Title: Identify entry-level positions in the food service industry.
Course: Catering/Banquet Specialization (16052-IV) > Section: Exploring Careers

Identification should include

- baker
- school nutrition assistant
- prep cook
- cashier
- dishwasher
- utility worker
- busser
- host/hostess.

Process/Skill Questions:

Thinking

- What are the benefits of working in an entry-level position?
- Why is entry-level labor important to the overall success of the food service industry?
- What are the benefits of being cross-trained in multiple areas while working in an entry-level position?

Communication

- How can active listening benefit the entry-level worker?
- How can an entry-level worker communicate a positive outlook?

Leadership

- Why is cooperation vital in performing entry-level tasks?
- Why is a waiter or waitress generally not regarded as an entry-level position?
- Why is dependability such an important trait for food service workers?

Management

- How can a manager encourage and engage entry-level workers?
- Who should train entry-level employees?
- What types of training do entry-level employees need?