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Part 1
Introducing the Foodservice
Industry
1 Welcome to the Foodservice
Industry 26
An Overview of the Industry 27
Trends in Foodservice 29
Challenges Facing the Foodservice
Industry 32
The Culinary Profession 33
2 Understanding Foodservice
Operations 38
Types of Foodservice Establishments 39
Legal Forms of Business Ownership 42
Organization of Foodservice Businesses 44
Entrepreneurship 45
3 Workstations in the
Professional Kitchen 50
The Brigade 51
Organization of Modern Kitchens 52
Working with Departments Beyond the
Kitchen 55
Labor Saving Trends 57
4 The Professional Chef 60
The Chef’s Many Roles 61
Professional Traits of a Successful Chef 65
Personal Behaviors of a Successful Chef 66
A Chef’s Knowledge and Expertise 69
Education and Training Options 71
Developing Leadership Skills 75
Allied Professions 76
Part 2
Culinary Fundamentals
5 Sanitation Hazards 80
Importance of Safe Food Handling 82
Biological Hazards 83
Chemical Hazards 91
Physical Hazards 92
6 Sanitation Procedures 96
Time and Temperature Principle 97
Cross-Contamination 101
Clean Versus Sanitary 102
Cleaning and Sanitizing the Whole
Kitchen 104
Personal Hygiene 109
Insect and Rodent Control 111
Waste Control 112
Hazard Analysis Critical Control Point 112
The Health Inspection 113
Contents Contents