The Kitchen Brigade System makes up the culinary arts field basically. The Chef is the all around person. He/She cooks, cleans, styles, measure, and/or mix food. The dietician creates healthy diets for whoever wants their services. The nutritionist makes sure the meal is sought fit for the one being served. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned. The food service worker prepares the food while the food stylist, he may create a sentimental meaning through the food to show he cares about your eating habits. The food demonstrators would advertise the food to more people that are interested. The health inspector checks the food and restaurant for unwanted pests. Food scientists do scientific research on how to develop more healthy, safe, and appealing food. Research and development workers solve problems with mathematics.
a chef has more hightly skill and better trained.a deitician plan diet for patient and educate people about eating healthy food.food stylist create work of art.
They are many positions available in the Culinary Arts field. Like a chef which is the one in charge of doing all the cooking. A dietician plans diets and educates people on what to eat and what is and isn't healthy for them. If u have a good imagination u could be a food stylist and create art and express feeling ot thoughts through food. IF u like to get people to buy something or promote items food demonstrators is your thiing. Research and develop workers helep organizations solve problems. The staff who prepares and serves the food are called food service workers. A food service manager is in charge of directing the way the food and beverages are served. The rules in the food industry are made by the health inspector to protect the public. Food scientist conducts a reaserch to develop and improve food products. As can see there are many roles available in the Culinary Arts for you to pick.
S.Woods 5th pd. Those who are employed in the field of culinary arts would be a dietician who plans diets for patients, chef who cooks, mix, and measures food.Last but not least food stylist which creates work of arts through food to communicate thoughts and ideas
S.Orozco 5th period The chefs are more highly skilled and trained cooks. Dieticians plan diets for patients and educate people about healthy eating. The food demonstrater create public interest in buying products and promotes them to customers. The research and development workers help the organization solve problems using mathematical models to make decisions. Food service workers are the people who prepare and serve the food. The food service manager plans and directs the activities of places that serve beverage and food. the healtg inspector establishes and enforces rules to protect the public. Food scientist conduct research to develop and improve food products that are safe and healthy.
TRENTON J A chef is trained cook who measures and mix and cook according a cook book.The dietician educates people the healthy thing about food.The work of art of the food is done by the food sylist.Food demostraters shows the public interest in the food.The people that help make the dicision is hte researches. Food servic workers help prepare food and serve it.The nutritionist plan diets on the food. The manager direct the activities in the industry.The heath inpecter eforce the rules of the food industry. Food sciencetist improve the food to make it heathlier. 5thperiod
for example a chef is payed to cook, a dietican to give advice. a food stylist creates art and research and development workers see how it will impact.food demonstrators promote the food and food service workers serve the food and drink.nutritionist plan deits and inform people but health inspecters make sure the food is safe.food sceintists devise better healther and food service manager directs were it is sold.
All the people who work in the kitchen are important. The Chef cooks the food. The Dietician and Nutritionist play similar parts but the Dietician has training. The Food Stylist helps to add drama and design to your food boosting your happiness. The Food Demonstrator helps to draw you in. Research and Development Workers help to solve the problems. Food Service Workers prepares and serves your food so you dont have to. Food Service Manager keeps everything in order by directing. The Health Inspector makes sure your getting clean food and a clean environment. Food scientists help to make the food better. Each and everyone of these roles keep everything intact and in order.
There are alot of roles in the culinary arts feild. One is the chef. The chef measures, mixes, and cooks food according to the recipes. The dietician plans diets for patients and educate people about healthy foods. The food stylist creates work of art out of foods. Food demonstators promote items to customers. Research and development workers solve problems using mathematical models. Food service workers prepares and solve food. Nutritionist plans diets for patients. The food service manager plans and directs activities of places that serve food and beverages. The health inspector estabishes and enforce rules in the food industry. Food scientists conducts research to develop and improve food products that are heathly.
Chef are the people that know how to cook and measur and mix.Dietician are the people that help people plan there diets and educate them to tell them what they eat. Food stylist create work of art through food to communication idea or feeling.Food demonstraters create public interest n buyng food products and also promote them. Research and Development workers help organzation solve problem using math.Food Service are the staff that prepares food and serve the food. Nutritonist plan dets for patients.Food services manager plans anddrect the activites of places that serve food.Health Inspector establishes and enforces rules in food ndustry and protect customers.Food Scientist conduct research to develop and improve food product that are healthy
CHEF~highly skilled,trained very well and can make different types of cuisines. DIETICIAN/NUTRITIONST~has an important part of the food service by planning healthy diets for patients and educates people about eating healthy. FOOD STYLIST~part of culinary because they create works of atrs through food. FOOD DEMONATRATES/REsaerch and devlopment Workers~create public interst, come up with ideas, organize and save problems FOOD SERVICE MANAGER~plan activities that serve foods and drinks Health inspector~inforce culinarians code FOOD SCIENTISTS~conduct research
Khoa Vu 6th Period The chefs is very important about culinary art. If we don't have them. Wen won't have any food. Example; if food service doesn't have chefs, food service will can be a food service.
S.HOLMES 6th period A chef is a person who provides a meal. They measure,mix,and cook the foodaccording to the recipes.Food stylist is the person who creates work of art out of the food. Dietician is a plan diets for patients and educate peoples about healthy foods. Food Demonstrators people who promotes items to customers. Reasearch an Development Workers solve problems using mathematical models. Food service Workers prepare and serve food.
All of the employees are important in the Culinary Arts field. The chef mixes, cooks, and measures the ingredients needed in a recipe. Food Demonstrators show the public what the food looks like, and what it is made of. Food Stylist design art using the foods that are supposed to be used in the foods. Dietician and nutrionist design food plans that help people eat healthy while eating resturants. Food scientists do research on foods to find out if they are healthy and to make them look more healthy.
The chef is the mostly highly skilled and better trained cook. The dietician plans for patients and educate people about eating healthy foods with extensive training. The food stylist create work of art through food to communicate ideas, thoughts, or fellings. The Food Demonstrators create public interest in buying products and promote items to customers. The food Service Workers prepare and serve food. Nutritionist pland diets for patients. Food Service Manager plan and direct the acivities of places that serve foods,
N.Hollis-7th The Chef de cuisine the head honcho, the person who is in charge of the kitchen everything that happens there. Sous Chef Second in charge. He is the first assistant, sort of the chef's "Number One". Chef de Partie line cook.
alton m. dodson 7th period The chefs are more highly skilled and trained cooks. Dieticians plan diets for patients and educate people about healthy eating. The food demonstrater create public interest in buying products and promotes them to customers. The research and development workers help the organization solve problems using mathematical models to make decisions. Food service workers are the people who prepare and serve the food. The food service manager plans and directs the activities of places that serve beverage and food. the healtg inspector establishes and enforces rules to protect the public. Food scientist conduct research to develop and improve food products that are safe and healthy.
K.Hudson - 7th period When people think about the foodserive industry the main person that comes to mind is the chef. The chef is the highly trained person. The chef as many positions that are under his or hers. There is also the dietician. He/she focuses on educating people on the nutritional value of the food. The food demonstrators use many interest making comments to create public interest in the food they are trying to sell.
K. Biggs 7th Period Culinarians play the most important role in the culinarian arts field. If there were no culinarians, then there would be no cook, chefs, there would be no retaurants. We will always need culinarians unless they can make machines do that.
The Chef is the mostly highly skilled and a way better trained cook. The Dietician plans things fo patients,educate people about eating healthy foods with alot of training. The food stylist create work through food. The food service workers serve food in restaurant. Nutritionist plans diets. Food Manager plan and direct the others. K.Jackson (: 4th Period
adrain smith 7th period The chief is the highest person. he or she is the head of the kitchen Area. the food disigner desings what the food will look like and how the recipies should look like
CClemons-7th Employees are important in the Culinary Arts. The chef is a very important person in the kitchen.They cook, clean, style, measure, and or mix food.
D.clinkscale 7thperiod CHEF-highly skilled,trained very well and can make different types of cuisines. Nutrionist-has an important part of the food service by planning healthy diets for patients and educates people about eating healthy.
Candis Bullard 7th period There are alot of roles in the culinary arts but the chef is the most highly skilled and better trainde cook. Dietician are the people that help people plan there diets and educate them to tell them what to eat.Food scientists help to make the food better. Each and everyone of these roles keep everything intact and in order.
BPham- 7th The chef has more skilled and better trained cooks who measure, mix and cook food according to recipes. Dietician plans diets for patients and educate people about eating healthy foods with extenssive training. Food Stylish creates works of art through foods to communicate ideas, thoughts and feeling. Food Demonstrator creates public interest. Research and Development Workers help organization solve problems using mathematical models. Food Service Workers prepares and serves food.
Y.Hernandez-Gonzalez:)14 7th Period The one of the most important employer in the Food Service is The Chef, he is highly skilled. The Dietician plans diets and educates the patients to eating healthy foods.The Food stylist creates works of art through his mind, feelings, or thoughts.The Food decorators create a public interest in buying and promoting items to the custumers.The Research and Development workers help oraganizations solve mathimatical problems using models to make desicons. The Food Service Workers serve the food and prepara the food. The Nutritionist are like the Dieticians, but they may not have any ,formal training. The Food Service Manager plan and direct activities where food and beverages may be served. The Health Inspector establishes and enforces rules. The Food Scientist Counduct research to develop and improve healthy dishes.
Every chef and worker in restaurant service is very important . the chef is the head person in charge they make sure that everything is being done. The dietician makes sure that people are eating the righ things or if they are choosing the right amount of food.The food stylist makes food that is very creative and detailed. The food service workers serve food and. the food service manager plans activeties, and finally the health inspector makes sure that the restaurant is neat and if the place can be stable enough to be at. Amia Sims 7th period
A cook does, Clean food preparation areas, cooking surfaces, and utensils. Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold. Cook the exact number of items ordered by each customer, working on several different orders simultaneously. Maintain sanitation, health, and safety standards in work areas. Measure ingredients required for specific food items being prepared. Mix ingredients such as pancake or waffle batters. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles. Pre-cook items such as bacon, in order to prepare them for later use. Prepare and serve beverages such as coffee and fountain drinks. Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time. Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking. Clean, stock, and restock workstations and display cases. Order and take delivery of supplies. Prepare dough, following recipe. Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times. Serve orders to customers at windows, counters, or tables. Take food and drink orders and receive payment from customers. The manager does The responsibilities of restaurant managers include directing and scheduling activities of restaurants, cafés, hotels, fast food outlets and other eating establishments. Although some duties vary, many include the organizing of stock, ordering food supplies and equipment, inspection of health and safety precautions and solving employee or customer problems. The often interview, hire and supervise the training of new staff members, organize shifts, promote good teamwork and pay staff and divide the tips.
Some people take restaurant manager-trainee programs, work in the field and advance until promoted to manager or the restaurant hires a person strictly for that position. Some restaurant managers own the business. They work with the chef, deciding on recipes and planning menus. They manage everything down to the last detail such as ordering flowers for the tables. They plan and balance the budget, making sure everything is in order and the accounts balance. In larger restaurants, they often plan the marketing campaigns and strategies necessary to meet sales, which are set by the head office.
One of a restaurant manager's most important jobs is customer service. It is important that customers receive prompt service in a professional, friendly manner, with enough staff to serve them in a timely fashion. A restaurant manager needs the expertise and patience to deal with customers, no matter how rude or unreasonable they are. When a person has a legitimate complaint, the restaurant manager works to correct the problem, so the customer leaves happy and will return to dine there again
K.Lassiter 5th period There are several roles in the culinary arts field. You have dieticans who plans out diet for individuals. You have chefs who prepares food. You have food stylists who design creative foods. There are various other important roles.
A chef has more hightly skill and better trained. A deitician is a plan for diet patient and educate people about eating healthy food. Food stylist create work of art.
j.harden-6th block well, to me every part of the food service industry is importaint but the chef is the main one. with the chef they prepare the food and make it possible to eat and for it to be good. with the chefs food they make the consumers want to come back because of the good quality of the food!
Marquis Collins 7th Period A chef is a highly skilled and better trained cookwho measur,mix,and cook food according to the recipes.The food stylist create works of art through food to comminucate ideas,thoughts,or feelings.The foodservice plans and directs the activities of places that serve foods.
The dietician creates healthy diets for whoever wants their services. The nutritionist makes sure the meal is sought fit for the one being served. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned. The food service worker prepares the food while the food stylist, he may create a sentimental meaning through the food to show he cares about your eating habits. The food demonstrators would advertise the food to more people that are interested.
A. Roberts 7th period There are many different positions in the food service industry. The chef does all the cooking. While a food demonstrator creates public interest in buying products and promotes items to customers. A dietician plans diets for patients and educate people about eating healthy foods with extensive training. The last one I am gonna tell you about is a health inspector. A health inspector establishes and enforces rules in the food service industry that protect the public.
Brandi Tyson 7th pd Chef is skilled and better trained cook he measur,mix,and cook the food. The food stylist makes the food through ideas,thoughts,or feelings.The foodservice plans the activities and serves the foods.
The dietician creates healthy diets for whoever needs their service. The nutritionist makes sure you get the right meals each day. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned.
JWhitehead 7th Block The chefs are more highly skilled and trained cooks. Dieticians plan diets for patients and educate people about healthy eating. The food demonstrater create public interest in buying products and promotes them to customers. The research and development workers help the organization solve problems using mathematical models to make decisions. Food service workers are the people who prepare and serve the food. The food service manager plans and directs the activities of places that serve beverage and food. the healtg inspector establishes and enforces rules to protect the public. Food scientist conduct research to develop and improve food products that are safe.
Brittany C. 5th period The chefs in the kitchen brigade system include the headchef who is in charge of everything. The second in command chef basically does a little bit of everything. The sous chef is the one in charge of all the cooking.
Savanna-7th period When people think about the foodserive industry the head honcho comes to mind. The chef which is the highly trained person. The chef has power over as many positions that are under his or hers. There is also the dietician. He/she focuses on teaching people the nutritional value of the food. The food demonstrators use many interest making comments to create public interest in the food they are trying to sell.
deandre brown 5th period The Kitchen Brigade System makes up the culinary arts field basically. The Chef is the all around person. He/She cooks, cleans, styles, measure, and/or mix food. The dietician creates healthy diets for whoever wants their services. The nutritionist makes sure the meal is sought fit for the one being served. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned. The food service worker prepares the food while the food stylist, he may create a sentimental meaning through the food to show he cares about your eating habits. The food demonstrators would advertise the food to more people that are interested. The health inspector checks the food and restaurant for unwanted pests. Food scientists do scientific research on how to develop more healthy, safe, and appealing food. Research and development workers solve problems with mathematics.
b.merritt 5th block Employees are important in the Culinary Arts. The chef is a very important person in the kitchen.They cook, clean, style, measure, and or mix food.
The Kitchen Brigade System makes up the culinary arts field basically. The Chef is the all around person. He/She cooks, cleans, styles, measure, and/or mix food. The dietician creates healthy diets for whoever wants their services. The nutritionist makes sure the meal is sought fit for the one being served. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned.
Jaren Hill 6th Period Chef: More highly skilled and better trained cooks. Dietician: Plan diets for patients and educate people about eating healthy foods with extensive training. Food Demonstrators: Create pu
T Nunn- 5th Period
ReplyDeleteThe Kitchen Brigade System makes up the culinary arts field basically. The Chef is the all around person. He/She cooks, cleans, styles, measure, and/or mix food. The dietician creates healthy diets for whoever wants their services. The nutritionist makes sure the meal is sought fit for the one being served. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned. The food service worker prepares the food while the food stylist, he may create a sentimental meaning through the food to show he cares about your eating habits. The food demonstrators would advertise the food to more people that are interested. The health inspector checks the food and restaurant for unwanted pests. Food scientists do scientific research on how to develop more healthy, safe, and appealing food. Research and development workers solve problems with mathematics.
a chef has more hightly skill and better trained.a deitician plan diet for patient and educate people about eating healthy food.food stylist create work of art.
ReplyDeleteby jaquarious calloway 5th
M.Pesina -5th Period
ReplyDeleteThey are many positions available in the Culinary Arts field. Like a chef which is the one in charge of doing all the cooking. A dietician plans diets and educates people on what to eat and what is and isn't healthy for them. If u have a good imagination u could be a food stylist and create art and express feeling ot thoughts through food. IF u like to get people to buy something or promote items food demonstrators is your thiing. Research and develop workers helep organizations solve problems. The staff who prepares and serves the food are called food service workers. A food service manager is in charge of directing the way the food and beverages are served. The rules in the food industry are made by the health inspector to protect the public. Food scientist conducts a reaserch to develop and improve food products. As can see there are many roles available in the Culinary Arts for you to pick.
S.Woods 5th pd.
ReplyDeleteThose who are employed in the field of culinary arts would be a dietician who plans diets for patients, chef who cooks, mix, and measures food.Last but not least food stylist which creates work of arts through food to communicate thoughts and ideas
S.Orozco
ReplyDelete5th period
The chefs are more highly skilled and trained cooks. Dieticians plan diets for patients and educate people about healthy eating. The food demonstrater create public interest in buying products and promotes them to customers.
The research and development workers help the organization solve problems using mathematical models to make decisions. Food service workers are the people who prepare and serve the food. The food service manager plans and directs the activities of places that serve beverage and food. the healtg inspector establishes and enforces rules to protect the public. Food scientist conduct research to develop and improve food products that are safe and healthy.
TRENTON J
ReplyDeleteA chef is trained cook who measures and mix and cook according a cook book.The dietician educates people the healthy thing about food.The work of art of the food is done by the food sylist.Food demostraters shows the public interest in the food.The people that help make the dicision is hte researches. Food servic workers help prepare food and serve it.The nutritionist plan diets on the food. The manager direct the activities in the industry.The heath inpecter eforce the rules of the food industry. Food sciencetist improve the food to make it heathlier.
5thperiod
for example a chef is payed to cook, a dietican to give advice. a food stylist creates art and research and development workers see how it will impact.food demonstrators promote the food and food service workers serve the food and drink.nutritionist plan deits and inform people but health inspecters make sure the food is safe.food sceintists devise better healther and food service manager directs were it is sold.
ReplyDeleteAll the people who work in the kitchen are important. The Chef cooks the food. The Dietician and Nutritionist play similar parts but the Dietician has training. The Food Stylist helps to add drama and design to your food boosting your happiness. The Food Demonstrator helps to draw you in. Research and Development Workers help to solve the problems. Food Service Workers prepares and serves your food so you dont have to. Food Service Manager keeps everything in order by directing. The Health Inspector makes sure your getting clean food and a clean environment. Food scientists help to make the food better. Each and everyone of these roles keep everything intact and in order.
ReplyDeleteThere are alot of roles in the culinary arts feild. One is the chef. The chef measures, mixes, and cooks food according to the recipes. The dietician plans diets for patients and educate people about healthy foods. The food stylist creates work of art out of foods. Food demonstators promote items to customers. Research and development workers solve problems using mathematical models. Food service workers prepares and solve food. Nutritionist plans diets for patients. The food service manager plans and directs activities of places that serve food and beverages. The health inspector estabishes and enforce rules in the food industry. Food scientists conducts research to develop and improve food products that are heathly.
ReplyDeleteChef are the people that know how to cook and measur and mix.Dietician are the people that help people plan there diets and educate them to tell them what they eat. Food stylist create work of art through food to communication idea or feeling.Food demonstraters create public interest n buyng food products and also promote them. Research and Development workers help organzation solve problem using math.Food Service are the staff that prepares food and serve the food. Nutritonist plan dets for patients.Food services manager plans anddrect the activites of places that serve food.Health Inspector establishes and enforces rules in food ndustry and protect customers.Food Scientist conduct research to develop and improve food product that are healthy
ReplyDeleteCHEF~highly skilled,trained very well and can make different types of cuisines.
ReplyDeleteDIETICIAN/NUTRITIONST~has an important part of the food service by planning healthy diets for patients and educates people about eating healthy.
FOOD STYLIST~part of culinary because they create works of atrs through food.
FOOD DEMONATRATES/REsaerch and devlopment Workers~create public interst, come up with ideas, organize and save problems
FOOD SERVICE MANAGER~plan activities that serve foods and drinks
Health inspector~inforce culinarians code
FOOD SCIENTISTS~conduct research
Khoa Vu 6th Period
ReplyDeleteThe chefs is very important about culinary art. If we don't have them. Wen won't have any food. Example; if food service doesn't have chefs, food service will can be a food service.
S.HOLMES 6th period A chef is a person who provides a meal. They measure,mix,and cook the foodaccording to the recipes.Food stylist is the person who creates work of art out of the food. Dietician is a plan diets for patients and educate peoples about healthy foods. Food Demonstrators people who promotes items to customers. Reasearch an Development Workers solve problems using mathematical models. Food service Workers prepare and serve food.
ReplyDeleteAll of the employees are important in the Culinary Arts field. The chef mixes, cooks, and measures the ingredients needed in a recipe. Food Demonstrators show the public what the food looks like, and what it is made of. Food Stylist design art using the foods that are supposed to be used in the foods. Dietician and nutrionist design food plans that help people eat healthy while eating resturants. Food scientists do research on foods to find out if they are healthy and to make them look more healthy.
ReplyDeleteMs. Dodson
ReplyDeleteC. Harris
M. William
5th pd.
The chef is the mostly highly skilled and better trained cook. The dietician plans for patients and educate people about eating healthy foods with extensive training. The food stylist create work of art through food to communicate ideas, thoughts, or fellings. The Food Demonstrators create public interest in buying products and promote items to customers. The food Service Workers prepare and serve food. Nutritionist pland diets for patients. Food Service Manager plan and direct the acivities of places that serve foods,
N.Hollis-7th
ReplyDeleteThe Chef de cuisine the head honcho, the person who is in charge of the kitchen everything that happens there. Sous Chef Second in charge. He is the first assistant, sort of the chef's "Number One". Chef de Partie line cook.
alton m. dodson
ReplyDelete7th period
The chefs are more highly skilled and trained cooks. Dieticians plan diets for patients and educate people about healthy eating. The food demonstrater create public interest in buying products and promotes them to customers.
The research and development workers help the organization solve problems using mathematical models to make decisions. Food service workers are the people who prepare and serve the food. The food service manager plans and directs the activities of places that serve beverage and food. the healtg inspector establishes and enforces rules to protect the public. Food scientist conduct research to develop and improve food products that are safe and healthy.
K.Hudson - 7th period
ReplyDeleteWhen people think about the foodserive industry the main person that comes to mind is the chef. The chef is the highly trained person. The chef as many positions that are under his or hers. There is also the dietician. He/she focuses on educating people on the nutritional value of the food. The food demonstrators use many interest making comments to create public interest in the food they are trying to sell.
K. Biggs
ReplyDelete7th Period
Culinarians play the most important role in the culinarian arts field. If there were no culinarians, then there would be no cook, chefs, there would be no retaurants. We will always need culinarians unless they can make machines do that.
The Chef is the mostly highly skilled and a way better trained cook. The Dietician plans things fo patients,educate people about eating healthy foods with alot of training. The food stylist create work through food. The food service workers serve food in restaurant. Nutritionist plans diets. Food Manager plan and direct the others.
ReplyDeleteK.Jackson (: 4th Period
adrain smith
ReplyDelete7th period
The chief is the highest person. he or she is the head of the kitchen Area. the food disigner desings what the food will look like and how the recipies should look like
CClemons-7th
ReplyDeleteEmployees are important in the Culinary Arts. The chef is a very important person in the kitchen.They cook, clean, style, measure, and or mix food.
s.reynolds
ReplyDelete7 period
the chef cooks. the manage the place. the owner drects everything. then the resturant is a successful bussiness.
D.clinkscale
ReplyDelete7thperiod
CHEF-highly skilled,trained very well and can make different types of cuisines.
Nutrionist-has an important part of the food service by planning healthy diets for patients and educates people about eating healthy.
Candis Bullard
ReplyDelete7th period
There are alot of roles in the culinary arts but the chef is the most highly skilled and better trainde cook. Dietician are the people that help people plan there diets and educate them to tell them what to eat.Food scientists help to make the food better. Each and everyone of these roles keep everything intact and in order.
T Bryant
ReplyDelete7 period
The chef is the mostlyhighly sklled and better train cooked.Food Service plan and direct the acivities of places that serve foods.
BPham- 7th
ReplyDeleteThe chef has more skilled and better trained cooks who measure, mix and cook food according to recipes. Dietician plans diets for patients and educate people about eating healthy foods with extenssive training. Food Stylish creates works of art through foods to communicate ideas, thoughts and feeling. Food Demonstrator creates public interest. Research and Development Workers help organization solve problems using mathematical models. Food Service Workers prepares and serves food.
Y.Hernandez-Gonzalez:)14
ReplyDelete7th Period
The one of the most important employer in the Food Service is The Chef, he is highly skilled. The Dietician plans diets and educates the patients to eating healthy foods.The Food stylist creates works of art through his mind, feelings, or thoughts.The Food decorators create a public interest in buying and promoting items to the custumers.The Research and Development workers help oraganizations solve mathimatical problems using models to make desicons. The Food Service Workers serve the food and prepara the food. The Nutritionist are like the Dieticians, but they may not have any ,formal training. The Food Service Manager plan and direct activities where food and beverages may be served. The Health Inspector establishes and enforces rules. The Food Scientist Counduct research to develop and improve healthy dishes.
Every chef and worker in restaurant service is very important . the chef is the head person in charge they make sure that everything is being done. The dietician makes sure that people are eating the righ things or if they are choosing the right amount of food.The food stylist makes food that is very creative and detailed. The food service workers serve food and. the food service manager plans activeties, and finally the health inspector makes sure that the restaurant is neat and if the place can be stable enough to be at.
ReplyDeleteAmia Sims
7th period
A cook does,
ReplyDeleteClean food preparation areas, cooking surfaces, and utensils.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Maintain sanitation, health, and safety standards in work areas.
Measure ingredients required for specific food items being prepared.
Mix ingredients such as pancake or waffle batters.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Pre-cook items such as bacon, in order to prepare them for later use.
Prepare and serve beverages such as coffee and fountain drinks.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Verify that prepared food meets requirements for quality and quantity.
Wash, cut, and prepare foods designated for cooking.
Clean, stock, and restock workstations and display cases.
Order and take delivery of supplies.
Prepare dough, following recipe.
Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
Serve orders to customers at windows, counters, or tables.
Take food and drink orders and receive payment from customers.
The manager does
The responsibilities of restaurant managers include directing and scheduling activities of restaurants, cafés, hotels, fast food outlets and other eating establishments. Although some duties vary, many include the organizing of stock, ordering food supplies and equipment, inspection of health and safety precautions and solving employee or customer problems. The often interview, hire and supervise the training of new staff members, organize shifts, promote good teamwork and pay staff and divide the tips.
Some people take restaurant manager-trainee programs, work in the field and advance until promoted to manager or the restaurant hires a person strictly for that position. Some restaurant managers own the business. They work with the chef, deciding on recipes and planning menus. They manage everything down to the last detail such as ordering flowers for the tables. They plan and balance the budget, making sure everything is in order and the accounts balance. In larger restaurants, they often plan the marketing campaigns and strategies necessary to meet sales, which are set by the head office.
One of a restaurant manager's most important jobs is customer service. It is important that customers receive prompt service in a professional, friendly manner, with enough staff to serve them in a timely fashion. A restaurant manager needs the expertise and patience to deal with customers, no matter how rude or unreasonable they are. When a person has a legitimate complaint, the restaurant manager works to correct the problem, so the customer leaves happy and will return to dine there again
A chef has more hightly skill and better trained.Also every restauraunt should have a dietician plan.
ReplyDeleteK.Lassiter
ReplyDelete5th period
There are several roles in the culinary arts field. You have dieticans who plans out diet for individuals. You have chefs who prepares food. You have food stylists who design creative foods. There are various other important roles.
D. Daniels 5th Period
ReplyDeleteA chef has more hightly skill and better trained. A deitician is a plan for diet patient and educate people about eating healthy food. Food stylist create work of art.
j.harden-6th block
ReplyDeletewell, to me every part of the food service industry is importaint but the chef is the main one. with the chef they prepare the food and make it possible to eat and for it to be good. with the chefs food they make the consumers want to come back because of the good quality of the food!
Marquis Collins
ReplyDelete7th Period
A chef is a highly skilled and better trained cookwho measur,mix,and cook food according to the recipes.The food stylist create works of art through food to comminucate ideas,thoughts,or feelings.The foodservice plans and directs the activities of places that serve foods.
The dietician creates healthy diets for whoever wants their services. The nutritionist makes sure the meal is sought fit for the one being served. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned. The food service worker prepares the food while the food stylist, he may create a sentimental meaning through the food to show he cares about your eating habits. The food demonstrators would advertise the food to more people that are interested.
ReplyDeleteA. Roberts
ReplyDelete7th period
There are many different positions in the food service industry. The chef does all the cooking. While a food demonstrator creates public interest in buying products and promotes items to customers. A dietician plans diets for patients and educate people about eating healthy foods with extensive training. The last one I am gonna tell you about is a health inspector. A health inspector establishes and enforces rules in the food service industry that protect the public.
Brandi Tyson
ReplyDelete7th pd
Chef is skilled and better trained cook he measur,mix,and cook the food. The food stylist makes the food through ideas,thoughts,or feelings.The foodservice plans the activities and serves the foods.
The dietician creates healthy diets for whoever needs their service. The nutritionist makes sure you get the right meals each day. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned.
ReplyDelete7th period
Rouland D.
JWhitehead
ReplyDelete7th Block
The chefs are more highly skilled and trained cooks. Dieticians plan diets for patients and educate people about healthy eating. The food demonstrater create public interest in buying products and promotes them to customers.
The research and development workers help the organization solve problems using mathematical models to make decisions. Food service workers are the people who prepare and serve the food. The food service manager plans and directs the activities of places that serve beverage and food. the healtg inspector establishes and enforces rules to protect the public. Food scientist conduct research to develop and improve food products that are safe.
Brittany C.
ReplyDelete5th period
The chefs in the kitchen brigade system include the headchef who is in charge of everything. The second in command chef basically does a little bit of everything. The sous chef is the one in charge of all the cooking.
Savanna-7th period
ReplyDeleteWhen people think about the foodserive industry the head honcho comes to mind. The chef which is the highly trained person. The chef has power over as many positions that are under his or hers. There is also the dietician. He/she focuses on teaching people the nutritional value of the food. The food demonstrators use many interest making comments to create public interest in the food they are trying to sell.
deandre brown 5th period
ReplyDeleteThe Kitchen Brigade System makes up the culinary arts field basically. The Chef is the all around person. He/She cooks, cleans, styles, measure, and/or mix food. The dietician creates healthy diets for whoever wants their services. The nutritionist makes sure the meal is sought fit for the one being served. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned. The food service worker prepares the food while the food stylist, he may create a sentimental meaning through the food to show he cares about your eating habits. The food demonstrators would advertise the food to more people that are interested. The health inspector checks the food and restaurant for unwanted pests. Food scientists do scientific research on how to develop more healthy, safe, and appealing food. Research and development workers solve problems with mathematics.
b.merritt 5th block
ReplyDeleteEmployees are important in the Culinary Arts. The chef is a very important person in the kitchen.They cook, clean, style, measure, and or mix food.
The Kitchen Brigade System makes up the culinary arts field basically. The Chef is the all around person. He/She cooks, cleans, styles, measure, and/or mix food. The dietician creates healthy diets for whoever wants their services. The nutritionist makes sure the meal is sought fit for the one being served. The food service manager directs everyone in the kitchen to their correct area and makes sure everything goes as planned.
ReplyDeleteJaren Hill 6th Period
ReplyDeleteChef: More highly skilled and better trained cooks. Dietician: Plan diets for patients and educate people about eating healthy foods with extensive training. Food Demonstrators: Create pu