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In addition to hiring people in culinary careers (chefs, sous chefs, etc.), the food services industry needs people in professions such as finance, human resources, supply chain management, information technology and marketing. The food services field also employs food service managers, who are responsible for the day-to-day operations of eateries. The level of education you need varies depending on the job you want in the industry. Restaurant employees such as wait staff generally don’t need advanced degrees. On the other hand, most managers have post-secondary education.

Despite the economic downturn, the National Restaurant Association expects sales in the restaurant industry to reach $566 billion in 2009. However, consumers have been cutting back on eating out, and many dining establishments and catering firms have seen their sales fall. In January 2009, New York’s swanky Rainbow Room announced that it is closing its restaurant, although it will continue to operate its bar and banquet hall. In the long run, however, things look better for the food services industry. The Bureau of Labor Statistics expects the employment of chefs, cooks and food preparation workers to grow 11 percent between 2006 and 2016. In addition, the BLS projects that the employment of food service managers will increase 5 percent between 2006 and 2016.