With the deadline for new licence applications just around the corner, hospitality traders are facing the biggest change to British licensing laws in modern times.
The licensing minister promises it will save the hospitality industry 2 billion over the next ten years, but critics highlight the significant increase in costs, complicated paper work and bureaucracy that the new Licensing Act will bring.
The act received royal assent in July 2003, but the potential impact it will have on the hospitality industry is only just being recognised.
The deadline for every new licence application is August 6th, in time for the new laws to take effect on November 24th. But some licensees are unaware of the impending changes, and the potential implications for their businesses.
If the Augustdeadline is missed, any bar, restaurant, hotel or take-away could face temporary closure, as well as the ordeal of applying for a brand new licence
Monday, January 8, 2007
NEWS
OpenTable, the US-based supplier of reservation, guest and table management systems for restaurants, officially marked its arrival in the UK recently by flying in critically acclaimed restaurateur Danny Meyer from New York for a launch event at Soho's Groucho Club.
Meyer spoke about his New York restaurants and how OpenTable, which has become a phenomenal success across the Atlantic, has worked for his Union Square Caf.
OpenTable is a computerised reservation system that creates a database of a restaurant's phone and online reservations as well as its customers' details. This enables restaurants to identify regulars, honour special requests and anticipate guest preferences as well as conduct marketing programmes.
It has 3,300 restaurantpartners and has processed 12 million online bookings to date, and with agreements already in place with a number of UK restaurants, it intends to take a similar foothold here.
Meyer spoke about his New York restaurants and how OpenTable, which has become a phenomenal success across the Atlantic, has worked for his Union Square Caf.
OpenTable is a computerised reservation system that creates a database of a restaurant's phone and online reservations as well as its customers' details. This enables restaurants to identify regulars, honour special requests and anticipate guest preferences as well as conduct marketing programmes.
It has 3,300 restaurantpartners and has processed 12 million online bookings to date, and with agreements already in place with a number of UK restaurants, it intends to take a similar foothold here.
Hospitality Industry Welcomes
It was a long road from his first job working at a Central Valley hotdog stand to becoming the owner of the most elegant restaurant in Modesto, but Jeff Morey is obviously glad he stuck with the industry.
"I was studying at the San Francisco Conservatory of Music and decided to change majors," he recalls. "The trumpet wasn't for me, so I began a career in the food industry."
His restaurant, Hazel's, also is a training ground for graduates of the San Francisco-based California Culinary Academy. Those who live in the area have an opportunity to work in the restaurant and prepare for a career.
"I'm pretty proud of that facet of the business," Morey volunteers with obvious pride. "They get on-the-job training for the real world plus studying different areas of cooking. It's a golden opportunity to learn."
He concedes ordering up a job in the food industry is difficult because it's a Catch-22 - you need a job to get experience, but the majority of jobs require experience. Being a restaurant novice does have its advantages because there are no bad habits to unlearn.
For jobseekers hungry for a career in the food industry, he has a few tips: "You have to have positive attitude, an open mind and be willing to learn anything new," Morey recommends. "And above all, your morals and your values need to be very strong."
The City Bounces Back
With corporate travel and convention business picking up, the hotels also are benefiting from an increase in international tourism, spurred in part by the weak US dollar.
"Last year we had an overall hotel occupancy rate of 73.2 percent, compared with 68.1 percent in 2003," reports Laurie Armstrong, vice president of public relations with the San Francisco Convention
and Visitors Bureau. "That says tourism is coming back and that translates into hospitality industry jobs."
In another optimistic sign of recovery - more restaurants are opening their doors this year compared with 2002, a year when the total number of SF eateries actually declined.
Doors also are opening in the job sector. "One of the things the hospitality industry offers is employment on every level," Armstrong declares. "Whether someone just made the brave move from another country, with perhaps little education or with a lot of education and degrees crossing over from another industry, all of these folks have opportunities in tourism. Young or old, part time or full time, it needs everyone."
Hospitality jobs have also been a springboard for launching individual career dreams, like opening a bistro or a bed and breakfast.
Armstrong recalls a recent success story - a local guy who had a job as a stand-up comedian, and a secret love of San Francisco history. "He started doing walking tours that were hysterical and offered a lot of fascinating history. Now his company has grown and all the employees also are comedians."
Most people think of tourism as an industry of huge companies, but it's actually made up of small businesses. For example, only 19 percent of the members of the Convention and Visitors Bureau are large hotels. The majority are small restaurants, tour companies, entertainment attractions and retailers.
"The hottest niche in the industry right now is anything connected with the international visitor," according to Armstrong. "The strong euro is bringing international visitors back, and San Francisco is on sale. Any kind of language skills, from European to Asian, is helpful and attractive."
Management skills and the ability to make things happen can also get you in the door of the hospitality industry. If you have experience in running a department store, you might be able to run a hotel or a restaurant.
"Tourism is on a one-to-one basis right now," Armstrong emphasizes. "People save their money all year to travel, and every day is the moment of truth. A hospitality professional has to be able to deliver every time."
Travel Experts
Changing airfares and schedules, visa requirements, hotel ratings and a large number of vacation packages make travel planning difficult and time consuming. Consequently, travelers often turn to travel agents for assistance.
Joyce Carlson of San Carlos has been a travel agent for 25 years and works as an outside agent for a travel agency on the Peninsula. "I was a legal secretary and always felt like I could sell ice to the Eskimos," she jokes. "I knew sales was my calling. I had a friend who was a travel agent who introduced me to the owner of the agency who hired me on a commission basis."
An airline ticket to Los Angeles was her first sale and from there her business really took off. Armed with business cards, she handed them out everywhere. When she made a purchase at a store, a sales receipt was exchanged for her business card.
"The future of the industry is the niche market," Carlson believes. "The gay market is huge and many ship lines are putting together cruises that cater to that sector. 'Big Band' and 'Clean and Sober' cruises are another example." She emphasizes that the industry offers opportunities for people of all ages.
The Internet has made a dent in the travel agent's cut, but savvy agents are turning that to their advantage by advertising online.
So how does Carlson suggest getting started in this exciting industry? "I advise people interested in travel to take courses at a local community college. Ca¤ada College in Redwood City has an excellent program, or you could go to your travel agent and ask if you could 'volunteer' at the agency, filing brochures in exchange for learning the business."
"I was studying at the San Francisco Conservatory of Music and decided to change majors," he recalls. "The trumpet wasn't for me, so I began a career in the food industry."
His restaurant, Hazel's, also is a training ground for graduates of the San Francisco-based California Culinary Academy. Those who live in the area have an opportunity to work in the restaurant and prepare for a career.
"I'm pretty proud of that facet of the business," Morey volunteers with obvious pride. "They get on-the-job training for the real world plus studying different areas of cooking. It's a golden opportunity to learn."
He concedes ordering up a job in the food industry is difficult because it's a Catch-22 - you need a job to get experience, but the majority of jobs require experience. Being a restaurant novice does have its advantages because there are no bad habits to unlearn.
For jobseekers hungry for a career in the food industry, he has a few tips: "You have to have positive attitude, an open mind and be willing to learn anything new," Morey recommends. "And above all, your morals and your values need to be very strong."
The City Bounces Back
With corporate travel and convention business picking up, the hotels also are benefiting from an increase in international tourism, spurred in part by the weak US dollar.
"Last year we had an overall hotel occupancy rate of 73.2 percent, compared with 68.1 percent in 2003," reports Laurie Armstrong, vice president of public relations with the San Francisco Convention
and Visitors Bureau. "That says tourism is coming back and that translates into hospitality industry jobs."
In another optimistic sign of recovery - more restaurants are opening their doors this year compared with 2002, a year when the total number of SF eateries actually declined.
Doors also are opening in the job sector. "One of the things the hospitality industry offers is employment on every level," Armstrong declares. "Whether someone just made the brave move from another country, with perhaps little education or with a lot of education and degrees crossing over from another industry, all of these folks have opportunities in tourism. Young or old, part time or full time, it needs everyone."
Hospitality jobs have also been a springboard for launching individual career dreams, like opening a bistro or a bed and breakfast.
Armstrong recalls a recent success story - a local guy who had a job as a stand-up comedian, and a secret love of San Francisco history. "He started doing walking tours that were hysterical and offered a lot of fascinating history. Now his company has grown and all the employees also are comedians."
Most people think of tourism as an industry of huge companies, but it's actually made up of small businesses. For example, only 19 percent of the members of the Convention and Visitors Bureau are large hotels. The majority are small restaurants, tour companies, entertainment attractions and retailers.
"The hottest niche in the industry right now is anything connected with the international visitor," according to Armstrong. "The strong euro is bringing international visitors back, and San Francisco is on sale. Any kind of language skills, from European to Asian, is helpful and attractive."
Management skills and the ability to make things happen can also get you in the door of the hospitality industry. If you have experience in running a department store, you might be able to run a hotel or a restaurant.
"Tourism is on a one-to-one basis right now," Armstrong emphasizes. "People save their money all year to travel, and every day is the moment of truth. A hospitality professional has to be able to deliver every time."
Travel Experts
Changing airfares and schedules, visa requirements, hotel ratings and a large number of vacation packages make travel planning difficult and time consuming. Consequently, travelers often turn to travel agents for assistance.
Joyce Carlson of San Carlos has been a travel agent for 25 years and works as an outside agent for a travel agency on the Peninsula. "I was a legal secretary and always felt like I could sell ice to the Eskimos," she jokes. "I knew sales was my calling. I had a friend who was a travel agent who introduced me to the owner of the agency who hired me on a commission basis."
An airline ticket to Los Angeles was her first sale and from there her business really took off. Armed with business cards, she handed them out everywhere. When she made a purchase at a store, a sales receipt was exchanged for her business card.
"The future of the industry is the niche market," Carlson believes. "The gay market is huge and many ship lines are putting together cruises that cater to that sector. 'Big Band' and 'Clean and Sober' cruises are another example." She emphasizes that the industry offers opportunities for people of all ages.
The Internet has made a dent in the travel agent's cut, but savvy agents are turning that to their advantage by advertising online.
So how does Carlson suggest getting started in this exciting industry? "I advise people interested in travel to take courses at a local community college. Ca¤ada College in Redwood City has an excellent program, or you could go to your travel agent and ask if you could 'volunteer' at the agency, filing brochures in exchange for learning the business."
Sunday, January 7, 2007
A Career in Hotel Management
Occupations related to hotel management can be found in the food, hospitality and tourism industry. In most cases, hotels or motels are integrated with coffee bars, restaurants, clubs and spa centers. In which case, having a career in hotel management does not mean that it will be limited to managing the hotel since a prospective manager can be assigned to a specialized area such as the restaurant, coffee bar, club, etc. Depending on the functionality of the management job, hotel management occupations are very important for the proper operation of hotel establishments.
Hotel or Motel managers handle the organization and control hotel operations. They are responsible for providing guest accommodation, meals and other such services. Current trends in the market indicate that hotel management is a good prospect for a career for forty and above gents and ladies. These managers usually have an average weekly earning of US$ 800, of which in a year will be about US$ 38,400. Not much, but enough to have a fine living and luxury.
Tasks Of A Hotel Manager
A hotel manager is primarily task to oversee reservation, reception, room service and housekeeping activities in the hotel. Reservation activities usually involve guest requests for reservation of a particular room, in which, the room has to be checked if free for accommodation. The reception area also serves as the information area where guests can inquire for available rooms for accommodation as well as other special requests. The room service includes bellhops and bell boys in service of the hotel guests. Room service, on the other hand, entails the delivery of luggage to the assigned room as well as granting special requests of guests such as hot water, etc. House keeping activities, on the other hand, is the job of housekeepers. Activities include arranging the beds of each rooms, changing towels and collecting trash.
A hotel manager also plans and supervises entertainment activities held at the hotel. The hotel manager must be creative enough as to be able to continuously offer entertainment to his guests. Hotels usually have different strategies in order to enliven the spirits of their guests. Sometimes, prizes are at stake in such games or entertainment held at hotels, which may be in the form of free one night accommodation or free accommodation vouchers in some hotels under the same management.
A hotel manager also supervises the security arrangements, as well as maintains garden and hotel properties. Usually, the security arrangements would require the hiring of a security manager who is well knowledgeable in security matters. Garden and hotel properties that need to be maintained and kept are electric floor polisher, vacuum cleaners, and other necessary maintenance equipment for hotel fixtures and furniture. The hotel manager also have to plan and supervise all the activities in the bar, restaurant, conference and function rooms, and ensure the compliance of the hotel with existing and current occupational health and safety regulations.
The hotel manager must also oversee the accounting and purchasing activities of the hotel. In reality, the hotel have a number of managers which can include a food service manager, club manager, reception manager, security manager, etc. So basically, any of these occupations can be categorized as a career in hotel management.
Food Service Management
Food service managers are tasked to oversee and supervise the preparation and presentation of the food. Usually, food service managers are present in hotels, restaurants and other similar establishments. They maintain the quality and quantity of the food and ensure the satisfaction of the guests and customers. They are also reactionary to customer feedback and modify what needs to be changed in the recipe of the menu items.
The food service manager is also responsible for the monitoring of the stocks of raw materials and must ensure that the raw materials are being used economically as well as effectively. He also makes sure that the hotel or restaurant is complying with the current health and fire hazard standards.
Club Management
Club managers organizes and directs the operations of licensed clubs including the provision of food, liquor, entertainment and other similar amenities for members. Although current market trends reveal an average prospect for club management as a job, it has always been part of hotel management and will always be attractive for job seekers.
Health Club Management
Health club managers supervise and coordinate the activities of the health staff at health clubs or physical fitness gyms. They are responsible for planning the exercise programs for the members, selling membership contracts and providing instructional guidelines on physical fitness for the customers. The physical fitness facilities usually include weight loss programs, yoga centers, aerobic classes, sauna rooms and day spas. Nowadays, martial arts instruction classes are also included.
Major duties performed by the health club managers include interviewing, hiring and training of new employees. He will also have to assign and adjust the work schedules of employees to be able to meet the demands of the customer. Programs on weight control and body building are drafted and sold to health club customers. Aside from demonstration of the proper operation of exercise equipment, health club managers conduct a special class that includes yoga, aerobics, martial arts, etc.
Public Relations Manager
Public relations manager are tasked to interact with hotel guests or customers, extract their feedback and provide solutions appropriate to their problems while they are staying in the hotel. They must have above average people skills to be able to be a successful public relations manager. Most of the time, he will have to face complaining guests or customers who are usually irate already, so he must be ready to calm down tense nerves by being polite and accommodating. He will also have to face the media about concerns or issues worthy of media attention.
In the event of having a famous star as guest, the public relations manager is the one who must find ways to shield the guest from the media or from other people. To such people, privacy is a very expensive commodity and therefore is a valid cause for disappointment with the hotel if ever a guest feels that his or her privacy is being pried upon.
Hotel or Motel managers handle the organization and control hotel operations. They are responsible for providing guest accommodation, meals and other such services. Current trends in the market indicate that hotel management is a good prospect for a career for forty and above gents and ladies. These managers usually have an average weekly earning of US$ 800, of which in a year will be about US$ 38,400. Not much, but enough to have a fine living and luxury.
Tasks Of A Hotel Manager
A hotel manager is primarily task to oversee reservation, reception, room service and housekeeping activities in the hotel. Reservation activities usually involve guest requests for reservation of a particular room, in which, the room has to be checked if free for accommodation. The reception area also serves as the information area where guests can inquire for available rooms for accommodation as well as other special requests. The room service includes bellhops and bell boys in service of the hotel guests. Room service, on the other hand, entails the delivery of luggage to the assigned room as well as granting special requests of guests such as hot water, etc. House keeping activities, on the other hand, is the job of housekeepers. Activities include arranging the beds of each rooms, changing towels and collecting trash.
A hotel manager also plans and supervises entertainment activities held at the hotel. The hotel manager must be creative enough as to be able to continuously offer entertainment to his guests. Hotels usually have different strategies in order to enliven the spirits of their guests. Sometimes, prizes are at stake in such games or entertainment held at hotels, which may be in the form of free one night accommodation or free accommodation vouchers in some hotels under the same management.
A hotel manager also supervises the security arrangements, as well as maintains garden and hotel properties. Usually, the security arrangements would require the hiring of a security manager who is well knowledgeable in security matters. Garden and hotel properties that need to be maintained and kept are electric floor polisher, vacuum cleaners, and other necessary maintenance equipment for hotel fixtures and furniture. The hotel manager also have to plan and supervise all the activities in the bar, restaurant, conference and function rooms, and ensure the compliance of the hotel with existing and current occupational health and safety regulations.
The hotel manager must also oversee the accounting and purchasing activities of the hotel. In reality, the hotel have a number of managers which can include a food service manager, club manager, reception manager, security manager, etc. So basically, any of these occupations can be categorized as a career in hotel management.
Food Service Management
Food service managers are tasked to oversee and supervise the preparation and presentation of the food. Usually, food service managers are present in hotels, restaurants and other similar establishments. They maintain the quality and quantity of the food and ensure the satisfaction of the guests and customers. They are also reactionary to customer feedback and modify what needs to be changed in the recipe of the menu items.
The food service manager is also responsible for the monitoring of the stocks of raw materials and must ensure that the raw materials are being used economically as well as effectively. He also makes sure that the hotel or restaurant is complying with the current health and fire hazard standards.
Club Management
Club managers organizes and directs the operations of licensed clubs including the provision of food, liquor, entertainment and other similar amenities for members. Although current market trends reveal an average prospect for club management as a job, it has always been part of hotel management and will always be attractive for job seekers.
Health Club Management
Health club managers supervise and coordinate the activities of the health staff at health clubs or physical fitness gyms. They are responsible for planning the exercise programs for the members, selling membership contracts and providing instructional guidelines on physical fitness for the customers. The physical fitness facilities usually include weight loss programs, yoga centers, aerobic classes, sauna rooms and day spas. Nowadays, martial arts instruction classes are also included.
Major duties performed by the health club managers include interviewing, hiring and training of new employees. He will also have to assign and adjust the work schedules of employees to be able to meet the demands of the customer. Programs on weight control and body building are drafted and sold to health club customers. Aside from demonstration of the proper operation of exercise equipment, health club managers conduct a special class that includes yoga, aerobics, martial arts, etc.
Public Relations Manager
Public relations manager are tasked to interact with hotel guests or customers, extract their feedback and provide solutions appropriate to their problems while they are staying in the hotel. They must have above average people skills to be able to be a successful public relations manager. Most of the time, he will have to face complaining guests or customers who are usually irate already, so he must be ready to calm down tense nerves by being polite and accommodating. He will also have to face the media about concerns or issues worthy of media attention.
In the event of having a famous star as guest, the public relations manager is the one who must find ways to shield the guest from the media or from other people. To such people, privacy is a very expensive commodity and therefore is a valid cause for disappointment with the hotel if ever a guest feels that his or her privacy is being pried upon.
Different Resort and Hotel Careers in the Hospitality Industry
A concierge is an employee who lives on the premises and serves as a janitor and general caretaker.
In medieval times, the concierge was an officer of the King who was charged with executing justice, with the help of his bailiffs. The term concierge evolved from the French Comte Des Cierge, The Keeper of the Candles, who tended to visiting nobles in castles of the medieval era.
In 19th century and early 20th century apartment buildings, particularly in Paris, the concierge, often a middle-aged woman, had a small apartment on the ground floor and was able to monitor all comings and goings. However, such settings are now extremely rare; most concierges in small or middle-sized buildings have been replaced by the part-time services of janitors. These are less costly and less intrusive.
Some larger apartment buildings or groups of buildings retain the use of a concierge, without the traditional disposition whereas the concierge saw all comings and goings. The concierge may, for instance, keep the mail of absented dwellers; be entrusted with the keys of apartments in cases of emergencies in the absence of the inhabitant; and other services.
In hotels and certain other facilities, a concierge assists guests with various tasks like finding taxicabs, restaurants, and interesting places to visit. In upscale establishments, a concierge is often expected to "achieve the impossible", dealing with any request a guest may have, no matter how apocryphal or strange, relying on an extensive list of personal contacts with various local merchants and service providers.
Additionally there are private concierge service companies, that cater to individuals or organizations and provide a whole range of services. Typically provided services include travel arrangement, event planning, vacation planning, homewatch management and errand services to name a few. These independent concierges generally charge a fee on top of the cost of the service, to cover their time and expenses.
The owners and operators of concierge and errand service businesses are supported and advocated by the non-profit International Concierge and Errand Association and the National Concierge Association. These associations serve their members through essential resources, continuing education, networking opportunities and other professional endeavors.
Hotel concierge staffs in the US have their own professional association, Les Clefs d'Or. Members can be distinguished by the gold keys they display on their lapels.
Bathroom attendants are workers stationed in a bathroom that provide tap water, soap, towels and an assortment of toiletries. They are a relatively recent phenomenon. Previously confined to extravagant restaurants or bars, bathroom attendants have begun to creep into mainstream society and can be found in moderately priced bars across metropolitan cities.
It is often the case that these bathroom attendants can seem presumptuous, pressuring clientele to accept a spray of aftershave or an array of personal grooming services, in exchange for a tip.
It is thought by some that such services apply implied pressure to offer financial reward for a fairly limited service, and as such have seen the discussion of social etiquette in such situations.
Chef is a term commonly used to refer to an individual who cooks professionally. Within a restaurant however, chef (French for chief or head) is often only used to refer to one person: the one in charge of everyone else in the kitchen. This is usually the Executive Chef. There are many kinds of kitchen organizations, with the titles and duties for each position varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen brigade is as follows:
The Chef de Cuisine's placement within the kitchen can vary depending on the individual restaurants hierarchy setup. Generally, it is either equivalent to an Executive Chef position, or a position equivalent to a Sous Chef, under the command of an Executive Sous Chef.
The sous chef (pronounced "soo-shef" French for "under chef") is the direct assistant of the Executive Chef. The Sous Chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have more than one sous chef, with each covering a certain shift or having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.
Generally done by the sous chef, the expediter serves as the liaison between the customers in the dining room and the line cooks. With the help of proper coordination and timing, they make sure that the food gets to the wait staff in a timely fashion, so that everyone sitting at a particular table is served simultaneously.
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.
In larger kitchens, each station chef would have cooks and assistants (commis) that help with the particular duties that are assigned to that area. With experience, assistants may be promoted to station cooks and then to station chefs.
A valet or gentleman's gentleman is a gentleman's male servant. The valet performs personal services such as maintaining his employer's clothes, running his bath and perhaps (especially in the past) shaving his employer. In a great house the master of the house had his own valet, in the grandest the same would go for other adult members of the employing family (e.g. master's sons), at a court even minor princes and high officials may be assigned one, but in a smaller household the butler (the majordomo in charge of the household staff) might have to double as his employer's valet. In a bachelor's household the valet might perform light housekeeping duties as well. Valets, like butlers and most specialized domestic staff, have become relatively rare, and a more common, though still infrequent, arrangement is the general servant performing combined roles.
Traditionally, valets did much more than merely lay out clothes and take care of personal items. He was also responsible for making travel arrangements, dealing with any bills and handling all money matters concerning his master or his master's household.
In medieval times, the concierge was an officer of the King who was charged with executing justice, with the help of his bailiffs. The term concierge evolved from the French Comte Des Cierge, The Keeper of the Candles, who tended to visiting nobles in castles of the medieval era.
In 19th century and early 20th century apartment buildings, particularly in Paris, the concierge, often a middle-aged woman, had a small apartment on the ground floor and was able to monitor all comings and goings. However, such settings are now extremely rare; most concierges in small or middle-sized buildings have been replaced by the part-time services of janitors. These are less costly and less intrusive.
Some larger apartment buildings or groups of buildings retain the use of a concierge, without the traditional disposition whereas the concierge saw all comings and goings. The concierge may, for instance, keep the mail of absented dwellers; be entrusted with the keys of apartments in cases of emergencies in the absence of the inhabitant; and other services.
In hotels and certain other facilities, a concierge assists guests with various tasks like finding taxicabs, restaurants, and interesting places to visit. In upscale establishments, a concierge is often expected to "achieve the impossible", dealing with any request a guest may have, no matter how apocryphal or strange, relying on an extensive list of personal contacts with various local merchants and service providers.
Additionally there are private concierge service companies, that cater to individuals or organizations and provide a whole range of services. Typically provided services include travel arrangement, event planning, vacation planning, homewatch management and errand services to name a few. These independent concierges generally charge a fee on top of the cost of the service, to cover their time and expenses.
The owners and operators of concierge and errand service businesses are supported and advocated by the non-profit International Concierge and Errand Association and the National Concierge Association. These associations serve their members through essential resources, continuing education, networking opportunities and other professional endeavors.
Hotel concierge staffs in the US have their own professional association, Les Clefs d'Or. Members can be distinguished by the gold keys they display on their lapels.
Bathroom attendants are workers stationed in a bathroom that provide tap water, soap, towels and an assortment of toiletries. They are a relatively recent phenomenon. Previously confined to extravagant restaurants or bars, bathroom attendants have begun to creep into mainstream society and can be found in moderately priced bars across metropolitan cities.
It is often the case that these bathroom attendants can seem presumptuous, pressuring clientele to accept a spray of aftershave or an array of personal grooming services, in exchange for a tip.
It is thought by some that such services apply implied pressure to offer financial reward for a fairly limited service, and as such have seen the discussion of social etiquette in such situations.
Chef is a term commonly used to refer to an individual who cooks professionally. Within a restaurant however, chef (French for chief or head) is often only used to refer to one person: the one in charge of everyone else in the kitchen. This is usually the Executive Chef. There are many kinds of kitchen organizations, with the titles and duties for each position varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen brigade is as follows:
The Chef de Cuisine's placement within the kitchen can vary depending on the individual restaurants hierarchy setup. Generally, it is either equivalent to an Executive Chef position, or a position equivalent to a Sous Chef, under the command of an Executive Sous Chef.
The sous chef (pronounced "soo-shef" French for "under chef") is the direct assistant of the Executive Chef. The Sous Chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have more than one sous chef, with each covering a certain shift or having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.
Generally done by the sous chef, the expediter serves as the liaison between the customers in the dining room and the line cooks. With the help of proper coordination and timing, they make sure that the food gets to the wait staff in a timely fashion, so that everyone sitting at a particular table is served simultaneously.
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.
In larger kitchens, each station chef would have cooks and assistants (commis) that help with the particular duties that are assigned to that area. With experience, assistants may be promoted to station cooks and then to station chefs.
A valet or gentleman's gentleman is a gentleman's male servant. The valet performs personal services such as maintaining his employer's clothes, running his bath and perhaps (especially in the past) shaving his employer. In a great house the master of the house had his own valet, in the grandest the same would go for other adult members of the employing family (e.g. master's sons), at a court even minor princes and high officials may be assigned one, but in a smaller household the butler (the majordomo in charge of the household staff) might have to double as his employer's valet. In a bachelor's household the valet might perform light housekeeping duties as well. Valets, like butlers and most specialized domestic staff, have become relatively rare, and a more common, though still infrequent, arrangement is the general servant performing combined roles.
Traditionally, valets did much more than merely lay out clothes and take care of personal items. He was also responsible for making travel arrangements, dealing with any bills and handling all money matters concerning his master or his master's household.
Hospitality Career Enjoy Nature and Travelling By Being A Travel Guide
Some people are adventurous and outgoing; too adventurous, in fact that they tend to find someone to share the adventures with. More than sharing their adventures, they want to educate people on the places that they have been to. This is the usual last frontier that traveling people face. By offering their services as travel guides, they are not only able to repeatedly travel to places that they have fallen in love to but they can also share their experiences and adventures to other people.
People also resort to travel guide occupations not only to be able to share their adventure but also to meet people. Meeting all sorts of people is always an exhilarating experience, especially to foreigners with an eye for curiosity. These people are like children that never tire to look the beauty and know the history of the places and monuments that they encounter in their travels. In fact, travel guide professionals must have a good deal of knowledge in history to be able to answer the inquiries. He must also be ready to do animations, improvisations and representations in topics or subjects that are very hard to understand for the foreigners.
Aside from this, it is also a sort of nationalistic pride that fires the travel guide professionals to their work. They do their best to promote the tourism and beauty of their country. In doing so, they feel contented that they are able to do service to their country in their own little way as travel guide professionals.
Common Tasks Of Travel Guide Professionals
Travel guide professionals plan and organize expeditions, tours and cruises that are usually long distance travels. They usually book the tour or cruise details such as accommodation, transportation, equipment and even availability of medical aid. The arrangement usually takes place after he is able to reach a specific required quota in the number of customers.
If necessary, the travel guide professional is responsible for securing the visa, passport and health certificate needs of his tour participants. These permits and important; they are necessary to afford convenience in travel for tour participants. Usually, assistance from the travel guide professional is enough for the tour participants. But nowadays, because of the seemingly never-ending travel requirements, travel guides form partnerships with agencies for securing such important documents.
Throughout the tour, the travel guide professional must attend to the needs of his tour participants, while also giving advice and tips on the best sightseeing or shopping areas available. Some travel guide professionals usually have pre-formed partnerships with shopping establishments or sightseeing areas regarding his tour participants.
In each stop of the travel, he will have to discuss the significance of the area, why they have traveled on those parts and what part in history took place there. Throughout the tour, the travel guide professional already did a research on the best possible travel routes and the destination sites. Also, while on tour, he will evaluate the services received during the duration of the tour, the results of which will be reported to the organizers of the tour beside him.
Tours are usually not free from problems. The travel guide professional must be ready to resolve any problem in accommodation, service or itineraries, and to verify the amounts or fees as well as quality of the equipment to be used prior to the expedition and tour. These types of problems, nonetheless, are manageable for a professional travel guide. More alarming and pressing problems are usually in the form of mishaps or accidents during the tour that can do harm on the health or may even cost the lives of the travelers. In this case, the tour guide must be ready to administer first aid to injured patrons and be able to get medical aid or ambulance for the seriously hurt, immediately.
The travel guide professional must also be adept in various skills. He must be knowledgeable of existing hunting or fishing laws enforced in the area and capable of explaining it to his tour participants. When required, he must be ready to instruct his tour participants in climbing and mountaineering techniques, wilderness survival and be able to demonstrate the use of equipment used in fishing, hunting and climbing.
Characteristics Common To Travel Guide Professionals.
Travel guide professionals must be realistic since his occupation usually includes practicality and ability to manage hands-on problems and solutions. They often deal with real-time situations that need fast decision-making attitudes. Since the occupation requires one to work continuously outside, the travel guide professional must be street smart and knowledgeable in current issues and trends. He does not do a lot of paperwork and usually exposes himself or herself to the outside world.
A travel guide professional must be artistic as he is realistic. Artistic in a way as to allow self-expression and does his work without a clear set of rules to follow. He needs to be creative in presenting the various tour stops to his participants. He must try different strategies to avoid letting his participants to be bored with the tour.
A travel guide professional must also be sociable and willing to interact with all sorts of people, of various race and nationalities. Primarily, the occupation of travel guide professionals aims to share interests and experiences to other people and so great people skills are required.
Although it is not necessary, travel guide professionals will be at the advantage compared to other individuals if they are knowledgeable in one or two foreign languages. The English language, although being universal is not very helpful in times of explaining the significance of a particular event in history to a foreigner with a different tongue. Speaking to foreigners in their native language will make them at ease and comfortable throughout the trip.
Travel guide professionals must also have thorough knowledge in geography and also in public safety and security. Knowledge in these areas will make the travel guide professional more effective in ensuring the safety of his tour participants. Knowledge in geography will also arm him with better decisions especially in times of weather change. The comfort of the tour participants is the prime objective of the travel guide professional.
People also resort to travel guide occupations not only to be able to share their adventure but also to meet people. Meeting all sorts of people is always an exhilarating experience, especially to foreigners with an eye for curiosity. These people are like children that never tire to look the beauty and know the history of the places and monuments that they encounter in their travels. In fact, travel guide professionals must have a good deal of knowledge in history to be able to answer the inquiries. He must also be ready to do animations, improvisations and representations in topics or subjects that are very hard to understand for the foreigners.
Aside from this, it is also a sort of nationalistic pride that fires the travel guide professionals to their work. They do their best to promote the tourism and beauty of their country. In doing so, they feel contented that they are able to do service to their country in their own little way as travel guide professionals.
Common Tasks Of Travel Guide Professionals
Travel guide professionals plan and organize expeditions, tours and cruises that are usually long distance travels. They usually book the tour or cruise details such as accommodation, transportation, equipment and even availability of medical aid. The arrangement usually takes place after he is able to reach a specific required quota in the number of customers.
If necessary, the travel guide professional is responsible for securing the visa, passport and health certificate needs of his tour participants. These permits and important; they are necessary to afford convenience in travel for tour participants. Usually, assistance from the travel guide professional is enough for the tour participants. But nowadays, because of the seemingly never-ending travel requirements, travel guides form partnerships with agencies for securing such important documents.
Throughout the tour, the travel guide professional must attend to the needs of his tour participants, while also giving advice and tips on the best sightseeing or shopping areas available. Some travel guide professionals usually have pre-formed partnerships with shopping establishments or sightseeing areas regarding his tour participants.
In each stop of the travel, he will have to discuss the significance of the area, why they have traveled on those parts and what part in history took place there. Throughout the tour, the travel guide professional already did a research on the best possible travel routes and the destination sites. Also, while on tour, he will evaluate the services received during the duration of the tour, the results of which will be reported to the organizers of the tour beside him.
Tours are usually not free from problems. The travel guide professional must be ready to resolve any problem in accommodation, service or itineraries, and to verify the amounts or fees as well as quality of the equipment to be used prior to the expedition and tour. These types of problems, nonetheless, are manageable for a professional travel guide. More alarming and pressing problems are usually in the form of mishaps or accidents during the tour that can do harm on the health or may even cost the lives of the travelers. In this case, the tour guide must be ready to administer first aid to injured patrons and be able to get medical aid or ambulance for the seriously hurt, immediately.
The travel guide professional must also be adept in various skills. He must be knowledgeable of existing hunting or fishing laws enforced in the area and capable of explaining it to his tour participants. When required, he must be ready to instruct his tour participants in climbing and mountaineering techniques, wilderness survival and be able to demonstrate the use of equipment used in fishing, hunting and climbing.
Characteristics Common To Travel Guide Professionals.
Travel guide professionals must be realistic since his occupation usually includes practicality and ability to manage hands-on problems and solutions. They often deal with real-time situations that need fast decision-making attitudes. Since the occupation requires one to work continuously outside, the travel guide professional must be street smart and knowledgeable in current issues and trends. He does not do a lot of paperwork and usually exposes himself or herself to the outside world.
A travel guide professional must be artistic as he is realistic. Artistic in a way as to allow self-expression and does his work without a clear set of rules to follow. He needs to be creative in presenting the various tour stops to his participants. He must try different strategies to avoid letting his participants to be bored with the tour.
A travel guide professional must also be sociable and willing to interact with all sorts of people, of various race and nationalities. Primarily, the occupation of travel guide professionals aims to share interests and experiences to other people and so great people skills are required.
Although it is not necessary, travel guide professionals will be at the advantage compared to other individuals if they are knowledgeable in one or two foreign languages. The English language, although being universal is not very helpful in times of explaining the significance of a particular event in history to a foreigner with a different tongue. Speaking to foreigners in their native language will make them at ease and comfortable throughout the trip.
Travel guide professionals must also have thorough knowledge in geography and also in public safety and security. Knowledge in these areas will make the travel guide professional more effective in ensuring the safety of his tour participants. Knowledge in geography will also arm him with better decisions especially in times of weather change. The comfort of the tour participants is the prime objective of the travel guide professional.
About Hospitality Careers
There are many different career paths in the hospitality industry. Everything from receptionists, ma?tre d' and bellhops.
A receptionist is an office/administrative support position. The work is usually performed in a waiting area such as a lobby or front office of an organization or business. The title "receptionist" is attributed to the person who is specifically employed by an organization to greet any visitors, patients, or clients.
The occupation has been the traditional domain of women, but more men today are becoming involved in receptionist duties, possibly under different names of employment, such as front desk coordinator, or information clerk. During the late-1990's, some companies have begun to refer to their receptionist with the upgraded title of "Director of First Impressions."
A receptionist is usually expected to have a high school diploma or the equivalent, but a receptionist may also possess a vocational certificate/diploma in business and office administration. Although a postsecondary degree is not normally required for this position, some receptionists may hold four year university degrees in a variety of majors. A few receptionists may even hold advanced degrees.
The business duties of a receptionist may include: answering visitor inquiries about a company and its products or services, directing visitors to their destinations, sorting mail, answering incoming calls on multi-line telephones or a switchboard, setting appointments, filing, records keeping, keyboarding/data entry and performing a variety of other office tasks, such as faxing. Some receptionist may also perform bookkeeping or cashiering duties. Some, but not all, offices may expect the receptionist to serve coffee or tea to guests, and to keep the lobby area tidy.
A receptionist may also assume some security guard access control functions for an organization by verifying employee identification, issuing visitor passes, and by observing and reporting any unusual or suspicious persons or activities.
A receptionist is often the first business contact a person will meet at any organization. It is an expectation of most organizations that the receptionist maintain a calm, courteous and professional demeanor at all times regardless of the visitor's behavior. Some personal qualities that a receptionist is expected to have in order to do the job successfully include: attentiveness, a well groomed appearance, initiative, loyalty, maturity, respect for confidentiality and discretion, a positive attitude and dependability. At times, the job may be stressful due to interaction with many different people with different types of personalities, and being expected to perform multiple tasks quickly.
Depending upon the industry, a receptionist position can be considered be a low-ranking, dead end or servile position, or it could be perceived as having a certain veneer of glamour with opportunities for networking in order to advance to other positions within a specific field. Some people may use this type of job as a way to familiarize oneself with office work, or to learn of other functions or positions within a corporation. Some people use receptionist work as a way to earn money while pursuing further educational opportunities or other career interests such as in the performing arts or as writers.
While many persons working as receptionists continue in that position throughout their careers, some receptionists may advance to other administrative jobs such as customer service representative, dispatcher, interviewers, secretary, production assistant, and executive assistant. In smaller businesses, such as doctor's or lawyer's office, a receptionist may also be the office manager who is charged with a diversity of middle management level business operations. When receptionists leave the job, they often enter other career fields such as sales and marketing, public relations or other media occupations.
The advancement of office automation has eliminated some receptionists' jobs. For example, a telephone call could be answered by a computer. However, a receptionist who possesses strong office/technical skills and who is also adept in courtesy, tact and diplomacy is still considered an asset to a company's business image, and is still very much in demand in the business world.
The ma?tre d' (short for ma?tre d'h?tel, literally "master of the hall") in a suitably staffed restaurant is the person in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who receives and records advance reservations for dining, as well as deal with any customer complaints and making sure all servers are completing their tasks in an efficient manner. In some localities or traditions the post is also known as the headwaiter or captain.
In the United States, these functions may be vested in a manager, supervisor, or cashier. A working maitre d' here is usually associated with a destination restaurant, or one connected with a four-star or better hotel. Though the distinction between a ma?tre d'h?tel and host is, in practice, one of nomenclature, less elite establishments employ a "host".
A bellhop (also bellboy or bellman) is a hotel employee who helps patrons with their luggage while checking in or out. The job's name is derived from the fact that the hotel's front desk would ring a bell to summon an available employee, who would "hop" (jump) to attention at the desk in order to receive instructions.
Historically, this employee traditionally was a boy or adolescent male who may have been otherwise unskilled but able to carry luggage; hence the term bellboy. Often (s)he wears a uniform, like certain other page boys or doormen. In many countries such as the United States, it customary to tip such an employee for his or her service.
This position can also be held by a woman today, with the progression of equality in the workplace. The term "bellperson" is much less gender specific. The duties that are included in this job are opening the door, pulling luggage, calling cabs, giving directions, basic concierge work, and responding to any need of the guest.
Some larger apartment buildings or groups of buildings retain the use of a concierge, without the traditional disposition whereas the concierge saw all comings and goings. The concierge may, for instance, keep the mail of absented dwellers; be entrusted with the keys of apartments in cases of emergencies in the absence of the inhabitant; and other services.
In hotels and certain other facilities, a concierge assists guests with various tasks like finding taxicabs, restaurants, and interesting places to visit. In upscale establishments, a concierge is often expected to "achieve the impossible", dealing with any request a guest may have, no matter how apocryphal or strange, relying on an extensive list of personal contacts with various local merchants and service providers.
A receptionist is an office/administrative support position. The work is usually performed in a waiting area such as a lobby or front office of an organization or business. The title "receptionist" is attributed to the person who is specifically employed by an organization to greet any visitors, patients, or clients.
The occupation has been the traditional domain of women, but more men today are becoming involved in receptionist duties, possibly under different names of employment, such as front desk coordinator, or information clerk. During the late-1990's, some companies have begun to refer to their receptionist with the upgraded title of "Director of First Impressions."
A receptionist is usually expected to have a high school diploma or the equivalent, but a receptionist may also possess a vocational certificate/diploma in business and office administration. Although a postsecondary degree is not normally required for this position, some receptionists may hold four year university degrees in a variety of majors. A few receptionists may even hold advanced degrees.
The business duties of a receptionist may include: answering visitor inquiries about a company and its products or services, directing visitors to their destinations, sorting mail, answering incoming calls on multi-line telephones or a switchboard, setting appointments, filing, records keeping, keyboarding/data entry and performing a variety of other office tasks, such as faxing. Some receptionist may also perform bookkeeping or cashiering duties. Some, but not all, offices may expect the receptionist to serve coffee or tea to guests, and to keep the lobby area tidy.
A receptionist may also assume some security guard access control functions for an organization by verifying employee identification, issuing visitor passes, and by observing and reporting any unusual or suspicious persons or activities.
A receptionist is often the first business contact a person will meet at any organization. It is an expectation of most organizations that the receptionist maintain a calm, courteous and professional demeanor at all times regardless of the visitor's behavior. Some personal qualities that a receptionist is expected to have in order to do the job successfully include: attentiveness, a well groomed appearance, initiative, loyalty, maturity, respect for confidentiality and discretion, a positive attitude and dependability. At times, the job may be stressful due to interaction with many different people with different types of personalities, and being expected to perform multiple tasks quickly.
Depending upon the industry, a receptionist position can be considered be a low-ranking, dead end or servile position, or it could be perceived as having a certain veneer of glamour with opportunities for networking in order to advance to other positions within a specific field. Some people may use this type of job as a way to familiarize oneself with office work, or to learn of other functions or positions within a corporation. Some people use receptionist work as a way to earn money while pursuing further educational opportunities or other career interests such as in the performing arts or as writers.
While many persons working as receptionists continue in that position throughout their careers, some receptionists may advance to other administrative jobs such as customer service representative, dispatcher, interviewers, secretary, production assistant, and executive assistant. In smaller businesses, such as doctor's or lawyer's office, a receptionist may also be the office manager who is charged with a diversity of middle management level business operations. When receptionists leave the job, they often enter other career fields such as sales and marketing, public relations or other media occupations.
The advancement of office automation has eliminated some receptionists' jobs. For example, a telephone call could be answered by a computer. However, a receptionist who possesses strong office/technical skills and who is also adept in courtesy, tact and diplomacy is still considered an asset to a company's business image, and is still very much in demand in the business world.
The ma?tre d' (short for ma?tre d'h?tel, literally "master of the hall") in a suitably staffed restaurant is the person in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who receives and records advance reservations for dining, as well as deal with any customer complaints and making sure all servers are completing their tasks in an efficient manner. In some localities or traditions the post is also known as the headwaiter or captain.
In the United States, these functions may be vested in a manager, supervisor, or cashier. A working maitre d' here is usually associated with a destination restaurant, or one connected with a four-star or better hotel. Though the distinction between a ma?tre d'h?tel and host is, in practice, one of nomenclature, less elite establishments employ a "host".
A bellhop (also bellboy or bellman) is a hotel employee who helps patrons with their luggage while checking in or out. The job's name is derived from the fact that the hotel's front desk would ring a bell to summon an available employee, who would "hop" (jump) to attention at the desk in order to receive instructions.
Historically, this employee traditionally was a boy or adolescent male who may have been otherwise unskilled but able to carry luggage; hence the term bellboy. Often (s)he wears a uniform, like certain other page boys or doormen. In many countries such as the United States, it customary to tip such an employee for his or her service.
This position can also be held by a woman today, with the progression of equality in the workplace. The term "bellperson" is much less gender specific. The duties that are included in this job are opening the door, pulling luggage, calling cabs, giving directions, basic concierge work, and responding to any need of the guest.
Some larger apartment buildings or groups of buildings retain the use of a concierge, without the traditional disposition whereas the concierge saw all comings and goings. The concierge may, for instance, keep the mail of absented dwellers; be entrusted with the keys of apartments in cases of emergencies in the absence of the inhabitant; and other services.
In hotels and certain other facilities, a concierge assists guests with various tasks like finding taxicabs, restaurants, and interesting places to visit. In upscale establishments, a concierge is often expected to "achieve the impossible", dealing with any request a guest may have, no matter how apocryphal or strange, relying on an extensive list of personal contacts with various local merchants and service providers.
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