Topic 1

Definition and History

This lesson describes the food service industry, including its origins and progression over the past
several centuries. The growth, innovation, and evolution from classic to modern cuisine are discussed.

The Business of Food

The food service industry encompasses all of the activities, services, and business functions involved in
preparing and serving food to people eating away from home. This includes all types of restaurants from
fine dining to fast food. It also includes institutional food operations at locations such as schools and
hospitals, as well as other specialty vendors such as food truck operators and catering businesses.

Today's food service industry makes up 10% of the total workforce in the United States, which amounts
to roughly 14 million workers. Average industry sales are over $780 billion annually, and there are
currently over one million restaurant establishments across the U.S.

Origins

The modern concept of preparing food as a craft and a form of business can be traced all the way back
to at least the 11th century with medieval guilds. Guilds were made up of various types of merchants
and craftsmen, and each guild provided a specialized good or service to the community. The guilds
established more of an organized system within local economies and allowed people to purchase and
trade from a variety of highly specialized vendors.

Bakers and butchers are just two examples of specialized food craftsmanship. Guild members would
pass on their knowledge to new generations by hiring apprentices. These apprentices would train under
the established experts and learn the specific skills required of the profession.

The guild system eventually fell out of favor in economic systems, but the concept of the apprenticeship
is still very common in the culinary profession today, and many young chefs learn their craft through
mentorship and job shadowing under the guidance of experienced chefs and food professionals.

The Culinary Arts

While the concept of designated cooks and bakers preparing food for others had been around for
centuries, there was no standardization or common organization to the profession. In the early 19th
century, a Frenchman by the name of Marie-Antoine Carême played an important role in the shaping of
culinary artistry. He developed many original recipes and was highly skilled in creating elaborate
centerpieces made entirely of food. He also published culinary texts with recipes and cooking terms,
which provided cooks a common language and established a strong foundation for the advancement of
professional cooking.

A second key contributor to the development and advancement of the food service industry was
Auguste Escoffier, who authored cook books and culinary texts filled with recipes and instructions on
fundamental cooking techniques. He also pioneered new concepts for kitchen organization and
management. His works are still referenced and utilized in many of today's professional kitchens.
One of Escoffier's biggest contributions to the industry was his development and use of the brigade
system, which streamlined kitchen jobs and helped to organize the flow of the food being cooked,
plated, and served to guests. Within this system, each person in the brigade has a specific job at a
specific station. Stations were created for every position, including frying stations, sauce stations, pastry
stations, and more. Everything was orchestrated and overseen by the Chef de Cuisine, or the head of
the kitchen.

The brigade system is still widely used today in many kitchens, although specific jobs and titles may be
rearranged to fit the particulars of the organization. Today's professional kitchens are typically run by an
Executive Chef, with a Sous Chef as second in command, followed by various station chefs, line cooks,
and prep cooks.

The Evolution of Cuisine

The way in which food is prepared and served has evolved dramatically since the onset of classical
French cooking in the 18th and 19th centuries. Carême and Escoffier had an elaborate style. Their
creations were very rich, and many recipes required several hours or even several days of advance
preparation. Garnishes and service embellishments were also very elaborate, and a large number of
courses were served in succession to create a grand experience. The cuisine itself is known as grande or
haute cuisine, and its purpose is not just to feed people but to allow them to indulge and enjoy a full
gastronomic experience.

Over time, the elaborateness of haute cuisine slowly evolved in favor of freshness and
simplicity. Nouvelle cuisine emerged in the 1960s, and its emphasis was on simple, clean flavors and
presentations. Menu items were light and fresh, and specific flavors were showcased with more
precision. This style of cooking was developed by Fernand Point, who used the foundational techniques
he learned under Escoffier to innovate and refine his craft in a new direction. This helped bring food
service into the modern era, where simplified processes and more focused menus allow food
establishments to operate at higher volumes with faster service.

The Food Service Industry Today

The development of new kitchen tools and technologies, as well as the global economy, allows today's
chefs to cook without borders and experiment with various techniques and flavors from all over the
world. Variety is what shapes the food industry today. From fast food to fine dining, we can find nearly
every style of cooking across all cuisines and cultures. New innovations and techniques are continuously
being developed and improved upon to create better experiences for restaurant-goers, food
enthusiasts, and anyone consuming food away from home.

Lesson Summary

The food service industry is a big business, and it continues to grow as the world's population expands.
From the exclusive craftsmanship of early food guild members to the modern day chef, the goal has
always been the same: ensuring people are fed. Carême and Escoffier developed the fundamental
systems and techniques, and many great chefs have followed with new approaches and innovations that
help shape the industry today.
Topic2

Culinary Arts Traditions

What do people do when they travel to different places? They eat! Most tourists want to experience
new foods when they are traveling. The culinary arts refer to the advanced preparing, cooking, and
presenting of food. The preparation and presentation of food is considered an art because chefs can do
so much with food. They can excite the senses by using refined techniques or traditions and make a
plate look like a masterpiece.

Every area of the world has its own traditions when it comes to food. For example, Japanese traditions
involve the use of fresh foods that require minimal cooking time. French food traditions include breads
and meats cooked in certain ways, such as the famous Coq au Vin dish (chicken in wine). Chinese chefs
chop foods into little pieces for use in fried rice and potstickers.

Particular regions within countries may have their own traditions. For example, in the Szechuan region
of China, you'll find spicy foods, while in Beijing, you'll find hand-pulled noodles.

Kitchen Organization

Kitchen organization is key to any successful food and beverage operation where food must be
prepared in a timely manner. No customer wants to wait over an hour for a traditional specialty.

There is no one right way to organize a kitchen. As each chef works differently, each chef will organize
his or her kitchen differently. However, there is one organizing principle that chefs follow called mise en
place, a French term meaning 'put into place.' According to this principle, all the ingredients and tools a
chef needs, for example, to make an omelet, should be within easy reach so he/she doesn't have to go
looking for them. This sometimes involves a little advanced preparation, like grating or mixing
ingredients and seasoning pans. When following this principle, it's important to continually clean up and
return ingredients and tools to their designated locations.

Production Cycle

Food and beverage companies typically follow a production cycle in the way they operate and prepare
finished plates for guests.

It begins with the purchasing of fresh raw ingredients, which must be properly stored so they don't go
bad. For example, meats and some vegetables must be kept at a certain temperature to retain freshness
and prevent the growth of bacteria. Food safety is important, so stored food must be checked on a
regular basis to ensure that it's still fresh. Old food should be thrown away.

In the next step of the production cycle, chefs or line cooks prepare raw ingredients for use in a dish,
such as tomatoes, as needed. Afterword, the chef can begin creating his or her plate. An organized
kitchen allows a chef to finish a plate very quickly. During the production cycle, cooking equipment is
constantly cleaned so pots and utensils are always ready for use and to avoid contaminating foods or
plates. Finished plates are stored under warmers, where they are ready for waiters to bring them to
hungry guests.

Once guests have finished eating, the tables are cleared and then set up again for the next set of guests.
Production Cycle Example

Let's look at a real-life example of the production cycle.

Picture a busy pizza restaurant located near a famous theme park. People come to this pizza place
because of its excellent food, reviews, and prices.

To avoid a backup of customers and to keep up with demand, the production cycle of this pizza place
must be a very efficient one. As each pizza needs 10 minutes to bake, the restaurant must anticipate
what people will order and have equipment and ingredients ready to use. To accomplish this, the
restaurant has a very well organized kitchen that follows the mise en place principle. Workers
continually clean the tools used by the pizza makers and then put them back where they belong. This
way, pizza makers don't have to stop to find clean tools.

Lesson Summary

Let's review.

The culinary arts involve the advanced preparing, cooking, and presenting of food according to regional
traditions, such as Japanese sushi and Beijing pulled noodles.

Optimal kitchen organization helps chefs succeed in food and beverage operations. The mise en

place principle, which refers to cleaning and returning cooking ingredients and tools to their proper
places, is often used.

The production cycle in a food and beverage business includes:

 Purchasing and properly storing fresh ingredients

 Prepping foods prior to cooking

 Cooking the food

 Serving the food

 Cleaning up and getting ready for more guests

Topic 3

Production & Service Roles in the Food Industry

Food industry jobs, such as production and service roles, involve producing a quality product and
tending to customers. In this lesson, you'll learn more about various positions within a food and
beverage operation.

Food Service Workplace Ingredients

When was the last time you went out to eat? You were probably greeted at the door by a hostess and
taken to your table, where you were introduced to a waiter or waitress who took your order and
delivered your appetizer. You may have even ordered a beverage from the bartender.

Behind the scenes, multiple other individuals were involved in the preparation and service of your meal,
including cooks, chefs, expediters, a bus person, and more. The various production and service positions
in a food and beverage operation are numerous and varied, with different roles and responsibilities
working toward the ultimate goal of delivering a quality product and a satisfied customer.

Let's look at a few of the various food service positions available in a restaurant operation and the roles
and duties of those individuals.

Food Industry Occupations

What do we mean by production and service roles in the food industry? Production jobs are those
positions that involve cooking techniques and the preparation of food or drinks through a variety of
methods, such as baking or grilling. It may also include preparation of cold foods, such as salads,
beverages in a bar service, or non-cooked desserts. Service roles include positions that deal with
customers and those dining in the restaurant. There are managers in each area that oversee production
and service workers.

Here are a few of the popular restaurant production and service roles available in food and beverage.

Food Production Roles

These are the people responsible for preparing your meals.

 Fry cook: A fry cook is responsible for cooking fried and sautéed items prepared in the kitchen of
a food and beverage operation. They may also be responsible for plating foods and garnishing
cooked items.

 Grill cook: A grill cook is the counterpart to the fry cook but handles foods that require grill
preparation, most typically meats.

 Short order cook: Short order cooks specialize in preparing simple dishes made quickly, such as
menu items found in diners and fast-food restaurants.

 Chef: A chef typically oversees the preparation of food in a commercial kitchen. He or she is in
charge of the kitchen and watches all activity and food preparation in addition to being
responsible for staff members.
  Baker: The baker is one who bakes things such as bread, cakes, cookies, and sweet baked goods.
Not every restaurant has a baker, but they do find jobs in restaurants and pastry shops.

 Pastry chef: A pastry chef is someone skilled in making pastries, desserts, bread, and other
baked goods.

 Barista: A barista is an individual who prepares and serves hot and cold coffee beverages.

 Bartender: Bartenders have responsibility over the set up and operation of the bar, taking drink
orders and preparing both alcoholic and non-alcoholic beverages. They may also have the
responsibility of taking orders of patrons sitting at the bar and for general clean up in the bar
area.

Food Service Roles

Now that you've learned a little about food production, here are the food service roles, some of which
you see during your time in an establishment, some of which you may not:

 Host/Hostess: A host or hostess at a restaurant is the first face a patron sees. They greet
customers as they come in the door, manage reservations and waiting lists, and seat customers
at available tables.

 Waiter/Waitress: A person who waits on tables in a restaurant serving food and drinks is known
as a waiter or waitress. They may describe daily special and menu items, take orders, serve food,
and ensure that diners' needs are met. They sometimes also accept payment for a customer's
bill, and they may clean tables after diners leave.

 Expediter: An expediter is like the quarterback of the kitchen, communicating with the food
production areas and servers or wait staff. The term 'expediter' means to speed up a process; in
a restaurant, they speed up delivery of a waiting customer's meal.

 Dishwasher: Not all establishments have automatic dishwashers, instead opting to use a person
in that role. A dishwasher may hand-clean dishes in a food service kitchen, or they may be
responsible for operating a commercial dishwasher.

 Bus person: The person who cleans your table after you've finished eating is known as a bus
person. They help the wait staff in a restaurant by cleaning up tables, removing dirty dishes and
preparing tables for the next guests.

Lesson Summary

There are numerous production and service roles to be filled inside of a food and beverage operation,

many of which a customer may never see. Each role is critical to ensuring that a quality product is
prepared in a timely fashion and served to a satisfied diner. In the production field, there are chefs,
cooks, baristas, bakers, and pastry chefs. Food service roles include hosts, waiters, dishwashers, and
those who bus tables. All roles work together to ensure a smoothly functioning food and beverage
operation.
Topic 4

Restaurant Service: Styles & Types

This lesson reviews the various styles and types of restaurants by defining what style and type mean in
the restaurant industry. It then provides examples of each style and type.

Styles & Types of Restaurants

Mark just won a million dollars! He has always dreamed of opening a restaurant, so he's planning to
invest his new-found fortune into this adventure. He thinks he is ready to talk about his ideas for
gourmet pizza, sandwiches, and more, but just as he is about to design his plan, Style Gal swoops in and
asks what style of restaurant he will open.

Style? Mark hadn't even considered style. Isn't a restaurant a restaurant? Style Gal explains to Mark that
he needs to decide if he will have a full-service, limited-service, or self-service restaurant.

You see, Style Gal goes on to explain, when style in discussed in food service, it refers to the level of
service the company will provide its guests. This influences the menu, layout, and design. It also affects
what equipment the restaurant will need in order to be successful. The type of restaurant refers to the
kind of food and level of quality: for example, the difference between a McDonald's burger and one
from a five-star restaurant. Style Gal explains to Mark that it might be helpful for him to consider all the
different styles and types before deciding how he wants to invest his fortune.

Restaurant Styles

Style Gal reminds Mark that style refers to the kind of service provided to the guest. This includes the
layout of the restaurant, menu items, and more.

Some styles include:

 Full-service restaurants

 Limited-service restaurants

 Self-service restaurants

Each of these have different operating procedures. Mark should ask himself if he wants to have a full-
service restaurant. This is the style of dining where the guests are seated at table, booth, or bar area
and greeted by a server who presents them with a variety of menu and drink items. The guests' main
effort is to decide what they want from the diverse menu and order through their server. The restaurant
may or may not offer to-go service, where guests can order food to take home.

Style Gal goes on to explain that there are also limited-service restaurants. This the kind of place where
you order from a limited menu through a cashier, pay for your food, and then receive it a few moments
later. Mark's guests wouldn't be sitting and waiting for a server to bring their drinks; they would get
them by themselves, or the cashier will give them to them before they sit down.

Finally, there are self-service restaurants. These are the kind of places where you select your own
portions and pay for what you choose. The guests may have a broad range of buffet style or pre-made
items that they grab, take to the cashier, and pay for, all before they head out to find a table or rush
back to work. Style Gal continues by explaining that each style of restaurant provides a unique offering
to the guests, and Mark should decide what style he wants to spend his time creating.

Restaurant Types

To make it a bit more complicated, Style Gal says that style is not the only thing Mark needs to think
about. He should also focus on the type of restaurant, which indicates the type and quality of the food.

Types of full-service restaurants include:

 Fine dining: High end, high quality, and typically expensive food on a limited menu. The dishes
and flatware used will be quite fancy, and the cups will be made of glass. Guests often come
dressed up and in their best clothing. Style Gal smiles and says this is where you usually find
cloth napkins!

 Casual dining: This is a full-service restaurant which usually does not require a reservation, has
moderate pricing, and is notable for their broad menus. The plates and dishes may be regular
glass with no special fancy touch. Cups may be plastic, and napkins are most often paper. The
food can be served family style in large pots or on plates.

Moving on, Style Gal says there are a few types of limited-service as well.

 Fast-food: This type is made up of the commonly expected burger, taco, sandwich, or other fast-
food menu where you select from a range of similar items, order from a cashier, select your
food, and don't expect much for quality. After all, it is fast-food!

 Fast-casual: In general, this is a mix of fast food and casual dining. In this type of restaurant you
still order from a cashier, but the food is generally delivered to the table. Due to nicer interior
and more upscale selections, guests often believe that this food is healthier than normal fast-
food.

Then there are self-service restaurants. The most common type of self-service restaurant is a cafeteria.
There may also be self-service locations as some resorts or events, and often these places are simply
known as self-service _____ kind of food. For example, you might see self-service Chinese or just self-
service restaurant.

Lesson Summary

Wrapping up, Style Gal tells Mark that putting his million into a restaurant will take some time and
consideration. He needs to decide on the style, or the level of service he wants to provide. He also needs
to consider the type of restaurant, which indicates the kind of food and level of quality he will serve. In
general, the types and styles of restaurants include:

 Full-service restaurant, which includes fine dining and casual dining. This is sit-down table

service.

 Limited-service restaurant, which includes fast-food and fast-casual dining. At these locations

you order from a cashier and seat yourself.

 Self-service restaurant is often a cafeteria and can also be known as self-service _____ kind of
food.
In closing, Style Gal tells Mark that there are many types and styles that will dictate his menu, restaurant
layout, level of service, and the amount of investment he'll put into his new venture.

Topic 5
Topic 5

Banquet service can be as varied as the event you're attending. In this lesson, you'll learn more about
the different types of service, as well as industry standards for hosting a successful banquet.

What Is Banquet Service?

There are many ways to dine outside the home: restaurants, cafeterias, fast-food chains, concession
stands at ballparks, even gas station food stops. In all likelihood, you've probably also encountered a
conference, meeting, or event, such as a wedding, with food service available to attendees. Most
frequently, these types of events are classified as banquet service.

A banquet service is typically nothing more than a more elaborate meal due to the scope of the event or
size of the crowd present. Logistically, since you can't squeeze a conference room full of people around
a standard dining room table, banquet service fits the bill.

Banquet service can be as varied as the style of the event and, usually, the type of service is somewhat
decided by the extent of the event, menu, and crowd. Here are a few types of banquet service
arrangements that are common to banquet providers, such as caterers, hotels, and banquet halls.

Banquet Types

There are various types of banquet services you might experience if you're attending a conference or
event. They are sometimes dependent on the size of the event or the menu itself. For example, plates
being distributed by servers should be easy to handle, such as foods without sauces.

1. Buffet

Buffet service is very common in events with large numbers of attendees. Guests pass through a buffet
line that features food choices on tables separate from the seating area. Guests serve themselves, which
allows for convenience in choosing what an individual wants to eat. They then return to their table to
eat. Beverages are typically delivered and refilled by attendants.

2. Reception

Finger food and appetizers are presented in a buffet-style arrangement where guests can serve
themselves. These are generally gatherings where people mill around the room while eating and
chatting.

3. Food Stations

Food stations, or action stations as they're sometimes called, include a variety of courses and offerings
to guests. Many times these stations are manned by chefs who are cooking or preparing food in front of
guests. Popular choices for these stations include meat carving, pasta bars, sushi stations, and desserts.

4. Cafeteria-style

Cafeteria-style banquet service is very similar to a buffet, where guests stand in line to choose their
food. However, in cafeteria service, workers or servers dish food from the buffet line. This helps control
costs since workers have control over portion sizes
5. Plated

In this service, guests are seated and servers bring food already portioned onto plates directly from the
kitchen. This is the most efficient type of banquet service and also the least expensive. You'll frequently
see this style at formal events such as weddings, where guests have been asked their choice of protein
(beef or chicken, for example) and plates are assembled and sorted by those requests.

6. Family-style

Common internationally, family-style service features seated guests with large quantities of food in
plates or bowls brought from the kitchen and placed at the table. Guests serve themselves and pass the
food around the table.

7. Pre-set

If you show up at an event and the food is already on the table, you've experienced a pre-set service.
This is frequently seen with items such as bread rolls, desserts, salads, and beverages. Main entrees
generally are brought out from the kitchen in this configuration.

Banquet Standards

Setting and staging a nice event is only half the battle; serving guests with appropriate standards and
etiquette is equally as important. Standards incorporate the ways in which staff and servers present
themselves and food to guests. Here are some basic guidelines for ensuring the satisfaction of event
guests. Keep in mind that standards may vary based on the type of event or the organization serving as
the caterer or banquet provider.

 Give guests the right-of-way by allowing them to go first. Direct them to appropriate areas, as
needed, including accompanying them to the location.

 Serve drinks to the right of seated guests, and plated food from the left.

 Handle stemware glasses by the stem, never by the glass or rim.

 Ensure that beverages are filled more than half full.

 Use trays for table service, and always carry above the shoulder. Remove from the banquet floor
when no longer in use.

 Serve salad on a chilled plate.

 Serve courses in the appropriate order, clearing the previous course and silverware beforehand.

 Don't reach across guests to clear tables or place food.

 Communicate with fellow workers in a professional manner.

 Address guest concerns and requests promptly and efficiently.

Lesson Summary

You've probably been to some type of banquet service, which is an elaborate meal found at events like
conference meetings, weddings, and parties. Banquet service comes in all types of formats,
including buffets, in which guests pass through a buffet line that features food choices on tables
separate from the seating area; receptions, in which finger food and appetizers are presented in a
buffet-style arrangement where guests can serve themselves; food stations, also called action stations,
which include a variety of courses and offerings to guests; and cafeteria-style service, in which workers
or servers dish food from the buffet line. Events may also be laid out in seated-style service,
including plated, in which guests are seated and servers bring food already portioned onto plates
directly from the kitchen; family-style, which features seated guests with large quantities of food in
plates or bowls brought form the kitchen and placed at the table; and pre-set, in which the food is
already on the table. Standards incorporate the ways in which staff and servers present themselves and
food to guests. Some basics to keep in mind include serving guests' food and beverages from their left
and right, respectively, and ensuring that beverages are at least half full. Direct guest inquiries
appropriately and with promptness and efficiency.
Topic 6

Commercial and noncommercial food service operations covers the two most popular forms of food and
beverage establishments available to the public. In this lesson, you'll learn more about the two and how
they differ.

You've Been Served

Think of all the places you've stopped to grab a bite to eat. Maybe you were heading to the beach and
hit a few fast-food restaurants on your way. Or, perhaps you were visiting a loved one in the hospital
and had a quick meal in the hospital cafeteria. While both food service operations provided the same
outcome - that is, they satisfied your hunger - these operations differ from one another in form and
structure and in the way they're supported and operated. Let's compare and contrast commercial and
noncommercial food service operations.

Commercial Operations

Commercial food service, sometimes referred to as market-oriented food service, is the largest and
most recognizable form of food service operation in the world, accounting for approximately 77% of
food expenditures outside of people's homes. You'll recognize commercial food service operations as
you drive around your town and down the highway, with large, fluorescent signs advertising
hamburgers, pizza, and sub sandwiches.

The main goal of commercial food service operations is to provide food and beverage to customers for
profit and create positive guest experiences. These operations include fast-food and full-service
restaurants, bars and nightclubs, catering and banquet facilities, and recreation and leisure outlets. You
also might find commercial food service operators in sports stadiums and on airlines and cruise ships.
Retail stores that offer prepared meals, such as supermarkets and convenience stores, as well as
vending machines, also can be classified as commercial ventures.

Noncommercial Operations

Noncommercial food service, on the other hand, is a cost-oriented enterprise that prepares and serves
meals as a secondary support service to educational institutions and other organizations.
Noncommercial food service accounts for about 23 percent of food expenditures outside the home.

Noncommercial food service operations can be found in corporations, healthcare facilities, schools, and
military or government installations. For these entities, providing food and beverages is not the number
one goal but a secondary goal offered in support of the establishment's main purpose. For example, a
university has the primary goal of educating students to enter the workforce but offers cafeterias and
other food services that support that goal.

Differences in Food Service Operations

There are a few distinct differences between commercial and noncommercial food service operations:

1. Commercial restaurants operate on a for-profit basis, meaning they rely on profits to stay in

business. Noncommercial ventures are typically subsidized by the institution from which they
 operate.

2. Commercial restaurants are typically privately owned by an independent operator or franchise

owner or by the chain itself. Noncommercial food operations are owned and operated by an
overseeing organization - a public school, for instance, in the case of a cafeteria for students.

3. Noncommercial food service operations put more focus on getting food out quickly than some
of their commercial counterparts because their consumers (often business people or school
children) are on a tight schedule.

4. Noncommercial establishments are often perceived, rightly or wrongly, as serving bland, frozen,
or industrial food, with little care or attention to detail, while many operations inside of the
commercial sector are more focused on high-quality food and a memorable dining experience.

5. Commercial food service operations rely on flexible pricing, whereas noncommercial entities live
by a fixed pricing structure.

6. Noncommercial operations have a relatively stable demand for their products, but commercial
food providers face an unstable market demand for products.

7. Commercial establishments rely on sales more than decreases in costs, whereas noncommercial
operations are more focused on decreasing costs than increasing sales.

Lesson Summary

Commercial and noncommercial food service operations account for nearly all of the food and beverage
establishments that we're familiar with in our day-to-day lives. Commercial establishments include fast-
food and full-service restaurants, catering, and nightclubs and recreational outlets. All these are focused
primarily on providing food and earning a profit.

Noncommercial outlets exist inside of organizations such as hospitals, schools, nursing homes, and
military bases. These outlets serve a complementary purpose to their respective organization's primary
goals. Commercial operations differ from noncommercial ones in a few ways: they work on a for-profit
basis, rely on sales over cost decreases, are privately owned, and focus on quality foods and memorable
dining experiences.