Hospitality Management - Restaurant and Catering Job Duties and Educational Requirements by jasonw93


									 Hospitality Management – Restaurant and Catering Job
          Duties and Educational Requirements
A career in hospitality management – restaurant and catering may be for
you if you like to get into restaurant operations, food management,
customer service kitchen coordination and catering assignments.

It might sound an easy stuff, but the reality is that it’s an extremely
challenging job. You not only need to have excellent planning and
organizing skills, but you’re also expected to possess strong
communication and interpersonal, negotiation, and critical thinking and
problem-solving skills.

Besides, you should be capable of assuming leadership roles in dynamic
and multi-cultural environment. The job requirements are as diverse as
the job options available in the field of hospitality. The exact job role may
vary widely depending upon the employment, job title, and individual
qualifications and experience. However, these are basic qualities that
every potential hospitality management professional needs to possess.

Job Description of Restaurant and Catering Professionals

Restaurant and catering businesses depend on meticulous menu planning,
innovation in cuisines, food and beverage knowledge, quality of food and
customer service to a great extent. The professionals ensure this by

      Planning menu in tandem with the specific tastes and preferences of
       the customers or clients
      Ensuring that cultural and religious sentiments of the customers are
       not hurt
      Not compromising on the quality of food even during quantity
      Strictly adhering to local, national or international quality standards,
       depending upon the scope of the business unit
      Applying strategic marketing techniques to promote the offerings
      Ensuring highest standards of customer service

The restaurant and catering professionals

      Plan and manage menu
      Communicate with suppliers and clients
      Estimate what and how much supplies are needed
      Purchase for commercial kitchen
      Oversee food production
     Ensure sanitation, hygiene and safety in kitchen
     Manage cooking and catering staff
     Resolve conflicts among kitchen staff
     Manage food delivery and order supplies
     Adhere to catering laws
     Prepare and manage accounts
     Control labour costs

The career prospects in kitchen management, restaurant operations
management and catering are bright. The food and beverage services
sector is anticipated to employ 1.95 million people by 2015, according to
report by the Canadian Tourism Human Resource (CTHR). It means this
sector offers diverse career opportunities to young hospitality

Despite increasing job opportunities, the entry to the industry is really
tough. Individuals without any formal qualification and hands-on-
experience may take really long to make a decent living. On the other
hand, those who have undergone a formal training in this field may build
an extremely rewarding career.

Hospitality Management Program

A college diploma in hospitality management may be a ticket to your
entry in restaurant operations management catering. The program
prepares you for a challenging career in culturally diverse hospitality

Centennial College’s two-year, post-secondary hospitality management
program is designed to help students learn skills essential to menu
management program at Centennial College and design, kitchen
management, beverage knowledge and bartending, and sanitation,
hygiene and safety. It combines classroom learning and a two-day-per-
week field placement.

Admission Requirements

To apply for this program, you will need:

     Secondary school diploma or equivalent
     English Grade 12 C or University or equivalent
Upon course completion, students can either pursue their careers or opt
for further education.

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