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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 production

Strictly adhering to local, national or international 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

quality


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 professionals. Despite increasing job opportunities, the entry to the industry is really tough. Individuals without any formal qualification and hands-onexperience 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 industry. 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-perweek 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. For more about Hospitality Management – Restaurant and Catering visit: http://www.centennialcollege.ca/Programs/ProgramOverview.a spx?Program=1808

Hospitality management restaurant and catering job duties and educational requirements  
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