1 edition of Careers in restaurants found in the catalog.
Written in English
This resource offers a comprehensive and detailed look at the restaurant industry for those who are interested in a career in food but don"t know where to start. First, the reader is introduced to the restaurant industry and its opportunities. Then, each chapter covers a general trade of the business such as chef, server, and manager, highlighting the skills required for each area. Within each chapter, specific jobs are profiled, such as personal chef, pastry chef, line cook, host/hostess, and server, among many others. For each job, a realistic description is given, including the benefits, such as working with people and career advancement opportunities, but also the hard work and long hours involved. Finally, readers learn that there are also opportunities to work with food that are corollary to the restaurant industry. Such jobs include farming, food writing, and food photography. With a profile of chef Marcus Samuelsson, this book brings working in the restaurant industry to life.
Includes bibliographical references (pages 70-76, 80) and index.
|Series||Essential careers, Essential careers|
|LC Classifications||TX945 .P357 2014|
|The Physical Object|
|Pagination||80 pages :|
|Number of Pages||80|
|LC Control Number||2012039555|
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First, the reader is introduced to. Why restaurants. Restaurants provide fundamental skills: Teamwork, time management and customer service are skills that stay throughout careers within the industry and beyond.
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Cameron Mitchell Restaurants is a place to start and grow your career. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system.
The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.4/5(1). “Culinary Careers does a great job laying out road maps for a career in the food world.
And through its eighty-nine interviews, the book also conveys the passion and dedication that I see amongst my fellow chefs and restaurant professionals, around the nation.”--Marcus Samuelsson/5(24). LEVY TEAM MOMENTS "It's easy to love your job when it doesn't feel like a job at all.
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There is a reason why this book is in its fourth edition. It has it all, from basic cost controls and choosing proper equipment to training employees and effective restaurant layouts.
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