Contents VII Copyright Goodheart-Willcox Co., Inc. Table of Contents Unit 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 57 Personal Behaviors of a Successful Chef 60 A Chef’s Knowledge and Expertise 62 Education and Training Options 64 Developing Leadership Skills 66 Allied Professions 69 6 Entering the Workforce 74 Preparing for a Job Search 75 Finding Job Opportunities 79 Submitting Your Résumé 80 Job Application Form 80 Interviewing 82 What Employers Expect 83 What Employees Can Expect 85 Laws and Conditions of Employment 90