Table of contents for Opportunities in restaurant careers / by Carol Caprione Chmelynski.


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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