In preparation for its participation this year in the Department of Labor’s National Apprenticeship Week, the National Restaurant Association’s Educational Foundation confirmed it has more than 1,000 commitments as well as a 97-percent retention rate in its Hospitality Sector Registered Apprenticeship (HSRA).
The fourth annual Apprenticeship Week, which will be held Nov. 12-18, will highlight the benefits of apprenticeships, and how they prepare a highly skilled workforce to meet labor needs in numerous industries, including foodservice and hospitality.
During the weeklong celebration, business leaders, educators and other critical partners will show their support for apprenticeships.
The Educational Foundation, which operates its apprenticeship program through a multiyear contract from the Department of Labor, is working to place restaurant management apprentices at positions at more than 300 sites in 44 states. According to the foundation, 80 percent of the apprentices are current industry employees. The program, created in partnership with the American Hotel & Lodging Association (AHLA), debuted in 2016.
Earlier this year, in support of the Administration’s Pledge to America’s Workers, the National Restaurant Association announced a commitment to provide training and education to nearly 370,000 people seeking jobs and careers in the restaurant and foodservice industry over the next five years. It will accomplish that goal with the help of the apprenticeship program as well as the Foundation’s ProStart, Restaurant Ready, Scholarship and military training initiatives.
Rob Gifford, the Educational Foundation’s executive vice president, said he and the entire organization are pleased with the program’s success since its inception.
“This program has proved successful for employers of all sizes, has expanded our impact in the workforce development space and, most importantly, is working to change the lives of employees for the better,” he said.
Gifford added that the apprenticeship program provides hands-on education and training opportunities that will “create a more defined career path for millions of Americans who work in restaurants, foodservice and hospitality.”
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