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Growing Careers in Food & Beverage Industry

Posted by tag44jobs on May 11, 2009

Employment growth in the food service industry will be spurred by increases in population, household income, and leisure time that will allow people to more often dine out and take vacations. In addition, the large number of two-income households will lead more families to opt for the convenience of dining out.

Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods – from soups, snacks, and salads to entrees, side dishes, and desserts – in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops.

Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies.

Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. Chefs tend to be more highly skilled and better trained than cooks. The specific responsibilities of most cooks are determined by a number of factors, including the type of restaurant in which they work.

Most fast-food or short-order cooks and food preparation workers require little education or training; most skills are learned on the job. Training generally starts with basic sanitation and workplace safety subjects and continues with instruction on food handling, preparation, and cooking procedures.

Large corporations in the food services and hospitality industries also offer paid internships and summer jobs to those just starting out in the field. Internships provide valuable experience and can lead to placement in more formal chef training programs.

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Career in Food Service Industry by Tag44

Posted by tag44jobs on May 11, 2009

There are a few restaurants nowadays that can really sweep you off your feet from merely displaying their exquisite style in food serving. Years ago, food serving was an art that was practiced like a ritual. This is because, for one, people were so deeply religious that even the preparation of the food was a cause of celebration and joy. Two, people used to have all the time in the world that even the preparation of food was made into a beautiful ritual of blessing.

In the modern age, a hotel or food chain or restaurant needs food service managers who can direct and organize food attendants to prepare and serve the food to the customers or guests. Food service managers are normally found in first-class hotels, restaurants or cafeterias. The work of the food service managers, however, is so much streamlined into the process that sometimes a food service manager has other responsibilities in tow. In fact, there are instances when the food service manager is also the restaurant manager, two managerial jobs for a single person.

Over the years, nonetheless, the continuous integration of work processes in the food industry and the automation and improvement of some of the process lines simplify the work of food service manager. Today, the food service managers can also be the restaurant manager, food service directors or dining room managers.

In some five star hotels, however, there are special areas in food management that needs keen supervision. In such cases, hotels or restaurants hire a food and beverage manager, a kitchen manager, a banquet manager and catering manager, depending on the needs of the hotel.

A civilian food service manager is tasked to hire his own serving and food preparation staffs, must write his planning menus and food utilization techniques, and must enforce compliance to current food, health and fire regulations. Certain nutrition standards by the government, such as iodine requirement in food, must be enforced properly. So, the work of a food service manager is to be thorough in planning from beginning to end. This planning will revolve around the expected number of guests, the popularity of the establishment, the nutritional value and palatability of the food and most importantly, the over-all cost of the menu.

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