Careers in Lodging and Food and Beverage Management
If you are interested in a management career in hospitality industry it is good to research the management position that you may be interested in. Find out what the different positions are is a good way to start your research. The two different industries within the hospitality industry are the Hotel and Lodging industry and the Restaurant industry. The different top management position in the Hotel and Lodging are: General Manager, Director of Human Resources, Director of Food and beverage, Director of Rooms Division, Director of Sales and Marketing, Director of Engineering, Director of Accounting. The different top management for the restaurant industry are: General Manager, Kitchen Manager, Bar Manager, and Dining Room Manager.
Now that you know what the positions are looking up the details would be the next step. The General Manager of Hotel and Lodging is responsible over all the operations of the hotel. It is important for the General Manager to make sure that timings run smoothly and all employees are doing their jobs and the guest are happy. In order to get this job done there are several directors that report to the General Manager. The Director of Human Resources oversee the Human Resources Department where all of the employees needs are taken care of and the hiring/firing of employment takes place.
There is a Director of Food and Beverage that oversees the kitchen, catering, Banquets, restaurants, room service, minibars, lounges, bars and stewarding (Walker, 2013). There are several members of Management that report to the Director of Food and Beverage. The assistant Director of food and Beverage who assist the Director of Food and Beverage and helps to k...
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... Labor Statistics. (2014, January 8). Food service managers. Retrieved from http://bls.gov/ooh/Management/Food-service-managers.htm
Bureau of Labor Statistics. (2014, January 8). Lodging managers. Retrieved from http://www.bls.gov/ooh/Management/Lodging-managers.htm
Dawson, A. (n.d.). Job description of the general manager of a restaurant read more: http://www.ehow.com/about_6630776_job-description-general-manager-restaurant.html
Kinsa Group Blog. (2011, September 26). How to retain and inspire top talent, even in this tough economy - see more at: http://blog.kinsa.com/tag/hr-tips/
Sheth, S. (n.d.). Bookmark and share recruiting the best talent for the hotel industry. Retrieved from http://www.hcareers.com/us/resourcecenter/tabid/306/articleid/835/default.aspx
Walker, J. R. (2013). Introduction to Hospitality (6th ed.). Upper Saddle River, NJ: Pearson/ Prentice Hall
East Park Restaurant operates using a hybrid (mixture of vertical and horizontal) organizational structure where Boos reports to the company’s owners. Assistant managers and front...
The challenge that Grand chancellor hotel is facing is very critical because it is one of the problems that can affect the bottom line. The first thing is the quality of the service that their guest are receiving. Their employees are already complaining that they are frustrated about turnovers and are being disrupted by the quick changes happening in the organization. This creates a sense of urgency for Lindsay to come up with an effective solution as employees often start leaving one after the other creating a chain affect and impacting the workload on those that have been
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
The Hotel industry has become very important in the past years due to immense traveling and growth of international business. Hotel industry not only plays an important role in the life of people but as well as the economy of the country. Development and advancement in the Hotel industry have rapidly been taking place and especially since the rapid change in technology, it is very important for hotels to be promptly keeping up to date. When the hotel industry is spoken of, there are many famous hotels but one hotel company that has been outstanding in growth and other aspects of business, like in Leadership, Teamwork (Employee turnover), Motivation (Customer retention and satisfaction, Goals and objectives, (changing the way hotel business has worked), and Change within the company; structurally inside and physically outside, adding elements, like entertainment, gaming, and outdoor activities, is the Hilton Hotel Company.
The food and beverage manager is in charge of the restaurants and bars on board the ship. They play the exact same role as a restaurant manager on land.
Helped With unique efforts by government and all other stakeholders, including hotel owners, resort managers, tour and travel operators and employees who work in the sector, Indian hospitality industry has gained a level of acceptance world over. It has yet to go miles for recognition as a world leader of hospitality.
Hospitality Management is the study of the hospitality industry. “A degree in the subject may be obtained either by a university college dedicated to the studies of hospitality management or business school with a relevant department “(Google). In most cases when asked about hospitality management people generally think about hotels, but In fact the hospitality industry is huge. There are nearly 1 million food service operations in the United States, and nearly three hundred thousand hotels. With so many job opportunities such as casino/gaming supervisor, travel agent, event planning, and even executive chef the demand for graduates is easy to see. Michigan State University, School of Hospitality Business is ranked #3 in the world by journal of Hospitality and one of the top in the nation. From the surface hospitality management may seem just about hotels however, it is far more expansive offering a wide range of careers with an industry that is consistently on the rise.
The food service industry is constantly evolving and changing due to social, political and economic factors. Directors of food service operations must constantly be on the look-out for current trends that may affect their business and operation. Steve Youngbaum, Director of Child Nutrition Programs for Madison Metropolitan School District, Amy Miller, Director of Food and Nutrition Services for Sauk Prairie Health Care, and Peter Testory, Director of Dining and Culinary Services for UW Housing are examples of individuals tuning in to such trends. Two trends that are especially relevant for food service today are that of the growing gig economy and the potential repeal of DACA (Deferred Action for Childhood Arrivals).
...g possibilities is the aspect of the business called the "demanding public"? The guests that come through the lobby of any restaurant demand a highly trained staff and a superior product no matter what extenuating circumstances exist "back in the kitchen". Orchestrating each and every element of the restaurant management so that it appears as if it is an effortless, smooth operation is a commanding, daily challenge.
First, there are my managers: Char, and Lance, and Bryon. These three are all in charge of running the restaurant making sure everything goes as planned with Char and Bryon also being the head cooks. My friend, Cody, worked as a waiter and told me who was who. Although I don’t remember all of the waitresses and other cooks including salad maker and dessert maker, I adapted rather well. I was introduced to our administrator Todd, who showed me the “dishpit” as it was called.
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
For this assignment I have carried out a job study for the Hotel Management industry.
Hotel and Lodging operations are a huge part of what makes going away for a week or weekend so important in the process of that because, without it, we would not be anywhere with the hotel industry. There are a lot of different aspects you have to consider when talking about Hotel and Lodging Operations, for example, we have the General manager who oversees everyone under him. Some of those who would work under him would be people who work in the food and beverage department, in the restaurants, for room service. It would also include the people that work the front desk and for housekeeping. In this paper, you will be able to understand the key parts to daily hotel operations.
The Colombo Academy of Hospitality Management (CAHM), Sri Lanka’s largest hotel school, is a joint venture with William Angliss Institute (WAI), Australia. Based in the SLIIT campus in Malabe, we are a dedicated centre for Hospitality, Tourism, Foods and Events. William Angliss has a proud history of over 75 years. Our Melbourne campus annually hosts over 21,500 local clients and students, and 1,300 international students from over 45 countries with more than 100,000 graduates worldwide.
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...