Overview
The hospitality (hotel) industry is a major contributor to the national economy providing services and facilities for tourists and travelers. It generates innumerable employment opportunities with a potential for future growth that cannot be rivaled elsewhere. The growth of the industry is tied up with demand and this continues to increase. The industry is a rare combination of the public and private sectors.
The hotel sector constitutes a vital part of the hospitality industry since the provision of accommodation, food and beverage is essential for anyone spending time away from home, whether it is for business or pleasure. As the nature of the traveler will vary, so the category of hotel available to them will differ accordingly.
Nature of Work
The front office is at the centre of activities of a hotel. The food & beverage department deals with overall servicing of the kitchen. Housekeeping involves overseeing the general appearance of all rooms, supervision of domestic staff, arranging work schedules, running of room service and so on. These are the departments to which hotel management professionals are assigned. Other departments such as accounts, security and maintenance are manned by specialists in these fields.
Work Environment
Large hotels never do close. They have to operate 24 hours a day, 365/366 days a year. While ‘office’ departments like accounts, personnel, etc. are a few which operate during normal office hours, housekeeping and front office and part/whole of the food and beverage department work in shifts. Ofcourse, in smaller hotels where there is reasonably controlled activity, there may be skeletal
Staff to tide over the night shift in most departments except security. Hence the work environment, work hours and pressures vary with the size and location of the hotel. In tourist centres, there may be seasonal swell in business but steady employment options are fewer.
The general manager of a large hotel will have reporting to him the management team representing the operating functions of the hotel-front office, maintenance, accounts, personnel, sales, accommodation, food and beverage, security, etc.
The work atmosphere in every department of a hotel is vibrant with life. Everyone has to be on his/her toes all the time and amidst the bustle of hectic activity, tempers have to be kept under check while guests are looked after with a smile.
Specialisations
In the hotel the main areas of specialized activity are front office, food & beverage and housekeeping. Of these, front office is at the centre of activities of a hotel. The food & beverage department deals with overall servicing of the kitchen. Housekeeping involves overseeing the general appearance of all rooms, supervision of domestic staff, arraging work schedules, running of room service and so on.
Physical/Psychological Requirements
A friendly, helpful, outgoing personality; ability to take responsibility and to work well with others; interest in people of all backgrounds; creativity; flair; tack; a methodical approach; organizing and administrative ability; a certain amount of
Manual dexterity and visual imagination; physical stamina and good health to withstand irregular hours of work; the sort of temperament which remains unruffled in inevitable crises; a good memory for faces as visitors appreciate recognition; considerable self-confidence; an eye for detail; practicality; the wish to please people, however unreasonable their demands may seem; and exceptional ability to handle and train staff. The ability for team work is vital.
Study/Training
Entry level into a hotel management training programme is possible right after successful completion of Plus Two/equivalent in any discipline. Duration of training is 3 years for a diploma course and 4 years for a degree programme.
Upper age limit for applying usually varies between 20-22 years.
Admission in premier institutions is through a written entrance examination, group discussion and/or interviews which constitute the normal process of selection to a hotel management programme.
Written examination is of the objective type with multiple choices.
Areas of testing are:
- Reasoning and logical deduction
- Numerical ability and scientific aptitude
- General Knowledge
- English language
Group discussion and interview sessions are used to assess the personality of the applicant since it is important for aspirants to have the necessary qualities/traits.
For admission to institutions under the State Board of Technical Education conducting hotel management and catering technology training programmes in the different states, contact, Directorate of Technical Education of that particular state. Admission schedule is then notified in the local papers and targeted at students domiciled in the state.
Admission is through written tests (objective type), group discussions and interview for all national level institutions. Institutions under the State Boards of Technical Education have their own set norms for admissions on the basis
Of state domicile.
Sharing is Caring!