Career in Food Services

There are many facets of the food services industry. Not surprisingly, commercial restaurants make up more than 60 percent of it, so this book is decidedly restaurant-focused. But even readers who are working in a noncommercial food service operation, as personal chefs, or are employed by a company that supplies products to the industry will ? nd the information in this book helpful. The “Tips for Success” chapter certainly applies to many industries. The “Industry History” chapter provides an excellent background for how the industry got to where it is today, and the “State of the Industry” chapter is a great tool to use when targeting customers.Of course, like all professions, food services is rapidly changing. What is hot today will be yesterday’s news tomorrow.