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This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges , junior colleges , and some universities in the United States .
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
According to the National Restaurant Industry, 8 out of 10 restaurant owners started their careers in entry level positions. “Restaurants on the Edge” Host Nick Liberato joins On The Move to ...
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Al Pacino, American actor and director, worked as a busser among a series of low-paying jobs to fund his acting studies. [38] Chris Rock, American comedian and actor, worked as a busser at a Red Lobster restaurant in Queens, New York; both Red Lobster and "a one-legged busboy" featured among his later jokes. [39] [40] [41]
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