Contents VII
Table of Contents Table of Contents
Part One
Introducing the Foodservice
Industry
1 Welcome to the Foodservice
Industry 4
An Overview of the Industry 5
Trends in Foodservice 7
Challenges Facing the Foodservice
Industry 9
The Culinary Profession 12
2 Understanding Foodservice
Operations 16
Foodservice Segments 17
Legal Forms of Business Ownership 21
Foodservice Laws and Regulations 22
Organization of Foodservice Businesses 23
Entrepreneurship 24
3 Culinary History 30
Ancient Cooking 31
Cooking of the Middle Ages 34
Cooking of the Renaissance 35
Cooking of the 1700s and 1800s 35
Cooking of the 1900s 37
4 Workstations in the
Professional Kitchen 42
The Brigade 43
Organization of Modern Kitchens 45
Working with Departments Beyond the
Kitchen 46
Labor Saving Trends 49
5 The Professional Chef 52
The Chef’s Many Roles 53
Professional Traits of a Successful Chef 56
Personal Behaviors of a Successful Chef 59
A Chef’s Knowledge and Expertise 62
Education and Training Options 64
Developing Leadership Skills 66
Allied Professions 68
6 Entering the
Workforce 74
Preparing for a Job Search 75
Finding Job Opportunities 79
Submitting Your Résumé 79
Job Application Form 79
Interviewing 80
What Employers Expect 82
What Employees Can Expect 86
Laws and Conditions of Employment 88