Contemporary Hospitality Industry
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The Contemporary Hospitality Industry | The Contemporary Hospitality Industry (Task 2.1) | | | | Lam Leung Man David | 1/14/2013 | |
Contents Abstract 2 Acknowledgment 3 In relation to the current skills gaps, assess the staffing requirements of operational level of the Food and Beverage departments of different hospitality industries (2.1) 4 Skills Gap 4 An example of a JOB DESCRIPTION 4 Analysing the job description 5 Are there skills gap in the Mauritian hospitality? 5 Staffing 5 Importance of staffing 5 Staffing in the Food and Beverage department 6 Staffing in the kitchen 7 Staffing for restaurant front of house 7 The Procedures 8 2.5“The hospitality industry has failed to retain good professionals.” Discuss the roles, responsibilities and qualification requirements for hospitality staff (2.2). Evaluate the internal and external factors affecting the development of the industry with special attention given to the staff development and synthesise your findings. 10 Factors contributing to failures for the retention of skilled staff in Mauritius and its consequences 10 Staff pre-requisites in the hospitality sector 11 Roles and responsibilities 11 Responsibilities 12 Food and beverage manager 13 Restaurant manager 13 Front of house manager 14 Qualifications 15 Evaluate the internal and external factors affecting the development of the industry with special attention given to the staff development and synthesis your findings 16 External factors 17 Economy 17 Competition 17 Globalization as a positive impact 17 Globalization as a negative impact 17 Conclusion 18 Referencing 19
Abstract
This report is an individual work where the skills gaps would be discuss and the staffing requirements would be assessed in the Food and beverage departments of different hospitality institutions. The second part of the report consists of discussing how the hospitality industry has failed to
The Contemporary Hospitality Industry | The Contemporary Hospitality Industry (Task 2.1) | | | | Lam Leung Man David | 1/14/2013 | |
Contents Abstract 2 Acknowledgment 3 In relation to the current skills gaps, assess the staffing requirements of operational level of the Food and Beverage departments of different hospitality industries (2.1) 4 Skills Gap 4 An example of a JOB DESCRIPTION 4 Analysing the job description 5 Are there skills gap in the Mauritian hospitality? 5 Staffing 5 Importance of staffing 5 Staffing in the Food and Beverage department 6 Staffing in the kitchen 7 Staffing for restaurant front of house 7 The Procedures 8 2.5“The hospitality industry has failed to retain good professionals.” Discuss the roles, responsibilities and qualification requirements for hospitality staff (2.2). Evaluate the internal and external factors affecting the development of the industry with special attention given to the staff development and synthesise your findings. 10 Factors contributing to failures for the retention of skilled staff in Mauritius and its consequences 10 Staff pre-requisites in the hospitality sector 11 Roles and responsibilities 11 Responsibilities 12 Food and beverage manager 13 Restaurant manager 13 Front of house manager 14 Qualifications 15 Evaluate the internal and external factors affecting the development of the industry with special attention given to the staff development and synthesis your findings 16 External factors 17 Economy 17 Competition 17 Globalization as a positive impact 17 Globalization as a negative impact 17 Conclusion 18 Referencing 19
Abstract
This report is an individual work where the skills gaps would be discuss and the staffing requirements would be assessed in the Food and beverage departments of different hospitality institutions. The second part of the report consists of discussing how the hospitality industry has failed to