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