The average Michigan restaurateur started at the first rung of the career ladder working as a dishwasher, busperson or cook. Approximately three out of five salaried employees in Michigan tableservice restaurants started out as hourly employees in the foodservice industry. The Michigan foodservice industry employs more women and minorities in management positions than any other industry in the state. By 2010, the industry will need 100,000 more managers each year just to keep pace that translates into enormous opportunities for you, if you start learning the hospitality business today. You' ll develop management skills, learn to think on your feet, use your computer with expertise and more.
Every day is different.
They have exceptional 'people' skills, accounting know-how, public relations expertise, and much more. The MRA is working to entice more young people into the foodservice industry. Students gain valuable restaurant and foodservice skills through their academic and mentored workplace experiences.