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Last 20 years have seen growth in
the fast-food sector, and contract and social catering sector,
and emergence of Canadian chefs in international culinary competitions.
More diet-conscious menus and health
food. Higher taxes, responsibility for monitoring drinking impaired.
More money spent on restaurant meals
mainly attributed to increased participation of women in the work
force and single-person households.
New technology can result in increased
productivity and cost control but it has not had a marked impact
on labour use patterns or skill requirements.
Reduced labour supply of young people
and immigrants wanting to work in the food services industry.
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Demand for workers between 1989 and
2000 estimated to increase 25.8%.
Most people entering the food service
industry have little or no formal training.
Employers first concern when hiring
for most positions is work ethic and personality.
Weak supervisory skills and lack
of training add to unacceptable turnover rates.
Training in human resource management
has reduced turnover and improved recruitment and retention more
than culinary training has.
Increased productivity needed to
compensate for reduced labour supply and to improve wage levels.
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