Contents

1. About the Book

2. Preface

3. I. Personal Attributes and Professionalism

   1. 1. Introduction

   2. 2. Industry Expectations

   3. 3. Employer Expectations

   4. 4. Employee’s Role

4. II. Food Service Occupations

   1. 5. Introduction

   2. 6. Skill Levels

   3. 7. Food Service Positions and Job Titles

   4. 8. Training and Certification

5. III. Employment Standards for B.C. Food Service Workers.

   1. 9. The B.C. Human Rights Code

   2. 10. Introduction

   3. 11. About the Employment Standards Act

   4. 12. Wages and Wage Statements

   5. 13. Working Conditions

6. IV. Workplace Communication and Teamwork

   1. 14. Working as a Part of a Team

   2. 15. Strategies for Effective Communication

   3. 16. Work Behaviours

   4. 17. Introduction

7. V. Organization and Self-Management

   1. 18. Stress Management Techniques

   2. 19. Introduction

   3. 20. Principles of Organization and Time Management

   4. 21. Conflict Resolution

   5. 22. Effective Problem Solving and Decision Making

8. VI. Job Search Skills

   1. 23. Introduction

   2. 24. Setting Goals

   3. 25. Preparing a Short- and Long-Term Career Plan

   4. 26. Preparing a Resumé

   5. 27. Cover Letters

   6. 28. Job Search Skills

   7. 29. Preparing for an Interview

9. Key Terms

10. References

11. About the Authors