Final answer:
Cook-chill foodservice operations in the US are less common than conventional foodservices, fitting in between the traditional and assembly serve models in terms of prevalence. Employment for cooks and food prep workers is on the rise despite industry shifts towards more routinized roles attributed to the 'McDonaldization' of the industry.
Step-by-step explanation:
Cook-chill foodservice operations in the US are less prevalent than conventional foodservices but more prevalent than assembly serve foodservices. Conventional foodservices, where meals are cooked and served on-site, remain the most common form of foodservice operation. The prevalence of cook-chill methods, which involve preparing food ahead of time, then chilling and reheating it before serving, falls between the traditional model and more streamlined operations like assembly serve, where preassembled foods are simply heated before serving.
The occupational outlook in this sector is undergoing shifts. While the general foodservice industry might be experiencing changes with counter workers taking on more food preparation responsibilities, the combined fields of cooks and food preparation workers are expected to see an employment increase of 7 percent over the next decade. Additionally, the influence of the fast food model in foodservice operations, often referred to as the 'McDonaldization' of the industry, has contributed to the development of routinized roles and a change in work ethic.