Final answer:
The question about a restaurant's hiring practices reflects a potential change in business strategy concerning the division of labor. Modern restaurants typically divide tasks among various roles, from top chefs to less-skilled kitchen help. Decisions in hiring practices, such as prioritizing inexperienced cooks over chefs, might influence the occupational outlook for such professions.
Step-by-step explanation:
The query presented does not contain sufficient information for a straightforward true or false response regarding the restaurant's hiring practices. However, in discussing the dynamics of modern businesses, especially regarding division of labor in the restaurant industry, it is clear that various positions ranging from top chefs to less-skilled kitchen help are crucial for the operation of a restaurant. If a popular restaurant decides to only hire and train inexperienced cooks instead of experienced chefs, this could represent a shift in business strategy, perhaps driven by cost considerations or a different operational model.
Moreover, such a strategy may align with anecdotal evidence provided by Jerry Newman's book, which suggests fast food employment requires significant skill and effort, indicating that inexperienced workers could indeed be trained to meet the demands of a bustling kitchen environment. Additionally, this decision could potentially affect the occupational outlook for chefs, as the responsibilities between cooks and food preparation workers begin to blend. Technical education in food services might, therefore, offer a beneficial pathway for these inexperienced cooks to develop the necessary skills for employment.