Food Service Industry

Unit 1

Developing YOUR

Employability Skills

The conference board of Canada’s Corporate Council on Education developed the Employability Skills Profile to communicate the changing skills needed to be successful in today’s workplace.

Employability Skills Profile

The profile is based on input from employers and validated by a wide range of organizations and individuals concerned with education and career training in Canada.

The profile is a list of employability skills that young people need for paid or self-employment and to enhance their citizenship and self-fulfillment – in other words, to become fully participating members of society.

So, What are Employability Skills ?

Employability skills are transferable skills that are used in all careers.

Two ways to develop your employability skills:

1. Learn them as part of the subject-based curriculum.

2. Participate in career preparation, work experience courses, or business education partnership exercises.

Employability Skills Profile Categories :

1. Academic Skills – equip people to communicate, think and continue to learn throughout their lives.

2. Personal Management Skills – ensure that people know how to demonstrate positive attitudes and behaviours, responsibility and adaptability.

3. Teamwork Skills – reflect the fact that people need to be able to work with others.

Employability Skills 2000+ The skills you need to enter, stay in, and progress in the world of work - whether you work on your own or as a part of a team.These skills can also be applied and used beyond the workplace in a range of daily activities.

WORK WITH OTHERS understand and work within the

dynamics of a group ensure that a team's purpose

and objectives are clear be flexible: respect, be open to

and supportive of the thoughts, opinions and contributions of others in a group

recognize and respect people's diversity, individual differences and perspectives

accept and provide feedback in a constructive and considerate manner

contribute to a team by sharing information and expertise

lead or support when appropriate, motivating a group for high performance

understand the role of conflict in a group to reach solutions

manage and resolve conflict when appropriate

PARTICIPATE IN PROJECTS AND TASKS plan, design or carry out a

project or task from start to finish with well-defined objectives and outcomes

develop a plan, seek feedback, test, revise and implement

work to agreed quality standards and specifications

select and use appropriate tools and technology for a task or project

adapt to changing requirements and information

continuously monitor the success of a project or task and identify ways to improve

 

FUNDAMENTAL SKILLSThe skills needed as a basefor further development

PERSONAL MANAGEMENT SKILLS The personal skills, attitudes and behaviours that drive one's potential for growth

TEAMWORK SKILLSThe skills and attributes needed to contribute productively

You will be better prepared to progress in the world of work when you can:

You will be able to offer yourself greater possibilities for achievement when you can:

You will be better prepared to add value to the outcomes of a task, project or team when you can:

COMMUNICATE read and understand information presented in a variety of forms (e.g., words, graphs, charts, diagrams) write and speak so others pay attention and understand listen and ask questions to understand and appreciate the points of view of others share information using a range of information and communications technologies (e.g., voice, e-mail, computers) use relevant scientific, technological and mathematical knowledge and skills to explain or clarify ideas MANAGE INFORMATION locate, gather and organize information using appropriate technology and information systems access, analyze and apply knowledge and skills from various disciplines (e.g., the arts, languages, science, technology mathematics, social sciences, and the humanities) USE NUMBERS decide what needs to be measured or calculated observe and record data using appropriate methods, tools and technology make estimates and verify calculations THINK AND SOLVE PROBLEMS •assess situations and identify problems •seek different points of view and evaluate them based on facts •recognize the human, interpersonal, technical, scientific and mathematical dimensions of a problem •identify the root cause of a problem •be creative and innovative in exploring possible solutions •readily use science, technology and mathematics as ways to think, gain and share knowledge, solve problems and make decisions •evaluate solutions to make recommendations or decisions •implement solutions •check to see if a solution works, and act on opportunities for improvement

DEMONSTRATE POSITIVEATTITUDES & BEHAVIOURS feel good about yourself and be confident deal with people, problems and situations with honesty, integrity and personal ethics recognize your own and other people's good efforts take care of your personal health show interest, initiative and effort BE RESPONSIBLE set goals and priorities balancing work and personal life plan and manage time, money and other resources to achieve goals assess, weigh and manage risk be accountable for your actions and the actions of you group be socially responsible and contribute to your community BE ADAPTABLE work independently or as a part of a team carry out multiple tasks or projects be innovative and resourceful: identify and suggest alternative ways to achieve goals and get the job done be open and respond constructively to change learn from your mistakes and accept feedback cope with uncertainty LEARN CONTINUOUSLY be willing to continuously learn and grow assess personal strengths and areas of development set your own learning goals identify and access learning sources and opportunities plan for and achieve your learning goals WORK SAFELY be aware of personal and group health and safety practices and procedures, and act in accordance with these

Activity

• Silently, think about your own Employability Skills. • Write down as many Employability Skills as possible that

pertain to you. You have one minute to complete this task.

• Write down where you acquired these skills (your experience).

• Discuss Employability Skills with your classmates. What employability skills do they have and where they gained their experience from(i.e. being responsible – babysitting; using numbers – cashier).

Employability Skills

1. Academic Skills – communicatemanage informationuse numbersthink & solve problems

2. Personal Management Skills - demonstrate positive attitudes & behavioursbe responsiblebe adaptablelearn continuouslywork safely

3. Teamwork Skills - work with othersparticipate in projects & tasks

Food Industry Employment Opportunities

The food industry is broken into profit (to make money) and nonprofit (to provide a service ~ schools, hospitals, workplace dining rooms, nursing homes, prisons ~ meals are generally limited). Nonprofit food service industries are referred to as institutions.

There are many different jobs in the food service industry:registered dietitian – professional trained in nutrition.caterer – specialize in preparing food that will be served elsewhere (i.e. weddings, banquets).

Food service employees must be multi-talented and effective. The food service is one of Canada’s L A R G E S T industries, making up to 75% of the industrial jobs in Canada.

Institutional Food Service

Institutions

Child Care Centers

Jails & Prisons

Snack Bars &Cafeterias

College Dormitories

Schools

Military Facilities

Nursing Homes & Hospitals

Senior CitizenCenters

- May be nonprofit- Special diets often needed- Meals should be nutritious

What are advantages and disadvantages of institutional food services?

Assignment 1.1

Local Community / Career Opportunities

Binder page 14

Due in 1 week…

Other jobs in theFood Service Industry

Binder page 7

Production Opportunities

Line Cook / Station Cook- work in a production line Sous Chef - work under an executive chef Pastry Chef - makes baked items Prep Cook - prepares ingredients

Management Opportunities

Executive Chef - manages all kitchen operations Research Chef - works in a lab with food scientists to produce new products Foodservice Director - oversees banquet operations and coordinates events Catering Director - reports to food service director or manager Kitchen Manager - orders ingredients to make sure they are prepared correctly Dinning Room Supervisor - coordinates host, servers and bussers Restaurant Manager - oversees entire restaurant (payroll, advertising, hiring, etc)

Related Opportunities

Purchaser – buys goods according to client’s needs (shops for best prices, orders ingredients)

Sales Representative - assist chef in selecting food and equipment to fit their need Food Service Operations - use a kitchen brigade in which special tasks are assigned to each

member of the kitchen staff. Employees are generally cross-trained to provide work experience in a variety of tasks.

Societal Factors that Influence Customer Needs

Family Structure Work Preferences / Trends

Ways to Prepare for Careers in Foodservice Industry

Apprenticeship - work under the guidance of a skilled worker to learn a particular trade Associate - generally years of college, provides hands-on experiences to apply

techniques learned in class Bachelor - generally four years of university, prepares of supervisory &

management positions

Ladder to Success Binder page 8

1. List of jobs in the industry for beginners: a. Bus Boy / Girl - clears and sets tables, gets supplies, fills water

glasses, housekeeping b. Hostess / Waiter / Waitress - sits and serves customers c. Prep Cook - prepares ingredients for chef d. Kitchen Helper - assists with getting things ready for food preparation /

clean-up e. Sandwich Maker - prepares fillings for, and makes, sandwiches f. Counter Worker - serves customers and assists with food preparation g. Store Person - receives, inspects and stores delivered goods h. Cashier - receives payment

2. List of jobs requiring some experience / education: a. Chef / Cook - prepares and portions meat, vegetables, sauces, and

casserole dishes. (need to know production planning, cost control, purchasing requirements) b. Baker / Pastry Chef - makes bread, rolls, pastries, and fancy desserts c. Purchasing Steward - responsible for ordering, receiving, inspecting, and

storing goods. (must understand market pricing and competitive buying) d. Assistant Manager - usually a training position; may act as night manager e. Manager - coordinates entire operation of restaurant

3. List of jobs requiring more experience / education: a. Supervisor - responsible for management & performance of chain

operations; hiring & firing of staff b. Executive Chef - responsible for food production c. Personnel Director - hires and trains staff in a large organization d. Merchandising Supervisor - coordinates menus and other sales promotions e. Director of Recipe Development - dietitians and other culinary graduates create and test

new recipes f. Director of Food Services - high position – requires knowledge of volume food

service and administrative coordination g. Staff Executive - administration and accounting; may progress to

president or vice-president

Samples of Front of House Staff

a) Manager - oversees entire restaurant / day-to-day

operations; such as records keeping, hiring, staffing, payroll, etc.

b) Food Service Director - responsible for food and beverage / works with

executive chef

c) Catering Director - reports to food service director / coordinates

catered functions

d) Dining Room Supervisor - coordinates hostesses & hosts, servers and bus

persons; assigns responsibilities

e) Host / Hostess - greets and seats customers

f) Waiter / Waitress - serves customers

g) Bus Person - clears and sets tables

Binder page 9

Samples of Back of House Staff

a) Line Cook - prepares food. Work is divided into different

stations: grilling & frying; hot & cold

b) Sous Chef - works under executive chef – supervision and

production of food in kitchen

c) Pastry Chef - responsible for baked goods and fancy desserts

d) Prep Cook - prepares ingredients to be used on the

production line

e) Garde Manager - responsible for preparation of cold food items

f) Executive Chef - manages all kitchen operations – works directly

with manager and supervisors; orders supplies; organizes schedules; designs

menus; participates in training & ongoing learning opportunities

Binder page 10

What makes a great employee?

• Dependable• Willing to learn• Organized • Well-groomed• Team worker• Accurate• Clean

• Advantages of food service employment…– Can find work in almost any location– Wages & benefits improving– Demand– Lots of part-time jobs– Need for workers will continue to increase– Opportunities for advancement

• Disadvantages of food service employment…– Work under pressure– Often low pay for beginning jobs– Work shift work (nights, weekends,

holidays, odd hours)

Assignment 1.2 Interview & Restaurant Evaluation

Binder page 15

Due in 1 week

Chapter Questions…

TEST Coming Soon!!!

Binder page 11 - 13

Chapter 1.1 Questions - CAREERS

1. Employees who take pride in their work and treat customers with ____and ____ will find rewarding opportunities in the food service industry.

2. Foodservice jobs generally fall into two categories: those that work with _____________ and those that involve__________.

3. In a kitchen ______, special tasks are assigned to each member of the kitchen staff.

4. Most restaurants ________, or provide work experience in a variety of tasks.

5. Cross-training reduces the cost of ______ and results in ___________.

6. ___________ work in a production line, prepare meals quickly and are generally divided into stations.

7. __________reports to the executive chef and may supervise other chefs.

8. ____________ make baked items and pastries.9. __________ prepares ingredients to be used on the food

line.10. _____________ is responsible for preparing cold food

items. 11. ____________ manages all kitchen operations. 12. ______________work in labs or test kitchens, i.e.

Pillsbury or Kraft.13. _____________ oversees banquet operations and

coordinate events.

14. ________________ reports to the foodservice director or general manager and coordinates the menus for each function.

15. ______________orders ingredients and makes sure they are prepared correctly.

16. ____________________coordinates hosts, servers and bussers.

17. _______________oversees the entire restaurant, including day-to-day operations such as record keeping, payroll, advertising and hiring.

18. __________ buys goods according to his/her clients’ needs, i.e. shopping for best prices of ingredients, ordering ingredients to meet demands of the menu.

19. ____________represents the company that sells the product to the foodservice industry.

20. A _______is a company that sells products to the foodservice industry.

21. The foodservice staff work directly with the _________ whereas the food preparation staff work with the _______.

22. Executive chef and manager are examples of ____________ job opportunities.

Chapter 1.2 Questions - TRENDS

1. Trends are general developments or movements in a certain direction within the industry, and may be ______, _______, _______, ________ or economic in nature.

2. Institutions such as ________ and _______ provide food service to a large number of people.

3. The three societal factors that influence customer needs are___________, ______ and ____________.

4. Beginning jobs that require little or no experience are referred to as __________ positions.

5. Non commercial operations, i.e. hospitals aim to cover ___________ whereas _________ operations , i.e. restaurants, aim to make profit.

6. Establishments that provide limited selection at low prices are called __________ restaurants.

7. Servers take customer orders and then bring the food to the table are _________ restaurants and can range from themed facilities to family restaurants.

8. A restaurant that offers an upscale atmosphere, excellent food and service and higher prices is referred to as a __________ restaurant.

9. How do trends impact the foodservice industry? ______________________________

10. The two categories of foodservice operations are __________and____________.

Chapter 1.3 Questions -

EDUCATION & TRAINING1. You can begin preparing for a career in the foodservice

industry while you are in ____2. While in high school, you can take culinary arts and try

getting ______ work at a foodservice operation.3. After high school, you can enroll in an _______ program,

a ______program, or an associate or __________ degree program.

4. Learning excellent ___________ skills- reading, writing, listening and speaking is critical.

5. ____________ positions such as dishwasher and counter worker require little or no training or experience.

6. ___________ programs involve work experience, course work and a certification test.

7. Certification is available in different areas such as culinary, baking and ________.

8. An _______involves a combination of hands-on training and classroom learning.

9. Some associate degrees offer classroom learning and provide ________ experience so you can apply techniques you’ve learned in class.

10. __________ degree programs prepare students for supervisory and management positions in the food service industry.

11. There are two types of bachelor degrees that are common in the foodservice industry: ___________ bachelor degrees provide students with hands-on learning and industry-specific information, and _______ bachelor degrees such as marketing, business and management provide a wide array of skills and information.

12. Some corporations offer specialized training programs known as _________ training programs.

13. Military training programs offer entry-level positions through management positions, allowing foodservice personnel to find ________ once out of the military.

14. Some food service managers use a training called ________ when providing employees with on-the job training, allowing them to learn a variety of skills.