Gastronomy

The gastronomy ( from Greek γαστήρ Gaster, belly ' and Greek νόμος nomos, law ') is in the German language the portion of the hospitality industry, which is concerned with the preparation of meals and the serving of paying guests in restaurants. Gastronomy is a service and part of the Community Board.

General

Catering establishments subject to the requirements of food law and food hygiene in the treatment of food, food preparation and serving of drinks. Knowledgeable people food control, in Germany usually food inspectors, the companies should consult regularly and unannounced. You require the operator to remedy defects and can close the operation to remedy the deficiencies in severe cases.

The staff in the preparation and presentation of unpackaged foods had to have a regular health certificate to be renovated until 2001. Since 2001, employees need in the food industry a lesson after the Infection Protection Act. This is carried out by the health department for the first time and must be repeated from then annually by the supervisor.

In 2011, the industry turnover in the restaurant industry in Germany net 37.5 billion euros in the area lease Canteens and catering, there were 6.3 billion and 23.5 billion in the accommodation sector. It worked in June 2011, more than 1.7 million employees in the hospitality industry, including about 868,000 in social insurance and about 860,000 in minor employment. The average gross wage (median) amounted to 1425 EUR ( average of the overall economy: 2702 EUR ); obtained from the social insurance contributions 73 460 ALG II ( " Hartz 4- supervisor Tocker " ), among the marginally employed, there were 116 222.

Terms

Way into the German language has kept the term in 1876; he stood for fine dining or for cooking. The dissemination of the concept was well supported by the similarity with the German word guest. The operators of catering businesses in Germany are called innkeepers or restaurateurs and are, for example, organized the " German Hotel and Restaurant Association eV" (DEHOGA ) the employee side in the "Union Food and Catering ".

Training

In the catering industry different professions are trained. Recognized training occupations are professional in the hospitality industry, which is mainly formed in the areas of food, service and business service, chef, restaurant manager and an expert system gastronomy. Also for the hotel manager and hotel manager to find employment opportunities in the hospitality industry, for example in restaurants, cafes and convenience stores with coffee bars.

In training allowances in 2010 amounted to between 280 euros (Mecklenburg- Vorpommern, the first year of training) and 751 euros ( Bavaria, third year of training). The dropout rates were up between 29.7 percent (Hotel businessman / woman) and 49.5 percent ( restaurant manager / wife ), well above the average for all occupations ( 23.3 percent).