ProgramCIP 12.0507

Food Service, Waiter/Waitress, and Dining Room Management/Manager

A program that prepares individuals to serve food to customers in formal or informal settings. Includes instruction in the nutritional, sensory, and functional properties of food and its ingredients; food services principles; table and counter services; dining room operations and procedures; service personnel supervision and management; communication skills; business math; safety; and sanitation.

Definition from U.S. Department of Education, National Center for Education Statistics (CIP 2020).

FieldFrom the federal list

JobsOfficial crosswalk

KnowledgeFrom O*NET

CoursesNext

ConceptsLater

Open questionsLater

01.

Leads to

1 job

First-Line Supervisors of Food Preparation and Serving Workers35-1012

02.

Knowledge those jobs draw on

Customer and Personal Service1 of 1
Administration and Management1 of 1
Food Production1 of 1
English Language1 of 1

How many of the linked jobs rate the area important (O*NET importance 3.5 or more out of 5).