Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Part 2. Feeding the Masses Chapter 7. Culinary Careers in B & I Foodservice

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Introduction to Part 2. Feeding the

Masses

Chapter 7.Culinary Careers in B & I Foodservice


Learning Objectives forIntroduction to Feeding the

Masses1. Compare and contrast on-site and commercial

foodservices.2. Identify segments in which managed service companies

run 50% or more of the foodservices.3. Discuss three possible advantages for contracting out

foodservices and also for staying independent. 4. List three advantages of working for managed services

companies.5. Interpret the “Feeding the Masses” Career Path Guide.6. Interpret the “Feeding the Masses” Education Path Advice.7. Identify three additional on-site foodservices.


On-Site Vs. Commercial Foodservice Foodservice is not the primary business. Your customers are mostly a captive audience. It’s easier to track the participation rate because

you know how many people are working in the building, going to school, and so son.

You see many of the same customers every day. You can plan purchasing and production with

more certainty. There is less fluctuation in customer counts and

menu item popularity. Working hours tend to be shorter and more

predictable.


Managed service companies provide foodservices in:

80% of business and industry

50% of colleges and universities

40% of hospitals 10% of schools


Why contract out foodservice? To bring in the contractor’s employees and save

money through reduced payroll. To let the contractor take care of hiring and

paying employees. To reduce food costs due to national purchasing

contracts. To allow the contractor to renovate or build new

foodservice facilities that otherwise wouldn’t be developed.

To provide management expertise the client normally would not have


Why keep foodservice in house? (Self-operated, independent) To retain revenue from cash operations. To eliminate management fees. To allow the foodservice managers to have

more flexibility and ability to innovate. To retain control. To avoid the divided allegiance of

managers who serve 2 masters – the managed services company and the client.


Possible Advantages of Working for Managed

Foodservices Offer more opportunities to work in varied

venues More possibilities for promotions Excellent development and training

programs

Companies: ARAMARK, Sodexho, Compass.


“Feeding The Masses:” Career Path Guide

Figure PO2-1


“Feeding the Masses:”Education Path Advice Example

Fig PO 2-2


Other On-Site Foodservices

In-flight foodservice Recreational

foodservice Correctional

foodservice


Learning Objectives for Culinary Careers in B & I

Foodservice1. Describe business and industry

foodservice.2. Discuss potential advantages and

challenges of working in business and industry.

3. Compare the earnings of a business and industry chef to those of a restaurant chef.

4. Describe the job outlook for chefs in business and industry.


Learning Objectives for Culinary Careers in B & I Foodservice5. Indicate the major purpose of the Society

for Foodservice Management.6. Read an interview and identify the

interviewee’s career path, current job 7. functions, and advice for culinary

students. 8. Describe a typical organizational design

for a business and industry foodservice.


Introduction to B&I Foodservice B & I provides meals in financial and

insurance companies, manufacturing plants, services, companies, high-tech businesses, and more.

Meals can be very upscale in some locations.

B & I foodservices often charge reasonable prices. Sometimes the companies subsidize the cost.


Sales in B&I come from:

Café Executive dining

rooms Catering Vending

Source: ARAMARK


Potential Advantages & Challenges Advantages

Opportunities for creativity.

Work hours are much more normal. Weekends and holidays usually off.

Pay is quite high.

Challenges Supplying variety and

quality without exceeding cost parameters.

In the case of a managed services company, doing a good enough job to have your contract renewed.

Feeding the same core clientele what they want every day.

Advantages Or Challenges•Hectic, busy environment with lots of pressure at mealtime.•Physical strains such as being on your feet all day.


2003 Earnings for Chef and Head Cooks in B & I*Average Hourly Pay Average

Annual $25.13 $52,280

Restaurant Chef/Head Cook earned $14.80/hour.

*SOURCE: 2003 OES National Industry-Specific Occupational Employment and Wage Estimates, Bureau of Labor Statistics, 2003.


Job Outlook for B & I Chefs The job outlook depends on the economic health

of B & I itself. Total employment for all industry sectors is

projected to grow 15% from 2002 to 2012. Professional and business service sector,

education and health services industries, transportation and warehousing, and information industries are anticipating rapid growth.

Employment in manufacturing is expected to decline slightly.


Serves the needs and interests of managers in on-site foodservice, but predominantly B & I.


Bill Chodan, Vice President of Culinary Operations, FLIK International Career path

Several hotel cooking positions

Hotel banquet chef, executive sous chef, executive chef

FLIK: executive chef, corporate chef

Present position


Bill Chodan, Vice President of Culinary Operations, FLIK International Current job functions

Supervises 6 corporate chefs and nutritionist

Oversees culinary aspect of business in 220 accounts

Responsible for all account renovations and construction

Keeps up on culinary trends

Trends Rediscovering old

cuisines.

Advice Build a good

foundation. Learn all aspects of the

business. Make sure people like

you and get their respect.

Be trustworthy and dependable.

Be honest.


Organizational Chart – B & I

Figure 7-1


Career Paths

Figure PO 2-1


Education Path Advice

Figure PO 2-2

Documents

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Part 2. Feeding the Masses Chapter 7. Culinary Careers in B & I Foodservice