/complete dinners bought at supermarkets
Home delivery
Cybershopping
Industry Organization
Commercial (79%) segment operates for profit, includes restaurants, bars, supermarket delis, prepared food in convenience, lodging, and recreational operations
Industry Organization
Noncommercial (21%) segment prepares and serves food as a supportive addition to the main function such as school cafeterias, nursing homes, airlines, and military
Customer Service & Hospitality
Foodservice is part of the service industry
Customer service is making customers feel comfortable and satisfied with the choices they have made
Hospitality is being kind, respectful and courteous to guests
Requires training, skill, stamina, commitment and a love of working with people
Future Management Qualities
Promote atmosphere of cooperation and accommodation in a diverse workplace
Apply strong communication and administrative skills for training and motivating
Engage in life long learning, training and certification
Future Management Qualities
Provide expertise on nutrition, diet, ethnic/international cuisine
Maintain control of environmental issues concerning their operation