December 2006
FoodService Director;12/15/206, Vol. 19 Issue 12, p1
Trade Publication
The article focuses on a research which showed that foodservice management professionals, assistants and managers under the age of 30 are more likely to have gone to culinary or hospitality school than their older counterparts. Operators, especially contract firms, are showing the importance they place on culinary skills by training those with a culinary background to become chef-managers, especially in multi-unit operations.


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