ABSTRACT. This study explored the perceptions of hospitality undergraduate students towards the restaurant industry as a career choice. One hundred and twenty-one students currently studying restaurant management (internship program) at Helwan University completed a questionnaire rating the importance of twenty factors in influencing their choice of career, and then the extent to which they believed the restaurant industry, as a career, offers these factors. The results revealed that students generally do not believe that a career in the restaurant industry will offer them the factors they find important, as many factors have been identified as being significantly different. The results also indicate that as students get further into their …show more content…
Despite the relative large number of hospitality educational institutions in Egypt, some restaurant operators have highlighted the issue of labour and skills shortages to fill the growing number of positions in this industry. For this reason, some major restaurant operators facilitated the development of specialized programs for restaurant management that include a type of internship in some hospitality educational …show more content…
When looking at the overall perceptions and attitudes of hospitality students, there is relatively little evidence that a comprehensive research has been conducted in this area.(25) A key study in this area found that some of the factors that seemed to account for the negative attitudes towards careers in hospitality, formed after students had undertaken a practical work assignment, are: stressful jobs, lack of family life owing to the nature of the work, long working hours, exhausting and seasonal unstable jobs, low social status jobs, unsatisfactory and unfair promotions, low pay and insufficient benefits, unqualified managers, poor attitudes and behaviour of managers towards employees, unqualified co-workers, poor attitudes and behaviour of co-workers, and poor physical working conditions for employees.(26) A longitudinal case study found that over a period of fourteen years students’ views of the hospitality industry had become much more negative.(27) Furthermore, a study revealed that students who have undertaken a period of work experience have opposing views of the industry to those students just beginning their hospitality course.(25) Furthermore, it is argued that a substantial number of graduates leave the industry owing to poor working
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Senior Management of PepsiCo is evaluating the potential acquisition of two companies – Carts of Colorado and California Pizza Kitchen – in order to expand the company’s restaurant business. If indeed PepsiCo decides to pursue the acquisition of one or both, they must decide how to align each of these business units in its historically decentralized management approach and how to forge relationships between the acquired business units and existing business units. In their evaluation, Senior Management is faced with the question of whether the necessary capital investment in order to purchase one or both of the businesses can be profitable for each of the acquired business units, but must also take into consideration that the additional business units will not hinder the profitability of the existing business units.
...n educated in class. The only new information I encounter is the discrimination towards customers and harassment. Knowledge on how corporation runs and the liability I have already learned in class. What I take out of this interview is that by operating a restaurant and providing service to customers, the owner should always keep the customer’s comfort in mind. Beside the customer, they also need to mind the environment as to how the employee should act with one another; where no one experience threatens or uncomfortable towards each other. I do hope however that in class we will cover harassment but with the limited schedule it won’t be allow. However, the matter on Employment Discrimination will be discussed which is also a big deal in the work industry. Even Nori Nori has a policy that provides equal opportunity towards all current employees and future employees.
Wang, Y. F. (2013). Constructing career competency model of hospitality industry employees for career success. International Journal of Contemporary Hospitality Management, 25(7), 994-1016.
If you are interested in a management career in hospitality industry it is good to research the management position that you may be interested in. Find out what the different positions are is a good way to start your research. The two different industries within the hospitality industry are the Hotel and Lodging industry and the Restaurant industry. The different top management position in the Hotel and Lodging are: General Manager, Director of Human Resources, Director of Food and beverage, Director of Rooms Division, Director of Sales and Marketing, Director of Engineering, Director of Accounting. The different top management for the restaurant industry are: General Manager, Kitchen Manager, Bar Manager, and Dining Room Manager.
According to the Panera Bread website (2011), the company mission is simply “A loaf of bread in every arm.” (para 7).
Fast food chains, the main problem responsible for multiple health problems around the world has still not changed any of their ingredients or additives to make a positive change. Fast food meals have been linked to multiple health problems. Such health problems like heart diseases, which is the leading cause of death of men and woman in the United States. Fast food has also been linked to obesity, due to the high amount of fat and carbohydrates found in their meals. An equivalent aspect is the additives added to fast food like trans-fat and sodium, which are both linked to leading to multiple health problems. Yet fast food chains have not done anything in regards to all of this health problems. Fast food chains are still harming the public
Burger King delivers value to their customers through their products, prices, and place and promotion strategies - (“BK doesn’t just promise value, they actually deliver value”). Burger king has been in existence for 60 years and is growing rapidly in many other countries. Burger King delivers quality, great tasting food which satisfies ones need or wants and captures the value of customers even before the first purchase is made. Burger King has products very unique from other competitors such as KFC and McDonalds. The difference is that Burger King does not limit their customers in terms of what they eat. For example, when I spoke to a customer also big fan of Burger King, he mentioned that the sauces are left public for the customer to decide on which sauce to have rather than giving the customer one kind of sauce such as McDonalds and KFC. The cold beverage is also self-help service in which customers can help themselves to a bottomless drink. This way the customer feels free to choose what satisfies the need or want.
McDonald's Corporation is the largest fast-food operator in the World and was originally formed in 1955 after Ray Kroc pitched the idea of opening up several restaurants based on the original owned by Dick and Mac McDonald. McDonald's went public in 1965 and introduced its flagship product, the Big Mac, in 1968. Today, McDonald's operates more than 30,000 restaurants in over 100 countries and have one of the world's most widely known brand names. McDonald's sales hit $57 billion company-wide and over $25 billion in the United States in 2006 (S&P).
The reality is very different than what they show, the old ways of the hospitality industry had chefs taking apprenticeships under master chefs when they were young as 15, though this practice was done in Europe mostly. Now people have the option of entering into the field either by applying for jobs working their way up the ladder or by entering specialty schools. The US is lucky enough to have a boom in students entering into these culinary schools, they have curriculum that focus on anything in the hospitality industry. Culinary, Pastry, Restaurants management, Hotel services are just a few of the degrees you can focus on in these culinary schools and
The more you are able to provide what they want, the more you should expect what you really want, namely: productivity, quality, and service”. These are the things that a manager should consider. With all the aspects that a restaurant manager needs to consider, what does a restaurant manager do to keep their staff motivated? The objective of this research is to answer this question and to give idea to potential/or present restaurant managers on how to motivate their staff effectively. This research will include ways and theories on how to motivate staff. This would be helpful for them as they can train their staff to be motivated. Not only train their staff but also train themselves on how to motivate their staff. As a result, managers, owners, employees, and also customers could benefit from this paper in the long term run and also as part of this research, 4 restaurant managers were interviewed to gather more information and to see their own perspectives about this certain topic. These 4 managers were asked the same questions and in these research, their answers are to be compared to one another and to previous researches about this
It will provide entrepreneurs with a competitive edge that will prove invaluable in helping them seek the opportunity in this unexplored area of business. Through this research project one can study the opportunities and potential for Fast Food Restaurant Services in India. Since not too much of research is carried on in this area in India, there is a huge scope for this market and it could be useful for any budding entrepreneur who is interested in this industry.
In the food and Hospitality industry, Working with Colleagues and Customers is an important part of the job. Customer relations and interpersonal skills are the two most important skills that a person working in that industry will need to know about.
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
“My learning experience, things I can achieve, the decisions I make, the people I meet and befriend and the mistakes I make tells me who I am now and who I will become.” As a child, this was a belief that my parents taught me and, so I grew up with it and became very devoted to follow it. My parents always said to me “Learn all you can.” They also taught me that the decisions I make will help me to build my own destination, and the way I treat others will say the person I am. Until this day, I continue to believe, apply and follow that belief. Today, Hospitality Management is my number one career choice I have chosen to work for the rest of my life. In many different ways, Hospitality Management reflects my third, fourth and fifth of