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ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association.The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [1]
The cost, quality and content of training varies widely from program to program, state to state, and even jurisdiction to jurisdiction. The term "alcohol server training", as a consequence, is often an umbrella attached to the overall intent of the training, if nothing else.
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).
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There are around 1.5m restaurant workers, and around 0.5m work in hotels. The Food Safety Act 1990 introduced the training that staff have to follow. Around 25% of the hospitality workforce comes from the EU, making up around 25% of chefs and around 75% of waiting staff.
It also provides continuing education and professional development courses in bread baking, cake decorating, and sommelier training. [ 15 ] [ 10 ] [ 16 ] It also offers associate degree programs at its California campus in various culinary fields.
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This is the average spent per individual customer, which can be calculated separately for each member of the serving staff. [ 4 ] Polansky and McCool propose a capture ratio, given by the ratio of "Meal Period Covers Served" divided by the "Number of Persons Available to Eat that Meal".