| Combined%20Food%20Preparation%20and%20Serving%20Workers,%20Including%20Fast%20Food | |||||||||||
| Summary Occupational Forecast Data for | |||||||||||
| Employment | Employment Change | Average Annual Job Openings | Wage & Training Levels | ||||||||
| 2020 | 2025 | Numerical | Percent | New Jobs | Replacement Jobs | Total | Median Hourly | Median Annual | Training Levels | ||
|---|---|---|---|---|---|---|---|---|---|---|---|
| % | $ | $ | |||||||||
| Description: | Perform duties which combine both food preparation and food service. | ||||||||||
| Forecast Data Source: EMSI (4th Quarter 2022) | |||||||||||
Occupation Details
The information in this section represents occupational characteristics included in O*NET which defines key features of an occupation as a standardized, measurable set of variables called "descriptors". These distinguishing characteristics of an occupation are described in greater detail in the O*NET Content Model. All items are listed in descending order of importance.
- Accept payment from customers, and make change as necessary.
- Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
- Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
- Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
- Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
- Notify kitchen personnel of shortages or special orders.
- Cook or re-heat food items such as french fries.
- Wash dishes, glassware, and silverware after meals.
- Collect and return dirty dishes to the kitchen for washing.
- Relay food orders to cooks.
- Clean and organize eating, service, and kitchen areas.
- Communicate with customers regarding orders, comments, and complaints.
- Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
- Perform personnel activities such as supervising and training employees.
- Monitor and order supplies or food items and restock as necessary to maintain inventory.
Knowledge
| 75% | Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
| 57% | English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
| 56% | Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
| 52% | Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
| 60% | Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
| 56% | Speaking - Talking to others to convey information effectively. |
| 56% | Service Orientation - Actively looking for ways to help people. |
| 53% | Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
| 53% | Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do. |
| 53% | Coordination - Adjusting actions in relation to others' actions. |
| 50% | Instructing - Teaching others how to do something. |
| 65% | Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. |
| 65% | Speech Recognition - The ability to identify and understand the speech of another person. |
| 60% | Oral Expression - The ability to communicate information and ideas in speaking so others will understand. |
| 56% | Speech Clarity - The ability to speak clearly so others can understand you. |
| 53% | Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
| 50% | Near Vision - The ability to see details at close range (within a few feet of the observer). |
| 83% | Performing for or Working Directly with the Public - Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. |
| 73% | Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. |
| 69% | Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
| 66% | Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
| 66% | Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
| 63% | Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time. |
| 63% | Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
| 63% | Resolving Conflicts and Negotiating with Others - Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
| 63% | Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems. |
| 60% | Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
| 59% | Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
| 59% | Assisting and Caring for Others - Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
| 56% | Coordinating the Work and Activities of Others - Getting members of a group to work together to accomplish tasks. |
| 54% | Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
| 54% | Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
| 54% | Judging the Qualities of Things, Services, or People - Assessing the value, importance, or quality of things or people. |
| 52% | Controlling Machines and Processes - Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
| 52% | Provide Consultation and Advice to Others - Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics. |
| 51% | Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members. |
| 50% | Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
| 50% | Communicating with Persons Outside Organization - Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail. |
| Title | Job Zone One: Little or No Preparation Needed |
| Overall Experience | Little or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before. |
| Job Training | Employees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker could show you how to do the job. |
| Job Zone Examples | These occupations involve following instructions and helping others. Examples include taxi drivers, amusement and recreation attendants, counter and rental clerks, construction laborers, continuous mining machine operators, and waiters/waitresses. |
| Education | Some of these occupations may require a high school diploma or GED certificate. |
Interests
| Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow. |
| Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outsi |
| Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business. |
| Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others. |
| Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
| Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
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