A person is preparing for their last high school exam and looking forward to a career in hospitality management, which is currently one of the best in the field since it provides with prosperous opportunities. The one who gets a hospitality management degree is given the necessary skills for the open hospitality field. The two prominent management careers in this sphere are food, beverage, and lodging management.
Food and Beverage Management
The food and beverage managers work in catering companies, restaurants, hotels, and anywhere else food is served throughout the country. According to the US labor department, the primary duty of the food and beverage manager is to oversee all restaurants operations and on-property food services (Davis et al., 2018). It includes ordering food and supplies, human resources, financial tracking, customer service, and inventory. The manager’s primary goal is training the emloyees in order to provide top-quality services.
Lodging Management
Lodging management is a prosperous career opportunity for graduates as well. The industry offers hotels, resorts, hotels and other types of accommodation provided to travelers. This area of management assumes that managers are responsible for the day-to-day operations of the property. The operations will include customer relations, budget, employee relations, facilitating a smooth process, and property sales. The manager will also make sure that all rooms are always kept neat and ready for new guests (Jain & Bukhari, 2020). Security of guests with their personal belongings is the manager’s responsibility by ensuring all security personnel are alert.
Differences and Similarities
The general management (GM) positions will have some similarities and differences. The first similarity is that every manager should rise very early to prepare for the day. Additionally, both restaurant and hotel GMs are in charge of conducting meetings or briefings for their emloyees to set the goals and discuss the working process. Ultimately, both are responsible for controlling the high-quaity service provision and helping customers solve their problems.
The restaurant manager must take his time to first connect with his staff before checking on deliveries making sure that all the lists of prepare filled out, and they can make any necessary adjustments. They are supposed to fill the seating charts, check for all reservations, and go through any details specified on service items of the day’s menu. They order ingridients and edit the menus in order to meet clients’ needs.
On the other hand, the general manager in a hotel has to check-in with clerks and other managers. They walk through the lobby while most guests are still in their rooms, ensuring that it is ready for the day when guests come down. GMs will personally make sure magazines are available and can straighten and turn on all TVs to the proper channels. On various days, they conduct an early meeting with multiple managers from different departments. The heads of these departments can also conduct discussions with their employees to ensure that collaboration is effective. The General Manager will always be present at most of these meetings with all the departments. The major difference is that the hotel manager, unlike the food and beverage one, should check every department: laundry, kitchen, houskeepers, and other wokers.
Forecast
Forecasting the next ten years, it is evident that the industries expand their influence in the field. Managers are the core drivers for changes since they make sure each employee is given equal opportunities for development and promotion. They all ensure that their quests get quality services. It is an excellent experience for the manager to interact in a friendly manner with both staff and guests. A significant part of the job is communication. Putting on a warm smile and giving encouraging words will put everyone in a positive mood. By providing high-quality sevices, the industries will boost both their performance and profit, attracting more young people to work in the field of management.
Recommendations
The first recommendation to the human resource management is to recruit their employees in a transparent and fair practice. Recruits should first be qualified and have enough experience for the smooth running of the company management. All these employees should also have good welfare, and they should have a good salary for their personal development. An exemplary structure of rules and regulations should be laid down to govern all workers fairly and professionally.
It is also recommended that the human resource manager is responsible for all duties that revolve around all employees. The responsibilities are given to employees, and the human resource manager should make sure that all those duties are done well and on time (Khatter et al., 2019). What is more, managers should award and promote best performing employees. The worker who works best should be gifted and give others the morale to get gifts and promotions. It will make a good competition among the workers, which, in turn, improves the management of the industry.
Conclusion
In conclusion, hospitality management is one of the most growing industries globally, creating more job opportunities. In higher learning institutions, various careers are provided to train learners’ required skills to develop the industry. Managers are also sending their employees to seminars for the betterment of the company. They ensure responsibilities are well managed and that guests get quality services, and they will come back in the future, bringing even more friends.
References
Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and beverage management. Routledge, 15-17.
Jain, M. P., & Bukhari, S. A. (2020). Lodging management competencies; Industry, educators, and students perspective. International Journal of Management (IJM), 11(12), 2864-2874. Web.
Khatter, A., McGrath, M., Pyke, J., White, L., & Lockstone-Binney, L. (2019). Analysis of hotels’ environmentally sustainable policies and practices: Sustainability and corporate social responsibility in hospitality and tourism. International Journal of Contemporary Hospitality Management, 21-26. Web.