Combined Food Preparation and Serving Workers

• Communicate with customers to resolve complaints or ensure satisfaction.
• Communicate dining or order details to kitchen personnel.
• Train food preparation or food service personnel.
• Order materials, supplies, or equipment.
• Arrange tables or dining areas.
• Clean food preparation areas, facilities, or equipment.
• Clean food service areas.
• Clean tableware.
• Collect dirty dishes or other tableware.
• Move equipment, supplies or food to required locations.

• Standing.
• Frequent contact with others.
• Working with a group or team.
• The importance of being accurate or exact.
• Close physical proximity with other people.
• Wearing common protective or safety equipment such as safety shoes, glasses, gloves, hearing protection, hard hats, or life jackets.
• Meeting strict deadlines.
• Responsibility for others' health and safety.
• Making decisions that impact co-workers or company results.

Enrolling in a community college can be a great place to start your four-year degree. While all 31 Minnesota State community colleges, technical colleges and universities offer all or part of the Minnesota Transfer Curriculum (a 40-credit package of general education courses accepted for transfer to other state colleges and universities, the University of Minnesota, and some private colleges and universities), not all two-year colleges offer degrees intended to transfer to a four-year bachelor's degree.

If you plan to transfer to obtain a four-year bachelor's degree, it is important to know which degree path is right for you:

• Associate of Arts (AA) degrees offered at community colleges are designed to transfer into liberal arts four-year majors.
• Associate of Science (AS) and Associate of Fine Arts (AFA) degrees offered at community and technical colleges transfer into specific four-year majors and will likely require completing additional general education courses at a university.
• Associate of Applied Science (AAS) degrees offered at technical and community colleges are not designed to transfer. They lead to immediate entry into the workplace.
• Diplomas and certificates offered at technical colleges are not designed to transfer. They lead to immediate entry into the workplace.

Talk to a transfer specialist as early as possible to determine the best associate degree for your goals. Be sure to review your Degree Audit Report (DARS) each semester to best prepare for transfer. Get more help understanding transfer using the tools below.

• Visit Transferology to see if your courses will transfer.
• Search Articulation Agreements to find formal transfer agreements between schools.

• Coordinating with Others—Adjusting actions in relation to others' actions.
• Helping Others—Actively looking for ways to help people.
• Speaking—Talking to others to convey information effectively.
• Understanding How People Learn—Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Being Aware of Others—Being aware of others' reactions and understanding why they react as they do.
• Listening—Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Thinking Critically—Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Making Decisions—Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Teaching—Teaching others how to do something.
• Monitoring Performance—Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

• Customer and Personal Service—Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Public Safety and Security—Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
• Food Production—Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Education and Training—Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• English Language—Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Sales and Marketing—Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
• Administration and Management—Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Mathematics—Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
• Production and Processing—Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Communications and Media—Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.

• Conventional—Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
• Realistic—Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.

• Food Preparation Workers
• Cashiers
• Food Counter Attendants
• Nonrestaurant Food Servers
• Restaurant Hosts and Hostesses
• Amusement and Recreation Attendants
• Stock Clerks and Order Fillers
• Waiters and Waitresses
• Fast Food Cooks
• Short Order Cooks

• Food Services and Drinking Places
• Food and Beverage Stores
• Educational Services
• General Merchandise Stores
• Gasoline Stations

• Food Preparation Workers
• Cashiers
• Food Counter Attendants
• Nonrestaurant Food Servers
• Restaurant Hosts and Hostesses
• Amusement and Recreation Attendants
• Stock Clerks and Order Fillers
• Waiters and Waitresses
• Fast Food Cooks
• Short Order Cooks