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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 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]
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]
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In 2020, the United States Department of Labor Standard Industrial Classification (SIC) defines the hospitality industry more broadly, including: [2]. 701 Hotels and Motels, including auto courts, bed and breakfast inns, cabins and cottages, casino hotels, hostels, hotels (except residential ones), inns furnishing food and lodging, motels, recreational hotels, resort hotels, seasonal hotels ...
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A degree in the subject may be awarded either by a university college dedicated to the studies of hospitality management or a business school with a relevant department. [1] Degrees in hospitality management may also be referred to as hotel management , hotel and tourism management, or hotel administration.
In 2018, 11.1% of the US population were deemed as being 'food insecure'. [6] This is a 0.07% decrease from 2017. Food insecurity is deemed as a household not having enough resources or insufficient funds to provide for everyone in their family. This equates to 37.2 million people affected by food insecurity.