Hospitality

Industry and
Food Services
Introduction:

In this chapter, we are principally concerned with

examining the commercial accommodation catering
sector. It must not be forgotten, however, that this
sector represents just one element of the hospitality
business and is often in competition with large
noncommercial hospitality suppliers that are no less
important to tourism.
The Structure of the
accommodation
sector
The accommodation sector comprises widely differing forms of sleeping and
hospitality facilities that can be conveniently categorized as either service
(in which catering is included) or self-catering. These are not watertight
categories as some forms of accommodation, such as holiday camps or
educational institutions, may offered serviced, self-service, or self-catering
facilities, but they help in drawing distinctions between the characteristics of
the two categories.
 Commercial Sector

Serviced Self-Catering

Hotels, Licensed Hotels, Caravan parks and

Unlicensed Motels, campsite, Villas,
Private Hotels, Guest Apartment, hired
Houses and Farmhouses motorhomes
 Hotels- hotels are multistoried
lodging facilities which range in
size from 20 rooms to hundreds
of rooms. An establishment
providing accommodations,
meals, and other services for
travelers and tourists

Motel- Motels are the small one-

story structures that are usually
found on feeder highways and
road they are seen quite
frequently along lesser known
beaches. A motel provides a
parking space for automobiles
directly outside the guest’s room
door.
Resorts- resorts may like hotels
or motor inns, the difference is
that resorts most often are
located at beaches or near the
mountains.

Privately Owned Housing-

involves guest houses, condos,
and time shares. It is becoming
more common for people across
the United States to “take in
guest.”
 Condos- short term for
condominiums in the lodging
industry describe living quarters
that are owned by private
persons and are rented out to the
public during most of the year.

Time-share- describe
arrangements whereby a person
buys a specific time period to
spend at a vacation resort.
 Location
Factors:
1. Center City- are usually located in business districts. They usually cater to business
travelers and are capable of hosting large conference.
2. Suburban- more and more properties are locating in the suburbs because of real
estate prices and the population migration from downtown areas. Often these are
near shopping centers or recreational facilities such as golf courses.
3. Airport- locations have increased in numbers as the public increases. These, at first,
were designed to accommodate business travelers making connections during week-
long trips.
4. Resorts- resorts refer to the properties usually seen in areas of great scenic beauty
or with outstanding recreational facilities.
5. Highways- accommodate the vast interstate audience. Their billboards and neon
signs loom over the landscape, giving automobile travelers respite on long journeys.
 Function and
Primary Market:
1. Commercial-Commercial properties are generally located in center-city for the convenience of the
business traveler. Airport properties can also be considered commercial properties in function,
drawing overnight business travelers.
2. Convention: Convention properties are commercial properties that have the capability of hosting
conferences and meetings. They have multiple meeting rooms and often large spaces where trade
shows can be held.
3. Extended Stay: The term "extended stay" denotes lodging facilities designed for guests who need
long-term accommodations. They usually include kitchen and sitting rooms in each unit, thus are
also called "Suite" properties.
4. Casino: Casino properties offer patrons opportunities to sleep cheap, yet spend big. Some of the
most elaborate and largest hotels in the world are properties that feature casinos including Las
Vegas, Reno, Atlantic City, and many Caribbean islands.
5. Resort: Sunning at the beach, skiing, riding horses, physical fitness training, golfing, and playing
Quality Ranking

“We’re staying at a for star hotel,” might be heard in a conversation. Such as

property is quite good, as the highest ranking is usually five stars. Ranking properties
can be accomplished by governments, private organization, or by guide books. A
one-star ranking is often going to be considered a budget accommodation. In other
words, the rankings might be statedone
Outstanding, as:of the best in the
country
Excellent, top quality design and service
Very Good
Good
Average
Star Ranking in
the Philippines:
a. Hotels- shall refer to full service accommodation with receptions and guest
rooms generally offering private facilities with an onsite restaurant, room and
bar services available.

b. Resorts- shall refer to full service accommodation located in a more natural,

relaxed environment, with reception and guest rooms generally offering private
facilities with an onsite restaurant, room and bar service available.

c. Apartments- shall refer to full serviced apartments offering self-contained units

that contain access to kitchen and laundry facilities. A number of bedrooms
may share one bathroom in the units.
 Sector and 5 stars 4 stars 3 stars 2 stars 1 star
Designators
Hotels All rooms en Dinner usually All rooms en 24-hour room Several permanent
suite or available every suite, plus room service, 50% suites, enhance service
private. evening. service have bath and e.g. concierge.
available. shower.
Guest Simple, Well-presented All rooms with 50% of the room All rooms en suite or
Accommodatio practical, no and run. washbasin. have en suite or private bath, highest
ns frills. private quality and service.
bathroom.
Campus Simple, Well-presented Good quality Excellent Exceptional with degree
practical, no and run. and comfort. standard of luxury.
frills. throughout.

Hostels Simple, Well-presented Single-sex En suite may be Choice of dormitories,

practical, no and run. dormitories, available. family rooms or en suite
frills. some family rooms.
rooms.
Self-catering Microwave All beds full size. Bedlinen Linen provided, Highest standard of
provided. available. towels available. quality and attention.
Access to freezer
and washing
machine.
Narrowboat or Acceptable Good overall level Very good Excellent overall Exceptional overall
cruiser quality, clean, or quality, good quality, well- quality, highest quality, fixtures and
adequate and customer care, maintained and comfort and fittings. Wider range of
 Sector and 5 stars 4 stars 3 stars 2 stars 1 star
Designators
Hotel Boat Acceptable Good overall Very good Excellent overall Exceptional overall
overall quality and quality and quality and quality, quest care and
quality, clean customer care, comfort, well- attention to service, wide range of
and warm fitted radio. maintained and detail, higher accessories, highest
with adequate decorated. levels of comfort level or décor, fixtures
provision and Meals with wider and service. and fittings.
quality of choice of
furniture and quality, freshly
fittings. cooked.
Hotel Parks Simple, Well-presented Good level of Excellent Exceptional with a
practical, no and run. quality and standard degree of luxury.
frills. comfort. throughout.

Holiday Villages Simple, Well-presented Good level of Excellent Exceptional with a

practical, no and run. quality and standard degree of luxury.
frills. comfort. throughout.
Benefits of the Star
Ranking System
1. Provides an objective and reliable means of choosing accommodations.
2. Allows the traveling and vacationing public to plan trips based on
specific facilities and services. 3. Establishes consistent standards,
removing fear of unknown.
4. Informs visitors of the diverse range of accommodations available.
5. Increases minimum standards of accommodations.
6. Improves marketability of properties.
7. Helps to identify industry strengths and weaknesses.
 Categories
 Hotels
 Resorts
 Apartment Hotels 0
1
Dimensions
 Food and
 Arrival/
Beverage
Departure
(Lounge/Kitche
 Public Areas
n)
 Bedrooms
 Amenities and
 Bathrooms 0
service 2
 Business
Stars practice
 Five star
 Four star
 Three star
 Two star
 One star 0
3
There are five levels of accommodation
standards ranging from one to five stars
Star Grading Total Score (Hotel, Resort, Apartel)
applicable to hotels resorts and apartment
1 star 251-400 points
hotels. To obtain higher stars, progressively
2 star 401-550 points
higher service and facility quality, facility
condition and improved business practices like 3 star 551-700 points

environmental management, which are 4 star 701-850 points

determined by a points system should be 5 star 851-1000 points
provided across all areas.
A total of 1000 points (Figure 7.4) have been
set as the maximum number of points that can
be achieved by Hotels, Resorts, and Apartment
Hotels.
There are five (5) levels of accommodation (Figure 7.4) standards ranging from one to five
stars. The star bands for Hotels, Resorts and Apartment Hotels are as follows:

 A. One Star: 25-40% achievement (251 to 400 points) - These enterprises appeal to
budget minded travelers. There is a limited range of facilities and service.

 B. Two Star: 40-55% achievement (401 to 550 points) - These enterprises appeal to
the tourists seeking more than basic accommodation. They offer expanded facilities and
higher level of comfort.

 C. Three Star: 55-75% achievement (551-700 points) – These enterprises offer a

very good level of accommodations. There are more spacious public areas, higher quality
facilities and a greater range of service.

 D. Four Star: 75-85% achievement (701 to 850 points)- These properties are
upscale in all areas. Accommodation is refined and stylish. Service is responsive, often
including an extensive array of facilities.

 Five Star: achievement (851 to 1,000 points) - These properties reflect the
The criteria are divided into seven (7) dimensions that are common to the abovementioned categories
except for the lounge area and the kitchen area which are applicable only to apartment hotels. The
percentage that these dimensions contribute to the total score is shown in the table below:
Business Area Hotel Resort Apartel

Arrival and 10% 10% 8%

Departure
Public Areas 10% 10% 7%

Bedrooms 30% 30% 30%

Bathrooms 15% 15% 15%

Food and Beverage 15% 15% n/a

Lounge Area* n/a n/a 15%

Kitchen Area* n/a n/a 10%

Amenities 10% 10% 5%

Business Practices 10% 10% 10%

Total 100% 100% 100%

Mandatory and minimum requirements have also been established, mandatory (M) r requirements
for entry into the grading scheme and minimum (m) requirements for entry in grade levels.

Mandatory requirements include:

A. Security (1-5 stars): Professional security in place 24 hours at main entry point, property and
security services designed to ensure guest safety at all times

B. Reception Service Hours (1-2 Stars): reception service available for 16 hours

C. Luggage Services (1-5 Stars): left luggage services available without dedicated space

D. Other Arrival / Departure Aspects (1-5 Stars): Guests must be provided with Official Receipt on
departure

E. Public Areas - Room Climate (1-5 Stars): All enclosed public areas are ventilated or have
temperature control initiatives and maintain a temperature between, 20 - 25 degrees year
round; except in areas where elevation is 2,000ft above sea level

F. Bedroom - Accessories and Amenities (1-5 Stars): Drinking water and one glass per guest

G. Bedroom - Cleanliness (1-5 Stars): All rooms are cleaned daily and all beds are made daily,
Waste bin provided and emptied daily
H. PWD Room (1-5 Stars): one for every 50 up to 150 rooms, and 1 for every 100 rooms
thereof

I. Bathroom (1-5 Stars): Baths and/or showers with functioning hot and cold water. Hot
water reaches degrees within 20 seconds.

J. Toiletries - Availability (1-5 Stars): Toilet paper provided

K. Food and Beverage - Availability of Restaurants (1-5 Stars): Breakfast room available

L. Kitchen - Quality of Appliances (1-5 Stars): Compliance with Health and Sanitation
Code of the Philippines

M. Amenities - Guest Services (1-3 Stars): Room Services availability for minimum of 12
hours

N. Business Practices (1-5 Stars): Emergency and fire evacuation procedures are followed
and in place Backup generator or emergency power is available, capable of providing
full power, Resort meets all current regulations and legislative requirements to
operate a Resort (Air pollution, Sanitary Code, Fire Code, Accessibility Law).
Minimum requirements include:

A. Bedroom - Room Size (including bathroom) 1 Star: 16 sq. m, 2 Star: 18 sq. m, 3 Star: 20 sq. m,
4 Star: 2554 m plus minimum 2% of rooms are suites, 5 Star: 30 sq. m plus minimum 5% of
rooms are suites

B. Bedroom Accessories and Amenities 2-5 Stars: In-room compendium with basic information
on emergency contacts, 3-5 Stars: Tea / coffee facilities in room, Telephone provided in each
room with direct dial, In-room compendium with extended information including mini bar
price list and restaurant menu, 4-5 Stars: In-room compendium with extensive regional
information on what to see and do

C. Entrance / Exit & Parking (4-5 Stars) Valet parking provided

D. Reception - Service Hours (3-5 Stars) Reception service available 24 hours

E. Porter Services (3-5 Stars) Porter Services are available

F. Food and Beverage - Availability of Restaurants - 3-5 Stars: Full service restaurant open 7
days a week (including breakfast), 4-5 Stars: Additional specialty restaurant / fine dining

G. Amenities - Guest Services (4-5 Stars), Room Service 18-24 hours

OTHER METHODS OF CLASSIFICATION
Though the above classifications overlap, there are yet other rules of thumb that
can be used for purposes. These include parking facilities, size, affiliation, and
clientele.

 Parking Facilities: One method of classification is based on the nature of the

parking facilities available to guests. A hotel has a garage a motel has parking
right outside the guest room door, and motor and parking available in the vicinity
of the room.

 Size: Size is a simple, concrete means of further classifying lodging facilities.

Small-Up to 100 rooms
Medium-100 to 200 rooms
Medium-large-200 to 500 rooms
Large- Over 500 rooms
Hot water reaches
 Affiliation: Hotels/motels may be classified as independent or affiliated.
1. Independents. Independents are privately owned lodging facilities
that have no management alliance with other properties. They have no external
criteria to meet with regard to physical, financial, or personnel matters. They may
be associated with a hotel representative.
2. Hotel Representatives. A hotel representative, who can be either an
individual or a company, works for several independent hotels of the same quality
but which do not carry the same name or design.
3. Chains. A chain is an organization of affiliated properties usually
bearing the same name, established operating policies, sometimes décor standards,
and common reservation systems. Chains have parent company properties and also
may franchise.

 Clientele: Though type of traveler is discussed somewhat under extended-stay

properties, within the function classification, a broader way to categorize
lodgings is that they may appeal to and cater to either transient or residential
clientele or both. The transient clients may be vacation travelers or business
Branding: Hospitality companies are using branding to segment the market,
offering different types of lodging under a parent company’s umbrella (e.g.,
Marriott Hotels, Residence Inns, Courtyard by Marriott). This allows them to
target specific traveler needs and leverage brand recognition.

• Hospitality companies use branding to segment the market (e.g., Marriott,

Residence Inn, Courtyard).
• Advantages: Targeted advertising, traveler choice, name recognition.
• Future trend: Consolidation of hotel chains
Lodging Trends
Evolving Lodging Options
• Growth of all-suite lodgings
• Increase in B&Bs
• Continued trend of large properties

Timeshare Resorts
Vacation Ownership
Timeshares, also known as vacation ownership, involve multiple parties sharing the
right to use a property (typically a resort condominium) for a specific period, usually
one week per year.
• Ownership or right to use a property
• Typically resort condominium units
• Multiple parties hold rights to use the property
Deeded vs. “Right to Use”

• Deeded: Real property; can rent, sell, exchange, bequeath.

• “Right to Use”: Purchasing points to use for intervals at various resorts, with
point values varying based on factors like time of year, unit size, and location
“Right to Use” Plans
Exploring “Right to Use” Options

• Fixed or floating time. Fixed means you use the same week every year.
Floating allows you to reserve a week within a season on a first-come, first-served
basis.
• Fractional ownership. Buying a larger share for more usage (e.g., 13 or 26
weeks instead of one).
• Biennial ownership. Using the unit every other year.
• Lock off /lockout options. Using part of a larger unit and renting out the
remaining portion.
• Points-based plans. Purchasing points to use for intervals at various resorts,
with point values varying based on factors like time of year, unit size, and
location.
Right to Use Internationally
• Some countries limit foreign property ownership.
• “Right to use” facilitates development.
Examples: Mexico and Philippines.

Exchanging Timeshares
Timeshare Exchange
• Flexibility: A major benefit of timeshare ownership is the ability to exchange
your allocated time at your resort for time at another resort within a network.
This can be done independently or through specialized exchange agencies.
• Global Options: Exchange programs allow timeshare owners to experience a
wider variety of destinations and resorts worldwide.
Food
Services/Caterin
g Industry

Historical Roots: The food service industry has a long history, originating from
early inns and monasteries that provided basic sustenance to travelers and those
seeking religious hospitality.

Development with Transportation: The development of stagecoaches led to

the rise of taverns along routes and in communities. These taverns offered food
and lodging, arguably serving as early predecessors to the American hotel industry.
Menu Types:
• A la carte: Individual items are priced separately, allowing customers to
choose precisely what they want.
• Table d’hôte: A set meal or a limited selection of courses offered at a fixed
price.

Importance of Tourism: Eating and drinking establishments are a significant part

of the tourism experience. The industry relies heavily on travelers, and without
them, it would struggle.
Industry Segments: The food service industry encompasses various sectors:
• Restaurants: Including fast food, coffee shops, specialty restaurants, family
restaurants, cafeterias, and upscale full service restaurants.
• Travel food service: Catering to travelers on planes, trains, etc.
• Vending and contract institutional food service: Providing food through
vending machines or within institutions like schools, hospitals, and businesses.
• Growth of Fast Food: The food and beverage sector has seen substantial
growth in recent decades, especially in the fast-food segment, driven largely by
franchising. This growth has come at the expense of other food service models
and supermarkets.
• Fast Food
Success Factors: Fast-food chains succeed due to limited menus, leading to
increased purchasing power, reduced waste, portion control, and lower operating
costs, which translate to lower prices for consumers. They are highly efficient in labor
productivity.
High-Quality Restaurants:
• Niche Market: While fast food is growing rapidly, high-quality restaurants cater
to customers seeking special dining experiences.
Key Elements: These restaurants focus on unique menus, diverse atmospheres, and
high-quality food and service.

• Trends: Current trends include ethnic cuisines (especially Asian and Mexican),
health foods, fish, local produce, regional dishes, and varied portion sizes.

The Meal Experience

Four Components: A comprehensive meal experience includes:
• Food and drink.
• Service.
• Decor, furnishings, and fittings.
• Atmosphere.
Managing Food & Beverage
• Complex department in hotels.
• Food and beverage manager oversees
all activities.
• Various roles: chefs, stewards,
managers, etc.
The Food And Beverage
Department Administration
PURCHASING: The purchasing steward buys all of the vegetables, fruits, meats,
breads, and dry goods needed to produce the desired meals.

INVENTORY: This person not only checks that the quantity ordered has been sent
and correctly charged, but also that the quality of what is delivered meets the
restaurant’s standards. Keeping track of inventory is a vital activity of the food and
beverage department.

In inventory FIFO stands for “First In, First Out”. It’s a method used in asset
management, inventory accounting, and food storage.
CONTROLLING: The food and beverage department controller checks invoices
against receipts and may work with the general accounting office in paying
bills. Another important function of the controller is to put out weekly and daily
forecasts as to the number of guests who will be eating in the restaurant.
• Food cost control is a primary function of the department controller, who
keeps records of food sales and food purchases.

FOOD PREPARATION: The executive chef is the manager of the food

preparation division. Executive chefs are traditionally temperamental and want
total charge of their kitchens. They are in charge of all people who produce
food.
SERVICE
service is the key to restaurant success. Even with mediocre food, patrons will
return to a restaurant for its excellent service.

The following are types of service:

a. Plate/American service- Food is prepared in the kitchen, placed on plates, and
brought to diners
b. Family/English service- Dishes of food are placed on the table and diners serve
themselves.
c. Plate/Russian service-Waiters take serving dishes to tables and serve each
diner a portion.
d. Tableside/French service-Food is prepared by the restaurant staff at individual
tables and served to the diners.

Classification of Restaurant Businesses

Types of restaurants

Family or commercial restaurants: Family-style restaurants offer a

wide menu of “meat and potato” selections with a price range that
appeal to an average family income. Family restaurants are normally
located near a residential area and a highway.

Coffee shops: Coffee shops are characterized by a fast food service.

The décor is simple and prices are relatively low. It is usually located in
an office building or shopping mall.

Ethnic restaurants: Any restaurant where the main focus of the menu
is dishes that originated in a country or region other than the country in
which it resides could be considered an ethnic restaurant.
Fast-food restaurants: Fast-food restaurants have increased in the
past twenty years as people have become more mobile. Franchising is
common in this type of restaurant. The menu is limited with low
prices.

Deli Shops: Deli shops are often a combined grocery store and
restaurant, although the term may also be used for a strictly take-out
or sit-down restaurant. Deli shops vary in size, they are typically
smaller than grocery stores.
Michelin Guide
Inspector for the Michelin Guide will look if the restaurant is worth to be given
stars. Firstly, the inspector with responsibility for a particular area analyses
the region, then another inspector is sent to these restaurants for the second
report. If the second consideration is equally as good as the first, a further
series of inspections takes place to test the consistency.

The Michelin Star

The Michelin one-star system began in 1926 and the additions of the second
and the third stars in 1931 and in 1936. The symbols used in the Michelin
Guide, provides general information about the conditions and the menus
about the restaurant in the guide.
Restaurants may receive zero to 3 stars for the quality of their
food based on the criteria:
• Quality of the ingredients used
• Mastery of flavor and cooking techniques
• The personality of the chef in his cuisine
• Value for money and consistency between visits

The definitions of the Michelin stars are as follows:

Three stars: for exceptional cuisine, worth a special journey.
Two stars: for excellent cooking, worth a detour.
One star: for a very good restaurant in its category.
Basic Rules for Table Service and Dining Etiquette
o Guests have the right of way.
o Make eye contact, smile and acknowledge guests as you pass them.
o Escort guests rather than pointing out directions to another area of the
restaurant
o When conversing with guests, keep the discussions professional, not
personal.
o Use proper language.
o Always stand with good posture. Don’t slouch or lean.
o If problems occur, keep your guests informed.
Sanitation & Food Safety
As purveyors of food and beverages, personnel in a restaurant
all have the responsibility to keep guests and employees safe
from food-borne illness. To accomplish this, personnel must
follow proper sanitation procedures in both the kitchen and
the dining room.

Servers
The servers' basic job function is to serve each guest to their
complete satisfaction while exceeding their expectations.
Servers have the most interaction with guests, so may have
the most influence in terms of our guest's impression and
their overall experience. It's so important that the server be
smiling, enthusiastic and knowledgeable. They must service
the table in a professional manner and ensure that everything
is perfect. They must be on the floor and visible to guests
constantly.
Table Settings
Table settings make a tremendous impression on guests and customers and
most restaurants conform to standard table setting etiquettes so customers
know what to expect when they sit down to their meal. As a restaurateur or
caterer you will want to know exactly how to have your tables set for all dining
occasions. The following guide provides todays most accepted rules and tips
for setting the perfect table including informal dining, formal dining and
setting a table for banquet service.

General Rules
A general rule of table setting is that utensils are placed in the order of use
from farthest from the dinner plate, utensils that are used first, to closest to
the plate, utensils being used last, in an "outside-in" order. A second rule is
that forks go to the left of the plate while knives and spoons go to the right.
 Food Service
Career
Opportunities
Entry Level Positions

Food service entry-level positions usually require a minimum of training. Dining room

attendants include the positions of bus person, hat checker, food server, host, hostess,

sanitation/maintenance worker, and bartender's helper.

A. Bus person. Bus persons clear and reset dining tables with fresh linen and silverware.

There water glasses, and assist waiters and waitresses in serving and housekeeping

chores in the dining area. A job as bus person provides an excellent way to start

acquiring food service expertise.

B. Hat checker. Hat checkers are responsible for guarding coats, hats, briefcases, and

other personal articles that customers do not want in their immediate possession while
C. Host, hostess- Hosts and hostesses maintain reservation lists, greet customers, show guests
to tables, ensure order and cleanliness in the dining area, and, in some cases, may handle
complaints. This job, requires good organization skills, tact, a ready smile, neat appearance, and
an affinity for people.

d. Food server. Food servers, commonly known as waiters and waitresses, are responsible for
food orders and service to customers. Food servers must like people and be poised and efficient
under the stress of simultaneous demands. Many energetic, outgoing people make this their
career.

e. Sanitation/maintenance worker ensure that walls and floors are clean and that there is a
steady supply of clean cooking equipment, utensils, dishware, and silver. Most modern food
service operations have dishwashers and other machines to assist in speeding these tasks.
Good sanitation and maintenance are vital to any food service operation.

f. Bartender's helper. Bartender's helpers assist the bartender in maintaining bar stock,
cleaning glassware, replenishing supplies of ice, and cleaning the bar area. This job offers
excellent background for becoming a bartender.
Middle-Level Positions

• Bartender. A bartender requires an excellent memory for hundreds of

beverages ranging from the common to the exotic. Bartenders both serve
customers and fill drink orders taken by food servers. A congenial
personality and knowledge of how to order for and stock the bar, as well as
maintain inventories of liquor and glassware, is needed, Also, bartenders
must be familiar with state and local laws concerning sale of alcoholic
beverages.

• Cashier. The cashier receives payment from customers, so good

mathematical skills are necessary.
Because she or he is a customer-contact person, the cashier must be tactful,
friendly, and gracious.
• Food checker. The food checker is responsible for verifying each food order
as it leaves the kitchen.

• Cook. Cooks prepare food for eating

• Chef. Although the term chef and cook are often used interchangeably, the
professional chef is generally a far more skilled, trained, and experienced
person. Chefs, sometimes referred to as head cooks ordinate the work of the
kitchen staff and often direct certain kinds of food preparation. They decide
the of the serving, sometimes plan menus, and buy food supplies.

• Pastry chef, baker. The pastry chef or baker is responsible for the desserts.
This includes baking es, cookies, pies, bread, rolls, and quick breads.
Sometimes skill in cake decoration is also required.

• Pantry Supervisor. The pantry supervisor is responsible for supervising

salad, sandwich, and beverage workers, and also should be able to create
attractive food arrangements. The supervision of dealing crews and
responsibility for supply requisition may also be part of the job.
• Dining room manager. The position of dining room manager requires an
objective, fair, conscientious, and observant leader. Dining room managers
supervise all dining room staff and activities, including staff training,
scheduling of staff working hours, keeping time records, and assigning work
stations.

• Purchasing agent/storeroom supervisor. The purchasing agent/

storeroom supervisor orders, receives, inspects, and stores all goods shipped
by suppliers and oversees distribution to different food preparation
departments.

• Meat cutter, Meat cutters must be expertly skilled in cutting down beef,
veal, lamb, and pork from full, half, or quarter carcasses to serving portions
which are cut, trimmed, and prepared to the chef's orders. Cutting poultry
and seafood also may be one of the duties.
Food Service Management Positions
• Restaurant manager, Managers are responsible for efficiency, quality, and courtesy in all
phases of a food service operation, In large organizations, the managers may direct
supervisory personnel at the next you sent lower level in smaller operations, they might
supervise kitchen and dining room staffs directly. A thorough knowledge of the responsibilities
of all restaurant staff is necessary in this position.
• Assistant manager. Assistant managers perform specialized supervisory duties under the
manager's direction. They must be capable of filling in when the manager is absent, and thus
must have good management skills and familiarity with overall food service operations.
• Food production manager. This position entails responsibility for all food preparation and
supervision of kitchen staff. Workers must possess leadership skills and have knowledge of
food preparation techniques, quality and sanitation standards, and cost-control methods.
• Personnel director. Personnel directors usually are employed in larger restaurants,
food service chains, or as specialists in hotel or institutional food service operations.
Personnel directors are responsible for hiring and training food service personnel and
for administering employee relations, benefits, safety, and communications programs.
• Menu planner. Menu planners select all food items offered on menus. They must
know food service costs, preparation techniques and equipment, and consumer trends
and preferences. This position usually requires a college or associate degree in
dietetics or foods and nutrition. Restaurant managers, food production managers, or
chefs may have these responsibilities assigned to them.
• Merchandising supervisor. Merchandising supervisors plan and carry out advertising
and promotional programs to increase sales. Creativity and the knowledge required to
work with printers, artists, writers, and other suppliers are necessary. In addition, they
must know their employer's food service operation thoroughly, be able to apply market
research techniques, and be skilled in budgeting and planning. This position usually
requires a college degree in advertising, marketing, merchandising, or a related field.
• Director of recipe development. This director creates new recipes for the menus of
larger restaurants or restaurant chains. Thorough knowledge of food preparation and
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listening!