Choosing a Career in the Restaurant Industry: Second Edition
An all-inclusive look at careers in the restaurant industry. This book describes jobs in the front of the house (waitstaff, bartender, host), the back of the house (chef, dishwasher), and over the house (management).
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accredited areas back-of-the bartender business skills captain or maitre career ladder clear tables community college cook or chef Council on Hotels counselor Culinary Arts Program culinary school customers dining room attendants dining room manager dishwasher eating establishments entry-level entry-level job executive chef expensive restaurants experience fast-food places Fast-food restaurants food and beverage food service industry four-year front-of-the-house employees full-service restaurant head cook head waiter hire Hospitality Management Program hostesses House instructors line cook lunch shift maitre d manage a restaurant meals Meet and Greet menu items Michitsch minimum wage mopping the floor National Restaurant Association night of-the-house over-the-house Overland Park prep cook prepares foods program Formal Questions to Ask responsible restaurant business Restaurant Career restaurant industry restaurant jobs restaurants and fast-food salary Sandusky schedule small restaurant split shifts staff Stock sure Talk training programs U.S. Department usually Visuals vo-ed vocational education wait captain waiter or dining