The Big Picture: The Average School Foodservice Employee

Dec. 12, 2012—Schools and colleges are significantly more likely than other segments to have unionized employees. These two segments are also significantly more likely than other markets to have higher-than-average part-time foodservice employees. Schools are significantly more likely than others to not have specialized staff positions, such as culinary directors and bakers. Our profile also examines sex, age, racial/ethnic and staff position makeups for the school market.