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The Art of Hospitality Industry

Most hospitality operations operate 24 hours a day seven days a week. As a result, managers can expect to work 50-60-70 plus hours a week. If you do not also greatly enjoy the challenges and work of the hospitality industry, chances are this kind of grinding schedule is not one you will enjoy. Technological advances, intensifying competition, shrinking international parameters, and economic growth in many areas make hospitality management a hot career for the 21st century. However, in order to reap the benefits of this environment, a manager must also have the skills necessary to perform an array of duties such as: direct/supervise food services, room services, housekeeping, laundry, guest services, beverage services, engineering, purchasing, human resources, accounting, convention services, banquet and special function skills, financial skills, and business and related services.

Having only worked as a waiter and at school in all phases of restaurant operation, I have many of these skills listed as ones which I need further development and experience in. However, the time I have spent as a waiter has offered me a glimpse into some aspects of the successful manager that I will be able to use as a leader and manager. For instance, it is critical to understand the importance of a positive attitude and flexibility. Changes and last minute requests are the norm in the hospitality industry. Without enjoying the work a person will more than likely be unable to meet this challenge in a positive, efficient manner. This same attitude needs to be transferred not only to customer accommodations, but it is also one that will help a manager lead employees more effectively. I have seen as a waiter how people call off at the last minute, how many working mothers who are single parents have special scheduling needs, and also how diverse are the demands upon managers who are simil


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The Art of Hospitality Industry. (1969, December 31). In Retrieved 20:48, July 27, 2017, from
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