Answer:
entry,skilled, and supervisory
Explanation:
these job categories are entry level
The three basic levels of food service employees are: B
Entry, skilled, and supervisory.
The Entry-level is the lowest level, requiring no little education or training. Those at this level mainly engage in serving the customers, cleaning dishes, and undertaking some other menial jobs within the food-service chain.
Above the entry-level is the skilled-level. Skilled-level employees include chefs, bakers, and other culinary specialists, who require some years of training and education to be certified as qualified professionals.
The last in the basic level of food service employees are those who supervise both the entry-level and skilled-level personnel. At this level, supervisors require managerial attributes, soft skills, and leadership to maintain the relationships between the lower-level employees and the senior (strategic) managers.
Thus, there are three basic levels of food service employees starting with entry, skilled, and supervisory levels.
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