FOR IMMEDIATE RELEASE Contact: Megan Fitzgerald
May 29, 2003 (703) 683-9312; mfitzgerald@acteonline.org
ALEXANDRIA, VA? According to the 2003 Restaurant Industry Pocket Fact Book, ?On a typical day in 2003 the restaurant industry should post average sales of nearly $1.2 billion,? allowing it to continue to account for the largest share of economic activity in travel and tourism, an essential element of the nation?s economy. As restaurants compete to earn their share of these projected profits, their success will depend largely on their reputation. A positive reputation is earned by having good food and great service, and these factors rely heavily upon the foodservice management team.
A foodservice management team typically consists of a manager, one or two assistant managers, and an executive chef. Today technology has a major impact on how this management team tackles every day tasks. Computers are now being used to help enhance efficiency as well as productivity. Managers can use computer programs for record keeping, inventory-tracking and to keep track of employees? schedules. Most restaurants today even have their own Web sites.
To ensure that these managers will get the career skills they need to succeed, the Association for Career and Technical Education (ACTE) is dedicated to the advancement of education that prepares both youth and adults for today?s careers. Career and technical education provides students with the opportunity to learn academic and technical skills, explore different career options and discover ways to balance work and life roles.
The foodservice management team is responsible for any and all restaurant operations on a daily basis. Their responsibilities include anything from selecting successful menu items, ordering tableware and recruiting employees. To become part of the management team, experience and training are a requirement. A bachelor?s degree, associates degree or other formal certification provide strong preparation for a career in this occupation. Both two and four year programs provide instruction on subjects ranging from nutrition to culinary arts and business law. Some programs combine classroom and laboratory study with internships that provide on-the-job experience.
According to Mary M. Aldof, President and Chief Operating Officer of the National Restaurant Association Educational Foundation (NRAEF), ?A solid education is key to the success of our industry?s future workforce and the future workforce of our country. The NRAEF is committed to creating and supporting educational tools and programs necessary to develop competent and productive employees and managers.?
The U.S. Department of Labor suggests employment of foodservice managers is expected to increase 10 to 20 percent through 2010. Job openings in the field will be spurred by increases in population, household income and leisure time that will allow people to dine out and take vacations more often. Being a part of the foodservice management team can mean long hours and a lot of responsibility. However, being management also means great benefits and potential earnings of more than $53,000 a year.
The NRAEF is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. As the nation's largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials, and programs which address attracting, developing and retaining the industry?s workforce.
The Association for Career and Technical Education is the national professional association for the field of career and technical education. Now in its 77th year, ACTE?s membership numbers more than 30,000 teachers, counselors and administrators at the middle school, high school and postsecondary levels.
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May 29, 2003 NR#03-014
