Carol Ann Caprione Chmelynski - Opportunities in Restaurant Careers (Opportunities Inseries)
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Opportunities in Restaurant Careers (Opportunities Inseries)
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For those considering a restaurant career, OPPORTUNITIES IN RESTAURANT CAREERS covers salary and employment figures; trends in the industry; minority management opportunities; diversity of career opportunities within the field; and complete lists of food and service-related schools and training programs in the U.S. and Canada. This book is one of VGMs Opportunities in .
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Opportunities in Restaurant Careers VGM Opportunities Series
author
:
Chmelynski, Carol Ann Caprione.
publisher
:
NTC Contemporary
isbn10 | asin
:
0844223352
print isbn13
:
9780844223353
ebook isbn13
:
9780071397766
language
:
English
subject
Food service--Vocational guidance--United States.
publication date
:
1998
lcc
:
TX911.3.V62C46 1998eb
ddc
:
647.95/023/73
subject
:
Food service--Vocational guidance--United States.
Page i
VGM Opportunities Series
Opportunities in Restaurant Careers
Carol Ann Caprione Chmelynski
Foreword by Herman Cain Chief Executive Officer and President National Restaurant Association
VGM Career Horizons NTC/Contemporary Publishing Company
Page ii
Library of Congress Cataloging-in-Publication Data
Chmelynski, Carol Ann Caprione, 1950 Opportunities in restaurant careers / Carol Ann Caprione Chmelynski. p. cm. (VGM opportunities series) ISBN 0-8442-2335-2 (c). ISBN 0-8442-2336-0 (p) 1. Food serviceVocational guidanceUnited States. I. Title. II. Series. TX911.3.V62C46 1998 647.95'023'73dc21 98-4607 CIP
Cover Photo Credits: Top left, A. Blake Gardner, courtesy The Culinary Institute of America; bottom left, courtesy Kendall College, Evanston, Illinois; top right and bottom right, images copyright 1997 PhotoDisc, Inc.
Published by VGM Career Horizons An imprint of NTC/Contemporary Publishing Company 4255 West Touhy Avenue, Lincolnwood (Chicago), Illinois 60646-1975 U.S.A. Copyright 1998 by NTC/Contemporary Publishing Company All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of NTC/Contemporary Publishing Company Printed in the United States of America International Standard Book Number: 0-8442-2335-2 (cloth) 0-8442-2336-0 (paper) 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2
Page iii
Contents
About the Author
v
Foreword
vii
1. What the Restaurant Industry Is About
Types of restaurants. An expanding function. A viable career opportunity. Minority management opportunities. Succeeding in the industry. Growth in good times and bad.
1
2. Entry-Level Restaurant Workers
Jobs requiring minimal training. Working conditions. Employment. Training. Other qualifications. Advancement. Job outlook. Earnings.
8
3. Mid-Level Positions
Bartenders. Chefs, cooks, and other kitchen workers
18
4. Management Positions
Nature of the work. Working conditions. Employment. Training. Other qualifications. Advancement. Job outlook. Earnings.
30
5. Food and Beverage Directors
Nature of the job. Working conditions. Employment. Training. Other qualifications. Advancement. Job outlook. Earnings.
39
Page iv
6. Certified Master Chef: The Highest Honor in the Industry
The master chef certification program. Passing the exam. The benefits of becoming a CMC. What the CMC program means to the restaurant industry.
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