February 8-12
Grade 10 English:
This week we are doing a unit on Dreams. Check Class page for some links, and the rest of the reading will be on sheets passed out in class.
Grade 9:
This week students are presenting speeches on the value of extra-curricular activities.
We shall be beginning grammar work on verbs.
Root words and vocabulary for this week:
polis, polit: city, state, citizen
Example: cosmopolitan: universal, worldly
metropolis: large city
politics: management of political affairs
police: thsoe who keep order
port: carry
Example: import: to bring in from a foreign country
export: to send out of a country
deport: to force to leave a vountry, to exile, to banish
reported: one who gathers the news (carries it to the public)
pos, pon: place, to put
Example: impose: to place a burden upon someone
compose: to form (ex.: to place words or music on a page)
repository: place where things are stored
juxtaposition: side-by-side placement
psych: mind, mental process
Example: phychoanalysis: examination of one's unconscious mind
psychology: the science or study of the mind
psychosis: severe mental disturbance
psyche: the human soul or mind
12-0 Culinary
Notes on Unit 1-2
Food Service Trends
1. How do food service trends affect foodservice and food production?
2. Identify job opportunities in various commercial and non commercial foodservice and food production operations.
The hospitality industry goes back at least 5000 years, when grain traders were travelling to different regions, selling their products. They needed food, beverages and shelter on their journeys. Today industry experts analyze societal, cultural, demographic, and economic food service trends.
Trends in foodservice include:
· Increase in the number of theme and chain restaurants
· A family-friendly atmosphere
· Ethnic foods
· Sports facilities providing food
· Special events and private parties centering events around food
· Supermarkets carrying prepared and ready to eat, and in-store foods
· Employees requiring a quick lunch
· Business entertainment
· Availability of food—delivery
· Family structure is changing affecting food service
· Customer preferences—people are more knowledgeable about food
o Healthy or heart smart menus
o Green menus
o Vegetarian requests
o Vegan requests
o Close-to-home (100 mile radius) menus
Categories of food service facilities:
The first three are considered the traditional categories of “restaurants:”
1. Quick service Restaurants, provide limited choices on the menu, low prices, customers order food, and expect almost immediate service
2. Full service Restaurants, a relaxed, but served food and beverages service, medium priced menu, including themed restaurants, and family restaurants.
3. Fine-dining Restaurants, offering an upscale atmosphere, excellent food and service, and higher menu process. Staff members are highly trained and skilled. Customer expectations are high.
The rest in the list are other categories of food service facilities:
4. Hotel and Resort food service: often several choices of restaurants from more casual to fine-dining. Can be a themed restaurant, such as health resorts.
5. Banquet facilities, often associated with hotels offering convention services. This would include weddings, special events, and conventions.
6. On-site catering: schools, hospitals, and supermarkets fall into this category.
7. Government facilities, such as military bases, prisons, and such institutions.
8. Off-site Catering: food is prepared from a central kitchen and transported to a site for consumption. Staff know how many guests for whom to prepare.
9. Bakeries and Pastry shops: these facilities service both the general public and other food service facilities. This has become a growing business, because the consumers want “home-baked” style food, but do not have the time to do it themselves.
10. Ready-to-eat foods (RTE) are now available at supermarkets and specialty food stores.
11. Transportation associated food service: ferries, airplanes, trains, cruise ships
12. Business associated facilities: office dining rooms, private clubs.
Questions:
1. How have Trends impacted food service and food production operations?
2. Define three categories of traditional food service operations.
3. Name several other food service categories, and explain their purposes.
Grade 10 English:
This week we are doing a unit on Dreams. Check Class page for some links, and the rest of the reading will be on sheets passed out in class.
Grade 9:
This week students are presenting speeches on the value of extra-curricular activities.
We shall be beginning grammar work on verbs.
Root words and vocabulary for this week:
polis, polit: city, state, citizen
Example: cosmopolitan: universal, worldly
metropolis: large city
politics: management of political affairs
police: thsoe who keep order
port: carry
Example: import: to bring in from a foreign country
export: to send out of a country
deport: to force to leave a vountry, to exile, to banish
reported: one who gathers the news (carries it to the public)
pos, pon: place, to put
Example: impose: to place a burden upon someone
compose: to form (ex.: to place words or music on a page)
repository: place where things are stored
juxtaposition: side-by-side placement
psych: mind, mental process
Example: phychoanalysis: examination of one's unconscious mind
psychology: the science or study of the mind
psychosis: severe mental disturbance
psyche: the human soul or mind
12-0 Culinary
Notes on Unit 1-2
Food Service Trends
1. How do food service trends affect foodservice and food production?
2. Identify job opportunities in various commercial and non commercial foodservice and food production operations.
The hospitality industry goes back at least 5000 years, when grain traders were travelling to different regions, selling their products. They needed food, beverages and shelter on their journeys. Today industry experts analyze societal, cultural, demographic, and economic food service trends.
Trends in foodservice include:
· Increase in the number of theme and chain restaurants
· A family-friendly atmosphere
· Ethnic foods
· Sports facilities providing food
· Special events and private parties centering events around food
· Supermarkets carrying prepared and ready to eat, and in-store foods
· Employees requiring a quick lunch
· Business entertainment
· Availability of food—delivery
· Family structure is changing affecting food service
· Customer preferences—people are more knowledgeable about food
o Healthy or heart smart menus
o Green menus
o Vegetarian requests
o Vegan requests
o Close-to-home (100 mile radius) menus
Categories of food service facilities:
The first three are considered the traditional categories of “restaurants:”
1. Quick service Restaurants, provide limited choices on the menu, low prices, customers order food, and expect almost immediate service
2. Full service Restaurants, a relaxed, but served food and beverages service, medium priced menu, including themed restaurants, and family restaurants.
3. Fine-dining Restaurants, offering an upscale atmosphere, excellent food and service, and higher menu process. Staff members are highly trained and skilled. Customer expectations are high.
The rest in the list are other categories of food service facilities:
4. Hotel and Resort food service: often several choices of restaurants from more casual to fine-dining. Can be a themed restaurant, such as health resorts.
5. Banquet facilities, often associated with hotels offering convention services. This would include weddings, special events, and conventions.
6. On-site catering: schools, hospitals, and supermarkets fall into this category.
7. Government facilities, such as military bases, prisons, and such institutions.
8. Off-site Catering: food is prepared from a central kitchen and transported to a site for consumption. Staff know how many guests for whom to prepare.
9. Bakeries and Pastry shops: these facilities service both the general public and other food service facilities. This has become a growing business, because the consumers want “home-baked” style food, but do not have the time to do it themselves.
10. Ready-to-eat foods (RTE) are now available at supermarkets and specialty food stores.
11. Transportation associated food service: ferries, airplanes, trains, cruise ships
12. Business associated facilities: office dining rooms, private clubs.
Questions:
1. How have Trends impacted food service and food production operations?
2. Define three categories of traditional food service operations.
3. Name several other food service categories, and explain their purposes.
posted by Robert Griffin at 6:21 AM
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