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Orientation notes
notes
| Question | Answer |
|---|---|
| Career ladder | The steps a food service employee takes in moving from an unskilled job to a professional job |
| Commerical food service | Prepares food for a profit |
| Food service industry | Generally refers to establishments that prepare food for consumption away from home |
| Institutional food service | Generally prepares food for a service, not for profit |
| Professional food service worker | Person working in an occupation that recommends a college degree in food service, and has management level skills, knowledge and experience |
| Semi-skilled food service worker | Person working in an occupation that requires a high school degree and completion of a food service program |
| Skilled food service worker | Person working in an occupation that requires a high school degree, completion of a food service program and an intermediate level of working skills, knowlege, and experience |
| Unit | An indivdual food service operation |
| Advantages of employment in food service | Steady work, constant demand for new employees,available part time jobs,Opportunities for self-improvement |
| Disadvantages of employment in food service | Hard physical labor,work pressure,inconvient work hours,dealing with the public |
| Ways to achieve job advancement | Length of service, promotion from within, on the job training, recommendation from another employer, additional education |
Created by:
mlbevins
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