Download Opportunities in Restaurant Careers (Opportunities Inseries) by Carol Ann Caprione Chmelynski PDF

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By Carol Ann Caprione Chmelynski

For these contemplating a restaurant occupation, possibilities IN eating place CAREERS covers wage and employment figures; traits within the undefined; minority administration possibilities; variety of profession possibilities in the box; and entire lists of nutrients and service-related faculties and coaching courses within the U.S. and Canada. This publication is one among VGM's possibilities in .

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Employment. Training. Job outlook. Earnings. 498. Behind-the-Scenes Workers Dietitians and nutritionists. Menu planners. Food scientist-technologists. 569. Operating Your Own Restaurant Gain restaurant experience elsewhere. Develop a plan. Organize your restaurant. Establish a solid business. Build a good staff. 6910. Educational Requirements and Resources Opportunities in high school. Junior and community colleges. Four-year universities or colleges. Training in the restaurant industry. 7611. Employee Benefits8412.

This pool of young workers is expected to shrink through the year 2000. This will force many employers to offer higher wages, better fringe benefits, and more training to attract and retain workers. Employment of restaurant occupations is expected to grow about as fast as the average for all occupations through the year 2005. The financial success of eating and drinking places is dependent on the overall rate of economic activity in the business world, such as workers' lunches and entertaining clients, so employment opportunities will increase with the growth of the economy.

In 1992, more than 160 colleges and universities offered four-year programs in restaurant and hotel management or institutional food service management. For persons who do not want to pursue a four-year degree, a good alternative background is provided by the more than 800 community and junior colleges, technical institutes, and other institutions that offer programs in these fields leading to an associate degree or other formal award below the baccalaureate. Both two-year and four-year programs provide instruction in subjects such as accounting, business law and management, food planning and preparation, and nutrition.

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