Travel, hospitality sector a big hit
Culinary education is available in many institutions offering diploma, associate, and bachelor degree programmes in culinary arts
Entry- level job roles in the travel, tourism and hospitality sector.
Front office executive
The Front office executive is the first person whom guests meet when they visit a hotel.
- Managing customer arrivals to maximise relationship-building opportunities.
- Making reservations over the phone or checking-in walk-ins.
- Documenting details of guests who visit the hotel.
- Preparing bills and accepting payments.
- Handling check-ins and check-outs.
- Taking messages over the phone on behalf of guests if they are not available.
- Responding quickly to any queries raised by guests regarding the hotel facilities, sightseeing tours, and so on.
- Dealing and assisting customers in case of any issues.
- Following a proper dress code and telephone etiquette.
When we visit a hotel, the first thing we observe is how neat it is, how well it has been maintained. Inside a hotel room, we expect the bed to be made, the toilets to be clean, the towels fresh, toiletries in place, and so on. All of this is managed by the housekeeping department.
Basically, the housekeeping executive manages the look and feel of the place. Housekeeping executives are appointed in hotels, hospitals, corporate offices, and at public places like airports. They are responsible for ensuring that the facility is maintained hygienically.
As a housekeeping executive, your day will involve guiding and managing the housekeeping staff whose job is to clean the place. Your typical activities on a daily basis will be:
- Supervising the daily routine of the housekeeping staff.
- Inspecting to ensure that offices, reception, washrooms, seating areas, public places are all cleaned and well-maintained—and doing so without inconveniencing employees and guests.
- Guiding and motivating the housekeeping staff.
- Hiring and training new staff.
- Keeping a track of the housekeeping inventory.
- Making necessary purchases of supplies and
When you decide to conduct family functions like a birthday celebration, a wedding reception, naming ceremony, at a hotel, you meet a banquet executive. She/he is responsible for understanding your requirements and then showing you the hotel’s banqueting facilities, so that you can choose the one that fits your needs and your budget. She/he will negotiate with you to provide you the best quote, explain the terms and conditions of using the banqueting facility, and will also note down your menu requirements.
During events/functions, she/he must ensure that guests are not having any problem and also monitor the food and beverages that are being served. After the function, she/ he needs to conduct a thorough check of the banquet hall to detect for damages/theft so that the loss of hotel property can be billed to the customer.
As a Banquet executive, your day will be busy as you will have to manage activities related to banquet sales, maintenance of banquet facilities, manage functions, and guest relations. Your typical activities will be:
- Making sales calls to sell the use of the facilities for events to corporate houses as well as receiving walk-ins who want to discuss holding a family event such as a party/wedding reception at the hotel.
- Ensuring that the infrastructure present in the banquet hall is intact and properly maintained.
- Maintaining records of inventory, food cost, and labour cost.
- Handling bookings and suggesting the best menu and decorations.
- Ensuring that customers receive the best service during functions.
- Checking the availability of food and beverages during functions.
- Dealing with any issues/complaints that customers are having.
- Billing the customer and collections.
A chef is trained in culinary skills. She/he ensures that whatever is prepared in the kitchen is made to the best hygienic standards and is presented exceptionally well. She/he also helps in maintaining accounts, meets customers on a regular basis to ensure that they like what is being served, and in case of any feedback she/he uses it in a constructive way to help the team improve.
Specific education and training
Culinary education is available from many institutions offering diploma, associate, and bachelor degree programmes in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Regardless of the education received, most professional kitchens follow the apprenticeship system, and most new Chefs will start at a lower-level first or second cook position and work their way up. The usual formal training period for a Chef is two to four years in catering college. They often spend the summer in work placements.
As a Chef, your day will be busy as you will have to manage the whole kitchen and guide a team of Junior Chefs to carry out activities. There is immense planning involved in this role. As a Chef you will need to tackle the following tasks.
- Plan the menu.
- Decide on how the items need to be prepared and presented.
- Plan staff requirements.
- Prepare a budget for supplies and take necessary approvals from the management.
- Manage the inventory of ingredients.
- Monitor/inspect the quality of ingredients, utensils, equipment that will be used to prepare food.
- Decide on the quantity of food that needs to be cooked on a daily basis.
- Constantly guide juniors during preparation of food and beverages and share valuable tips with them.
- Taste the food and check the presentation before serving customers.
- Constantly interact with customers to take their views.
- Dispose of the excess food hygienically.
- Change the menu according to the season to bring in variety.
Author: T Muralidharan
Name of publication: Telangana Today
Date published on: 08/10/2018
published in: Hyderabad