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[|http://www.bls.gov/oco/ocos330.htm#training] Intext: ("Occupational Outlook Handbook, 2010-11 Edition")

__**Citation:**__ Bureau of Labor Statistics, U.S. Department of Labor, //Occupational Outlook Handbook, 2010-11 Edition//, Chefs, Head Cooks, and Food Preparation and Serving Supervisors, on the Internet at @http://www.bls.gov/oco/ocos330.htm (visited //January 19, 2012//). > || Traveler accommodation || 44,660 || > || Special food services || 40,890 || > || Full-service restaurants || 36,700 || > || Limited-service eating places || 30,060 ||
 * 1) Work hours in restaurants may include early mornings, late evenings, holidays, and weekends. Schedules for those working in offices, factories and school cafeterias may be more regular. In fine-dining restaurants, work schedules tend to be longer because of the time required to prepare ingredients in advance.
 * 2) Many executive chefs regularly work 12-hour days because they oversee the delivery of foodstuffs early in the day, plan the menu, and prepare those menu items that require the most skill
 * 3) Formal training may take place at a community college, technical school, culinary arts school, or a 2-year or 4-year college with a degree in hospitality
 * 4) Training programs also include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food.
 * 5) Most formal training programs also require students to get experience in a commercial kitchen through an internship, apprenticeship, or out-placement program
 * 6) The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country
 * 7) Typical apprenticeships last 2 years and combine classroom training and work experience
 * 8) demonstrate strong leadership and communication skills and have the ability to motivate others.
 * 9) Chefs, head cooks, and food preparation and serving supervisors held 941,600 jobs in 2008. Food preparation and serving supervisors held 88 percent of these jobs and chefs and head cooks held the remaining 12 percent
 * 10) Forty-three percent of food preparation and serving supervisors were employed by limited-service eating places, made up mostly of cafeterias and fast food restaurants and other places that offer simple carry-out food items.
 * 11) Another 25 percent were employed by full-service restaurants. Supervisors are also found in schools, the special food services industry, and a wide variety of other places that serve food.
 * 12) //Food preparation and serving supervisors// oversee the kitchen and non-kitchen staff in a restaurant or food service facility. They may also oversee food preparation workers in fast food, cafeteria, or casual dining restaurants, where the menu is fairly standard from day to day, or in more formal restaurants, where a chef provides specific guidelines and exacting standards on how to prepare each item.
 * 13) Median annual wage-and-salary earnings of food preparation and serving supervisors were $28,970 in May 2008. The middle 50 percent earned between $22,530 and $37,290. The lowest 10 percent earned less than $18,530, and the highest 10 percent earned more than $46,810. Median annual wages in May 2008 were $32,560 in full-service restaurants and $25,420 in limited-service eating places, the industries employing the largest numbers of food preparation and serving supervisors.
 * 14) Median annual wage-and-salary earnings of chefs and head cooks were $38,770 in May 2008
 * || Other amusement and recreation industries || $45,650 ||