Foodservice

THE FOODSERVICE MANAGER Foodservice Managers are the overseers of foodservice establishments such as restaurants, hotels, and school cafeterias. They direct the daily operations of the establishment to which they’re employed and their authority extends from the kitchen to the dining room. Their duties include recruitment and hiring, training, motivating staff, supervising staff, managing inventory & procurement, ensuring the right equipment and supplies are available, arranging for the maintenance and cleaning of equipment & the establishment, overseeing food preparation, food presentation and portion sizing, ensuring customer satisfaction, as well as applying and ensuring staff exercises food safety and sanitation practices. FOOD SAFETY…

distribution, it takes more than 20,000 products to customers. These products consist of national brands as well as its own exclusive brands, some of the products are; dairy, fresh and frozen meats, frozen foods, produce, poultry, seafood, disposables, restaurant equipment and supplies. It has an independent beverage division that distributes Anheuser Busch Inberv beer. It also distributes many more brands and have fourteen operational distribution facilities and seven sales offices. The…

In the previous term, I was given a chance to experience the most exciting challenges I have ever done – The Work Experience. My work placement is a restaurant called Little NNQ that mainly serves food from my hometown – Vietnam, which is a huge advantage to me. I found this restaurant after many times failing to get a job in designing which is my career idea. Therefore, at first, I thought being a waitress would be not really satisfying, but after giving it a go, the work turned out to be very…

INTRODUCTION There is no factor more essential in delivering efficient and hospitable service to guests than constant employee communication. These vital conversation skills need to be used between the front of the house and the and back of house to ensure quality and consistent service to guests. Equally as crucial, employees need to embrace a team-like mentality for this communication to be effective. Author John Katzenbach agrees and argues, “There is virtually no environment in which…

History of the Company Kirk’s Catering & Carryout is my dad, Kirk Hamilton’s, restaurant, located in Statesville, North Carolina. He has always worked in the food industry, and has always been passionate about food, so when the restaurant he was working at laid off a lot of people and moved him to a new location, he decided that that was the perfect time to open his own restaurant like he has always wanted. Kirk’s Catering & Carryout officially opened in May of 2012, but the business plan…

If you have ever worked in the foodservice industry you know about the behind the scenes action that occurs behind the ominous “employee only” doors. If you’ve ever been a patron of a restaurant you’ve seen employees pass back and forth through those doors carrying heavy trays and skillfully balancing multiple scalding hot dishes, all with smiles on their faces. They are not smiling inside. According to the United States Department of Labor, “The Fair Labor Standards Act (FLSA) requires…

From May to August 2016 I worked as an Event and Field Support Co-op student at Pepsico Beverages for the Foodservice Manager in Atlantic Canada, Chris Munroe. My office was based out of Dartmouth, Nova Scotia but my work region was Atlantic Canada. A few of my co-workers included Chris Munroe (Foodservice Manager), Glenn Peach (Foodservice Representative), JD Boudreau (Key Account Manager) and Kelly Hanson (Admin Assistant). All three of my past co-op placements have been different from one…

Discussion This practical demonstrates that bulk food production need to consider different factors such as ingredients, serving sizes, costs and time. In terms of the nutrient analysis of bulk food recipe compared with the DHS standard, most result show the dishes did not comply with the band. The food processing requires extra training and good cooperation between foodservice staff and chef in kitchen preparing these meals. Table 2 demonstrate that bulk food recipe require modification for…

As a foodservice director I must be aware that the United States is a diverse multicultural society. It’s important for me to understand that minority groups make up roughly one-third of the Nation's population. Minority groups are the fastest growing segment of the U.S. population. According to, U.S. Census Bureau 2003, Foreign-born people now constitute more than 11 percent of the population. Additionally, with religion being one of the strongest principles on which diets are based it’s…

As a foodservice director of a medium sized health care facility, looking to switch over from currently using locally owned food service distributor to a national distributor you would need to look at the advantages and disadvantages of both. There are many things to consider as you are making your choice. Some items to consider include food quality, price, convenience, and customer appeal. As you are making your decision you should also consider where your facility is financially and what type…