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