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The Restaurant Manager/Headwaiter--A Professional Profile. Food and Beverage Service Level 2 Research Survey. A Report to the Curricula Advisory Committee

National Craft Curricula and Certification Board for the Hotel, Catering and Tourism Industry, Dublin (Ireland). – 1984

This report profiles the activities and responsibilities of senior restaurant personnel (managers and headwaiters) in three industry sectors--hotels, upmarket restaurants, and popular/fast food outlets--in Ireland. It was commissioned by the National Craft Curricula and Certification Board in order to gather information that could be used for…

Descriptors: Administrator Education, Curriculum Development, Dining Facilities, Educational Planning

National Kitchen Research Survey. A Report to the Curricula Advisory Committee.

National Craft Curricula and Certification Board for the Hotel, Catering and Tourism Industry, Dublin (Ireland). – 1984

In 1983, as part of its overall review of craft catering education and training in Ireland, the National Craft Curricula and Certification Board commissioned a nationwide research study of the trends and developments in professional kitchen practice in all sectors of the hotel and catering industry. The study was conducted through interviews with…

Descriptors: Cooking Instruction, Cooks, Curriculum Development, Dining Facilities