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Obtaining a certificate is voluntary in some fields, but in others, certification from a government-accredited agency may be legally required to perform certain jobs or tasks. Organizations in the United States involved in setting standards for certification include the American National Standards Institute (ANSI) and the Institute for ...
Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]
The number of jobs requiring a professional licensed represents an increasing fraction of the workforce, from 5% in 1950 to 22% in 2010s. [3] Critics say that low-income consumers, who pay higher prices than required for the level of quality they might require, and low-income job seekers, are disproportionately affected. [22]
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Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
In the United States, licenses are typically issued by state agencies, whereas certifications are usually awarded by professional societies or educational institutes. Obtaining a certificate is voluntary in some fields, but in others, certification from a government-accredited agency may be legally required to perform certain jobs or tasks.
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