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Food service ratings in the U.S. Navy were historically divided into two broad groupings until the merger of Commissaryman (CS) and Steward (SD) ratings to Mess Management Specialist (MS) on January 1, 1975. [3] Before 1975, stewards prepared and served meals to the officers, maintained their quarters and took care of their uniforms. [4]
The first Edition of the NOC was published in 1992, and a Second Revised Edition was offered in 2001. Further minor revisions were made in 2006. The 2011 revision combined the variation National Occupational Classification for Statistics (NOC-S) and the 2006 NOC version into one system with structural changes. [3]
Protective Service Occupations 18.3 13.2 35-0000 Food Preparation and Serving Related Occupations 31.0 22.6 37-0000 Building and Grounds Cleaning and Maintenance Occupations 41.8 73.7 39-0000 Personal Care and Service Occupations 33.6 35.0 41-0000 Sales and Related Occupations 24.2 45.5 43-0000 Office and Administrative Support Occupations 37.2
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The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]
The professional requirements of dietary managers vary across countries and employment settings, but usually include some formal (postsecondary) education and/or on-the-job experience in nutrition care and therapy, management of foodservice operations, human resource management, and sanitation and food safety. [2]
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Waiting on tables is part of the service sector and among the most common occupations. In the United States, the Bureau of Labor Statistics estimated that, as of May 2023, there were about 2.2 million people employed as servers in the country. [4] Many restaurants choose a specific uniform for their waiting staff to wear.
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