Although many experienced food and beverage preparation and service workers are promoted to fill jobs, job opportunities are expected to be best for those with bachelor's or associate degrees in restaurant and institutional food service management. That's the conclusion I came to after interviewing several managers at local restaurants.
The following is a summary taken from 3 managers of 3 different restaurants of 3 different class/price ranges:
The daily responsibilities of many restaurant and food service managers can be as complicated as some meals prepared by a fine chef. In addition to the traditional duties of selecting and pricing menu items, usin
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