Brittany C. 5th period Regulation: local, regional, national and international rules and regulations for food production and sale, including food quality and food safety, and industry lobbying activities Education: academic, vocational, consultancy Research and development: food technology Financial services insurance, credit Manufacturing: agrichemicals, seed, farm machinery and supplies, agricultural construction, etc. Agriculture: raising of crops and livestock, seafood Food processing: preparation of fresh products for market, manufacture of prepared food products Marketing: promotion of generic products (e.g. milk board), new products, public opinion, through advertising, packaging, public relations, etc. Wholesale and distribution: warehousing, transportation, logistics www.ask.com www.ask.com/wiki
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. http://en.wikipedia.org/wiki/Food_industry johneisha clemons 5th period
Some defining factors I expect from the food service industry are, a good chef, dietician, sous chef, health inspector, and food stylist. The presentation of food matters a lot to me. I want my food to look appetizing. If my food doesn't look good, I won't eat it. A healthy food diet is important for a restaurant. An excellent chef knows how to take carge of his kitchen. Health inspectors are highly important. I want to know the food I'm consuming is healthy and won't cause me any critical health damage. Every good restaurant has a great sous chef also. The second in command is just as important than the head chef. They need to know the responsibilities of the chef as if they were his own. Put yourself in my shoes and tell me are these factors important in modern food industries.
TRENTON J During the last 10 years there have been noticeable changes in the eating habits of Americans. These changes have been reflected in increases of money spent at foodservice establishments compared with money spent on in-home meals. However, this does not mean that fewer meals are eaten at home. On the contrary, the number of meals has not changed, just the origin or substance of those meals. The growing availability of take-out meals from restaurants well illustrates this trend. This not only allows the customer to eat at home, but satisfies another of the recent trends in eating: people craving high quality meals with short to no preparation time. 5TH http://escoffier.com/index.php/content-categories/articles/food-business-articles/99-current-trends-in-foodservice
S.Orozco 5th period Regulation: local, regional, national and international rules and regulations for food production and sale, including food quality and food safety, and industry lobbying activities Education: academic, vocational, consultancy Research and development: food technology Financial services insurance, credit Manufacturing: agrichemicals, seed, farm machinery and supplies, agricultural construction, etc. Agriculture: raising of crops and livestock, seafood Food processing: preparation of fresh products for market, manufacture of prepared food products Marketing: promotion of generic products (e.g. milk board), new products, public opinion, through advertising, packaging, public relations, etc. Wholesale and distribution: warehousing, transportation, logistics www.ask.com
S.Woods-5th pd. growing availability of take-out meals from restaurants well illustrates this trend. This not only allows the customer to eat at home, but satisfies another of the recent trends in eating: people craving high quality meals with short to no preparation time. The rise in convenience foods over the last 10 years has been illustrated in the steady growth of fast-food chains in the United States. http://escoffier.com/index.php/content-categories/articles/food-business-articles/99-current-trends-in-foodservice
Modern food services factories: Lower Cost Better foods Alot of variety Different types of cuisines Different roles of cooks such as Chef, Sous Chef etc.
What are some defining factors of modern foodservice industry? Modern foodservice has everything evolved. We have faster service, better ingredients, lower costs, and cleaner atmosphere. Everything is great.
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern foodservice industry.
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.conditions, if in recession.. people have less money to eat out. Applicable to opposite. Climatic conditions, if a country is suffering from drought and unable to grow crops....less supply..raises prices and industry suffers. Also applicable to opposite. Anything that affects demand and supply will influence the industry.
The modern foodservice today is expensive. The restaurants have different supplies and equipment then in the old days. Now they have grills, but in the old days they used to have wooden stoves
The story of humans and food is the story of life itself, and it would ultimately lead us back to the metabolizing of nutrients by a one-celled organism in some warm, shallow sea millions of years ago. Our account is a little less ambitious, seeking only to deal with how the foodservice industry developed to provide food for those who eat away from home—more specifically, how this vast industry is influenced by one particular document to the point that it dominates the industry’s management. This document is the menu, a list of foods offered along with their prices. This book will explain how to manage foodservice using the menu as the controlling factor. It is said that a science is an organized body of knowledge, and art is the application of the science. We shall try to point out the principles and theories of the science of menu planning and its implementation, as well as the art required. However, first we will trace the beginnings of the foodservice industry, show what it is today, and explain how it consists of a large number of different segments that require different menus to suit various market needs. A single foodservice operation is a member of the larger foodservice industry. The more one knows about this field, what it is and how it grew, the more one can adjust to the overall conditions that affect the foodservice industry as a whole and, in turn, the individual operation.
the foodservice industry had chefs and soui chefs.....but now we have even more.today more and more people are being culinarians.culinary arts is really popular today:)
MS. DODSON C. HARRIS M. WILLIAMS 5TH PDFoodserviceFrom Wikipedia, the free encyclopediaJump to: navigation, search This article relies largely or entirely upon a single source. Please help improve this article by introducing appropriate citations to additional sources. (September 2010) This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (February 2010)
Food Service (US English) or catering industry (British English) defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.
Contents [hide] 1 Types of companies 2 Providers 3 Employment statistics 4 Counter service 5 Table service 6 Gueridon service 7 See also 8 References 9 External links
[edit] Types of companiesThe companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.
[edit] ProvidersFoodservice sales to restaurants and institutions are estimated to be approximately $400 billion, about equal with consumer sales of foods through grocery outlets. Major foodservice providers include Aramark,[1] Brinker International,[2] Compass Group,[3] the Crown Group, Darden Restaurants, Sysco,[4] McLane Company,[5] US Foodservice and 3663 First for Foodservice.
[edit] Employment statisticsThe foodservice industry is one of the largest employers in the United States. Over 805,360 people are currently working as servers and managers alone. 59% of these workers are under the age of 30, and over 66% hold only a high school diploma or less.[6]
[edit] Counter service A food counter serviceCounter service is a form of service in restaurants, pubs, and bars where food or drinks are ordered at the counter. Counter service is also called "bar service" in the case of pubs and bars where the counter is also called the bar. Counter service is compared with table service where service is provided at the table. With counter service, the customer generally pays before consuming the food or drink. Some fast food restaurants offer only counter service while table service is the common form in most restaurants. For pubs and bars, bar service is the norm in the United Kingdom and the Republic of Ireland whereas table service is the norm in the United States and Continental Europe.
[edit] Table serviceTable service is food service served to the customer's table by waiters and waitressess, also known as "servers". Table service is the norm in most restaurants, while for some fast food restaurants counter service is the common form. For pubs and bars, table service is the norm in the United States whereas counter service is the norm in the United Kingdom. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided. See, for instance, silver service.
[edit] Gueridon serviceGueridon service is a form of food service provided by restaurants to their guests. This type of service encompasses preparing food (primarily salads, main dishes such as beef stroganoff, or desserts) in direct view of the guests, using a "Gueridon". A gueridon typically consists of a trolley that is well equipped to prepare, cook and serve the food to the guest. There will be a gas hob, chopping board, cutlery drawer, cold store (depending on the trolley type) and general working area.
Amia Sims 7th pd Today, the foodservice industry has grew alot.Mostly it has been the prices of the food changing and the portion of the food. But now there different things like the chefs, a few are the sous chef, the pastry chef and the rotisseur. Business is more organized and quick, because of technology. And finaly there are organizations that help people have the leadership skills to be a owner, manager or head chef.
adrain smith 7th period they have chaanged the way resteraunts look. the different ways foods look. they have put different ways to advirtise their foods as well.
lashonta glover pd 7 The new developments in food service received has came a long way becausThe value of history is that it helps us understand the present and the future. In food servicee of by have drive thur when you can press what you want in it comes out
Marquis Collins 7th Period There are many different models of the foodservices other than just any little thing.The foodservices are name brand.Over the years they just had a restaurant but it didn't have a name to it.Some restaurants you can call your order in and they will tell you when it will be ready.
BPham-7th The food service industry has changed alot over time. There are many technologies that had been made and serve in the food service industry. The scientist are trying to created new flavored for our new food.
K. Biggs The most main factor in the modern food service industry is technology. Some examples of technology would be those overhead signs that give you a better view of the menu. Technology is the most important factor. If we didn't have technolgy then I don't even know how well the Foodservice Industries would function.
Candis Bullard 7th period Modern history, or the modern era, describes the historical timeline after the Middle Ages.[1][2] Modern history can be further broken down into the early modern period and the late modern period after the French Revolution and the Industrial Revolution. Contemporary history describes the span of historic events that are immediately relevant to the present time.
The modern era began approximately in the 16th century.[3][4] Many major events caused Europe to change around the turn of the 16th century, starting with the Fall of Constantinople in 1453, the fall of Muslim Spain and the discovery of the Americas in 1492, and Martin Luther's Protestant Reformation in 1517. In England the modern period is often dated to the start of the Tudor period with the victory of Henry VII over Richard III at the Battle of Bosworth in 1485.[5][6] Early modern European history is usually seen to span from the turn of the 15th century, through the Age of Reason and Age of Enlightenment in the 17th and 18th centuries, until the beginning of the Industrial Revolution in the late 18th century. http://en.wikipedia.org/wiki/Modern_history
Y.Hernandez 7th Period Well Although the fast-food restaurants have already been invented, there have been some modifications to them in the past years. In the family restaurants the waitres do not have to take the order to the chef, now they use technology and send via computer. Some restaurant around the world have robots to take orders os simply have ipads on the table with the menu so that the consumers can just place their own order.
Brandi Tyson 7th pd Modern food services is Lower Cost and Better foods. Alot of varietys and different types of cuisines.Different roles of cooks are Chef, Sous Chef nd so own...
deandre th period
ReplyDeleteThe sales of meat have slowed considerably as the growing trend towards meat-free or meat-reduced diets impacts consumer markets. (foodnavigator.com)
Brittany C.
ReplyDelete5th period
Regulation: local, regional, national and international rules and regulations for food production and sale, including food quality and food safety, and industry lobbying activities
Education: academic, vocational, consultancy
Research and development: food technology
Financial services insurance, credit
Manufacturing: agrichemicals, seed, farm machinery and supplies, agricultural construction, etc.
Agriculture: raising of crops and livestock, seafood
Food processing: preparation of fresh products for market, manufacture of prepared food products
Marketing: promotion of generic products (e.g. milk board), new products, public opinion, through advertising, packaging, public relations, etc.
Wholesale and distribution: warehousing, transportation, logistics
www.ask.com
www.ask.com/wiki
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. http://en.wikipedia.org/wiki/Food_industry johneisha clemons 5th period
ReplyDeleteT Nunn- 5th Period
ReplyDeleteSome defining factors I expect from the food service industry are, a good chef, dietician, sous chef, health inspector, and food stylist. The presentation of food matters a lot to me. I want my food to look appetizing. If my food doesn't look good, I won't eat it. A healthy food diet is important for a restaurant. An excellent chef knows how to take carge of his kitchen. Health inspectors are highly important. I want to know the food I'm consuming is healthy and won't cause me any critical health damage. Every good restaurant has a great sous chef also. The second in command is just as important than the head chef. They need to know the responsibilities of the chef as if they were his own. Put yourself in my shoes and tell me are these factors important in modern food industries.
TRENTON J
ReplyDeleteDuring the last 10 years there have been noticeable changes in the eating habits of Americans. These changes have been reflected in increases of money spent at foodservice establishments compared with money spent on in-home meals. However, this does not mean that fewer meals are eaten at home. On the contrary, the number of meals has not changed, just the origin or substance of those meals. The growing availability of take-out meals from restaurants well illustrates this trend. This not only allows the customer to eat at home, but satisfies another of the recent trends in eating: people craving high quality meals with short to no preparation time.
5TH
http://escoffier.com/index.php/content-categories/articles/food-business-articles/99-current-trends-in-foodservice
S.Orozco
ReplyDelete5th period
Regulation: local, regional, national and international rules and regulations for food production and sale, including food quality and food safety, and industry lobbying activities
Education: academic, vocational, consultancy
Research and development: food technology
Financial services insurance, credit
Manufacturing: agrichemicals, seed, farm machinery and supplies, agricultural construction, etc.
Agriculture: raising of crops and livestock, seafood
Food processing: preparation of fresh products for market, manufacture of prepared food products
Marketing: promotion of generic products (e.g. milk board), new products, public opinion, through advertising, packaging, public relations, etc.
Wholesale and distribution: warehousing, transportation, logistics
www.ask.com
S.Woods-5th pd.
ReplyDeletegrowing availability of take-out meals from restaurants well illustrates this trend. This not only allows the customer to eat at home, but satisfies another of the recent trends in eating: people craving high quality meals with short to no preparation time.
The rise in convenience foods over the last 10 years has been illustrated in the steady growth of fast-food chains in the United States.
http://escoffier.com/index.php/content-categories/articles/food-business-articles/99-current-trends-in-foodservice
Modern food services factories:
ReplyDeleteLower Cost
Better foods
Alot of variety
Different types of cuisines
Different roles of cooks such as Chef, Sous Chef etc.
What are some defining factors of modern foodservice industry? Modern foodservice has everything evolved. We have faster service, better ingredients, lower costs, and cleaner atmosphere. Everything is great.
ReplyDeleteThe food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern foodservice industry.
ReplyDeleteThe food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.conditions, if in recession.. people have less money to eat out. Applicable to opposite. Climatic conditions, if a country is suffering from drought and unable to grow crops....less supply..raises prices and industry suffers. Also applicable to opposite. Anything that affects demand and supply will influence the industry.
ReplyDeleteKhoa Vu 6th Period
ReplyDeletePlace, foods, drinks and they must have a lot of restaurant.
The modern foodservice today is expensive. The restaurants have different supplies and equipment then in the old days. Now they have grills, but in the old days they used to have wooden stoves
ReplyDeletethat most food has become more on the road
ReplyDeleteThe story of humans and food is the story of life itself, and it would ultimately lead us back
ReplyDeleteto the metabolizing of nutrients by a one-celled organism in some warm, shallow sea millions
of years ago. Our account is a little less ambitious, seeking only to deal with how the foodservice
industry developed to provide food for those who eat away from home—more specifically,
how this vast industry is influenced by one particular document to the point that it dominates
the industry’s management. This document is the menu, a list of foods offered along with their
prices. This book will explain how to manage foodservice using the menu as the controlling
factor.
It is said that a science is an organized body of knowledge, and art is the application of the
science. We shall try to point out the principles and theories of the science of menu planning and
its implementation, as well as the art required. However, first we will trace the beginnings of the
foodservice industry, show what it is today, and explain how it consists of a large number of different
segments that require different menus to suit various market needs. A single foodservice
operation is a member of the larger foodservice industry. The more one knows about this field,
what it is and how it grew, the more one can adjust to the overall conditions that affect the foodservice
industry as a whole and, in turn, the individual operation.
alton m.dodson
ReplyDelete7th period
the foodservice industry had chefs and soui chefs.....but now we have even more.today more and more people are being culinarians.culinary arts is really popular today:)
MS. DODSON
ReplyDeleteC. HARRIS
M. WILLIAMS
5TH
PDFoodserviceFrom Wikipedia, the free encyclopediaJump to: navigation, search
This article relies largely or entirely upon a single source. Please help improve this article by introducing appropriate citations to additional sources. (September 2010)
This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (February 2010)
Food Service (US English) or catering industry (British English) defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.
Contents [hide]
1 Types of companies
2 Providers
3 Employment statistics
4 Counter service
5 Table service
6 Gueridon service
7 See also
8 References
9 External links
[edit] Types of companiesThe companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.
[edit] ProvidersFoodservice sales to restaurants and institutions are estimated to be approximately $400 billion, about equal with consumer sales of foods through grocery outlets. Major foodservice providers include Aramark,[1] Brinker International,[2] Compass Group,[3] the Crown Group, Darden Restaurants, Sysco,[4] McLane Company,[5] US Foodservice and 3663 First for Foodservice.
[edit] Employment statisticsThe foodservice industry is one of the largest employers in the United States. Over 805,360 people are currently working as servers and managers alone. 59% of these workers are under the age of 30, and over 66% hold only a high school diploma or less.[6]
[edit] Counter service
A food counter serviceCounter service is a form of service in restaurants, pubs, and bars where food or drinks are ordered at the counter. Counter service is also called "bar service" in the case of pubs and bars where the counter is also called the bar. Counter service is compared with table service where service is provided at the table. With counter service, the customer generally pays before consuming the food or drink. Some fast food restaurants offer only counter service while table service is the common form in most restaurants. For pubs and bars, bar service is the norm in the United Kingdom and the Republic of Ireland whereas table service is the norm in the United States and Continental Europe.
[edit] Table serviceTable service is food service served to the customer's table by waiters and waitressess, also known as "servers". Table service is the norm in most restaurants, while for some fast food restaurants counter service is the common form. For pubs and bars, table service is the norm in the United States whereas counter service is the norm in the United Kingdom. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided. See, for instance, silver service.
[edit] Gueridon serviceGueridon service is a form of food service provided by restaurants to their guests. This type of service encompasses preparing food (primarily salads, main dishes such as beef stroganoff, or desserts) in direct view of the guests, using a "Gueridon". A gueridon typically consists of a trolley that is well equipped to prepare, cook and serve the food to the guest. There will be a gas hob, chopping board, cutlery drawer, cold store (depending on the trolley type) and general working area.
Amia Sims
ReplyDelete7th pd
Today, the foodservice industry has grew alot.Mostly it has been the prices of the food changing and the portion of the food. But now there different things like the chefs, a few are the sous chef, the pastry chef and the rotisseur. Business is more organized and quick, because of technology. And finaly there are organizations that help people have the leadership skills to be a owner, manager or head chef.
adrain smith
ReplyDelete7th period
they have chaanged the way resteraunts look. the different ways foods look. they have put different ways to advirtise their foods as well.
S.REYNOLDS
ReplyDelete7thperiod
food service-the business of making and serving preparing food and drink.
cruisine- a style ofcooking
lashonta glover
ReplyDeletepd 7
The new developments in food service received has came a long way becausThe value of history is that it helps us understand the present and the future. In food servicee of by have drive thur when you can press what you want in it comes out
Marquis Collins
ReplyDelete7th Period
There are many different models of the foodservices other than just any little thing.The foodservices are name brand.Over the years they just had a restaurant but it didn't have a name to it.Some restaurants you can call your order in and they will tell you when it will be ready.
BPham-7th
ReplyDeleteThe food service industry has changed alot over time. There are many technologies that had been made and serve in the food service industry. The scientist are trying to created new flavored for our new food.
Contrevion C
ReplyDelete7th period
New technology, such as quicker Foodservice. New equipment has been a factor of the foodserivce for the safety over the years.
D.clinkscale
ReplyDelete7th period
Things that have more modern technology is the touch screens that they have today.
K. Biggs
ReplyDeleteThe most main factor in the modern food service industry is technology. Some examples of technology would be those overhead signs that give you a better view of the menu. Technology is the most important factor. If we didn't have technolgy then I don't even know how well the Foodservice Industries would function.
Candis Bullard
ReplyDelete7th period
Modern history, or the modern era, describes the historical timeline after the Middle Ages.[1][2] Modern history can be further broken down into the early modern period and the late modern period after the French Revolution and the Industrial Revolution. Contemporary history describes the span of historic events that are immediately relevant to the present time.
The modern era began approximately in the 16th century.[3][4] Many major events caused Europe to change around the turn of the 16th century, starting with the Fall of Constantinople in 1453, the fall of Muslim Spain and the discovery of the Americas in 1492, and Martin Luther's Protestant Reformation in 1517. In England the modern period is often dated to the start of the Tudor period with the victory of Henry VII over Richard III at the Battle of Bosworth in 1485.[5][6] Early modern European history is usually seen to span from the turn of the 15th century, through the Age of Reason and Age of Enlightenment in the 17th and 18th centuries, until the beginning of the Industrial Revolution in the late 18th century.
http://en.wikipedia.org/wiki/Modern_history
JWhitehead
ReplyDelete7th period
We have more and more chefs because people are more interested in culinary arts and foodservise industry.
Y.Hernandez
ReplyDelete7th Period
Well Although the fast-food restaurants have already been invented, there have been some modifications to them in the past years. In the family restaurants the waitres do not have to take the order to the chef, now they use technology and send via computer. Some restaurant around the world have robots to take orders os simply have ipads on the table with the menu so that the consumers can just place their own order.
Brandi Tyson
ReplyDelete7th pd
Modern food services is Lower Cost and Better foods. Alot of varietys and different types of cuisines.Different roles of cooks are Chef, Sous Chef nd so own...