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Importance of hospitality services
Importance of having good management skills
Importance of having good management skills
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Everything is about my career, what I want to be and what is that I am following, what is that attracts me to be the one with this career. The chosen career is Restaurant Management and food service what is provided and is produced how it really works what it needs to be a restaurant manager , skills and qualifications, characteristics and the major points of a manager in a prfofitable business for the best and most successful career, at the final I have choose 2 personalities with some different options working in that field and saying advices about how to become a successful leader of a business that’s what is this all about telling what is crated from a restaurant manager, education salary , entry level and experience that is needed in order of been a very successful personel in this particular career and field.
I choose this career because it fits my personality and also it’s a family tradition, from my father that used to be a chef I learned the industry. My introduction to food industry was when I was 15 year old, I start from a small beverage store. Everything start from that store I build my name as a waiter and as the kid who never stops. So that’s how everything start and from then and own I stick with the industry from job to job I was everyone’s the best kid. So I start thinking about the management and the industry and what job I would like to have and I pretty like the idea been an owner or either a manager, and run a restaurant. Is a difficult choice though because needs a lot of affords and sacrifices, this job is one job that never sleeps never rests and never stops. Because everybody wants a place to eat and especially in UNITED STATES where the majority of the population wants and prefers to ...
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...e real world I use this skills and characteristic that neseceari for been a manager, and I already have some experience in this industry that’s why I believe it’s perfect for me, I have an experience of the waiter for 4 years and those 4 years I have seen the industry from a very close view and I saw how a manager works and reacts in situations solve problems innovate for the restaurant and the best for the successful business, in my experience as a waiter taught me how to improve my personality and create characteristic that I have not before because when a child is 15years old it does not have characteristics full grow but there are still in progress of adaptin and improving my character and skills. Advice that are now getting in this industry you have to sacrifice to overwork and learn everything that is possible and never talk for what you have seen.
The following career I have chosen describes who I am, where I want to go, and what I want to accomplish in the near future.
Choosing a vocation can be a daunting task. With the world ever-evolving, one may come across a new attractive career every year. In order to ensure optimal job satisfaction, it is vital to educate oneself about every alluring prospect prior to committing. Simple factors like the time commitment and salary can mean the difference between a content existence and a miserable one.
The report communicates the career action plan and its overview related to the position of general manager of the restaurant. It is divided into 3 sections. In first section, the report demonstrates the current situation of the career explaining the graduate and employability skills, and marketability analysis. The second section explains ideal situation of the career in comparison to the industry demands. This section explains the career SWOT analysis and career goals on short term and long term. The last section communicates the steps to success: work placement that demonstrates the activities that will be carried out to achieve the goals.
To begin, I honestly believe it is necessary to be dedicated to your job. It is necessary to be one hundred percent dedicated to whatever you are doing if you wish to get substantial results. If you look at statistics, you will realize that it took years of blood and sweat, otherwise known as dedication, to get something fulfilling. Jesse Owens once aptly stated, “We all have dreams. But in order to make dreams come into reality, it takes an awful lot of determination, dedication, self-discipline, and effort.” I honestly believe that if you wish to be successful in your occupation you must be willing to put in the effort. You will not be satisfied with your work if you do not do whatever you can to get it done. To sum up, you must ...
While working or while looking for work there are certain skills sets that are universally important. No matter what job or career path you have chosen these skills make it easier to obtain your goals, whatever they may be.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
There is an endless list of skills that the managers should have in order to be effective, but the 4 basic skills that discussed by Robbins and Decenzo in their book are conceptual skills, interpersonal skills, technical skills (Katz 1974), and political skills (Pavett, Lau 1983). These skills will be discussed later in this essay together with their importance. Based on the above researches, a conclusion will be remarked in the end of the essay.
One of the core element of supervision is having managerial skills. The manager is one who has the obligation to study the time taken to execute the task. Then, the standards are set to accomplish the task for employees. Along these lines, manager measures the productivity of each employee. He is also responsible for arranging and managing the equipment, tools, machinery required for doing the work. This requires the manager to have a good education, experience, technical knowledge and the ability to perform administrative functions. Thus, the main aspect of managerial skills is to match the performance of employees with the limits ascertained (Sargent, 2003).
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.
In this assignment we as a team will discuss how to effectively plan for success in careers. Including which strategies can be employed for professional growth, such as continued learning by staying up to date on current information in your field or earning a higher degree, taking advantage of training and development opportunities through your employer. Gain certifications and endorsements; join professional organizations, clubs and or societies, volunteer for opportunities that will help you build your skills and knowledge, watch for ways to lead, seek out promotions, also knowing when to leave and move on to other opportunities. We will also cover how professionalism and etiquette can affect career success, starting with a description of
Management can be defined as the ability to handle or direct with a degree of skill, to make and keep compliant, to treat with care, and to exercise executive, administrative, and supervisory direction of a business (Kinnes 2004). Effective business skills are imperative to provide the best quality service to people. Typically, companies focus on profit, market share or growth, but in order to maintain productivity, first-class management skills are essential. Management skills are not easy to come across, as they are hard to learn and quantify. Most managers come from within an organization, as it is imperative to send employees through management skills courses.
“My learning experience, things I can achieve, the decisions I make, the people I meet and befriend and the mistakes I make tells me who I am now and who I will become.” As a child, this was a belief that my parents taught me and, so I grew up with it and became very devoted to follow it. My parents always said to me “Learn all you can.” They also taught me that the decisions I make will help me to build my own destination, and the way I treat others will say the person I am. Until this day, I continue to believe, apply and follow that belief. Today, Hospitality Management is my number one career choice I have chosen to work for the rest of my life. In many different ways, Hospitality Management reflects my third, fourth and fifth of
Although apprenticeships are pretty easy to get if you look, you do get better hands on experience in college or a culinary institute. Whether you choo...
A survey given to forty chefs; for they volunteer to take an occupational stress questionnaire. The results showed a report of higher stress than in previous years. The key variables of stress are excessive workload, feeling undervalued or bullying. The lack of control over demands seems as a strong predictor of lots of stress. Likewise, excessive workload can make a chef go insane or sick. An executive chef carries out big responsibility on its team because his job depends on it. The source is valuable because it gives examples of real chefs in a real life situation. The use of professional chefs and its stories to explain in detail the problems associated with an executive chef. Also, states the consequences a chef might face in the kitchen. Such as, customer complaints or running out of recipe ideas. However, a chef can also struggle with over-eating in the restaurant industry. Lots of hours and passion for cooking fuel the restaurant business. The amount of hours a chef works leads to no breaks or eating healthy. A chef is around food and beverages all the time, yet making it harder not to try a little
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 ...