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Discussion Starter · #1 ·

Im a culinary student and I am doing a report on the food service industry. If you guys could help me out and answer some or all of the following questions I would appreciate it (Please include your name, and where you currently work at).

1. What are the requirements for entry level ?

2. What kind of work schedule should I expect ?

3. What is the command structure/brigade ?

4. What are the chances of advancement ?

5. What are the current trends in food service today ?

Please answer each question seperately and thank you for your help in my research :)
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