Career Outlook for Catering
by Bruce Mattel and The Culinary Institute of America
The catering segment of the hospitality industry continues to grow every year. During the mid-1990s, catering was actually the fastest-growing sector of the food service industry. According to the Bureau of Labor and Statistics (a division of the U.S. Department of Labor), food preparation careers will be in demand through 2012. Institutional catering—to universities, hospitals, nursing homes, and business campuses—is on the upswing. Social catering to civic groups, charities, corporations, businesses, and individuals is the fastest-growing segment, according to the Restaurant Industry Forecast 2000, prepared by the National Restaurant Association.
Why? Contract catering allows institutions to keep costs down. And in the case of social catering, a home-building trend that includes large kitchens with upscale appliances inspires owners to entertain more often.
The increase of cooking and lifestyle programming on television has led the average person to learn more about food products, wine, and cooking, and thus want a more sophisticated approach to home, business, or community entertaining than ever before.
- A Guide to Managing a Successful Business Operation
- by Bruce Mattel and The Culinary Institute of America
- Wiley 2008
- Hardcover, 368 pages, $45.00
- ISBN-10: 076455798X
- ISBN 978-0-7645-5798-9
- Information provided by the publisher.
Chapter One Excerpts
- Introduction to Catering
- Who Uses Catering Services?
- Career Outlook for Catering
- Profile of a Successful Caterer
- Qualities of a Successful Caterer
- What Do You Want to Do? Finding Your Catering Identity
- How Do You Want to Do It? Finding the Right Catering Scenario
Read the full chapter in PDF format on the Wiley.com site.
Culinary School Information
- Find Culinary Schools
- Is Culinary School Right for You?
- How to Choose a Cooking School
- Culinary Arts Career Choices
- Chef Wages and Income
- Becoming A Chef
- So You Want to Be A Chef
- So You Are A Chef
- Food Jobs
- Making of a Chef
- The Complete Idiot's Guide to Success as a Chef
This page created October 2008