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Table of Contents CONTENTS Foreword 1. The Restaurant Industry--A Reliable Field Restaurant types. Myriad career opportunities. Minority management opportunities. Traits for succeeding in the industry. Growth in good times and bad. Employee benefits. The Future of the restaurant industry. Industry structure in 2010. The workforce in 2010. 2. Entry-Level Restaurant Workers Jobs requiring minimal training. Working conditions. Employment. Training. Other qualifications. Advancement. Job outlook. Earnings. 3. Mid-Level Positions Bartenders. Chefs, cooks, and other kitchen workers. 4. Management Positions. Nature of the work. Food and beverage directors 5. Certified Master Chef: The Highest Honor in the Industry The master chef certification program. Becoming a CMC has rewards. The CMC program benefits the restaurant industry. 6. Top Executives in the Restaurant Industry Nature of the work. Working conditions. Employment. Training. Job outlook. Earnings. 7. Behind-the-Scenes Workers Dietitians and nutritionists. Menu planners. Food scientist technologists. 8. Running Your Own Restaurant Gain restaurant experience elsewhere. Develop a plan. Organize your restaurant. Establish a solid business. Build a good staff. Paying employees. A general business education is useful. 9. Educational Requirements and Resources Opportunities in high school. Junior and community colleges. Four-year universities or colleges. Training in the restaurant industry. Appendix A: U.S. Schools Offering Programs in Hotel, Restaurant, and Institutional Management Appendix B: Canadian Schools Offering Programs in Hotel, Restaurant, and Institutional Management Appendix C: Where to Write for More Information
Library of Congress Subject Headings for this publication: Food service Vocational guidance United States