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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).
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
A hotel manager, hotelier, or lodging manager is a person who manages the operation of a hotel, motel, resort, or other lodging-related establishment. [1] Management of a hotel operation includes, but is not limited to management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales ...
Chef de cuisine (kitchen chef; "chief of the kitchen") 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]
It sets standards for work in hotels and restaurants. According to the convention, workers have a right to "reasonable normal hours of work" and "minimum daily and weekly rest periods", compensation (in time or remuneration) of work on holidays. Furthermore, a basic remuneration should be paid in regular intervals, regardless of tips. [1]
In commercial lodging establishments (hotels, resorts, inns, boarding houses etc.), housekeeping is the work of providing a clean, comfortable, safe and aesthetically appealing environment for the guests, and the operational department in a hotel is responsible for these activities in rooms, public areas, back areas and the surroundings.
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Employees work in two-week cycles. Week 1, the employee works 4 days of 9 hours followed by 1 day of 8 hours with 2 days off (i.e. 44 hours). Week 2, the employee works 4 days of 9 hours with 3 days off (i.e. 36 hours). Like 8 hours a day for 5 days a week, this plan works to 80-hours in a two-week pay-period.