Describe the various types of management careers that can be offered within each industry (lodging and food and beverage). After looking at both websites I noticed that the lodging and food and beverage department offers various management positions. The General Manager of an establishment is responsible for providing owners with a reasonable return on investment, keeping guests satisfied and returning and also keeping the employees happy (Walker, J. R., 2013 pg. 93). The Front Office Manager (FOM) is responsible for enhancing the guests experience by constantly developing services to meet guest needs (Walker, J. R., 2013 pg.98).
Define what I am looking for Everyone in my team needs to know exactly what defines outstanding service for our guests and for the resort as a whole entity. It is my responsibility to start by defining our values; what are the non-negotiables and what defines the culture of the hotel. This is not just relevant to my hotel imparticular, but to the Food and Beverage Industry as a whole. Once a team understands these, we can communicate them to eachother as a team and bring them to life by identifying the actions and behaviours that make this happen. Using this as a basis for recruitment is a great start as it enables us, as a team to ensure that the appropriate staff are recruited and therefore avoids the uphill struggle, to train new members of the team to these important and high standards.
This could be a previous or current employer, an establishment you have done business with as a customer, or an establishment that you have researched for potential employment or externship. Career Services can give you contact information for chefs at local restaurants. DESCRIPTION OF RESEARCH: Research the organization’s brigade and compare it to Escoffier’s classical brigade system with an emphasis on: 1. The distribution or combination of duties: how is the restaurant you chose organizing the kitchen’s workload. 2.
Unit 20: Unit code: QCF Level 3: Credit value: Human Resources in Hospitality R/601/0495 BTEC National 10 Guided learning hours: 60 Aim and purpose The aim of this unit is to enable learners to gain knowledge and understanding of current issues, responsibilities, policies, procedures and legislation applicable to human resource in hospitality businesses. Unit introduction The hospitality industry is frequently referred to as a ‘people business’. The customer expects to be served by people who are bright and confident with good personal skills. The employer wants people who can quickly acquire the skills and knowledge to do the job. Matching these needs is the role of human resources.
The Ritz-Carlton Hotel has translated their mission into operating methodology by ensuring that each employee has a buy in to the overall goals of the company. Each employee believes that the comfort and care of their guest is the top mission of the company. The Ritz-Carlton’s staff believes that they should and will be able to service the unspoken wants, desires and needs of all of their guest. This will set them apart from the average run of the mill hotel. The Ritz Carleton believes in “total quality management”.
Employee Recognition Case Study Examining White Lodging Services through the JW Marriott Indianapolis Employee recognition is one of the most important aspects of any business. It is vital to the success of the company as well as continuous motivation for the employees. This study takes a look into the hospitality management company White Lodging Services and the employee recognition programs used at the JW Marriott Indianapolis. The success of the hotel results from the hard work of each associate. Motivating so many people can be done through proper employee recognition programs.
Within this section, the following items are to be prepared: a) Menu – The menu must detail the exact meal that is prepared. Creativity must be used in preparing the menu (i.e. colour, fancy writing, food descriptions, etc.). b) Ingredient and Recipe List – This is a typed list of the exact food items, amounts required, and cooking instructions needed to prepare the meal. c) Cost List – This is a typed list of the food items, and their cost, purchased by you in order to make the meal.
Supervisions are regular, between myself and my manager. They are designed to help improve the way I work, they offer practical and guidance and support in areas that I need to improve. After supervisions are the appraisals. They evaluate what was covered in the supervisions to make sure that improvement is occurring and to set new goals. My supervisions are taken on shift, my manager will watch how I work, how I integrate with the team of staff and with the clients in the care home and put forward any ideas on what I could do differently but also explain what I am doing well.
6. Explain how human resources planning can be used to assure output and quality in the workplace, Explain how to delegate tasks effectively & Describe the benefits of empowerment in the workplace. 7. Identify barriers to delegation and how these can be overcome & Explain a technique that could be used to monitor the outcomes of delegation in the workplace Background My name is Ben Harvey; I’m 22 years of age and am the Assistant Manager of The Highworth Hotel. Within my role as Assistant Manager I have various different responsibilities within all aspects of the business; from the day to day running and the long term planning for the business.
The human resource management believes in careful induction of all workers with the organization’s culture regardless of their location or area of operations. The management strategy also focuses on the welfare of employees through provision of residential apartments and establishment of a reward system. The concept of flexibility and adaptability in the company’s operations is strongly emphasized to ensure that employees are not affected by global changes in the working environment (Liker