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| Food Service Managers/Hotel Managers and Assistants |
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| Employment Increase: |
44% |
| People In Field: |
764,000 |
| Average Salary: |
$22,785 |
| Qualifications: |
Bachelor's Degree, Training |
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Nature of the Work:
Food is consumed outside the home in restaurants,
school and employee cafeterias, hospitals, and nursing facilities.
The cuisine offered, its price, and the setting in which it is
consumed vary greatly, but the managers of these diverse
dining facilities have many responsibilities in common. Efficient
and profitable operation of restaurants and institutional food
service facilities requires that managers and assistant
managers select and appropriately price interesting menu items,
efficiently use food and other supplies, achieve consistent
quality in food preparation and service, recruit and train
adequate numbers of workers and supervise their work, and attend
to the various administrative aspects of the business.
Training, Other Qualifications, and Advancement:
Many restaurant and food service manager positions
are filled by promoting experienced food and beverage
preparation and service workers. Waiters, waitresses, chefs, and
fast-food workers who have demonstrated their potential for
handling increased responsibility sometimes advance to
assistant manager or management trainee jobs when openings
occur. Executive chefs need extensive experience working as a
chef, and general managers need experience working as
assistant manager. However, most food service management
companies and national or regional restaurant chains also
recruit management trainees from among graduates with degrees
in other fields who have demonstrated interest and aptitude.
Job Outlook:
Employment of food service managers and hotel
managers is expected to increase much faster than the average for
all occupations through the year 2005. It is estimated that there
will be approximately 764,000 food service managers and
hotel managers by 2005. In addition to growth in demand
for these managers, the need to replace managers who transfer
to other occupations or stop working will create many job
openings. Job opportunities are expected to be best for
persons with bachelor's or associate degrees in restaurant and
institutional food service management.
Sources of Additional Information:
Information about job opportunities may be
obtained from local employers and local offices of the state
employment service.
Career information about restaurant and food service
managers, directories of two- and four-year college programs
in restaurant and food service management, and certification as
a Food Service Management Professional are available from:
The Educational Foundation of the National Restaurant Association
Suite 1400, 250 South Wacker Dr.
Chicago, IL 60606
For information on careers and scholarships in hotel
management, contact:
The American Hotel and Motel Association (AH&MA), Information Center
1201 New York Ave. NW
Washington, DC 20005-3931
For information on educational programs, including
correspondence courses, in hotel and restaurant
management, write to:
The Educational Institute of AH&MA
P.O. Box 1240
East Lansing, MI 48826
Information on careers in housekeeping management
may be obtained from:
National Executive Housekeepers Association, Inc.
1001 Eastwind Dr., Suite 301
Westerville, OH 43081
For information on hospitality careers, as well as how
to purchase a directory of colleges and other schools
offering programs and courses in hotel and restaurant
administration, write to:
Council on Hotel, Restaurant, and Institutional Education
1200 17th St. NW
Washington, DC 20036-3097
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