FOOD AND BEVERAGE

Good jobs, great people, extraordinary opportunity. The restaurant industry employs more than 13.1 million people in 945,000 locations, and continues to grow.  The forecast for 2008 is $558 billion (NRA, 2008).

 Restaurant industry sales
(Billions of current dollars)

The food and beverage industry represents  four percent of the U.S. gross domestic product and employs nine percent of the U.S. workforce.  Consumers remain hungry for the variety, convenience and socialization restaurants provide (NRA, 2008).

As industry sales continue to increase, and its total economic impact exceeds $1.5 trillion, the workforce is also growing. In 2007, 400,000 new jobs were created,  with some suggesting  an additional two million will be added in  the next decade. Moreover, 48% of all meals are now eaten outside of the home (NRA , 2008)

Workforce Trends 
Restaurant occupations that will grow considerably in the next decade include management positions, chefs and head cooks, waitstaff, and combined food preparation and service positions. Ranked as the number one challenge for restaurant operators, recruiting and retaining employees is anindustry priority  now and into the future (NRA, 2008). 

Food and Beverage faculty mentors:

Dr. Charles Allen Baker-Clark

B-3-257 Mackinac Hall
Grand Valley State University
1 Campus Drive
Allendale, MI 49401

Phone: 616 331-3125
Fax:  616 331-3115
e-mail: bakercc@gvsu.edu

Allison Adams

B-3-244 Mackinac Hall
 Grand Valley State University
 1 Campus Drive
 Allendale, MI 49401

 Phone:  (616) 331-3557
 Fax: (616) 331-3115
 e-mail:  adamsa@gvsu.edu

Lisa Sisson

 B-3-259 Mackinac Hall
 Grand Valley State University
 1 Campus Drive
 Allendale, MI 49401

 Phone:  (616) 331-8734 

 Fax: (616) 331-3115
 e-mail:  sissonl@gvsu.edu

 

Link to the HTM Academic Program