1M_1587 111

TITLE

I IISTITDTIOPIREPORT NCPEE DATE

NUULABLE PROE

rots PRICEDESCRIPTORS

.CE 017 7.63

Service Cc tipatiom Eepria fro* he Oecupatoutiooh a mdiook, 1 97 8-79 Bd ititai.Bnireau of tabor teLti-st ics 161) Washington, D.C.BulL-1 5-7021p. ; P gr ph' in this dottment will not reprowell related ilocliments. see CE 017 756-797Supeliitendent of ,DiScinents, o .S. G ',armament, PrixOffice, llashirigeol, -I) .t. 204 2 0.0. C - per reprint$9.0 0 for seed of 42)

111'40. 83 EC-11. 67 Plus Postagecleaning ; ciott4itvg liaintertance Speciallst ;DomesticA; *Esplayment opportunities; *EmpLortentProlacticne; *Emplo.ysent Qualification's; Eapl:oymientTrends; llood servias occupations; Hotels; InformationSoirees; Job Sills; Job rraAting; Raids;*Sal nt en anCe ; an tiger dal Occmpations ; *Ocdupati canalInfo rat Rosa; OCctrpa ti *nal 116Ibility ; froacstion(0c.c up at Aortal) ; qelarieS; *S ervice occupations;Wages; work Environment

Focusing on service occupations, th document is onein a series of forty-one reprints fro' the_,Occripati al OutlookElana.book providrig curt- ent information and emiplOysent projections forindividual_ occupations a rd industries thro ugh 1985. .The specific=ca p& tions covered in this document inclu de building custodtians,pest controllers, private household workers, occupations in therestaurant industry, hotel occupations (be lihops bell captains,front office clerics, 'houaekeepers and assi s- ants, .and,managers andsasist ants) , and occupat3.ons in laundry and drycleaningt Oasts. The

following inforsatiom is presented for each occupation oroccupational area: a code number reference d to the Dictio-nary ofOccupational Titles; a. description of tb.e mature of the wort; plagesof employment; training, other qualifications, and advancement;employaerit outlook ; Earnings and working conditions; and sources ofadditicinal information In addition to the fortyone reprintscovering individual occupations or cecupat !oriel areas (CE 017757 -197), a companion document (CE 017 756), presents employmentprojections for the e tolal. Labor sarket and discusses the relationshipbetween lots prospects and education . )

******* ****mg* ***wow**Eeproduction s suppLied by ErnA ark t le best that -cam be ,bade

from the original document.********** **** 1111010441 ** t* ******** ****.r**** ******** ********* 30*

ton Ou k Hand78-79 Edition:

r-popartrrieht of Laboi

Bufeau of Labor Statistics1978

Wet irf 1955-9

A I .T1

US Off FA ATM( AT OF MIALTNE DUCATION &WELFARE!N ATIONAL 'Pk STI TUT. OP

EDUCATION

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WILDING CUSTODIANS

7 -.. 6.0.T. 187.162. 381.137 and 4117;382.8114...491.-13131

Nature of Work

Building custodians, sometimescalled janitors or cleaners, keep of-

' (ice buildings, hospitals, stores, andapartmerit houses cle.art and in goodcorlditioif They see that heating andventilating equipment work properly, -clean floors ant windows, and do'other necessary maintenance tasks.On a _typical day, a 'custodian maywet- or dry-mop floors, vacuum car-

-pets, dust furniture, make minor re-pairs, and exterminate insects and ro-dents.

Custodians" use many differenttools and cleaning materials. For onejob they may need a mop and bucket;for another an electric polishing ma-chine and a special cleaning solution.Chemical cleavers and power equip-ment have made many talks easierand less time consuming, but custocli-

must know how to use themproperly 'to avoid harming floors andfi xtures.

Some custodians supervise a groupof custodial wortivs and are respon-sible for maintaining a section of abuilding or an entire building. Theyassign tasks to each worker, give in-struCtions, and see that jobs, such asfloor waxing or window washing, arc

' done well.

One -third of ell auilelna custodians woespert time.

2

Rlecea of Employment

In 1976, more than 2.1 millionpeople ,worked as building cuStodi-'ans. One-third worked part time.

,Most custodians worked in officebuildings and factories, but schools.apartment houses, and hospitals also,employed many. Some worked forfirms supplying building mainte-nance services on a contract basis.

Although custodial. jobs can befound in all 'cities and tows, mostare located in highly populad areaswhere there-are many office build-ings, stores, and apartment houses.

Training, Other Qualifications,and Advancement

_ special 'education is requiremost custodial jobs, !nit the be-

inner should know simple arithme-i be able to follow instruction.-

'High school shop courses are helpfulbecause minor plumbing or carport;try work may be a part of the job.

Most building custodians learntheir skills On the job. Usually, begin-ners do routine cleaning and are giv-en more complicated duties as theygain experience.

In some cities, unions and govern-ment agencies have developed pro-

'grams to teach custodial skills. Stu-dents learn how to clean' buildingsthoroughly and efficiently, and howto operate and maintain machines,such as, wet and dry Y8GUU1113, buff-ers, and polishers that they, Will useon the job. Instruction in minor elec-trical. plumbing, and °Ebel-repairs isalso given. As part of then training.

_student* learn to plan their work, todeal with people in the buildings theyMean, and to work without supesii-

Building custodians usually findwork by answering newspaper adver-tisements, applying directly to a corn-pany whre they would like to work,or aperling to a building mainte-nance service. They also get jobsthrough State employment offices.Custodial jobs in the government areobtained by applying to the civil ser-vice personnel headquarters.

Advancement opportunities forcustodial workers are usually limitedbecause the custodian is the only

maintenance worker in Many build-lett Where there is a large millets-name staff, however, custodians canbe promoted to supervisory jobs. Ahigh school diploma improves thechances for advancement. Some ciaotodians

go into the maintenance busi-ess 14 themselves.

Employment Outlook

EmployrnenCopportunities in tloccupation are expected to be goodthrough the mid-1980's. The need toreplace workers who die, retire; orleave the oarcupation will createMinty jobs each yisq;. ConstructioNofnew office buildings, hospitals andapartment houses will cause employ-aunt of custodians to grow about asast -as the average for all occurs,

tions.Persons seeking part-time or ve-

ning work can expect to find many.opportunities.

Earnings end WoCondition*

in 1976, building custodians aver-aged S3.63 an hour. which is aboutthree fourths as much as the averageearnings for all nonsupervisory work-er!' in private industry, except feria-ing. Earnings, however, vary by industry and area of the country.Workers in large cities of the North-east and North Central regions usual-ly earn the highest wages.

Custodians working in the FederalGovernment are paid as the somerates offered by private industries inthe local area.

Mott building service worgers re-ceive paid holidays and vacations.And health -insurance:

Because Most office buildings are'cleaned while they are empty, custo-dians often work evening hOurs. Inbuildings requiring 24-hour mainte-nance, custodians may work a nightshift.

Although custodians usually workinside heated, well-lighted buildings,they sometimes work outdoorssweeping walkways, mowing lawns,or shoveling snow. Working with ma-chines can be noisy and some tasks,such as cleanintbathrocons gild trash

rooms, can be dirty. Custodial Work-ers often suffer minor cuts. bruises,and burns from machines, handtools,and chemicals.

jitiiiiding custodians spend most oftheir time on their feet, sometimeslifting or pushing heavy furniture orequipment. Many tasks, such as dust-ing or sweeping, require constantbending, stooping, and stretching.

Sources of AdditionalInformation

information about custodial jobsand training opportunities may beobtained from the local office of yourState emploxment service.

For general information on job op-portunities in local areas, contact:service Employees International Union, 202u

K St, NW.. W3 Akington.DC 20006

PEST CONTROLLENS

(D.O_T, 389.781 and 3 13841

Nature of the Work

Rats, mice, and common house-hold insects such as flies and roachescontaminate food and spread sick-ness; termites can eat away houses.Protection of our health and proper-ty from these pests is the jolt -of pro-fessional pest controllers, who areclassified either as pest control routewOrkers or termite specialists. Al-though these fields of work are sepa-rate, many controllers do both.

Often working alone, a pest Con-trol Mute worker usually begins theday by making sure the route truckhas the necessary pesticides, spray-ers, traps, and other supplies for ser-vicing customers' facilities. With thesupervisor's instructions, the routeworker starts out to visit the 5 to 15customers on the route list.

A route worker generally serrestaurants, hotels, food stores,.homes, and other facilities that haveproblems with rats, mice, or insects.Commercial customers cornro0filyhave service contracts calling forregular visits, such as once: a month

Service to, homes usually is less fre.quent, or only as required_ .

A route worker, who must knowpests' habits and hiding places; care-fully inspects the facility to deter-mine the extent of the pest problem.To eliminate pests and prevent theirreturn, the route worker sprays pesti-cides in and around areas such ascabinets and sinks where insects usu-ally live, and sets traps and poisonousbait near areas where rats or micenest. and along paths they travel,

While regular visits are of 41p, theroute worker may suggest to custom-ers ways to eliminate conditions thatattract pests. They nay. for example,recommend replacing damaged gar-bage containers, sealing open too4containers, and repairing cracks inwalls.

Termite specialists are pesttrollers who work tb eliminate ter-mites and prevent them from reaching wood structures_ Termites eatwood. Without proper controls,these insects can go virtually unno.

ticed while they severely underminethe wood structure of a home or oth-er building.

Termite specialists, usually work-ing in pairs, can effectively, controltermites by providing a barrier be- ,

tween the termites' undergroundcolonies and the wood structure. Themost common, barrier is termite poi-son.

To provide a poisonous barrier,they stick a steel nozzle into theground and pump poison through a

hose attached to the nozzle. Pumpingforces the poison through the holesin the nozzle and into the soil. They

repeat the process at numerouspoints around the foundation. Toreach soil beneath or behind cementor other surfaces, they drill holesthrough the surface, insert the nozzle

into the soil, and pump in the poison.Workers then seal these holes withcement. Specialists also may spray

poison directly to the wood's surface.This is done commonly on older, all-

wood structures.

Al

S

Past controllttra know thf haalts and hiding places at dItlerent Insects.

Since terthites not cress pOi-tionots0 &ease, thole termites in thearound rust find food elsewhere orstarve ,while those trapped in thewoad atructure die from lack ofMoisture. Because barriers last foryearei termite-specialists seldomneed to revisit a treated facility.

Termite specialists Sometimeshave to ,alter buildings to preventpests from returning. For example,they may remove and rebuild foun-dations or insulate wood-to-earthcontacts with concrete.

Helpers mist termite specialists bydigging around and underneathhouses, helping Set and 'operate-equipitient, mixing cement; andcloinwgeneral cleanup work.

Sense highly experienced special-ists inspect houses for termites, esti-mate costs, and explain the proposedwork to customers. In most extermi-Hating riots, however, managers. su-pervisors, or pest control sales work-ers do these jobs.

Piaceeof Employment

More than half of the estimated27.00C/ pest controllers employed inOM were route workers; the restwere termite specialists and comb-nation rotate workers-termite special-ists.

MOO pest 'controllers work for orawn firms that specialize in this ser-vice. A small number work for Fed-eral, State, and local governments.

Jobs in this field can be foundthroughout the country. Employ-ment, however, is concentrated in

.rnajor metropolitan areas and largetowns.

Training, Other Quellficetioand Advancement

hegin.rring 'pest controllers aretrained by supervisors and experi-enced woreera. Marty large firmsalso provide sevetal weeks of traininge which isoceudes classes on thecharacteristics oh termites or otherpests. the safe and effective use ofpesticides, cesroetlir relations, andthe preparation o'r work records_ Toaid beginners, many employers pro-vide training rvanuals Regioners gainpracticed experience by helping pest

control route wkers or termite spa-cislts on the jab. They eau learnmany of the basic concepts for pest.:control within 2 ot`3 months. At thisstage, however,they lack the experi-ence to work alone.

Almost all States require pest copetrollers to pass a written test demon..?strafing competent and safe use ofpesticides. Those few. StateS not re'quiring a written teat are expected'within the next 3 years to pass legisla-tion that would require peat cOntrol-lers to pats a similar test. Currently,about 30 States t quire pest control-lers be licensed, which in most Statesis only for registration.

Employer% prefer trainees, ife arehigh school graduates, have safe driv-ing records, and are in good health.Many nisr18 require their employeesto be bonded; applicants for thesejobs must have a record of honestyand respect for the law. Becauseroute workers frequently deal, withcustomers, employers look for appli -'cants who are courteous, tactful, andwell-groomed- Termite specialistsneed manual dexterity and mechani-cal ability. Some firms give aptitudetests to determine an applicant's suit-ability for the work- -

High school courses in chemistryand business arithmetic provide ahelpful background for pest control-lers. Students interested in becomingroute workers also may benefit fromcourses in sales. Those interested inbecoming termite specialists can gainvaluable experience by takingcourses related to building construc-tion such as carpentry.

Experienced workers with abilitycan advance to higher paying posi-tions, such as service manager orpest-control sales worker.

Employment Outlook

Employment of pest controllers isexpected to grow faster than the av-erage for all occupations through themid-I 980's. In addition to the jobsresulting from employment growth,the need to replace experiencedworkers who retire or die or transfer

r occupations also will createmany job openings.

Because pests reproduce rapidlyand tend develop resistanceeelo

icicles, their control is. a never.'ding pral5riltn. 'Population growthd further congestion,of metropoli-

tan areas will add to the need formare pest .controllerce The &Ledo-ratio of older buildings also is in-cream the need far these .woritertsince buildings become more proneto infestation as they age.

Earnings and WorkingConditions-

.The starting pay for inexperiencedtrainees ranged from $3 to $4 anhour in 1976, based on the limitedinformatiein ayailable. Earnings' ofexperienced pest controllers rangedfrom $5 to $8 hour.

Some route Workers are paid anIsZfurly rate or weekly salaty.9thersreceive 'a commission based uponcharges to customers. Nearly all ter-mite specialists are paid an- hourlyrite or weekly salary.

On the average, pest c' ontrqllersWork 40 to 44 hours a week. Duringspring and summer, however, hoursmay be longer because pests aremore prevalent. Most work is doneduring the day. Route workers, how-,ever, occasionally work nights be-cause many eestaurants and stores donot want them to work while custom-ers are present.

Pest controllers work both indoorsand outdoors in all kinds of weather.They frequently lift and carry equip-ment and materials, but most itemsweigh less than 30 pounds. Routeworkers also do a great deal of walk-ing and driving. Termite speeialistspccasionally must crawl under build-ings and work in dirty, cramped spac-es. Worleers in these occupations aresubject to some hazards. Althoughmost pesticides are not harmful tohumans, some can cause injury ifthey are inhaled or left on the skin.Such injuries, however, are avoidedif safety precautions are followed.Termite specialists risk injury frompower tools and sharp or rough mate-rials in buildings.

Pest controllers are on their own toa great extent. They do not workunder strict supervision and, withinlimits, may decide how they will han-dle a job.

COS of AlcidkjonalInteinnatIctn

Further infornlation about oppor-tunities in this field is available fromlocal exterminitkog 'companies andthe local office of the State employ-ment service. General informationabout the work can be obtainedfrom:National. Pest Control Association, iris., g ISO

Leesburg Pike. Vienna. Va. 22180.

PRIVATE. HOUSEHOLDr.

WORKERS

(D.O.T. 099.228, 301.887, 303.138,304.887, 306.281, 306.878,

307.878, and 309.138"through.8.378)

Nature f the Work

Thousands of people employ pri-vate household workers to help carefor children, clean and maintain thehouse and yard, cook meals, or servethe family. Some household workersspecialize in one of these jobs, butthe duties of most workers changefrom day to day. Frequently, workerswho specialize live in their employ-er's house.

Most private household workersare employed as general house-workers or mother's helpers. Theseworkers clean the house and may-also be responsible for meal prepara-tion, laundry, or caring for children.When hired by the day or hour, theyare called day workers.

Heavy household tasks and yardmaintenance are usually performedby caretakers. They may wash win-dows, paint fences and mow the

lawn.In some households, meals are.pre-

pared by cooks. Some cooks doeverything from planning menus andbuying food to serving meals andcleaning the kitchen. Others followthe instructions of a family member,Cooks may he assisted by a cook' c

helper, who is less skilled than a cookand performs simple tasks, such as

Most private housitiekt weenier, are enrpihel

peeling vegetables and cleaning thekitchen.

A few households employ 'laun-derers to wash, iron, and fold thelaundry.

Some private household workersspecialize in performing personal ser-vices for members of the,family. La-dy's and gentleman's attendants keeptheir employer's clothes pressed andhung. make their beds, help themdress, and run errands. Companionsdo similar work, but they also act as afriend or aide to the convalescent,elderly, or handicapped person whoemploys them.

Some private households employworkers whose sole job is child care.Unlike mothers' helpers, whose du-ties generally entail light housekeep-ing as well as child care, these work-ers have no general housekeepingresponsibilities. Such workers bathe

DI fin Ora

'. tlili e children, prepare their meals,1 under their clothes, and supervise

t eir play. Those who care for veryyoung children are, responsible forsterilizing bottles, preparing formu-14s, and changing diapers. Somet.iiiuseholds employ tutors, who usu-afly are in charge of school-age chil-dTetn, and supervise their recreation,disc, and health, as well as their edu-cation. These workers also are re-spormble for disciplining the chil-dren and arranging their activities.

A household with a large staff ofworkers may employ a borne house-

keeper or a butler to supervise thestaff and the operation of the house-

hold, These workers usually arc re-sponsible for hiring and firing the

her household ernployeeetin addi-mtto these duties, butlers receive

and announce guests, answer tele-

saworkens or

4

phones, serve food atnd drinksmay it M ringworm's attendant*.Housekeepera order food and clean-ing supplie% said keep a record of ex-penditures.

Mots Of ErallaloYment

Nearly 1.1 million personsemployed as private household work-ers in 1976. Most are employed parttime, working half-daya or only 2 or 3days a week. Those who live in theiremployer's house work longer hours.

OtIlo Qualifications,and Advoncornont

For most household jobs, experi-ence and art ability to 000le, clean, orcare for a yard is important; formaleducation is not. Employers preferworkers who know how to operatevacuum cleaners, floor waxers, and.lawn mowers, but most young peoplecan learn these skills while helpingwith the house and yard workhome. Some household workersquire skills by spending a year work-ing as a mother's helper under thesupervision of either an experiencedhousehold worker or their employer,

Home ecoriornics courses in .highschools, vocational schools, and ju_ni ©r colleges offer training in childdevelopment and meal preparationthat can be very useful to personsinterested in becoming cooks orchild care workers. Training pro-grams sponsored by Federal agen-cies, State employment service offic-es, and local welfare departmentsalso teach many of the skills neededfor. household work,

For a person wishing a job servingas a companion or caring for chil-dren, educatiorial and cultural back-ground is more important than workexperience. Generally a companion'sbackground. interests, and ageshould be similar to the employer's,and practical nursing experience isuseful if the employer is an invalid.Being able to read well or carry on aninteresting conversation is helpful Awell-rounded education and teachingskills are important for persons inter-ested in caring for children.

Private household workers musthave physical stamina because they

fi

ere otttimir feet mostsetilletineets Intuit do Someing. The desire to do a job carehullyend 01001110V is important. house-hold workers should be Able both toget along .erni with people and towork independently. Some workers.

lady cooks and ninny's Purs-ed a health certificate silo ing

are *teenY ernp

pay rot the necessary

AdvSOCertieitt othcrease inwages :er

work. Fewhouseholds quire live i workers,and even fewer requi so Mellyworke at a butler okeeper is needed asWOrkgr5 can transfer to better pay.,

and more highly sk hoese..field jobs, such as cook ady's orgentlernati's attendant, b job open-.ings in these occupations re lrrr+ited.

However, many private householdea °retie use their training speri-ehCe to transfer to relat jobsinchild care or day carea r _ae;

kitchen workers in resteumay go to work as buildiemployed by commerical cleaningservices. others may go work asnursing aides in hospitals, ,nursinghomes, or homemaker -lei healthaides employed by heappublic welfare departments, rr cern-roericel firms.

Ernplavinont dtttld

Although the number ohousehold workers t5 evvedecline thrcagh the rnirLIthousands of openings willcacti year fr0n-1 the need to rthose who die, retire, or leavoccupation. The demand for tihold workers has exqeededfor some time, as more women,entity those with young childrenter the labor force Low wages thetedious nature of some house I

tasks. and the lack of advance atopporteniries discourage manysOOs frorh entering the oecuhowever. and some prospectiveployers arc turning to child-care cterS drid Corornktil:l41 cleaning_ Servic-es for help.

Job openings for domestic. work-ers, particularly for general housekeepers and mothers' helper', will beplentiful through the Mid:0110'5.Many openings will be availible forpart-time work.

Earnings and WorldConditions

In 1975. full-time female priv4thousehold workers averaged $2,413a year, less than half the average forall nonsupervisory workers inprivateindustry, except farming. Earningsdata are not available for men in theoccupation because inert represent'such a small proportion ornate' cm..ployrnent. The provisions of Federaland State minimum wagelaws wereextended to private household work-ers in May 1974.

Wages vary according to the workperformed, employer's ihCorriekandthe custom of the local area. 'Earn-ings are highest in large cities, espe-cially in Me North.

Most private household workersreceive instructions from 'their ern-pioyers, but are free to work on theirown. Frequently, they have a key tothe house or apartment. Householdwork is often tedious, especially forday workers who generally arc giventhe less desirable tasks, such ascleaning bathrooms or defrosting therefrigerator. Long or irregular work-ing hours can isolate workers who"live in" from their families andfriends, and if they are the sole em-ployees in the households, they arelikely to be alone most of the time.

Sources of Additional-information

Facts about employment opportu-nities and training programs in pri-vate household work are availblefrom local offices of State employ-ment agencies.

Information on laws affectinghousehold workers and guidelines forwork is available From:

Nalionol Committee on Household Employ--,ixot,2705 Georgia Ave: !VW SOW 205,

WaxhIngton.p.c 20012

OCCUPATIONS If+ THERESTAURANT INDUSTRY

In 1976, the restaurantwas the *third largest indium,country, employing 3,7 million peo-ple rrs establishments ringing fromroadside diners to luxurious restau-rants, The type of food and service a/restaurant Wiens varies with its sizeand location, as well as with the kindof customer it seeks to attract. Fag-food restaurants and cafeterias insuburban shopping centers empha-size rapid service and inexpensivemeals. Steak houses and pizza placesconsider the.quality of their specialtymost important. Some restaurantscater to customers who with to eat aleisurely meal in elegant surround-ings and their, menus often includeunusual dishes or "specialties of thehorde.

Most restaurants are small andhave fewer than 10 paid employees;some of these are operated by theirowners. An increasing proportion ofrestaurants, however, are part of achain operation.

Restaurant jobs are found almosteverywhere. Although employmentis concentrated in the States with the

If

elargest populations and particularlyin large cities, even veil, small com-munities have sandwich shops androadside diners.

Restaurant Workers

About three-fourths of all restau-rant employees prepare and servefood, and keep cooking and eatingareas clean. Waiters and waitresses,and cooks and chefs make up the twolargest groups of workenr. Others arecounter workers, who Serve food incafeterias and fast-food restaurants;bartenders, who mix and servedrinks; dining room attendants, whoclear tables, carry ditty dishes backto the kitchen, and sometimes set ta-bles; dishwashers, who wash dishesand help keep the kitchen clean; pan-try workers, who prepare salads,sandwiches, and certain other dishes;and janitors and porters. who disposeof trash, sweep and mop flohrs, andkeep the restaurant clean. Some ofthese workers operate mechanicalequipment such as dishwashers, floorpolishers, and vegetable slicers. (De-tailed information on cooks and'

With a.7 million employees In 1974, restaurants made up the h rd isrgest Indust

country,

chefs, item- and, waitresses, bar-.tenders, food counter workers, anddining,from attendants -'and dish-washer's is given elsewhere in the

'llantlbopic.)Another large group of restaurant

workersabout one-seventh of thetots are managers.and proprietors,Many are owners and orators ofsmall - restaurants and, in addition tdacting as managers, (hay cook and doother work'. Some are salaried ern.ployees who manage restaurants forothers.

OAll other restaurant workers com-bined account for about one-sixth oftotal industry employment_clerical vionatacashlers who receive payments and make change forcustomers; food checkers who totalthe cost of items selected IA, cafeteriacustomers; and bookkeeper typists,and other office workers. -

tanrants employ dietitians. to planmenus, supervise food preppration.and- .e sanitary regulations.Restaurant chains and some la- erestaurants employ mechanicsother maintenance workers, ac-countants, advetisireg or public rela-tions directors, personnel workers,and musicians and other entertain-ers.

...-

Training, Other Qualifications,and Advantemsnt

The .skills and experience neededfor restaurant work vary from oneoccupation to another. Many jobsrequye no special training or experi-ence, while others require some col-lege or managerial experience. Re-quirem ents also vary from onerestaurant to another; large or expen-sive restaurants usually have highereducational and experience stan-dards than diners or small restau-rants.

Persons who have less than a highschool education and no previousexperience often qualify for jobs as,'kitchen workers, dishwashers, or din-ing room attendants. Although a highschool education is not mandatory,some restaurants hire only those witha diploma and some hire only experi-enced waiters and waitresses, cooks,and bartenders. Special training or

7

many years experience 6r bothusually aft required for chefs' posl-tions:

Newly hired restaurant workersgenerally are trained on tIte 'job.Kitchen workers, for es ample maye taught to operate a lettuce-shred-er and make salads- Waiters and

waitresses are taught to set tables,take orders from customers, andserve food in a courteous and effi-cient manner. In Many restaurants,new employees receive their trainingunder the close supervision of an ex-perienced employee or the manager.Large restaurants and some chainrestaurant operations may have moreformal programs that often includeseveral days of training 'sessions forbeginners. Some employers, such asfast-food restaurants, use instruction-al booklets and audio-visual aids to

'train new employees.Many public and private high

schools offer vocational bourses forpersons interested in restauranttraining. Usually included are foodpreparation, catering, restaurantmanagement. and other related sub-jects. Similar training programs areavailable for a variety of occupationsthrough hotel and motel associations,restaurant associations and tradeunions, technical schools, junior andcommunity colleges, and 4-year col-leges. Programs range in length froma few months to 2 years or more. TheArmed. Forces are another goodsource of training and experience infood service work-

When hiring food service workerssuch as waiters and waitresses andcooks and chefs, employer's_ look forapplicants who have good health andphysical stamina because the work isoften tiring. Because of the need towork, closely with others and underconsiderable pressure, applicantsshould be able to remain calm understress. In addition, a neat appearanceand a pleasant manner are importantfor bartenders. waiters and waitress-es and other employees who meet thepublic. Advancement opportunitiesin restaurants vary among the lame-pations. They are best for cooks whomay advance ,to chef, or supervisoryor management positions, particular-ly in hotels, clubs, or larger, more

elegant restaurants. Experience asmaitre d`hotel may lead to a positionas director of food and beverage ser-vices in a large chain organization.For most other restaurant occupa-tions. howilver, advancement ised, principally because of the smallsize of most food service establish-ments. For some occupations, suchas food counter workers in fast -foodrestaurants, advancement is furtherlimited because most workers remainemployed for only a short time.

Although many restaurant manag-ers obtain their positions ihroughhard work and advancement within arestaurant's staff. it is becoming in-creasingly important for restaurantmanagers to have a college degree inhotel, restaurant or institutional

management. Graduates employedby hotels and restaurants usually gothrough a management training pro-gram before being given much super-visory and administrative responsibil-ity. They often are hired as assistantmanagers and subsequently advanceto manager. From.there it is possible,particularly in the large restaurantchains, to advance to a top Manage-ment position. Those with the neces.sary capital may open their own eat-ing establishments.

Employment Outlook

Employment in the restaurant in-dustry is expected to increase fasterthan the average for all industriesthrough the mid-1980's. In additionto the openings arising from eMploy-ment growth, thousands oil openingsare expected each year due to turn-overthe need to 'replace experi-enced employees who find other jobsor who retire, die, or stop workingfor other reasons. Turnover is pa'rtic-ularly high among part-time workers,maxi), of whom are students. As aresult, there are plenty of jobs avail-able in this industry for interestedpemons, luding those with limitedskills.

Most openings will be for waitersand waitresses and cooks-Tboth be-cause of their high replacementneeds and because these workerssnake up a very large proportion ofall restaurant employees: Highschool students make up a large per-centage of the workers in fast-foodrestaurants. Employment opportuni-ties also are expected to be favorablefor food counter workers. The num-ber of openings in clerical jobs, suchas cashier, will be relatipely small, Afew openings will occur in special-ized positions, such as food managerand dietitian.

ernplorment In restaurants Is expeefas to Increase taster tIndudrIne

an rage for all

Continued re employment growth resulting fromlotion growth, rising personal incomes, andonon3

sure time is expected In the restaurant industry

Wage and salary workers in leating ind drinking places,1958-76 and projector) 1985

Employees(in minions)

- ;4

Population growth_ , rising personalincomes, and more leisure time willcontribute to a growing demand forrestaurant services. Also, as an in-creasing number of wives work, moreand more families may find diningout a welcome convenience., Fast%

food and other multiunit restaurantsconstitute the fastest growing seg-ment of this industry. Many food set-,vice workers will be needed to servethe increasing number of customersserved by these restaurants. Increas-ing worker productivity, hoWever,will prevent employment from grow-ing as rapidly as demand for restau-rant services. Restaurants have be-

come more efficient as fast-foodservice counters have become morepopular, and as managers have cen-tralized the purchase of food sup-plies. introduced self-service, andused precut meats and modernequipment. Many restaurants- nowuse frozen entrees in individual por-tions, which require less time andskill to prepare than fresh foods.

Earnings and WorkingCondition!

Earnings of restaurant workers de-pend on the location, size, type, anddegree of unionization of the restau-rant in which they work. Also, work-ers in some occupations receive tips

-' in addition to their wages.

In 1976, nonsupervisory workersin the restMtrant industry averaged$2.50 an hour (excluding tips). Datafrom union contracts covering eatingand drinking places in several largecities indicate the following range ofhourly earnings for individual occu-pations:

Hourly raterange

In addition to wages, restaurant.employees usually get at least onefree meal a day, and often are provid-ed with uniforms. Waiters, waitreis-

and bartenders alsoymay receive (tips.

Most full-time restaurant employ-eels work 30 to 48 hours a week;scheduled hours may include eve.nings, holidays, and weekends. Somework on 'split shifts, which meansthey are on duty for several -hoursduring one meal, take some time off,and then return to work for the nextbusy period.

Many restaurants have convenientwork areas, and are furnished -withthe latest equipment and laborsavingdevices. Others, particularly smallrestaurants, offer less desirable work-ing conditions. In all restaurants,workers may stand much of the time,have to lift heavy trays and pots, orwork near hot ovens or steam tables.Work hazards include the possibilityof bums; sprains from lifting heavytrays and other items; and slipa indfalls on wet, floors.

The piincipal Union in the restau-rant industry is the Hotel and Restau-rant Employees and Bartenders In-ternational Union (AFL-CIO). Theproportion of workers covered byunion contracts varies greatly fromcity to city.

Chefs , $311-6.01Bartenders ., , 2.85-5.33 Sources of AdditionalCooks. ... . ............,.. .. . . . 2.81-5_19 infbrmationPantry workers. ..... 2.08-4.38

kitchen helpers- . .. 2.12-4.14 Foraladditional information aboutAssistant cooks. 2.02-4,05 careers in the restaurant industry,Checkers._, . ... _ 2.25-3.94 write toFood counter workers 1.67-3,79

Porters 2.24-3.75 National Institute for the Foodservice Indus-

Dishwashers.,........ ... . . 1.94-3.75 'try, 120 South Riverside man. Chicago,

Cashiers. . .. .. . . 2.24-3,58 III. 60'606.

Dining room attendants 1.26-3.41 The Educational institute, American HotelWaiters and waitresses 1.25-2.95 and Motel Association, 1407 S. Harrison

5Tips not included.Rd., Michigan State University, East Lan-sing, Mich. 48823.

Salaries of managerial workers dif-fer widely because of differences induties and responsibilities. Many col-lege graduates who had specializedtraining in restaurant managementreceived starting salaries rangingfir $10,000 to $12,000 annually in1976. 'Managerial trainees withoutthis background often started at low-er salaries. Many experienced man-agers earned between $15.000 and$30,000 a year.

Information on vocational educa-tion coursed for restaurant work maybe obtained from the local directorof vocational education, the superin-tendent of schools in the local corn-munity;or the State director of voca-tional education in the deyartment ofeducation in the State capital.

HOTEL, OCCUPATIONS* -

motels, Sind reserta providengs *to suit,the: needs of every '

velar. Some motels off'r inexpen-

o !vserVies4 fist those `ho sum

ply ant :a c fortable place !-iv o sv

sleep. Othgr motels and most hotelscater to -persona who desire moreluxurious surroundings and coffer finerestaurants, personal service, andmany recreational facilities that mayinclude - swimming pools. golf'courses, tennis courts, horseback rid-ing, game rooms, and health spas.About 890,000 peiaple worked in thisindustry in 1976.

This statement gives an overviewof jobs in hotels, motels, and resorts.Separate Handbook statements de-scribe the work of hotel housekeep-ers. managers, front office clerks,and bellhops.

The Hotel Rusin

Hotels range in size from thosewith only a few rooms and employeesto huge establishments with morethan 1,000 rooms and hundreds ofworkers. Many of the motels built inrecent years are fairly large and em-ploy many workers, but the economymotel and most older motels haverelatively small staffs. In fact, somemotels are run entirely Ilk ownersand their families.

Nearly all hotels and many motelsoffer 1 varies/ of conveniences fortheir guests, including restaurants,banquet rooms, meeting rooms.swimming pools, and gift shops. Selotels usually have simple coffee shops,while hotels often have several res-taurants and may offer live entertain-nient at night_ Hotels and motels inresort areas often have a-wide varietyof recreational facilities includinggolf coures, tennis courts, and swim-ming pools. Large hotels also mayhave newsstands, barber and beautyshops, laundry and valet services,and theater and airline ticket count-'ers,

Hotel Workers

As hotel operations become morecomplex, the emphasis on training isincreasing. Demand for persons with

10

special skills and training at colleges.,junior colleges, technical institutes,vocational schools, and high schoolsis increasing. Also, many employees,particularly managers, findergo corn-preheniiye on-the-job training pro-,grams;

-To provide the many services theyoffer:- hotels and motels employworkers in a wide variety of occupa-tions. These usually are ,classified asprofessional, middle management,and service and craft occupations.Professional positions such as ger4r-al, manager, fccod and beverar man-ager. personnel director, and admin-istrative chef generally requireconsiderable formal training and/jobecperiegce. Middle managementoccupations such as auditor, pur-chasing agent, executive housekeep-er, and chef generally require formaltraining and extensive on-the-jobtraining. Jobs such as bellhop, clean-er, bartender, and waitress generallyrequire less training.

Housekeeping is a very importantpart of the business and more than afourth of all workers are concernedwith keeping hotels and motels clean

attractive. Thelgousek'eemake.beds, provOe guests with

fre h linens and ansvels, vacuummrand halls, and rpoia furniture.

Linen room attendants and laundryroom workers mark and-inspect tow-els, sheets, and blankets and operatethe washing and pressing machines inthe hotel laundry. Large hotels andmotels usually employ executivehousekeepers to supervise theseworks and purchase housekeepingsupplies. Some hotels also employmanage_ rs to superviseeLaundry opera-tions.

Food service' personnel comprisethe next largest group of hotel work-ers. These workersirtplude Cooks and`'chefs, waiters and waitresses, meat-cutters,, dining room attendants and'dishwashers, food counter workers,tand bartend s who work in the cof-fee shops ad restaurants found inmost motels and hcitels. Detailed de-scriptions of their duties are foundelsewhere in the Handbook.

Hotel managers and assistants areresponsible for the profitable opera-tion of their establishments. They de-termine room rates, oversee restau-rant operations, and supervise thestag. In smaller hotels and motels ageneral manager performs all these

Soma hoiot accusations require litho or no nodal d training.

tasks, but in large hotels a generalmanager usually has several assis-tants. each one- responsible for aseparate department, such as foodservice, sales, or personnel.

Nearly all hotels and motels em-ploy clerical workers to take wornreservations. bill guests, and furnishinformation. Most of there workersare front office clerki who greetguests, assign rooms, handle mail,and eollectpayments. The remainderare cashiers, bookkeepers, telephoneoperators, secretaries, and otherclerical workers, whose jobs in hotelsare much like clerical jobs elsewhere.

Most hotels and some motels em-ploy a uniformed staff to perfermservices for guests. This staff includesbellhops, who carry baggage and .es-con guests to their rooms; doorkeep-ers, who help guests out of their carsor taxis and carry baggage into thehotel lobby; and elevator operatbrs.

In addition. hetels employ manyother workers whb-are also found inother industries. Among these areaccountants, personnel workers, en-tertainers, and recreation workers.Maintenance workers, such as car+'penters, electricians, stationary engi-neers, plumbers, and, painters, alsowork for hotels. Still others includedetectives, barbers, cosmetologists,valets, gardeners, and parking atten-dants. Most of these occupations arediscussed elsewhere in the Handbook.

Employment Outlook

Employment in this industry is ex-ptected to expand more slowly thanthe average for all industries \throughthe mid-1 980's. Although new hotelsand motels are expected to'be builtto take advantage of in-town, inter-state highway, or resortlocations, de-sirable sites are becoming scarce andvery expensive. As, a result, manyowners are expected to rehabilitateand modernize existing hotel proper-ties rather than construct new prop=erties. lo addition to openings reiult-ing from growth; thousands ofworkers will be needed each year toreplace those who retire, die, orleave the industry.

Most of the anticipated employ-ment growth will,stem from the needto staff` new hotels aniefilbtels. Al-though employment is expected toincrease in both luxury and economymotels as Federal expenditures forhighways and other transportationsystems stimulate travel.both busi-ness' and pleasure travel are sensitiveto economic and business conditions.More hotels are adding facilities andservices for recreation in an effort toattract greater numbers of travelers,particularly from nearby areas. Olderhotels unable to modernize are likelyto experience low occupancy ratesthat may force them to reduce coststiy eliminating some 'services andworkers. Meanwhile, thousands of

temporary jobs will cormavailable each year in resort hotelsand motels that are open onlythe year.

Most of the job opening+ in hotelsand motels will be for workers whoneed limited training, such as slean--gra, porters, and someAining mornemployees-. Large numbers of jobswill be available for front °IMO-staff,but opportunities may be Whited bythe increasing use of computer reser-vation systems in hotel and motelchains.

Opportunities may be particularlyfavorable for persons with-training orexperience as cooks and chefs or asfood menagers-i

Earnings, and_WeiitIngConditions

Earnings of hotel workers dependon the location, size, and type of thehotel in which they work. Largeury hotels and those located in met-

, Topolitan and ,resort areas generallypay their employees snore than lessexpensive hotels and those located.inless populated areas. Workers insome occupatiOns receive tips in ad-dition to wages that add substantiallyto their income. Nonsupervisoryworkers in the hotel industry aver-aged $3.03 an hour in 1976, exclud-ing tipscompared to 34.87 an holmfor all nonsupervisory workers in pri-vate industry, except farming. Aboutthree-fourths of all hotel workers are_covered- by Federal and State mini-mum wage laws; in 1976, workerscovered by these laws earned at least$2.20 an hour.

Salaries of hotel managers and as-sistants are particularly dependentupon the size and sales volume of thehotel, and vary greatly because ofdifferences in duties and responsibil-ities. Hotel manager trainees who aregraduates of specialized college pro-trams generally start at around$10,000 a year and usually are givenperiodic increases for the first year ortwo. Experienced managers mayearn several times as much as begin-ners. For example, salaries .of .hotel ,

general managers ranged from about$16.000 to $50,000 a year in late1975, according to a survey conduct-ed by the American Hotel and Motel

lic7rtei reser

-44 -

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clerical aptitude as front officeclerks. A knowledge of book lkee pingis tell) ful for work in a small Motif o ron the night shift, because clerksoften have a wider range of du tiesunder, these circumstances, Occa -sionall y, employees in other hoteloccupations, such as bellhops or ele --

valor operators, may he trartffer redto front office jobs.

Front office work traditionally hasbeen the pathway to ni anageri aI posi-tions ill the hotel industry: Al thougheducation beyond high school gener-ally is not required for front officework, college training is an asset forad vancernent to ma nagcria I Jo hsNeatness, a c ()cocoas and friendlymanner, and a desire to help pco pieare important traits for front officeeletks. Knowledge of a know Lailgunge Can he helpful tot w 4.ais hilarge h ote Is or resorts itsmany foreign guests

Newl y h ired writas "-nail Hawn, don keyand rec ewe their lrali,lilk kill Li Ie j.The training period is u.a.mity tit rctand inc..: lud es an e spla nat nu, 4)f t hijob -s Bones lid 1111411

the hotel. it h ds tidl dui, o d Ilia_services offered ()nee, or 1 ththey It< en vc nci, doerI orn the as..istant Ill cs1,4g6, .r JIlcxp IGrIL,di t lour UttlSeSome clerk, rnay aced addauu taitearnhtg Irk dp,pa pt ewah, ui ull 4.-c

mach operation because thel ntii case it i4 Sr, Li ici i I

wallt_d)

rvt.i how, i, tit,workers from s,,,,;ithiri vii ,nom 1

ilia' I de i k may be pion. .;t I t., il,),,rnuler tt-sen to asAstarit ttslut effiiepmu-lager, arid laterrildfl age r Clerk s niay I ilpr ove the itcipporturnoes ful proniotiou b lainirlg home; +i tidy courses iii h kueiagement such as these sponsored byt he Ed Lica two al I Hsi tta c 0 f th eAmerican Hotel dad Mute1 A .si8ot:. '-

anon (Sec the teat e nt Cote!Managers and Assistants elsti herein the fl atu itoo )

ece vc

+heltuyieneria Ui. nu wilt

col ti a,llt ,A11,, I

expected to grow note slowly tharithe average fur all ocunpa tlurt st hro ugh the in id l 98 Em ploy

I4

intent grow th will be lim lied by theaise of corn puterized rcse rvat ion Sys-terms in most hotel and motel chatmnd most job openings will resultfrorn the need to re place work ersswho die, re tire. or leave t lie tiecu pa=tion,

See the statement on the HotelI ndustry elsewhere in the !la ndbcjokfor inform, atio n On ear nings andN.-working conditions, sourc es oxf ad di-t ional information, drad roorericiaticin tin employnItit t tlidatit_ik

HOT EL HOUSEKEEPERS.A ND ASSISTANTS

tr1 I _121 1144 )

-4

id4,- Ii .eplftatt3,l_ (iris lie n .e aril r t st I cot. ICS Lic;is

pi Itht}ngt-isaihe cities I e a (4oddli mines arid others the ss

4)11- 7.0117, ski grou ridings an*pitt <nil we

all s Ie tonueriied Avitt-B theirgc?bst CCnit out Hotel hou sekeepe rsate r cspit:ins g bk. for keepi rig tote 15oz iii psiotels Ica., 15th! acid

Iding gLaests with the 1-1c,,s,_A ryto it lstur iiil supplies. It is the itI 11 to hire, train. scheciul, and spet,i tlic !Intl at k.cep liig staff,

eluding linen and la und ry Vlorlors.,and repairers. They also keep employee records and order supplies.About 17,000 persons worke d ate' housekeepers in 1 976

Housekeepers vvho work in smallor middle-sized establish merits maynot only supervise the ho use Isee ringstaff, but perform sortie of thiese du-ties themselves. In large or luxuryhotels, the ir jobs are primarily ad-ministrative and they are fre clue ntlycalled exec utive or head housekeep-ers

Besides supervising a staff thatmay number in the hundreds, execu-ti ve housekeepers prepare the !bud-get for their departments submit re-ports to the general manager on the

eondition of rooms, needed repairs,and suggested im pro vernen Ls; andpurchase suppliep an d furnishings.Executive housekeepe rs are assis tedby floor housekeepers, who supervisethe clearing and maintenance of caneor Sc veral floors irn the hotel, aridwassistant ;sec utive hous eke eye rs,who he 1p with the adm inistrat ivework

Sultie Idig,C hotel and niotel OA Insassign exec utive housekeepers to

special Jobs. such as reorganii,inghousekeeping procedures in an es=

tablished hotel or setting up thehousekeeping dCpilltin ent in -4

motel .

HatalhOusokeepiro ire warmth!, for kmoping hotels and nnot- damn and >attrwetiv4.

Training, Othar Qualifications,and Advancement

Although there are no specificeducational requirements for house-keepers, ost employers prefer ap-plicants id have at least a highschool diploma. Experience or train-ing in hotel housekeeping also ishelpful in getting a job.

Several colleges, junior colleges,and technical insititutes offer instruc-tion in hotel ad-ministration that in-cludes courses in housekeeping,some of these c rses are offered insummer or evening classes. Manyschools have developed programsunder the guidance and approval ofthe National Executive Hciuselte cpers Association, an organization thatconfers certified membership statusupon those members wow ,otiipletecertain education and experience ILquirernents. In addition, the Arnettcan Hotel and r4otel Association utleis COW- see lot cube' Ll1s'.I &iuIli whome study; "Moat helpt ul are coot aeson housekeeping, pc 1$ itel i.iaoagemeat, budget preparation recckeeping, inte nol 4.104_0 Ian.),practiceN, 0.1%1 is, l,lrictiral itl cJIN,

and the pan_ hase , kANC 01,1 c41..different ty pc- t_11 C 4(J !V i,.Clkt end t

IlesLI

td at planning and nrganizingwoi k and mast be ,.tae t., get od.mg

well with people. especially thosethey Neve* lase iiusek cc pei., also

like to ...tarts indepeko, rttlyveld b, tiLL, d5

analyse .1111-11

A Itheughmay tic ehouscrxwpcis atter yeal s Litexperience ,,OppOr a. la, teN a,4because only one executive housekeepctj. b is available in any imie titmotel mow with degit,N 01 .uutt.,esIn I 11Ntitt-1110.1aai h atANv ke cp)14

ag roam MI hute the tie st AI tce

merit rapportunitiel.

Ern ploy et ell IL

11.00 yitte ta of di otcl It.,,._:

LS5 is expected to grow .notethan the average tor all ,uc'culiationsthrough the: mid- 1980's Most opentrigs will re4ult from the need to replace workers who die, retire, orleave the occupation

Because established hotels usuallyfill vacancies by proi-noting assistanthousekeepers to executive house-keepers, beginners will find their bestjob opportunities in needy built mo-

tels or hotels.See the statement on the 1-14,tel

Industry elsewhere in the Handbookfor information on earnings andwork ing conditions, sources of addi=tional information= and more infor-mation on the employment outlook

HOTEL MANAGERS, AASSISTANTS

10 i I Ili and I1 6 8 )

the WTI

I I rt.itaggt are I espoitai,ic tkaLe. au 1,g then establishments profit

.41,1y and ,aiiNtyl lig guests They dete rm ine i onto rates and credit policy,k_111,:, I the x_veration of the kitchenand diem, rooms, and manage thelilt .ek cc pit% dCCOU rill rig, and mai n-

depaitments ctf the hotellion cline [indite 111N c1111 opittg with[tie anexeceted is oil Al npur rant partot tits Job

rd ago or', in small hotelstit the front office

work, seep as taking room._Nei vAlit)11 a.,it assigning retains In

sthe siiiall toote is and many I- Tit_nCalai) Ore evelet and

ilia, be Iesp+.nisitalc tot all aspe, is oft.14.1111.;N

iloeme%al 11. .16e ikt)LiZIN

wally t.a,,c severed assistants whoniallag, various part, of the opera-tion 11,,aLANC the hold restaurantand = idk tall kat rigc are important tothe success of the entire establish-inc.. t they almost always are Operat-ed by managers with experience in

Of, I c., morant field Other areas thatuseally are handled separately areadvertising, rental of banquet iand'heeling tacit' tie N personnel, and ac-counorig,

large t' ,t- ut.,lel ..1.141,10 oftenNO IIIC letiVItiCS, such as

purchasing and advertising, so thatindividual hotels in the chain may notneed managers for these depart-

merits. Managers who work forchains may be assigned to organize anewly built or purchased hotel or tdreorganize an existing hotel or motelthat is not operating successfully.

About 137,000 hotel and motelmanagers worked in 1976. Morethan a third were self-employed.

Training, Other Qualluceelone,and Advancement

Experience generally is the mostimportant consideration in selectingmanagers. However, employers in-creasingly are emphasizing collegeeducation. A bachelor's degree inhotel and restaurant administrationptovides particularly strong prepara-tion for a career ftl hotel manage-.meat. In 1976, about 30 colleges and

universities offered 4-year programsin this field, However, applicants tothese programs may face increasingcompetition in the corning years. Thecourses in hotel work that are avail=

afile in many junior colleges andtechnical institutes and through theAmerican Hotel and ?Note! _Associ-ation also provide a good back-ground.

A college ['towage ill hotel man-agement usually includes Courses in

hotel administration, accounting,economics, data processing, foodservice management and catering,and hotel maintenance engineering.Students are encouraged to work inhotels or restaurants during summervacations because the experiencegained and the contacts made withemployers may help them to gel better hotel jobs after'graduation.

Ea-

111111111ar.General managers of !erg* hatall uousilyhove several assistants who manage var-

ious parts of the operation.

Managers should have initial ,

self=discipline, and the ability to r-ganze work and direct the work ofothers. They must be able to concen-trate on details and solve problems

Some large hotels have special onthe -job management trainee pi',grams in which trainees rotateamongvarious departinents In acquire athorough knowledge of the hotelOperatiOn Outstanding employeeswho have not had college 11

1111I1V reCt:IVC tit-14414i aS11INIall,.._ It,help them acquire to degree

Most hotels promotewith Uriaven ability, usually trout titflee clerks, 1111 3.4INistorit manage' andeventually,' to gerrat manage.' Newly built hotels", partLolarlywithout well j,t,training programs. often prefer epe

11:111,CLI persrinttel Rot [4,):incur, H,,kc.I t il.ri,l iii),, olic)liftportulrltcs fin ativolo,emetit thanindeperideut rttite lyt_-ly tialiaei t., ,in,thel bay,'

the chant cin to the central i,ffice itaalropening oecurs

Employment Outlook

Finploy mcnt lit hotel 's Is

c 1)ct_ 10,,) it) grow Mille 7-.1k)v+ ly thanthe aver age tot all occupationsthrough t'hc told I 980`y Some jobopenings will i_m..ur ON additional herlel, and motels are built and chainand t ram_hise opt:lotions spread11uweye" most opeologs W111 1..,1-k.1.1

Cx,p,71

).)1 IvoNsz the 1,,,:upatwil Applicants.=allege degrees lit hotel ad

ulliostratmo will have ail advantageIii Nrcciotig ditty posnuois and late'.1,-1,+-1114_,111t_11

SCE; 111,

.1:,,I1VIC 111 till_ ita,id1,1 Ill 11.1 111,11,1k,11 t,ll col .11FigN and

,I me, ,,,iditt, , : tilt-kS t,mtotrioition atid tome tii..ti ,attlnyas

AA 14.,fr I., lei i /" 41 /Ill /Itt Mos')HYCL EAM Pi ANTS

et f t

,1,1 Ail,

.,s

N111111101141 11111.1115 .111,1 WI 11 +,1

11.,.

,

,1.111t, :Pi .1 ,111 .11 1,4 1,111 (115

Eh.; ). 5 ,o,k,1 I%t 1

remainder woised tot IA ill, ti at fitetaltzet s.11 1,1 1",a.itug billtorrns 11IC 1111

11S. ., 511141 1 1.3,,,p 1 t

employe, 4 Iii vaL Nti,tit3ivlort thaiir. holt1plelylnent I, Itd110 tit .11, 1 ,11. t

have: 21) erripik.,yees ote I to,a,firms however at c z,a ,1C.I 01, latedand have fewer tha It) clupli.ycesIn I 9 TM ,,ut 11411 tlt

11,1 1,, 15 1 1) , w.11 1._1,

p1,11Cd

Pluto. E. tot

5, It -it

51,. IfItt1 t.1 Ale 4.. this y 11, t,

it14

, 1 a lat .1 k

harati;

tilt , 1 z, ay. ti1. .1 ,t .1,, 1,4 A I

.1,. 1.1a as

114.. It

It it ,i.e 11

1111, 1. tIrf,) C.4 15 / )

).)),k dt,I .it.tr .14-1, EN all. 11t4111.,a 111 the

1,1111,11 11k, alit atI10, 141111 11,, 15 t ,1 1;C: 1 ,AviLl tit

t L.) S k l) Ark, pt.k),oil ea,h item

'nay Ile koaty_tied with tra eus,L... It. 1, ..=.iL1f.41 at v.,l.,t later .1111c-,

1.1=1 LAI,- tt, shirts and111.; v, t hltJ,it1I roLoi tfol: cult

110011,

I 111,4, fr1411, frit, t,1.1 put., t_viral

oi fleet! tit a ho, washing

machine Shirts are load into ;an-other washer. -These machines arecontrolled automatically, but the Ma-chine washer must understand howto operate the controls---water tem-perature, suds level, time (cycles, andthe amount of agitation for differentfabrics When tht washing 'cycle is

completed, the laundry is transferredto an extractor that removes abouthalf ut the water This stage is similarto the -spin" cycle on a home wash-

niveyors move the laundry toL, 011.1'11u ne y ers, or to iswhere dry, heated air removes sometit tOc remaining moisture

Sheets go from the drying area to11,4t wont( finithets (D 0 -r 363 8)16),who shake out folds and creases,spread the sheets on moving belts,arid teed them into large flatwurkironing rii achine.s tell aura lg and patteal folding When the sheets comeout of thiy machine, either finisherswil,pfete the folding and stalking

Shuts go dueetly fauna the extra,..4.1 1 to ahirl Jr fig a her.) (1).0 I

163 782 ), who usually work in teamsot two of three e finisher puts theskcx,ez. ter Inc .1111t on a -sleeverwflieh 1.45 .w.J.a.11111ke I..1111.N_ A het_alkyl tialstoa the!' puts the stilts till a

p that It theroam aud hack siitiattaiioust) fitsome plants_ the first finisher eithertulds tilt. 4111Ii ell rrlatees it oil

Ver ka1S1ofilel& has ltaditIttastiCi may Lft., ttic

Ire Nt.1111e 141111.-11 Aiirtcitedtoldm,Ili, I:111Q, p 11,1 11,5 nil11.11,1

I b3, .2 IL.

111 1, I _I I

I

au,4fc build hut the

LIC011111E, 5 01,11.100 ter diyelea .lug is diOler111._.11 ta../11,CnI Ill.iteatl ell watet_and di y..izatting generallyarc smaller than the laundry washersI h._ di )..._learier sorts clothes according to colot, ithc. k;olitcrit. arid fabricLuiolluctuan and selects the propertime cycle for each load The drycleaner may apply special prespot-ting suloklutis to spots and sunits before placing the gal merits 10 thedrycleaning machine After cleaning,a special mafhine removes the, sol-vent and then the clothes are dried ina tumbler or hot-air cabinet The:porter (D 0 T 362 381 will use

chemical reagents and steam to re-move stubborn stains. In some plahts.the same person does drycleaningand spotting.

If the clothes arc made of a materi-al that sheds wrinkles reach , the fin-raper places them on ha ers andputs them in a steam tunnel Or steam.cabinet. The steam will remove thewrinkles and help th garment regainits shape.

Some clothes, h s Ice's suits.

are made out of - les that requireMore attention; they are finished dif-ferentll.s A men's suit finisher(D.O_T. 363.782) puts the pants on

special "topper'. and "legger, press-es. The jacket is placed on a body

*form that may have a second partthat comes down to presA and shapethe shoulders -snd collar of the jacketwhile the steam is forced from theInside Final finishing touches aredone on a steam-heated pressinghead and "buck,' a flat surface cov-ered in fabric,

An ?nspecror 0 1 369.eschecks Finished items to see that thequality standards or the Flant havebeed maintained Any item in needrf recleaning or refinishing may beeturned to the appropriate depart-

work flews through a la

merit. occasionally,- the inspectorworks on them instead. Repair workmay be forwarded to a mender(()-0,T. 782.884), who sews on but-tons, mends tears, and resews scams.Finally, assemblers (D.O.T. 369.687)collect the linens and shirts bymatching the sales invoice with theidentification marks. Assemblers orbaggers (D.O.T. 920.887) may re-move tags before putting the items inbags or boxes for storage until calledfor by the customer or delivered bythe route driver

In addition to workers who areunique to laundry and drycleaningplants, many other workers are foundin this industry. The manager or pro-prietor sees that the plant operatesefficiently. -Office wbrkers keep rec-ords, handle correspondence, andprepare bills. Sales personnel searfor new customers Mechanics keep``" --

equipment and machinery operatingPra.R.Crly. Some service workers

guaid and otherwise maintainthe plant others plan and serve foodto plantworkers. Laborers lift andcarry, heavy loads to machines,(Many of these occupations are dis-cussed elsewhere in the ilandbejit4 )

f

irhioluag, Other Q- oliffootioneand Advancement

Md,ty workers in this industry getmete first jobs without previous train

-g Persons who have little formal

1- Mellen shalt. out fold. and colones. 'prase the sheet* on moving belts. ind Soma clothes are made of febriee thatrequire special attention.teed them Into Wow fleteork irOning machines.

17

41

eJUe rt,ttn can get projuetitin linejobs in drycleaning plants Baste,laundry and drycleaning skills maybe learned on the job in ...I short timeSOrne jobs, such as (Wiling towels andfeeding pillowcases and sheets into aIljtaiurk ironer. may require I or 2days to learn Sortie finishing Jobspaws presser, Or shirt finishei, forextritiple way require less I fl,inweek's training Other Jobs, suk_ti ascounter clerk ruarke,, and

se h riiic Se, c Isk'4:C,"$.0, 1." kiln Several ,)Imore are needQd to tram. a d, y

,aldpardIt May Lit 1-11,)1101s t.. I)C

t

tit hie ry and LybrieS,1".1.stuznoL,,i,

all , let)s anciff,taitl IC .1111}k tall

alit Itie,

,,k1,11m i3 a.1 _ 14hIC It) highr.rk llld itaLty ,,i,1

Its ill tll ovotnno,o, ,J1

industry arc trom the ineloational

t,..11-rpiuyer, ,J, F.,k,TI t.ti

.-lift

repetitive nature in many laundryand drycleaning tubs

Advancement toi most workers inthis industry is limited Many remain,parrnaneridy in the same Joh, Never-theless, 1!fliplOyerS tier .1511111 illy sendpromising employees to technical ormanagerial training progriirris givenby the Interntltittnal Fabricate litstituty at it., FacIlity Iii Joliet, Ill Sonicnien's WI! 1111INhkitscnot_igti,tw tJ ti vt,oilici) Jpparel1nN liktcived fit firmst4ing wt-ifs usually are givenan oppOluonty to move up to thisjob \h et!, alst, !tiny r,v,ortic litstick, nits and rti.inager,ttetorciitly ,tioNea trrali expericuced tiro Itiyt s alre,,,,iy lit the iii

stitaI(CIS C., abilsal1)1,1,

IrKtiIasi)', I ontlys4vningolaehtner,non, t nth 1t nit

li the['lore with t4,,,,c1

r_ 7-1

t,e. toi.,J -) tria,g

LdbOrNaviri9 flirter), ploveti plicthods enablelaorldries drJ y eariLly wants tv d,i more work withfewer elipployveb

i'3.11 i 15

those who retire. die. iii transter toother fields.

Although the industry's total em-ployment is expected to decline, em-ployment trends will differ among()cc upa I intis Ern ploy men( of ~ putters

1.:Npci; led to decline because newfihyers and finishes make fabrics lessstainable the number in hi-fishersshould decrease as machinery doesmore of the finishing work On the

more people will beIleed,c,i some inatntenance triciirration T:epair the increasing

amount ,rt ruarhineiy and equipmentused by laundry and dr ycleaningfirms More counter clerks will beicquired due to growth III the nurntier ti'f re tail acifIco operated by theseiii iii,,

toioriye. ouo wt.Corldittno

I t>

not big!. InIn the 1t oily terv,c,4amc N age lot

rkers this indus-try y *:a Ps S

its.

irriparcd to $4 36 fornil 11011NupC,1 ViNury workers in all setIse tit lustlte_\ and S4 ri7 iut oil -.trio

priv.oe y e.,etrtnotining l.aroinks ate higl.ct tor

kits in the II)o,clrycicarier,

spotter, arid lb achin,4,1,1

riants are lean and well lighted Beinc heut 1t., 1 an and rii,arri

t the 1i, rr,, Oa_ plant11l y tie hot Jut nogmonths Many new Nolan .11ydeIilg plat.( howevci die iii sirli iiiOohed la iiiC aud

,ah oi eft.= iliain4

y ,4ith Ofmiss k iii lauridlieS and d.yJcafliag plants is less hatm,low, arm!In /toys( ololirrfaCruill4g platan

/44114.06 A Juitir,i oiIntrn, tion

err .z.oii

lit ,,e,,vic:e may has-, add', ional lutOrrliall,,r1 0.1 tr,araitrg and cnipli,ynient kippc,rtuintics iii ,his held

What to took For In this Reprint

To make the Occupational Outlook Handbook easyuse, each occupation or industry follows the same outline:.Separate sections describe basic elements, such as work on

the job. education and training needed, and salaries or waQesSome.sections wilt be more useful if you know now to interpretthe information as explained below

The TRAINING. OTHER QUALIFICATIONS, AND AD=

VANCEMENT section Indicates the preferred way to enter earnoccupation and alternative ways to obtain training Read this

'section carefulN because early planning makes Many fieldseasier to enter Also, the level at whjh you enter, arid the speed

with which you advance ut, t ert depend on your training 11 you

area`student, you may want to consider takirN those Louise*thought useful tor the occupations which interest you

Besides training, you -tiriay need a State license u III

date The training section indicates which occupations genesally requite these Check requirements n the State wriureyouplan, to wurk because State regulations- vary

Whether an occupation suits yttiLit persui idlll ,A41011,,,

impurtarLt area to explore kOr sortie you may tia,id to snakeresponsible ael..Wyll6 111 a ufgrily L,urribetttfie eitirupix(LJ kuI

others you tidy ert3 only task; under t lust_.

To work SuCCeSSfully in a porticiiiar Jot, you I Kiay have to do uric

Of More 01 Itra folluvving

upply information is lacking for most occupationsThere are exceptions, however, especially among pro-

fessional occuptations',Nearly everyone who earns a medical

degree, tor example.becornes &practicing physician. Whenthe number of People pursuing relevant types of education andtraining and then entering the field can bec9mpared with thedemand, tho outlook section indicates the supply/deaTand rela=

tion5hip a5 follows

tibliYete utheithdirect dud Supe,,,Work with all types ofwork wItri trrlliys Lit, need

diikial (dexteritypendently

s,11 disociineK as gait of a I,

rtri detorrou. ioLiciatuiy 1,W.,). r.

r !tip icuplesnri eGitIVt

wi_Jr r, Hi a III

y_-IL ricer

fig n11

su

youirreEMPt,r

wctad tyruvttrlrate kit alI uctiukaliThe f011oswirly phrase

,err I

hd,

paste.About usStowe.Little ci, .0

Decitoe

1 4 Sit91v

gicwing at least as 4141 iC).T,y as

But, you would have to Ktir.rW the numberpetInQ with you to be sure of your prospects Un ale,

hxyceljent----

v y gout(tn_,u L1.? / idV tab)

May taus --. ,ornparitioii

-Deindrid nrunrl greater than'supply

Vernand greater than supply_1--4ough balance between

demand and supplyikellhoo-d of more supply

than demandSupply greater than demand

job opeIrlllys should not stop your oursu,d L,diret aparcrles your aptitude- and Interests Even

cif h.,rovwded occupations provi e some lobs So dotrIbse rl rvritch enipk_iy.nent Is growing very slowly or der:Airing

dri occupation is riot Pie only source of jobr1t45 because true number or openings from turnover can be

rbstanllal iii large occupatioris In tact replacement needs are

expeLted to create /0 percent ut all openings between 1976 and

1986I 1..,111y Ir,t kI rake is Ir, yuul algid rimy dine( arum thoSe In

I lonorr a Air)Ole Your State er6ployment service can fur-10c= el) rr Iftif

tie L tii., SIl lily tit

-r-na,ion is avdtldt.fe ?oi only one type of earn

_I, wayc., and ,nalai ;- acrd A104,,s,ell this Iris dii uc,.idod

(Ions Although 9 out of workers receive this ;Mil ( 01 Income.

rJr0 1 d .110,1C), L.Ty. VVvkl1ty Liver (Hitt rliglll shills ul II

I,CdAlt wo.kerS 31su re CI_e

.3 t,o.cu --dleb ui yr,vc C idUtts)(y

41.-nK, ±are !)aid a rare an extra pawner e6ti !tern

I r,t, if

Cr, writer ,..

trurrs ohyJtt.;rarrs bar

tor vArdrricio Earningsair 114, name ucr,rapatic,n Lilt

U,11,JelltJ,)

USA idS all established busiriMust wage and salary workcisas p., id vacdtioi,s holidays. aria sick: Iet. re

also racer c Ir!CCurrl &. dods and

in Kind) Sales workers In department etwed tol tmamplaOften reeive discounts on merchandise

oesoite ,iirtkwines in determining exdictiy who( pcople earn

rile Job the Earnings section does compare occupational

ed al110 by inclik,,ating whether a ,,ettain lob pays more or lessthan the dverage for all nonsupenvisors in private industry. ex=

Liuding farmingEach occupation nab many pay levers Beginners almost

earn iess than workers who nave bash on the job for

some time Earnings also vary by geographic location but citiesthat offer the highest earnings often are those where living costs

are arrest expansive:

s an ade 00

domVac

i he career orrn ion contarned in the reprint you areding was taken from the:1978-79 edition of the Occupational

outlook Handbook. E3trt the Handbook is not the only sourceof useful career information published by the bureau of LaborStatisticS, The Handbook's companion, the Occupational04kook Quarterly, is pt4blished four times during the schoolyear to Keep subscriber; up to date on new occupational studiescompleted between editions of the Handbook. The OLarterlyaiso gives practical information on training and educational00W-funnies, salary trends, and new and emerging jobsjustwhet people need to know to plan careers.

If you were a silt9Scriber to recent issues of the Occupationalootiook Quarterly, you could have learned

now to write Art effective erriployr91/4ent re uwhorl the long-terrri employment prospects are collegegi jcit,stesway3 tc Carii t,o11006 withwjt guIiiy to collegewhats happening in the field of career educationabout career possibilities in such fields as journalism,rind wifery, and shorthand reporting.

, OtAirterly is written in nontechnical language and IsAiished in color. Find out why it has won so many awards

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