How to cook an excelent meal


A Variety of Rewarding Careers in the Food Service Industry

Employment growth in the food servicecourses, waiters and waitresses provide more
industry will be spurred by increases informal service emphasizing personal,
population, household income, and leisureattentive treatment and a more leisurely
time that will allow people to more oftenpace.
dine out and take vacations. In addition, the
large number of two-income households willBartenders fill drink orders either taken
lead more families to opt for the conveniencedirectly from patrons at the bar or through
of  dining  out.waiters and waitresses who place drink orders
for dining room customers. They prepare mixed
Chefs, cooks, and food preparation workersdrinks, serve bottled or draught beer, and
prepare, season, and cook a wide range ofpour wine or other beverages. Bartenders must
foods - from soups, snacks, and salads toknow a wide range of drink recipes and be
entrees, side dishes, and desserts - in aable to mix drinks accurately, quickly, and
variety of restaurants and other foodwithout waste. Bartenders should be friendly
services establishments. Chefs and cooksand  enjoy  talking  with  customers.
create recipes and prepare meals, while food
preparation workers peel and cut vegetables,Hosts and hostesses welcome guests and
trim meat, prepare poultry, and perform othermaintain reservation or waiting lists. They
duties such as keeping work areas clean andmay direct patrons to coatrooms, restrooms,
monitoring temperatures of ovens andor to a place to wait until their table is
stovetops.ready.
Chefs and head cooks also are responsible forDining room and cafeteria attendants and
directing the work of other kitchen workers,bartender helpers assist waiters, waitresses,
estimating food requirements, and orderingand bartenders by cleaning tables, removing
food  supplies.dirty dishes, and keeping serving areas
stocked  with  supplies.
Executive chefs and head cooks coordinate the
work of the kitchen staff and direct theCounter attendants take orders and serve food
preparation of meals. Chefs tend to be morein cafeterias, coffee shops, and carryout
highly skilled and better trained than cooks.eateries.
The specific responsibilities of most cooksFood processing occupations include many
are determined by a number of factors,different types of workers who process raw
including the type of restaurant in whichfood products into the finished goods sold by
they  work.grocers or wholesalers, restaurants, or
institutional  food  services.
Most fast-food or short-order cooks and food
preparation workers require little educationButchers as well as meat, poultry, and fish
or training; most skills are learned on thecutters and trimmers are employed at
job. Training generally starts with basicdifferent stages in the process by which
sanitation and workplace safety subjects andanimal carcasses are converted into
continues with instruction on food handling,manageable pieces of meat, known as boxed
preparation,  and  cooking  procedures.meat, that are suitable for sale to
wholesalers  and  retailers.
Large corporations in the food services and
hospitality industries also offer paidIn animal slaughtering and processing plants,
internships and summer jobs to those justslaughterers and meatpackers slaughter
starting out in the field. Internshipscattle, hogs, goats, and sheep and cut the
provide valuable experience and can lead tocarcasses into large wholesale cuts, such as
placement in more formal chef trainingrounds, loins, ribs, and chucks, to
programs.facilitate the handling, distribution, and
marketing  of  meat.
Some chefs and cooks may start their training
in high school or post-high school vocationalBakers mix and bake ingredients in accordance
programs. Others may receive formal trainingwith recipes to produce varying quantities of
through independent cooking schools,breads,  pastries,  and  other  baked  goods.
professional culinary institutes, or 2 or 4
year college degree programs in hospitalityOther food processing workers - such as food
or culinary arts. In addition, some largebatchmakers; food and tobacco roasting,
hotels and restaurants operate their ownbaking, and drying machine operators and
training and job-placement programs for chefstenders; and food cooking machine operators
and cooks. People who have had courses inand tenders - typically work in production
commercial food preparation may start in aareas that are specially designed for food
cook or chef job without spending a lot ofpreservation  or  processing.
time  in  lower-skilled  kitchen  jobs.
With the extent of growth in the industry of
Important characteristics for chefs, cooks,food service, managers are going to be in
and food preparation workers include workinghigh demand. Management positions in the food
well as part of a team, having a keen senseservice industry are diverse. Succeeding in
of taste and smell, and working efficientlythe industry takes drive, ambition, and the
to turn out meals rapidly. Personaldesire to please people as the food service
cleanliness is essential because most Statesindustry is about customer service. It also
require health certificates indicating thatrequires a lot of energy, an outgoing
workers are free from communicable diseases.personality, and the ability to be
Knowledge of a foreign language can be ancomfortable working with a variety of people
asset because it may improve communicationfrom a variety of backgrounds. You also need
with other restaurant staff, vendors, and theto be a risk taker and have the ability to
restaurant's  clientele.solve  problems  quickly.
Workers who perform tasks similar to those ofThe college degree gives the foundation on
chefs, cooks, and food preparation workerswhich to build the management career. And, if
include food processing occupations, such asyour course work included financial and
butchers and meat cutters, and bakers. Othersmanagement classes it's even better. Your
who work closely with these workers includedegree will enable you to start as an
food service managers and food and beverageassistant manager instead of an hourly
serving  and  related  workers.employee.
Waiters and waitresses, the largest group ofEmployers will be looking for evidence that
these workers, take customers' orders, serveyou are interested in the field and
food and beverages, prepare itemized checks,understand its demands; experience is your
and sometimes accept payment. In coffee shopsevidence. Ideally, you've served an
serving routine, straightforward fare, suchinternship or apprenticeship for a food
as salads, soups, and sandwiches, servers areservice employer, but summer and part-time
expected to provide fast, efficient, andjobs as a waiter, hostess, or cafeteria
courteous service. In fine diningworker will also show employers that you
restaurants, where more complicated meals areunderstand the industry.
prepared and often served over several



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