Investigation should include identification of
- various organizational styles
- back-of-the-house (e.g., support, production, control) jobs
- front-of-the-house (e.g., service, management) jobs
- differences among unskilled, semi-skilled, skilled, and supervisory/management jobs
- common jobs in casual dining, fast food, and multi-unit operations
- entrepreneurship opportunities
- industry trends related to career opportunities in the culinary arts and the hospitality industries.
Process/Skill Questions:
Thinking
- How can field trips, guest speakers, and industry resources provide insights into career opportunities?
- What research should be done to learn about career expectations?
Communication
- How can technology be used to explore industry trends?
Leadership
- Why should hospitality employees seek continuing education?
- How can employees learn about career opportunities in the culinary arts industry?
Management
- What career ladders are available in the hospitality industry?
- What career training can be offered within a food service operation?