Bibliographic record and links to related information available from the Library of Congress catalog.
Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.
Chapter 1: About the Restaurant Business How the industry developed. One of the World's Oldest Professions Exploring the trends over time Looking at dining as "eater-tainment" today Taking a look at how the industry is segmented QSR (Fast Food) Fast Casual Casual Fine Dining Bar/Tavern Contracted Food Service (Business & Industry, College & University, etc.) Catering Hotels & Resorts Understanding why size (and geography) matters ? In larger metro areas, usually a mix of large and small companies ? In some quaint communities, large companies (i.e. fast food) not allowed at all ? Some geographic areas may have more of a cooking culture in the home, which results in fewer restaurants over all ? Downtown (near business districts) areas may be prime for breakfast and lunch, but not dinner There's room for everyone-- if you're smart and talented Is it fast-paced, changing rapidly, or staid, resisting change? Day-to day pace-hectic, frenetic, kinetic State of the industry- it's still feeding people. What kind of people thrive in the industry? Identifying the "right" people for the business Understanding how you benefit by excelling in it Understanding what you sacrifice to be part of this world What's the bottom-line in the industry (typical margins, etc.)? Food cost percentages Labor percentages Making more money buying than selling Spending the right money on marketing How does it compare with other industries? Everyday is different The good The bad The ugly Keeping up the pace Getting a job anywhere in the world What does the future hold for the industry, what are the trends, what will it look like in 10 and 20 years? Service Trends Current (Customer driven!!, Quality/speed tradeoff) Future (Exceed customer's expectations) Cuisine Trends Current (Latin, Asian, Comfort, Fresh, Local, Portable) Future (Clean ingredient statements, Low fat and fried, Raw, Slow Food, Nutra-ceuticals, Molecular Gastronomy like levitation, aroma, flavored paper and ink, flavored foams, etc.) Atmosphere Trends Current (Fast Casual, Family, Hip/Chic) Future (Reclining dining, Over the top ideas) Beverage Trends Current [Cocktails new and old school, plus those with ethnic appeal (mojitos), Health drinks (smoothies, herbals, etc.)] Future (oxygen enhanced drinks, and other far out concoctions) Sidebar: Profile of a company in the industry Sidebar: Profile of a mid-career worker within the industry Chapter 2: About You What kind of person are you? How do you like to spend your day? What qualities and qualifications do you have to offer a potential employer? Do you prefer to specialize, or are you a generalist? Do you seek ongoing challenges? Do you like to lead or follow? Is money of prime importance to you? Do you enjoy long hours, or ever-changing hours, or are you happier in a 9-5 situation? How to define the situation in which you will best thrive. See how your personality will fit this job. Sidebar: Self-test for Aptitude and Attitude-where do you fit in best? Chapter 3: Training, Education, and Background What kind of education and training does the industry require? FOH certifications (food handler card, alcohol service certification, where applicable.) Sanitation training Culinary training options Bartending training How far can you go with various levels of training? Will you need a degree, and if so what kind? Exploring Industry-Specific Degrees Culinary Management Hospitality Management (Certificate, Associate, Diploma degrees available) AS degrees HRA (Hospitality and Restaurant Administration) Looking at other helpful degrees Accounting MBA Where do you go to get the training or education required for the industry? Community Colleges Restaurant Associations Check online sources Culinary Schools Universities Trade Schools High School Vocational programs Is on-the-job training a viable option? Yes! Taking a look at Apprenticeship programs Learning a restaurant's systems from the inside Considering continuing education opportunities What qualities and personalities fare best within the industry? Self-motivated Hard working Good sense of humor Willing to try new things What does it take to advance your career in the industry? Hard work Being a quick study Working weekends, holidays, birthdays, and anniversaries Self-motivation Expecting excellence in yourself and others Hard work (Did I already mention that?) Sidebar: Top schools offering degrees in this field. Culinary Schools (CIA, Johnson & Wales, Le Cordon Bleu, The French Culinary Institute, Kendall College, Cornell College, Scottsdale Culinary Institute, California Culinary Academy) R&H Schools Sidebar: Interview with someone new to this career. Chapter 4: Jobs in the Industry Common entry-level jobs and salaries Front of the House staff Greeter/Hostess Cashiers Bussers Food Runners Back of the House Staff Dishwashers Prep cooks Pantry cook A likely career path within the industry. FOH (Greeter?busser? back waiter?waiter?assistant manager?general manager) BOH (dish?prep?pantry?line cook?saut¿ cook? sous chef? executive sous chef? executive chef) Mid-level jobs and salaries. Front of the House staff Bartenders Waitstaff Back of the House Staff Line Cooks Sous Chefs Management Bar Management Kitchen Manager Food and Beverage Manager Banquet Manager Catering Sales Top-level jobs and salaries. Executive Chef General Manager Corporate Management Sidebar: Figuring how bonuses affect your compensation (aka Don't believe the hype) Sidebar: Profile of a top-level career employee within the industry Sidebar: Looking at non-traditional careers in the industry Chapter 5: The Working Environment Lifestyle, culture, and attitudes within the industry. Ethics of the industry. What your workplace and work pace will be like. What your co-workers will be like. Sidebar: Profile of someone who enjoys the lifestyle of the given industry. Chapter 6: Try Before You Buy Ways to get a feel for the industry before you make it a career. Hiring on for seasonal situations Summer jobs Holiday help Looking to resorts Paying to work in a restaurant Trying out different styles of service Finding your niche Sidebar: Listing of organizations to help you find shadowing/internship opportunities. Chapter 7: Building a Resume for the Industry How to create a resume geared toward the career you've chosen. Maintaining and updating your resume on a regular basis Getting to the specifics Making the most of company recognition Quantifying your successes Making a list of positive references Including information about professional organizations Sidebar: Ideal sample resumes for the industry (entry level, mid level, FOH and BOH) Sidebar: Sample cover letters for resumes (responding to job ad, unsolicited resume) Chapter 8: Getting Hired Where and how do companies in the industry recruit? The local newspaper- yes, sometimes old school is the best way Websites (a few examples include Hcareers.com Foodservice.com, etc.) Recruiters/Head Hunters (MDH Search, The Hunter Group, T.A. Davis and others, primarily for executives) How do you find out about job openings within the industry? Word of mouth Keeping up with contacts from previous jobs/school How do you network within the industry? Joining professional organizations Attending trade shows Being a member of your Chamber of Commerce Acing the interview Making a great first impression Expect to fill out an application even if you have a resume Dressing for success, no matter what the style of service Preparing for a few common questions ahead of time Asking good questions Following up with your interviewer Sidebar: Ten sure-fire tips to find that first job in the industry Sidebar: Profile on one or two people on how they got their start in the industry. Chapter 9: Getting Ahead How to thrive in your new career and move on to the next levels. Ask questions, always Stay informed Magazines Trade shows Online newsletters, blogs, chats Websites Get involved Attending/Hosting charity events Joining trade associations "Volunteer" for extra work Job shadow other positions whenever possible Offer to stay late and come in early Stay close to your guests Talk to guests regularly (depending on your position, of course) Consider their feedback Get a second job Work in a hotel Work for a caterer Help out a food stylist Take a different position in a different restaurant (FOH vs. BOH) Take a position in a completely different type of restaurant (casual vs. fine dining) Includes timelines and benchmarks to keep your career on track. Sidebar: 10 tips to success in the industry Chapter 10: Make it on Your Own Entrepreneurial and freelance opportunities within the industry. Buying a franchise Pros/Cons Buying an existing restaurant Pros/Cons Starting your own restaurant from scratch Pros/Cons Trying your hand at consulting Pros/Cons Industry-related support jobs. Food sales Liquor sales Consulting Marketing/PR Special Event Planning Food Styling Appendices: Industry-speak: Glossary of Industry Jargon Schools offering degrees or certification programs in the field. Organizations in the industry. Other resources for further research (books, videos, websites)
Library of Congress Subject Headings for this publication:
Restaurant management.