Gastronomy (Germany)
The gastronomy (from ancient Greek γαστήρ gastēr "belly" and ancient Greek νόμος nomos "law") is the subsection of the hospitality industry in Germany , which deals with the serving of and serving to paying guests in restaurants . Gastronomy is a service and part of communal catering .
General
Catering establishments are subject to the regulations of food law and food hygiene in the treatment of food , the preparation of meals and the serving of beverages . Qualified persons in food control , in Germany usually food inspectors , should visit the establishments regularly and without prior notification. They require the operator to remedy defects and, in severe cases, can close operations until the defects have been remedied.
The employees in the area of the preparation and serving of unpackaged food had to have a health certificate that was regularly renewed until 2001 . Since 2001, employees in the food industry need instruction in accordance with the Infection Protection Act . This is carried out the first time by the health department and must be repeated annually from then on by the superiors.
In 2011, the industry turnover in Germany’s catering trade was 37.5 billion euros net, in the leased canteen and caterer sector it was 6.3 billion and in the accommodation sector 23.5 billion. In June 2011 there were over 1.7 million employees in the hotel and catering industry, of which around 868,000 were in social security and around 860,000 were in marginal employment . The mean gross wage ( median ) was 1425 euros (average for the economy as a whole: 2702 euros); 73,460 ALG II (“Hartz 4- Aufstocker ”) were received by those employees subject to social insurance, 116,222 among the marginally employed.
Terms
The term found its way into the German language in 1876; he stood for the upscale gastronomy or for the culinary art. The spread of the term was probably supported by the similarity with the German word guest . The operators of restaurants in Germany are called innkeepers or restaurateurs and are z. B. organized in the " German Hotel and Restaurant Association e. V. ”(DEHOGA), the employee side in the“ Union of Food-Pleasure-Restaurants ”.
education
Various professions are trained in the catering trade. Recognized apprenticeships are:
- Specialist in the hospitality industry (mainly in the areas of kitchen, service and economic services)
- cook
- Restaurant specialist
- Specialist for system catering .
There are also job opportunities for hotel managers and hotel clerks in gastronomy, for example in restaurants, cafés and hypermarkets with daytime cafés.
The training allowances in 2010 were between 280 euros (Mecklenburg-Western Pomerania, first year of apprenticeship) and 751 euros (Bavaria, third year of apprenticeship). The drop-out rates were between 29.7 percent (hotel clerk) and 49.5 percent (restaurant specialist), well above the average for all training occupations (23.3 percent).
Web links
Individual evidence
- ↑ Data, facts, trends on the DEHOGA website , accessed on January 22, 2014.
- ↑ a b Response of the Federal Government to the Minor Question from MPs Gabriele Hiller-Ohm, Hans-Joachim Hacker, Elvira Drobinski-Weiß, other MPs and the SPD parliamentary group - printed matter 17/8813 - , Bundestag printed matter 17/9320 of April 16, 2012 , (PDF, 829 KB)
- ↑ Training in the hospitality industry IHK Frankfurt am Main