Food Service, Waiter/Waitress, and Dining Room Management/Manager.
A program that prepares individuals to serve food to customers in formal or informal settings. Includes instruction in the nutritional, sensory, and functional properties of food and its ingredients; food services principles; table and counter services; dining room operations and procedures; service personnel supervision and management; communication skills; business math; safety; and sanitation.
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Use the Related Careers section above to see roles commonly linked to this field of study. Data is based on CIP–SOC crosswalk and BLS occupational data.
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Salary and employment data come from the U.S. Bureau of Labor Statistics (BLS) Occupational Employment and Wage Statistics (OEWS) and Employment Projections.
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