Bellringer Name 1 leadership quality you have. Restaurants as a Career

Bellringer

•Name 1 leadership quality you have

Restaurants as a Career

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• http://www.forbes.com/video/4215973209001/

http://www.forbes.com/video/4215973209001/

http://www.forbes.com/video/4215973209001/

© Goodheart-Willcox Co., Inc.

Manager

• To be an effective manager, a you must• clearly communicate the objectives and how they will be

achieved• check work while in progress and test finished products• provide feedback to the kitchen staff• give a clear and fair evaluation of the staff’s performance


Manager

•Must also manage non-labor resources to ensure proper and efficient use of• food• nonfood products• equipment• facilities


Professional Traits of a Successful Manager

• Culinarians are judged for the professionalism they display


Professional Traits of a Successful Manager

• The following behaviors or traits are key for success in the professional kitchen:• Respectful behavior• Punctuality and dependability• Positive attitude• Flexibility• Productivity and speed


Respectful

•Demonstrating respectful behavior indicates a genuine desire to become a professional•Diversity must be respected to create a healthy work

environment•Respect for customers is at the core of hospitality


Punctual and Dependable

•Being punctual and ready for your scheduled shift is essential to succeed on the job•A dependable worker informs their supervisor as soon as possible, of absence or tardiness


Positive Attitude

•A positive attitude is an asset in the professional kitchen •Treating failures as learning experiences helps to foster a positive attitude, builds knowledge, and advances careers


Flexible

•A manager must be prepared to respond to any circumstance and adjust plans as necessary•Being open to new techniques, foods, and working conditions makes a better manager and leads to learning and advancement


Personal Behaviors of a Successful Manager

• The following personal behaviors play a big part in building and sustaining a successful culinary career:•Maintaining balance•Managing stress•Maintaining health


Maintaining Balance

•Maintaining balance in your life is key to achieving and maintaining success• Time spent on career training and advancement must

be balanced with other interests and activities


Managing Stress

• Sources of stress for culinarians•Must perform skillfully under substantial pressure• Frequent and short deadlines• Customer expectations leave little room for error• Long hours of physically demanding work•Work schedule often includes evenings, weekends, and

holidays


Managing Stress

• Long-term, unmanaged stress often leads to health problems• People who cannot cope with stress should seek

professional help

What are healthy ways people can manage stress?


Maintaining Health

•Managers must be in good physical condition to perform their best• In order to maintain health, culinarians should• get proper rest• exercise on a regular basis• maintain a healthy diet


A Manager’s Knowledge and Expertise• A successful manager must be well versed in areas including

• cost accounting• sanitation• laws of the

foodservice industry• food chemistry

and physics• nutrition

• purchasing and storekeeping• food and beverage

service• equipment

maintenance• public relations


Cost Accounting

• To run a profitable operation, a manager must be able to• provide cost data for an operation’s income statement• read and understand financial documents• perform basic mathematics and common bookkeeping

procedures


Sanitation

• The manager is responsible for sanitary conditions and the safety of the food products served


Sanitation

• Sanitation management requires an understanding of microbiology and basic chemistry• Sanitation certification verifies a manager’s knowledge of

sanitation laws and regulations


Laws of the Foodservice Industry

• Managers must know and understand the laws that affect the foodservice industry, such as• laws governing the

hiring and managing of employees• laws regulating

transactions between restaurants and their suppliers or customers

• Truth in Menu laws• zoning codes• liquor laws• tax laws


Purchasing and Storekeeping

•A manager must be able to• select food and other supplies for purchase• deal with vendors to negotiate the price and payment for

supplies• properly receive and store food and nonfood products


Equipment Maintenance

• Managers must•manage preventive maintenance on stoves, ovens,

refrigerators, and appliances• know when to call in maintenance professionals


Education and Training Options

• Education and training are necessary to succeed in a culinary career• Options for education and

training include• apprenticeship• formal education• bachelor’s and advanced degrees• on-the-job training


Formal Education

• Technical Schools and Universities• Train students to be successful in their chosen careers• Include internships and work-based experience• Industry certifications are obtained on successful completion of

the program and passing a written test

Homework

• Research 3 schools in Texas that Offer a degree in Restaurant Management or Hospitality Management.• Write down the name of the school• Location of the school• Program/Degree Name• Length of the program


Allied Professions

• Many foodservice professions require knowledge and skills similar to those of a chef, including• research chef• personal chef• restaurant consultant• marketing and sales• culinary instructor• registered dietitian• food writer


Research Chef

•A research chef•works with food manufacturers to create recipes for mass-

produced food products• aids food scientists in creating products that can be

produced in a manufacturing plant rather than a restaurant kitchen


Personal Chef

•Personal chefs• are paid professional culinarians who regularly cook for

the same individual, family, or group•must demonstrate professional cooking and management

skills


Restaurant Consultant

•Restaurant consultants are foodservice professionals who offer their expertise to other foodservice operators for a fee


Restaurant Consultant

• Areas of expertise may include• business planning and restaurant start-ups• menu development, marketing, and advertising• suggestions to improve an operation’s efficiency and profitability• finding and hiring chefs and managers


Marketing and Sales

•Many companies that make products for the foodservice industry hire former chefs and managers because of their knowledge and experience• Jobs in this field include sales representative, marketing and

promotions, and technical support


Culinary Instructor

•Culinary instructors are employed in high schools, technical schools, colleges, and the military•Many large foodservice companies hire instructors to

run their own culinary training programs


Registered Dietitian

• Chefs and managers often rely on nutrition professionals, such as registered dietitians (RDs) to verify nutrition information and analyze nutritional content of recipes• RDs have extensive knowledge in food science, meal

preparation, service, and management


Food Writer

• Newspapers, magazines, television, and cookbooks often employ writers specializing in food topics•Most food writers have a journalism background or a degree

in English, in addition to a love of food and knowledge of cooking

Documents

Bellringer Name 1 leadership quality you have. Restaurants as a Career