Working in Hospitality by Adrian Ballisat

WORKING IN HOSPITALITY

WORK HARD

PLAY HARD

HOSPITALITY

Covering 14 separate industries it is estimated to be worth over ÂŁ74.2 billion annually. That's nearly a quarter of all economic activity! This sector needs people who are dynamic and entrepreneurial. Could you be the next celebrity chef?

14 industries are involved in hospitality

HOSPIT

What do these industries have in common? They all provide food, drink, accommodation and leisure activities. Employers include Hotels and guesthouses Restaurants (including themed restaurants, pub restaurants and fast food outlets) Pubs, clubs and bars (including hotel and restaurant bars) Theme parks, cinemas, museums, art galleries and leisure businesses Schools, colleges, hospitals, nursing homes, railways, airports and cruise ships

TALITY

KEY F

recruits w e n 0 0 30,0 needed 2012 n i s b o j s Olympic nesses i s u b l l a Many sm agement n a m 0 0 0 320, roles obs in j 0 0 0 , 0 Over 50 ts restauran

* * * * 4

* ,000 Over 182 * employers

NATIONALLY

The hospitality sector is growing! It is forecast that 30,000 new recruits will be needed every year until 2014 The 2012 Olympics will generate 164,000 new posts in hospitality About three quarters of the sector is made up of small businesses so there are lots of opportunities for entrepreneurs 320,000 people work as managers in the sector across the UK Restaurants employ over half a million people There are over 180,000 people employed in hospitality, leisure, travel and tourism industries in the UK McDonaldâ&#x20AC;&#x2122;s is the biggest family restaurant business in the world. They are in the Times Top 100 graduate employers recognised as offering graduates bright prospects

FACTS * LOCALLY

Employment prospects are good! In particular there are shortages of chefs, housekeeping staff and kitchen staff 40% of the hospitality sector workforce in the South West is under the age of 25 There are 8,600 catering and hospitality businesses in Cornwall and Devon At least 9% of the workforce is employed on a casual or temporary basis. This increases during the summer Three quarters of the businesses in Devon and Cornwall employ between 1-10 people. These businesses are likely to be restaurants, bars, and guesthouses

Good emp lo prospects yment

* * * * *

Young wo rkforce Over 8,6 0 in Cornwa 0 employers ll and Devon

Summer j obs availa ble Many sma ll busines ses Bars, res t guesthous aurants and e employer s are major s 5

There are quite a few “celebrities” MICHAEL CAINES, one of Britain's most acclaimed chefs, was AA Chef's Chef of the Year in 2007 and awarded an MBE in 2006 for services to the hospitality industry. Michael is a Partner and Director of ABode Hotels and Michael Caines. He is in overall charge of all food and beverage operations throughout the fast-growing group. He is also Executive Chef at Gidleigh Park, the acclaimed and prestigious country house hotel on the edge of Dartmoor, where he earned his reputation as well as two Michelin stars. Michael gained his passion for food from his mother who he enjoyed helping in the kitchen.

INErinSg A C L E A MICHattended Exeter Catthee Year”

l f Michae udent o was “St d n a e g Colle

SONIA STEVENSON, Chef Laureate of the British Academy of Gastronomes has also been a Master Chef of Great Britain for 25 years and the first woman in Great Britain to be awarded a Michelin star for cuisine. Famous for her cuisine at the award-winning Horn of Plenty Restaurant at Gulworthy, in Devon, this was named Britain's Restaurant of the Year by Egon Ronay, and won a Michelin star in the very first year that the Michelin Guide moved into Great Britain. Sonia has always been a trailblazer, garlanded with culinary awards from the Good Food Guide as well as Michelin and Egon Ronay.

SONIA STEV ENSON First woma n in Great B ritain aw arded a Mic

helin Star fo

to be r cuisine

who originate from the South West CHRIS and JAMES TANNER celebrate 10 years at their flagship restaurant TANNERS this year. Following on from the success of their TV series The Tanner Brothers, James has become an established regular on Ready Steady Cook for 6 years now and also appears on Saturday Kitchen. Their two restaurants employ in excess of 50 people and both TANNERS and the Barbican Kitchen continue to thrive. Tanners Restaurant was awarded the prestigious AA Restaurant of the Year for England for 2007/08.

HERS T O R B R E N ers were awarded the TAN y the AA he Tann T ear” b nt of the Y “Restaura

JACQUES MARCHAL was awarded a Michelin star in his days as chef and owner of Plymouth restaurant Chez Nous. He now runs a catering business, Chez Nous Chez Vous, and helped found the giant annual Plymouth food fair, Flavour Fest. He is also a founder member of the Plymouth branch of Slow Food, the worldwide movement that aims to right the wrong done by fast food.

JACQU ES MA Helped RCHAL found food fa ir “Flav the giant an nual our Fest” in Plymou th

Although qualifications are important, employers want to recruit people who have these skills and attributes Good communication and customer service skills Employers look for people who are dedicated, enthusiastic, committed and willing to learn You should be able to work well with others People with ability and who are hard-working can progress quickly in catering and hospitality An awareness of health and safety is very important As international tourism grows foreign language skills are useful

bet y ud

14 to n e e w

16?

st o t ul f e Business studies us e ill b w Travel and Tourism ts c bje u s Modern Foreign Languages at h W Hospitality

Sport and Leisure 9

PATHWAYS What pathways are available from Year 10? Map out your route on this diagram

RANGE OF CAREERS

Bar Person/Manager Butler Casino Manager Catering Assistant Catering Manager Chef Cinema Projectionist Concierge Conference & Banqueting Manager Croupier Entertainment Manager Fast Food Service Assistant Holiday Representative Hotel Manager Hotel Porter Hotel Receptionist Housekeeper Kitchen Manager Kitchen Porter Publican Restaurant Manager Theme Park Worker Tour Manager Tourist Guide Travel Agent Waiter/Waitress Wine Waiter

List three careers you would like to research further either from this list or others that may interest you

1 2 3 Remember - if you want to do more research have a look at www.connexions-direct.com/jobs4u

SALARIES So you now know there are a huge range of careers, lots of opportunities to work overseas and in some of them you can earn a high salary. Here are some examples of salary ranges:

£50

£30,000 £15,000 £14,000 £13,500 £12,000 £10,000 £8,500 14

0,000

Hotel Manager - may earn between £12,000 and £100,000 a year

Chef - salaries range from around £12,000 to £50,000 a year or more

Waiter/Waitress - salaries range from £100,000 £70,000

around £10,000 to £14,000 a year but waiters and waitresses are often paid by the hour. Tips also boost wages

Hotel Receptionist - salaries range from £10,000 a year up to around £30,000

Publican - the salary may range from £13,000 to over £50,000. Benefits including accommodation may be available

Bar Manager - around £30,000 a year or more

Theme Park Worker - salaries may range from £8,500 to £15,000 a year or more

Entertainment Manager - salaries may range from £12,000 a year to £30,000 a year or more

Catering/Restaurant Managers may earn between £15,000 and £70,000 a year 15

O’Keefe Louise Royal Theatre

As Head Chef I am responsible for all food produced at the Th eatre Royal. I pla n menus for the Café Cuisin e and the various oth er function rooms wit hin the organisation , catering for up to 350 people at a time. I chose to be a chef because I lov e cooking. I enjoy the buzz of working in a profes sional kitchen; I thr ive on the pressure and energy of a busy service. It’s great to be part of a pro ductive and enthus iastic team. Being a chef fits my personality well; I am hard working and enjoy mucking in with the team. When I see customers sat isfied through my efforts I go home feeling fan tastic. I am about to take a year out and travel the world, which has alw ays been my dream . I am very lucky because my car eer allows me to tra vel. I have a work visa allo wing me to work in Australia and I will use this opportunity to learn new skills and work with differ ent people. I also pla n to join a cookery school in Thailand. On my ret urn I intend to work in Lon don. At some point I would also like to spend som e time working on cruise ships. Ultimately I would like my own restaurant. I love working in thi s industry because it enables hard workers to shi ne, you don’t have to be academic to do we ll, you just have to be dedicated and keen to learn and the benefits will fol low.

I chose to work in hospitality at a young age as it is so diverse and no two days are the same, plus there are endless challenges avail able to you. I am an outgoing social person and enjoy meeting people which the hospitality industry is perfect for. I left school with few qualifications so decided to go to college and qualify as a chef. I studi ed for a City and Guilds qualification, then later in life decided to make a move into management and studi ed for the HCIMA professional certificate, followed by a BTEC Higher National Diploma in Hotel and Cate ring Management. I then worked in industry for a large pub retail chain for a number of years before decid ing to move into the education sector. At this point I returned to Unive rsity and studied for a BSc in Hospitality Management followed by a Postgraduate Certificate in Educ ation. I was appointed as the Hospitality Facil ity Manager at the University of Plymouth and conti nued studying taking a Masters degree in Tourism and Hospitality Management. I am now an Events Management lecturer at the University. My long term aims are to improve the quality of my teaching and education, and also to encourage the right people to enter the exciting and challenging industry of Hospitality and Even ts Management. The best bit about working in this secto r is the 'buzz' when you have to work on, or mana ge a large event. It can be quite stressful while you are working but once itâ&#x20AC;&#x2122;s over you are on an absolute high. The hours can be long and the work schedule unfor giving so it is not for everyone, but the opportunities are vast and varied and are open to everyone to succe ed.

Richard Parkman Events Management Lecturer. Formerly Plymouth Business School Hospitality Facility Manager

Ri Plymchard Pa outh rkma Univ n ersit y

r Diploma Learne

take the have decided to I am in Year 10 and ngside my alo ity tal spi Ho Higher Diploma in I am quite Maths and ICT. GCSEs in English, working in a in d ste ere int outgoing and am ing a personnel or manag hotel, possibly in . tel ho a hin wit department research ne quite a lot of I have already do aware of am ity sector and in to the hospital h as suc rk wo of as the different are ng for s, cafes and cateri restaurants, pub lly looking rea am I s. tal schools and hospi nce which my work experie forward to doing l be able to wil I as t ran tau is in a hotel res ts that some of the subjec put in to practice d foo as h rnt about suc I have already lea hy eating alt he e, vic ser hygiene, customer g-term t of a team. My lon and working as par ly in sib pos e, gre de plan is to take a have ement, so once I Hospitality Manag a I am lom Dip r he Hig completed the loma in the Advanced Dip considering taking Hospitality.

Diplom a Case S Learner tudy

4 5

What percentage of the hospitality workforce in the SW is under 25?

How many new posts in hospitality will the 2012 Olympics generate?

What do all of these industries have in common?

6 Name 3 celebrities who have originated from Plymouth?

How many separate industries does the hospitality sector cover?

How many new recruits are needed in the hospitality sector every year?

7 What subjects will it be useful to study aged 14-16 to help you progress on to a career in this sector?

What percentage of the sector is made up of small businesses?

Glossary NVQ

National Vocational Qualification

VRQ

Vocationally Related Qualification

ICT

Information and Communication Technology

Quiz answers 1.) 30,000 2.)14 3.)They all provide food, drink, accommodation and leisure activities 4.)164,000 5.) 40% 6.) Sonia Stevenson, Michael Caines, Chris Tanner, James Tanner, Jacques Marchal 7.)Business Studies, Travel and Tourism, Modern Foreign Languages, Hospitality, Sport and Leisure 8.)75%

Useful websites Local course information 14 - 19 course directory University of Plymouth UCP Marjon

www.findacourse4me.co.uk www.plymouth.ac.uk www.marjon.ac.uk

Careers and further course information Careers SW (Connexions) Helping discover what you could do and how to get there Information, careers advice and resources Apprenticeships Graduate careers Career information Qualifications explained

Useful subject websites

Hospitality and Tourism Sector Skills Council Food and Drink industry information Hospitality industry information

www.careerssw.org www.icould.com https://nextstep.direct.gov.uk www.apprenticeships.org.uk www.prospects.ac.uk www.insidecareers.co.uk www.direct.gov.uk/en/EducationAndLearning /QualificationsExplained www.people1st.co.uk www.improveltd.co.uk www.bighospitality.co.uk

Somef ur t heri nf or mat i onyoumayf i ndusef ul . . .

HOSPITALITY

Illustration of career progression and skill development

LEVEL 5+

Senior Management

LEVEL 4

Junior to Middle Management

LEVEL 3

Experienced to Supervisory

LEVEL 1/2

Entry Level Employment to Intermediate

SKILL DEVELOPMENT - depending on experience

Sample Jobs

Examples of Job Specific Skills

A guide to the types of jobs you could progress to if you invest in the relevent skills and training

Skills and Attributes (Illustrative)

Executive Chef Area Manager

Marketing and PR

Analytical Skills (Planning, monitoring sales levels) Excellent financial Management

Hotel Manager Food and Beverage Manager Head Chef

Risk assessments Quality Auditing Advanced professional cookery training

Financial management (eg. managing budgets) Excellent leadership skills (eg. culture and vision) Good ICT (eg. manipulating data) Excellent health and safety knowledge Strategic planning (eg. pricing strategies, setting and meeting targets) Recruitment and HR knowledge

Restaurant Supervisor Assistant Bar Manager Sous Chef Housekeeping Manager

Maintains high standard of hygiene Events management Professional cookery Managing budgets

Highly organised (eg. coordinating supply chain) Excellent customer service Good knowledge of health, safety and hygiene Planning (eg. stock levels, staffing schedules) Excellent time management (eg. competing deadline) Good Leadership (eg. motivates, delegates, develops staff) Creative (eg. marketing and promotions)

Waiting Staff Commis Chef Hotel Receptionist Bar Tender House Keeping Assistant

Good memory (eg. remembering special menus) Preparing, cooking and finishing basic dishes Excellent customer service Numerate (eg. basic maths ability) Good attention to detail

Good communicator (verbal and oral) Team Worker (eg. flexible, helpful, adaptable) Good customer service General health, safety and hygiene awareness Friendly and approachable manner Problem solver (eg. handling difficult customers and complaints) Calm under pressure

Developed in partnership by Exeter & Heart of Devon Employment & Skills Board Â

HOSPITALITY

Illustration of career progression and skill development

LEVEL 5+

Senior Management

LEVEL 4

Junior to Middle Management

LEVEL 3

Experienced to Supervisory

LEVEL 1/2

Entry Level Employment to Intermediate

SKILL DEVELOPMENT - depending on experience

Sample Jobs

Examples of Job Specific Skills

A guide to the types of jobs you could progress to if you invest in the relevent skills and training

Skills and Attributes (Illustrative)

Executive Chef Area Manager

Marketing and PR

Analytical Skills (Planning, monitoring sales levels) Excellent financial Management

Hotel Manager Food and Beverage Manager Head Chef

Risk assessments Quality Auditing Advanced professional cookery training

Restaurant Supervisor Assistant Bar Manager Sous Chef Housekeeping Manager

Maintains high standard of hygiene Events management Professional cookery Managing budgets

Waiting Staff Commis Chef Hotel Receptionist Bar Tender House Keeping Assistant

Good memory (eg. remembering special menus) Preparing, cooking and finishing basic dishes Excellent customer service Numerate (eg. basic maths ability) Good attention to detail

Developed in partnership by Exeter & Heart of Devon Employment & Skills Board Â