Corporate events and event management activities need to be handled with creative energy and inspiration to satisfy the clients. A tailored corporate event provides equilibrium of fun, innovative and satisfaction. There are many corporate event management companies or firms that specialize in bringing the best out of your team and hit the bulls' eye while planning for a memorable event. Choose anything from organizing any audio visual equipment, corporate event entertainment, video screen presentation, and lighting equipment to infuse a fresh energy into your team building activities.
An event management company hires a dedicated team of corporate event managers who undertakes everything to make a successful event for your company. These experts have years of experience in organizing gala events, Corporate Team Building Events, corporate outings, scavenger hunts and more. The major work of corporate event managers is to create the most successful and unforgettable business event ever.
Benefits of Choosing a Professional Corporate Event Management Company
1. Customized Service - Hiring a professional event management company helps you to get one to one service. Event managers understand the importance of an event and plan it thoroughly to make it a huge success.
2. Partners with a Company and Provides Affordable Solutions - After taking a brief on your requirements, an event management company set its people to work on designing and planning of the event. Using your ideas and a few of theirs, the company design a party that is very unique and above all else within budget.
3. Uniqueness and Outstanding - An event management company strives to bring uniqueness in every event to make it memorable. They hire best of everything to bring hearty smile on their clients' face.
Hiring the best corporate event managers helps you to get the most interesting, highly motivated, and amazing entertainment for your team
Friday 16 January 2009
What is Event Management
Event Management is the act of managing or organizing events or functions occurring at a particular place and time. Events range from festivals to team building sessions, rock concerts to training sessions. Event management requires proper consultation, planning and research. Conferences, galas, summer camps, day camps, sporting events, business events, meetings and university events are the most common events.
Event managers begin planning by booking an event at a particular location. They then plan for food and drink, entertainment, audiovisual needs, overnight accommodations for guests, tours and social programs and other support services. They will also help solicit sponsorships (especially for nonprofits), in order to help cover the cost of the event. A professional event manager will carrying out tasks flawlessly in an organized, disciplined way.
New technology has made an impact on event management, and has helped planners keep track of the many details that are involved in carrying out a successful event. This includes event-planning software that allows for f online registrations and sponsorship donation forms.
So whether you are a private individual, a company, or a government entity, you can save precious time and employ an event management company. This will allow you to take your mind off the event itself and focus on your day to day obligations. The event management company will consult with you a number of times to learn your desires and requirements, and they will also be able to offer a number of ideas. You choose how much control you want to hand over
Event managers begin planning by booking an event at a particular location. They then plan for food and drink, entertainment, audiovisual needs, overnight accommodations for guests, tours and social programs and other support services. They will also help solicit sponsorships (especially for nonprofits), in order to help cover the cost of the event. A professional event manager will carrying out tasks flawlessly in an organized, disciplined way.
New technology has made an impact on event management, and has helped planners keep track of the many details that are involved in carrying out a successful event. This includes event-planning software that allows for f online registrations and sponsorship donation forms.
So whether you are a private individual, a company, or a government entity, you can save precious time and employ an event management company. This will allow you to take your mind off the event itself and focus on your day to day obligations. The event management company will consult with you a number of times to learn your desires and requirements, and they will also be able to offer a number of ideas. You choose how much control you want to hand over
Event Management CAREERS
Have you ever wanted to work in event planning? A degree in hospitality with an emphasis on event planning might be a good idea for you. By definition, event management is the application of the management practice of project management to the creation and development of festivals and events.
What They Do:
Event managers work in the capacity of organizing and managing all aspects of the event planning process. Event planners are responsible for overseeing that all plans are in order, and that things are adhering to a timeline. Event planners have to follow a set budget to meet all the needs of the event. They arrange the location, food and beverage service, rentals such as tents and linens and service and event staff. These professionals need to have excellent organizational and time management skills, coupled with creativity and patience.
Training:
Earning your bachelors degree in hospitality and event management is the best way to get started on and event management career. A degree program will provides students with a means of developing management skills and knowledge specific to the field of event management. Event management programs offer subjects related to areas of event creation, event management, venue management, event marketing, and accounting. You will also learn about the environment in which event managers operate. On-the-job experience is the most useful and sensible training that a learner can attain to prepare for the occupation. Having practical experience in the field will help you to better understand the industry. Along with practical experience, skills in marketing and time management are a must.
Outlook:
Event management professionals can earn from £15-£60 an hour. The average annually salary of event managers and planners is £30,000. Job prospects for event managers and planners will fluctuate with the economy. If a strong economy, job prospects will be better than average.
What They Do:
Event managers work in the capacity of organizing and managing all aspects of the event planning process. Event planners are responsible for overseeing that all plans are in order, and that things are adhering to a timeline. Event planners have to follow a set budget to meet all the needs of the event. They arrange the location, food and beverage service, rentals such as tents and linens and service and event staff. These professionals need to have excellent organizational and time management skills, coupled with creativity and patience.
Training:
Earning your bachelors degree in hospitality and event management is the best way to get started on and event management career. A degree program will provides students with a means of developing management skills and knowledge specific to the field of event management. Event management programs offer subjects related to areas of event creation, event management, venue management, event marketing, and accounting. You will also learn about the environment in which event managers operate. On-the-job experience is the most useful and sensible training that a learner can attain to prepare for the occupation. Having practical experience in the field will help you to better understand the industry. Along with practical experience, skills in marketing and time management are a must.
Outlook:
Event management professionals can earn from £15-£60 an hour. The average annually salary of event managers and planners is £30,000. Job prospects for event managers and planners will fluctuate with the economy. If a strong economy, job prospects will be better than average.
Conference Organiser
What conference organisers do
research, write, plan and run all aspects of conferences and conventions on behalf of a client or their own organisation
agree a budget with the client / senior managers
arrange to provide any equipment required by speakers, such as overhead projectors
book a suitable venue in hotels, universities or commercial conference centres
organise accommodation and catering
arrange for interpreting and secretarial services to be provided
arrange pre-conference press receptions
contact and brief speakers
post-event activities, such as producing press releases, distributing further documents to delegates, and analysing feedback from speakers and delegates.
Key skills
communication and negotiation skills
attention to detail
sales skills
diplomacy
ability to work under pressure
willingness to work unsociable hours
excellent organisational skills
language skills are often beneficial.
Training to be a conference organiser
Training is usually on the job but courses are offered by the Association of British Professional Conference Organisers and Meeting Professionals International. The Society of Event Organisers and the Association of Exhibition Organisers also run training.
Continuous professional development opportunities are increasing, along with accredited and certificated provision.
Salaries
Salaries vary, depending on location. In London, the average starting salary for graduates is around £14,000 to £17,000, but, with fairly quick progression, £25,000 to £30,000 including incentives should be attainable.
research, write, plan and run all aspects of conferences and conventions on behalf of a client or their own organisation
agree a budget with the client / senior managers
arrange to provide any equipment required by speakers, such as overhead projectors
book a suitable venue in hotels, universities or commercial conference centres
organise accommodation and catering
arrange for interpreting and secretarial services to be provided
arrange pre-conference press receptions
contact and brief speakers
post-event activities, such as producing press releases, distributing further documents to delegates, and analysing feedback from speakers and delegates.
Key skills
communication and negotiation skills
attention to detail
sales skills
diplomacy
ability to work under pressure
willingness to work unsociable hours
excellent organisational skills
language skills are often beneficial.
Training to be a conference organiser
Training is usually on the job but courses are offered by the Association of British Professional Conference Organisers and Meeting Professionals International. The Society of Event Organisers and the Association of Exhibition Organisers also run training.
Continuous professional development opportunities are increasing, along with accredited and certificated provision.
Salaries
Salaries vary, depending on location. In London, the average starting salary for graduates is around £14,000 to £17,000, but, with fairly quick progression, £25,000 to £30,000 including incentives should be attainable.
Corporate Hospitality
What corporate hospitality co-ordinators do
help to plan programmes and menus
oversee the management of visitors’ accommodation and travel arrangements
may select speakers and brief them on the day
advise on and co-ordinate audiovisual services
liaise with suppliers such as florists and external caterers
may work on the design of programmes and promotional materials
arrange security and advise on health and safety
prepare and manage budgets.
Key skills for corporate hospitality co-ordinators
ability to multi-task and prioritise
organisational and decision-making skills
very good interpersonal and presentational skills
ability to meet tight deadlines
negotiation skills
ability to keep your head in a high-pressure environment.
Training to be a corporate hospitality co-ordinator
This industry does not yet have clear entry routes, so training is on the job, with newcomers given as much responsibility as they can handle.
A number of the professional bodies run short courses on various aspects of the role.
Salaries for corporate hospitality co-ordinators
Event co-ordinators start on around £15,000 outside London. Senior conference and banqueting co-ordinators can earn between £30,000 and £40,000.
help to plan programmes and menus
oversee the management of visitors’ accommodation and travel arrangements
may select speakers and brief them on the day
advise on and co-ordinate audiovisual services
liaise with suppliers such as florists and external caterers
may work on the design of programmes and promotional materials
arrange security and advise on health and safety
prepare and manage budgets.
Key skills for corporate hospitality co-ordinators
ability to multi-task and prioritise
organisational and decision-making skills
very good interpersonal and presentational skills
ability to meet tight deadlines
negotiation skills
ability to keep your head in a high-pressure environment.
Training to be a corporate hospitality co-ordinator
This industry does not yet have clear entry routes, so training is on the job, with newcomers given as much responsibility as they can handle.
A number of the professional bodies run short courses on various aspects of the role.
Salaries for corporate hospitality co-ordinators
Event co-ordinators start on around £15,000 outside London. Senior conference and banqueting co-ordinators can earn between £30,000 and £40,000.
Hotel Management
What hotel managers do
recruit and train staff
plan and control budgets
analyse sales figures and set business targets
hold planning meetings with heads of departments to decide strategy
ensure that guests enjoy good customer service
devise marketing strategies to generate more business.
Key skills for hotel managers
ability to organise other people’s work
verbal and written communication skills
ability to prioritise and multitask
teamwork and leadership skills
willingness to do routine tasks if staff are absent
initiative
stamina
commercial awareness
numeracy
willingness to work unsocial hours.
Training to be a hotel manager
Many hotels run training schemes that enable trainee managers to experience different positions within the company.
Salaries for hotel managers
Starting salaries for graduates depend very much upon the size of the hotel, ranging from £18,000 to £20,000. Subsequent salaries can rise to over £100,000, with bonuses for reaching targets
recruit and train staff
plan and control budgets
analyse sales figures and set business targets
hold planning meetings with heads of departments to decide strategy
ensure that guests enjoy good customer service
devise marketing strategies to generate more business.
Key skills for hotel managers
ability to organise other people’s work
verbal and written communication skills
ability to prioritise and multitask
teamwork and leadership skills
willingness to do routine tasks if staff are absent
initiative
stamina
commercial awareness
numeracy
willingness to work unsocial hours.
Training to be a hotel manager
Many hotels run training schemes that enable trainee managers to experience different positions within the company.
Salaries for hotel managers
Starting salaries for graduates depend very much upon the size of the hotel, ranging from £18,000 to £20,000. Subsequent salaries can rise to over £100,000, with bonuses for reaching targets
Catering Manager Role
What catering managers do
run their unit as (in effect) a stand-alone business
take overall responsibility for ensuring that customers are satisfied with the quality of the food and service on offer
oversee all day-to-day tasks, such as stock and cost control, equipment maintenance, food preparation and menu planning
take responsibility for the recruitment and management of staff.
Key skills for catering managers
leadership and teamwork skills
must enjoy front-of-house customer and client contact
ability to communicate with everyone from the pot-washer to senior management
an expert knowledge of health and safety regulations
willingness to give hands-on help in the kitchen when needed.
Training to be a catering manager
Some big employers offer management training programmes, but most training is practical and on the job.
As technology, standards and legislation are always changing, continuing professional development it essential.
Salaries for catering managers
Catering managers with some experience can earn around £20,000 to £25,000. Those at the top of the profession can earn £40,000 and above.
run their unit as (in effect) a stand-alone business
take overall responsibility for ensuring that customers are satisfied with the quality of the food and service on offer
oversee all day-to-day tasks, such as stock and cost control, equipment maintenance, food preparation and menu planning
take responsibility for the recruitment and management of staff.
Key skills for catering managers
leadership and teamwork skills
must enjoy front-of-house customer and client contact
ability to communicate with everyone from the pot-washer to senior management
an expert knowledge of health and safety regulations
willingness to give hands-on help in the kitchen when needed.
Training to be a catering manager
Some big employers offer management training programmes, but most training is practical and on the job.
As technology, standards and legislation are always changing, continuing professional development it essential.
Salaries for catering managers
Catering managers with some experience can earn around £20,000 to £25,000. Those at the top of the profession can earn £40,000 and above.
Catering Careers
People are often passionate about food. Some people are passionate about the food that they eat, whilst some people are also passionate about the food that they cook. Whatever your preference - cooking, eating, or both - there is a 'foodie' career out there that could give you ultimate job satisfaction. Food is often thought of as a vital element in any sort of celebration or gathering, meaning that there is plenty of opportunity to make a go of a career in the catering industry.
If this is something you've considered, and you think you'd like to change career, then depending on your ultimate goal, as well as your previous experience in catering, there are a few different employment routes that you can take. This article takes a quick look at how to change to a career in catering.
What Job Positions Are AvailableThere are many ways to work within the catering business, and the route you take to changing career may depend on the sort of work you're looking for. For instance, if you have no previous experience of working within a kitchen, you might have to start at employment at a very junior level, such as Kitchen Assistant or Kitchen Porter with the opportunity to learn and progress as you work. Jobs include food preparation, cleaning and dealing with stock. Many employers are keen for their staff to train and become qualified as they work. This sort of approach is very involved and as with many catering jobs, involves long, tiring hours in a hot kitchen. The pay also varies on the establishment in which you choose to work.
However, if you already have some experience of working in a restaurant kitchen, you may be considered for more senior roles in smaller businesses, such as a Sous Chef, or Kitchen Manager/Supervisor. You will probably have to demonstrate your skills and knowledge, as well as providing a good CV with bona fide references when you apply for such a position. You may be involved in creative aspects such as helping to devise menus and plan new dishes, in which case your passion for food and your fresh ideas should be well documented. Experience of supervising staff and managing stock beforehand will also definitely be a bonus.
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If you have a Food Safety and Catering qualification, this will also help your chances of starting a little higher up the ladder in terms of career development, with the potential to earn a good, fair salary. Having a good understanding of food and hygiene is also very important. A food hygiene and safety certificate is also a rudimentary qualification when working for yourself, or running your own business. You'll also need health & safety approved premises from which to base and run your operation.
TrainingMany catering jobs don't require a whole host of GCSEs and A-Levels to begin work. However, to boost your chances of getting the most out of a catering job, you can undertake training towards a valid and recognised qualification. Whatever area of catering you wish to enter into, this can often be done as you work - as with the vast array of catering-related qualifications such as BTEC HND in Professional Cookery, Level 2 Diploma in Professional Cookery and GCSE in Catering for chefs - or as part of a college course that will involve practical training.
If you are looking for a more managerial or supervisory role in catering, then there are also opportunities to train towards an NVQ or BTEC HND in Hospitality Supervision or Hospitality Management. Again, the course you take really depends on your previous experience, and which area of catering that you decide to work in. The main point is that there are a large number of courses to choose from, many of which will allow you to earn as you learn.
Once you have achieved certain qualifications, there is also the opportunity to continually train and develop your skills, particularly if you wish to specialise. If you're serious about a career change into catering, then it may be worth contacting your local college to find out just what training opportunities are open to you.
SkillsWhatever position you choose to work within, in the catering profession there are a few attributes that are considered important for all job roles. You'll firstly have to be physically fit with a good level of stamina. This is because many catering jobs involve working in hot, busy, pressurised kitchens where you have to be constantly thinking on your feet. The ability to multi-task and communicate well are also imperative, with organisational skills being of the utmost importance.
Catering offers great opportunities for career development. To work within this profession you'll obviously need a passion for food, but also have the dedication and motivation to work long and sometimes unsociable hours.
If this is something you've considered, and you think you'd like to change career, then depending on your ultimate goal, as well as your previous experience in catering, there are a few different employment routes that you can take. This article takes a quick look at how to change to a career in catering.
What Job Positions Are AvailableThere are many ways to work within the catering business, and the route you take to changing career may depend on the sort of work you're looking for. For instance, if you have no previous experience of working within a kitchen, you might have to start at employment at a very junior level, such as Kitchen Assistant or Kitchen Porter with the opportunity to learn and progress as you work. Jobs include food preparation, cleaning and dealing with stock. Many employers are keen for their staff to train and become qualified as they work. This sort of approach is very involved and as with many catering jobs, involves long, tiring hours in a hot kitchen. The pay also varies on the establishment in which you choose to work.
However, if you already have some experience of working in a restaurant kitchen, you may be considered for more senior roles in smaller businesses, such as a Sous Chef, or Kitchen Manager/Supervisor. You will probably have to demonstrate your skills and knowledge, as well as providing a good CV with bona fide references when you apply for such a position. You may be involved in creative aspects such as helping to devise menus and plan new dishes, in which case your passion for food and your fresh ideas should be well documented. Experience of supervising staff and managing stock beforehand will also definitely be a bonus.
window.google_render_ad();
If you have a Food Safety and Catering qualification, this will also help your chances of starting a little higher up the ladder in terms of career development, with the potential to earn a good, fair salary. Having a good understanding of food and hygiene is also very important. A food hygiene and safety certificate is also a rudimentary qualification when working for yourself, or running your own business. You'll also need health & safety approved premises from which to base and run your operation.
TrainingMany catering jobs don't require a whole host of GCSEs and A-Levels to begin work. However, to boost your chances of getting the most out of a catering job, you can undertake training towards a valid and recognised qualification. Whatever area of catering you wish to enter into, this can often be done as you work - as with the vast array of catering-related qualifications such as BTEC HND in Professional Cookery, Level 2 Diploma in Professional Cookery and GCSE in Catering for chefs - or as part of a college course that will involve practical training.
If you are looking for a more managerial or supervisory role in catering, then there are also opportunities to train towards an NVQ or BTEC HND in Hospitality Supervision or Hospitality Management. Again, the course you take really depends on your previous experience, and which area of catering that you decide to work in. The main point is that there are a large number of courses to choose from, many of which will allow you to earn as you learn.
Once you have achieved certain qualifications, there is also the opportunity to continually train and develop your skills, particularly if you wish to specialise. If you're serious about a career change into catering, then it may be worth contacting your local college to find out just what training opportunities are open to you.
SkillsWhatever position you choose to work within, in the catering profession there are a few attributes that are considered important for all job roles. You'll firstly have to be physically fit with a good level of stamina. This is because many catering jobs involve working in hot, busy, pressurised kitchens where you have to be constantly thinking on your feet. The ability to multi-task and communicate well are also imperative, with organisational skills being of the utmost importance.
Catering offers great opportunities for career development. To work within this profession you'll obviously need a passion for food, but also have the dedication and motivation to work long and sometimes unsociable hours.
Catering Jobs
The catering industry is a $6 billion business, and it is expected to grow in the future. Given this, it can be expected that there are a lot of employment opportunities in the catering industry. The good new is these opportunities are open to almost all age groups, especially to those who are looking for part time work. This includes college students and homemakers who are looking for extra income. In addition, the high turn over in the catering industry assures people that there are plenty of jobs to go around. Among the jobs that are available include chefs, cooks, wait staff and food preparation workers.
Basically, food preparation workers are the people who prepare the ingredients that chefs and cooks prepare. Some of the most common tasks include slicing fruits and vegetables, peeling them, cutting meat, poultry and fish, and measuring and weighing the ingredients for the chef or the cook. In addition, they clean the equipment used in cooking, dishes and cleaning work areas.
The chef or cook prepares the meal by following specific recipes. Often times they also help plan the menu that is offered during the reception. More importantly, it is the job of the chef to direct the operations of the kitchen and to make sure that everything runs smoothly and according to schedule. In addition, it is also the responsibility of the chef to make sure that the kitchen has enough supplies, ingredients and workers. The wait-staff serves food to the guests attending the reception, as well as makes sure that wine glasses and water glasses are filled, etc.
The catering industry is a multi-billion industry that employs a large number of people across most age groups, especially younger people. Among these employment opportunities, some of the most common jobs are those of chef or cook, food preparation workers and wait staff. These are some of the most important jobs in the catering industry because it is the chef that acts as the "director" of the operations of the kitchen and it is the food preparation worker that makes sure that the "director" does his job effectively and the wait staff makes sure that all guests are satisfied and served promptly
Basically, food preparation workers are the people who prepare the ingredients that chefs and cooks prepare. Some of the most common tasks include slicing fruits and vegetables, peeling them, cutting meat, poultry and fish, and measuring and weighing the ingredients for the chef or the cook. In addition, they clean the equipment used in cooking, dishes and cleaning work areas.
The chef or cook prepares the meal by following specific recipes. Often times they also help plan the menu that is offered during the reception. More importantly, it is the job of the chef to direct the operations of the kitchen and to make sure that everything runs smoothly and according to schedule. In addition, it is also the responsibility of the chef to make sure that the kitchen has enough supplies, ingredients and workers. The wait-staff serves food to the guests attending the reception, as well as makes sure that wine glasses and water glasses are filled, etc.
The catering industry is a multi-billion industry that employs a large number of people across most age groups, especially younger people. Among these employment opportunities, some of the most common jobs are those of chef or cook, food preparation workers and wait staff. These are some of the most important jobs in the catering industry because it is the chef that acts as the "director" of the operations of the kitchen and it is the food preparation worker that makes sure that the "director" does his job effectively and the wait staff makes sure that all guests are satisfied and served promptly
Hospitality Industry Jobs
What kind of work can I do?
Opportunities in restaurants include management and chef work. Opportunities for business managers, finance managers and operational staff exist within larger restaurant chains.
Pubs, bars and clubs offer opportunities in licensed retailing, management, promotions and event management.
Hotels offer management, event organisation, restaurant and bar work and a whole range of operational roles, including finance, human resources and marketing.
Contract catering involves providing professional food services such as hospitals, schools, entertainment venues or large public sector organisations.
Events, conferences and meetings are big business. Approximately two-thirds of conferences and events take place in hotels (Trends and Statistics 2006, British Hospitality Association), although there are opportunities available within event companies that operate outside of event venues.
What’s it like working in this sector?
Working in contract catering, providing meals in schools, hospitals and staff restaurants can be a nine-to-five job, whereas working in restaurants and pubs can mean longer but more flexible hours.
Working in hotels usually means longer hours but promises a wide variety of jobs and early responsibility.
Many occupations within the sector may be appropriate for those seeking flexible working hours or who wish to work part time.
Salaries vary and depend on the size of the company, the amount of responsibility involved and the type of organisation. Sometimes, packages can include profit-related pay, subsidised accommodation or meals, pension schemes or health insurance.
Starting salaries for trainee hotel managers can be around £12,000 to £20,000. A starting salary for a restaurant manager can range from £16,000 to £19,000. Starting salaries in event management can range from £13,000 to £21,000 (AGCAS Occupational Profiles, 2006). For more information on working conditions and salaries see explore types of job
How big is this sector?
According to the British Hospitality Association, the industry is made up of about 127,000 businesses and employs a workforce of 1.6 million people.
There are approximately 22,000 hotels and guest houses, plus around 16,000 bed and breakfasts, in the UK .
Restaurants employ over 500,000 full-time and part-time staff.
Contract catering and hospitality services account for 19% of the sector (all figures from Trends and Statistics, 2006, British Hospitality Association).
Opportunities in restaurants include management and chef work. Opportunities for business managers, finance managers and operational staff exist within larger restaurant chains.
Pubs, bars and clubs offer opportunities in licensed retailing, management, promotions and event management.
Hotels offer management, event organisation, restaurant and bar work and a whole range of operational roles, including finance, human resources and marketing.
Contract catering involves providing professional food services such as hospitals, schools, entertainment venues or large public sector organisations.
Events, conferences and meetings are big business. Approximately two-thirds of conferences and events take place in hotels (Trends and Statistics 2006, British Hospitality Association), although there are opportunities available within event companies that operate outside of event venues.
What’s it like working in this sector?
Working in contract catering, providing meals in schools, hospitals and staff restaurants can be a nine-to-five job, whereas working in restaurants and pubs can mean longer but more flexible hours.
Working in hotels usually means longer hours but promises a wide variety of jobs and early responsibility.
Many occupations within the sector may be appropriate for those seeking flexible working hours or who wish to work part time.
Salaries vary and depend on the size of the company, the amount of responsibility involved and the type of organisation. Sometimes, packages can include profit-related pay, subsidised accommodation or meals, pension schemes or health insurance.
Starting salaries for trainee hotel managers can be around £12,000 to £20,000. A starting salary for a restaurant manager can range from £16,000 to £19,000. Starting salaries in event management can range from £13,000 to £21,000 (AGCAS Occupational Profiles, 2006). For more information on working conditions and salaries see explore types of job
How big is this sector?
According to the British Hospitality Association, the industry is made up of about 127,000 businesses and employs a workforce of 1.6 million people.
There are approximately 22,000 hotels and guest houses, plus around 16,000 bed and breakfasts, in the UK .
Restaurants employ over 500,000 full-time and part-time staff.
Contract catering and hospitality services account for 19% of the sector (all figures from Trends and Statistics, 2006, British Hospitality Association).
Role of Hotel Restaurant Manager
A hotel restaurant manager, or maître d'hôtel, is responsible for the general day-to-day operation of the hotel restaurant and is ultimately responsible for the quality of service provided by the establishment.
Hotel restaurant managers have a clearly defined role with responsibility for the overall hotel management team. They are in constant contact with management, kitchen staff and customer services.
Typical work activities include:
supervising table layout;
welcoming guests and dealing with any complaints;
pre-booking and budgeting for events such as parties and special functions;
setting prices and choosing menu items;
managing finance, for example staff payroll and paying suppliers;
informing the executive chef of day-to-day requests from guests;
managing staff including organising rotas, recruitment and training;
stock control.
Hotel restaurant managers have a clearly defined role with responsibility for the overall hotel management team. They are in constant contact with management, kitchen staff and customer services.
Typical work activities include:
supervising table layout;
welcoming guests and dealing with any complaints;
pre-booking and budgeting for events such as parties and special functions;
setting prices and choosing menu items;
managing finance, for example staff payroll and paying suppliers;
informing the executive chef of day-to-day requests from guests;
managing staff including organising rotas, recruitment and training;
stock control.
Restaurant Manager
Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. Restaurant managers must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service and health and safety.
Restaurant management combines strategic planning, shift pattern organisation and day-to-day management activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.
As a key role within the hospitality sector, restaurant management may be fast-paced, highly demanding and very rewarding.
» Typical work activities
Typical work activities will vary depending on the type of restaurant, but usually include:
Business activities:
taking responsibility for the business performance of the restaurant;
analysing and planning restaurant sales levels and profitability;
organising marketing activities, such as promotional events and discount schemes;
preparing reports at the end of the shift/week, including staff control, food control and sales;
creating and executing plans for department sales, profit and staff development;
setting budgets and/or agreeing them with senior management;
planning and coordinating menus.
Front of house:
coordinating the entire operation of the restaurant during scheduled shifts;
managing staff throughout their shift and providing them with feedback;
responding to customer complaints;
ensuring that all employees adhere to the company's uniform standards;
meeting and greeting customers and organising table reservations;
advising customers on menu and wine choice;
recruiting, training and motivating staff;
organising and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:
maintaining high standards of quality control, hygiene, and health and safety;
checking stock levels and ordering supplies;
preparing cash drawers and providing petty cash as required;
helping in any area of the restaurant when circumstances dictate
Restaurant management combines strategic planning, shift pattern organisation and day-to-day management activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.
As a key role within the hospitality sector, restaurant management may be fast-paced, highly demanding and very rewarding.
» Typical work activities
Typical work activities will vary depending on the type of restaurant, but usually include:
Business activities:
taking responsibility for the business performance of the restaurant;
analysing and planning restaurant sales levels and profitability;
organising marketing activities, such as promotional events and discount schemes;
preparing reports at the end of the shift/week, including staff control, food control and sales;
creating and executing plans for department sales, profit and staff development;
setting budgets and/or agreeing them with senior management;
planning and coordinating menus.
Front of house:
coordinating the entire operation of the restaurant during scheduled shifts;
managing staff throughout their shift and providing them with feedback;
responding to customer complaints;
ensuring that all employees adhere to the company's uniform standards;
meeting and greeting customers and organising table reservations;
advising customers on menu and wine choice;
recruiting, training and motivating staff;
organising and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:
maintaining high standards of quality control, hygiene, and health and safety;
checking stock levels and ordering supplies;
preparing cash drawers and providing petty cash as required;
helping in any area of the restaurant when circumstances dictate
The Role of Catering Manager
Catering managers plan, organise and develop the food and beverage services of organisations and businesses, whilst meeting customer expectations, food and hygiene standards and financial targets.
There are a wide range of jobs in catering management, along with a number of different routes into the industry. Roles include: managing restaurants, bars and other outlets in hotels, resorts or cruise liners; providing catering services at events; or running catering operations in organisations such as hospitals, schools and higher education institutions.
With ongoing growth in the service industry, opportunities in this demanding but rewarding area continue to grow.
» Typical work activities
The role varies according to the size and nature of the establishment: in a small operation, the catering manager has more of a 'hands on' role and will be involved in the day-to-day running of the operation; in contract catering, the catering manager will spend time negotiating with the client organisation, assessing its requirements and ensuring that it is satisfied with the service delivered.
Typical tasks will include:
recruiting and training permanent and casual staff;
organising, leading and motivating the catering team;
planning menus in consultation with chefs;
ensuring health and safety regulations are strictly observed;
budgeting and establishing financial targets and forecasts;
monitoring the quality of the product and service provided;
keeping financial and administrative records;
managing the payroll and monitoring spending levels;
maintaining stock levels and ordering new supplies as required;
interacting with customers if involved with 'front of house' work;
liaising with suppliers and clients;
negotiating contracts with customers (in contract catering).
In more senior posts, principal tasks will involve:
setting and agreeing budgets;
monitoring quality standards;
overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
planning new promotions and initiatives, and contributing to business development;
dealing with staffing and client issues;
keeping abreast of trends and developments in the catering industry such as menus, consumer tastes and management issues
There are a wide range of jobs in catering management, along with a number of different routes into the industry. Roles include: managing restaurants, bars and other outlets in hotels, resorts or cruise liners; providing catering services at events; or running catering operations in organisations such as hospitals, schools and higher education institutions.
With ongoing growth in the service industry, opportunities in this demanding but rewarding area continue to grow.
» Typical work activities
The role varies according to the size and nature of the establishment: in a small operation, the catering manager has more of a 'hands on' role and will be involved in the day-to-day running of the operation; in contract catering, the catering manager will spend time negotiating with the client organisation, assessing its requirements and ensuring that it is satisfied with the service delivered.
Typical tasks will include:
recruiting and training permanent and casual staff;
organising, leading and motivating the catering team;
planning menus in consultation with chefs;
ensuring health and safety regulations are strictly observed;
budgeting and establishing financial targets and forecasts;
monitoring the quality of the product and service provided;
keeping financial and administrative records;
managing the payroll and monitoring spending levels;
maintaining stock levels and ordering new supplies as required;
interacting with customers if involved with 'front of house' work;
liaising with suppliers and clients;
negotiating contracts with customers (in contract catering).
In more senior posts, principal tasks will involve:
setting and agreeing budgets;
monitoring quality standards;
overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
planning new promotions and initiatives, and contributing to business development;
dealing with staffing and client issues;
keeping abreast of trends and developments in the catering industry such as menus, consumer tastes and management issues
Hospitality Schools
Until now, you had heard about this subject plenty of times, but really didn't understand what all the fuss was about. When a prospective learner is looking to focus a culinary or hospitality instruct, there are some aspects that they should believe before they make their result. They first want to reveal if the instruct the institution submits hysterics the goals they have set for themselves. Next, they should look at the instructs accreditation. Also, they want to know if the institution rallies trade values by contacting the accrediting action, The American cooking Federation.
Question about the faculty. What print of values must the instructor rally in order to show at that particular institution? The learner also wants to know that on completion of their exercise, they will be frequent with and be able to maneuver utensils that are worn in that trade. Students should find out from the institution where their graduates are running and what print of assistance is presented to help graduates find employment after graduation.
Fortunately, there are a lot of opportunities nowadays for learners to arrange for hospitality and culinary instruct career exercise. Many high instructs and vocational instructs submit an open type of program linked to the hospitality trade. While winning these program, learners have the opportunity to be intricate in instruct banquets, catering instruct trial and/or running with their instruct refectory.
If you liked the first section of this article, stay tuned because we have more to follow in the next section! Somebody looking to focus hospitality instructs or instructs should see what print of job openings linked to the hospitality trade might be presented in their question. This not only arranges them for their official exercise, but it also gives them a good idea of what the hospitality trade is all about.
Squeal with people that are presently running in this burgeoning trade. Make an incline of questions you may have and get enter from a type of sources. This way the learner can get an idea of what it is like to work in the hospitality tackle.
There are certain qualities that are the keys to a successful career in culinary arts. First, one's plea to become a cook is of chief importance. Following is commitment, to manually and to the profession. This helps when life does not go according to their diagram. Professional outlook is next on the incline. It is important to be assured in your dress, your interactions and the errands you do. If you are perceived as a professional, you will be treated as one.
Last, are culinary and hospitality skills. Each learner must have the fundamental skills wanted to fastened an access-echelon arrange in the trade. These qualities are the shop blocks of a career and should to be the cornerstones of a learner's culture. Having this information handy will help you a great deal the next time you find yourself in need of it.
Question about the faculty. What print of values must the instructor rally in order to show at that particular institution? The learner also wants to know that on completion of their exercise, they will be frequent with and be able to maneuver utensils that are worn in that trade. Students should find out from the institution where their graduates are running and what print of assistance is presented to help graduates find employment after graduation.
Fortunately, there are a lot of opportunities nowadays for learners to arrange for hospitality and culinary instruct career exercise. Many high instructs and vocational instructs submit an open type of program linked to the hospitality trade. While winning these program, learners have the opportunity to be intricate in instruct banquets, catering instruct trial and/or running with their instruct refectory.
If you liked the first section of this article, stay tuned because we have more to follow in the next section! Somebody looking to focus hospitality instructs or instructs should see what print of job openings linked to the hospitality trade might be presented in their question. This not only arranges them for their official exercise, but it also gives them a good idea of what the hospitality trade is all about.
Squeal with people that are presently running in this burgeoning trade. Make an incline of questions you may have and get enter from a type of sources. This way the learner can get an idea of what it is like to work in the hospitality tackle.
There are certain qualities that are the keys to a successful career in culinary arts. First, one's plea to become a cook is of chief importance. Following is commitment, to manually and to the profession. This helps when life does not go according to their diagram. Professional outlook is next on the incline. It is important to be assured in your dress, your interactions and the errands you do. If you are perceived as a professional, you will be treated as one.
Last, are culinary and hospitality skills. Each learner must have the fundamental skills wanted to fastened an access-echelon arrange in the trade. These qualities are the shop blocks of a career and should to be the cornerstones of a learner's culture. Having this information handy will help you a great deal the next time you find yourself in need of it.
What you need to start a catering business
5 Things You Need In Order to Open Your Own Catering Business
You need to select a name - I know this seems obvious, but choosing a name is very important. This is what people will know your business by. A good name can drive customers to you. Think of something like: "Perfect Party Catering" or "Taste Buds" catering. You get the picture. By the way, feel free to use one of these names if you're looking for one.
Get a license - You will need a business license to open your catering service.
Permits - You will need to have a permit from the local Health Department to open your business. This is customary and no trouble to get.
Get a kitchen, equipment, and supplies - This is the real working blocks of your catering business. Make sure that you have everything you need to make diverse dishes quickly, because often you'll get calls from potential clients for last minute events. You don't need to build or buy a kitchen, you can rent one for not too much money.
Advertising material - You will need to have catering business cards, a few brochures to spread around, a website (which costs under 10$ a year), and an email address and phone number so clients can reach you.
All of these things aren't hard to do or manage, but they are necessary before you start your catering business
You need to select a name - I know this seems obvious, but choosing a name is very important. This is what people will know your business by. A good name can drive customers to you. Think of something like: "Perfect Party Catering" or "Taste Buds" catering. You get the picture. By the way, feel free to use one of these names if you're looking for one.
Get a license - You will need a business license to open your catering service.
Permits - You will need to have a permit from the local Health Department to open your business. This is customary and no trouble to get.
Get a kitchen, equipment, and supplies - This is the real working blocks of your catering business. Make sure that you have everything you need to make diverse dishes quickly, because often you'll get calls from potential clients for last minute events. You don't need to build or buy a kitchen, you can rent one for not too much money.
Advertising material - You will need to have catering business cards, a few brochures to spread around, a website (which costs under 10$ a year), and an email address and phone number so clients can reach you.
All of these things aren't hard to do or manage, but they are necessary before you start your catering business
Starting a Catering Business
Catering for functions, weddings, parties and other occasions is big business. If you enjoy cooking and preparing food then a catering business might be for you. But it's important to ensure all the legal requirements are met and adhered to at all times, and you design your business to appeal to the kinds of customers you want to attract. From a small van that offers sandwiches and refreshments to local businesses, right through to a mobile caterer that supplies buffets for functions of a hundred people or more, there are lots of opportunities in the catering business for people who have the drive and commitment to succeed. Outlining exactly what type of food you would like to supply people with will determine your market, so it's important that you consider all the elements that go to make up a successful catering business before you start. Are you interested in doing cold buffets that you can supply ready prepared to your clients, or do you want to create hot buffets that you can set up at the venue? Do you like the idea of providing a proper meal for people to enjoy? Or does the idea of selling freshly made gourmet sandwiches to local offices pique your interest? Whatever kind of food you prepare and whoever you will be catering for, you will need to prepare it in premises that are fit for the purpose. Find out all the requirements you will need to meet from your local authorities, and make sure you don't cut any corners - they will want to inspect your premises to ensure they are clean and designed specifically for catering purposes. This applies regardless of whether you are intending to use a part of your home for this purpose, or rent an outlet to use for preparing food.
Hospitality Career
If you think a nine-to-five job is not meant for you because you love meeting people and entertaining them, a career in hospitality could be a good idea. This career is best suited to those who are ready to take up everyday challenges and work in high-pressure zones. However, there is more to the hospitality sector than pressure. It is a 24X7 entertaining job that lets you enjoy on the job.
India is a booming economy and upcoming tourist destination. In the current scenario, hospitality is a promising industry. According to reports, presently tourism and hospitality are the third largest net earners of foreign exchange. By 2010, they are expected to be number one. Thus, there are bright job opportunities in this field. The ninth five year plan predicts a shortage of 30,000 trained professionals every year.
Demand for hospitality professionals exists at many places such as hotels, resorts, restaurants, catering companies, guest houses and lodges, fast-food outlets, casinos and clubs, spas etc. Considering the flourishing tourism sector and the increasing spending capacity of the Indian middle-class, hospitality is set to be the next big thing in India.
High job opportunities and attractive salaries are making it a very sought after industry. Another attractions of this field is that, with a minimum academic qualification, one can find employment anywhere in the world.
There are various branches under Hospitality. These are Housekeeping, Bakery, Kitchen Stewarding and Cookery. Housekeeping has come a long way from being a job for illiterates to a high-profile job that requires people who hold diplomas, hold diplomas, have technical qualifications and are fluent in English. Housekeepers take care of housekeeping, horticulture, laundry, interiors and even guest relations. Private housekeeping businesses are also flourishing these days. There are both part-time and full-time options in this field.
Next comes cookery. A chef is the most important staff member at any restaurant or eating joint. A good chef can really raise the standard of place he is working at. For being a cook, one requires creativity, shrewdness, knowledge and willingness to learn through trial and error. The pay of a chef largely depends on his/her prowess, experience and skill-sets. These days, chefs can look beyond restaurants to work in sectors like in-flight catering, hospital catering, food styling, catering, restaurants, cruise liners and as entrepreneurs and consultants.
Bakery is a branch separate from cookery. Within baking, one could specialise in fields like bread-baking, pastry baking, cookie baking, demonstrating, R&D, marketing etc. There are good opportunities for bakers, decorators, trainers, process managers and distributors in this field. Kitchen stewarding requires maintenance of the kitchens of an eatery or hotel. Earlier, this used to be Head Chef's job but now it is a separate branch of work. A kitchen steward looks after cleaning and organising dishes, taking stock of inventory, maintaining hygiene and quality in the kitchen, keeping a tab on breakage and replacements. One can become a kitchen steward without any specific qualifications.. It is the attitude that matters here.
Those who are looking to pursue a course in hospitality have good options in India and abroad. One can either go for a course straight after 12th or a post graduate diploma. Institutes of Hotel Management are based across India in Delhi, Mumbai, Bangalore, Chennai, Aurangabad. The institute offers degree as well as diploma courses in hotel management, catering technology and applied nutrition.
The Oberoi School of Hotel Management based in Delhi is amongst the premier Hotel management institutes. It offers various courses such as : 2-year Management Training Programme, 2-year Senior Kitchen Training Programme, 2-year Housekeeping Training Programme. The institute also gives stipend and other facilities to students during the course of study.
Dr. Ambedkar Institute of Hotel Management, Catering and Nutrition, Chandigarh train students to fill the skill gap in the hospitality industry. The institute offers a Three Year Diploma Course in Hotel Management, Catering and Nutrition. It is a professional full time regular course recognized by National Council for Hotel Management and Catering Technology, New Delhi.
Another good institute is FHRAI Institute of Hospitality Management based in Greater Noida. It offers a BA in International Culinary Administration (BIA) BA in International Culinary Administration (BIA), Diploma in Hotel Operations Diploma in Hotel Operations, BSc in Hospitality and catering Management (BHCM BSc in International Hospitality Administration (BIHA), and BSc in International Hospitality Administration (BIHA).
Those who can afford to spend can also pursue courses in international universities. One can get an edge in the international market with a degree or diploma from a good hotel management school. Most of the reputed schools adhere to international standards and offer good facilities and learning environment to students.
Depending on one's qualification and interest, one could find a good job in the hospitality industry. It is a good time to join this sector as it is growing fast and promises good job options to youngsters.
India is a booming economy and upcoming tourist destination. In the current scenario, hospitality is a promising industry. According to reports, presently tourism and hospitality are the third largest net earners of foreign exchange. By 2010, they are expected to be number one. Thus, there are bright job opportunities in this field. The ninth five year plan predicts a shortage of 30,000 trained professionals every year.
Demand for hospitality professionals exists at many places such as hotels, resorts, restaurants, catering companies, guest houses and lodges, fast-food outlets, casinos and clubs, spas etc. Considering the flourishing tourism sector and the increasing spending capacity of the Indian middle-class, hospitality is set to be the next big thing in India.
High job opportunities and attractive salaries are making it a very sought after industry. Another attractions of this field is that, with a minimum academic qualification, one can find employment anywhere in the world.
There are various branches under Hospitality. These are Housekeeping, Bakery, Kitchen Stewarding and Cookery. Housekeeping has come a long way from being a job for illiterates to a high-profile job that requires people who hold diplomas, hold diplomas, have technical qualifications and are fluent in English. Housekeepers take care of housekeeping, horticulture, laundry, interiors and even guest relations. Private housekeeping businesses are also flourishing these days. There are both part-time and full-time options in this field.
Next comes cookery. A chef is the most important staff member at any restaurant or eating joint. A good chef can really raise the standard of place he is working at. For being a cook, one requires creativity, shrewdness, knowledge and willingness to learn through trial and error. The pay of a chef largely depends on his/her prowess, experience and skill-sets. These days, chefs can look beyond restaurants to work in sectors like in-flight catering, hospital catering, food styling, catering, restaurants, cruise liners and as entrepreneurs and consultants.
Bakery is a branch separate from cookery. Within baking, one could specialise in fields like bread-baking, pastry baking, cookie baking, demonstrating, R&D, marketing etc. There are good opportunities for bakers, decorators, trainers, process managers and distributors in this field. Kitchen stewarding requires maintenance of the kitchens of an eatery or hotel. Earlier, this used to be Head Chef's job but now it is a separate branch of work. A kitchen steward looks after cleaning and organising dishes, taking stock of inventory, maintaining hygiene and quality in the kitchen, keeping a tab on breakage and replacements. One can become a kitchen steward without any specific qualifications.. It is the attitude that matters here.
Those who are looking to pursue a course in hospitality have good options in India and abroad. One can either go for a course straight after 12th or a post graduate diploma. Institutes of Hotel Management are based across India in Delhi, Mumbai, Bangalore, Chennai, Aurangabad. The institute offers degree as well as diploma courses in hotel management, catering technology and applied nutrition.
The Oberoi School of Hotel Management based in Delhi is amongst the premier Hotel management institutes. It offers various courses such as : 2-year Management Training Programme, 2-year Senior Kitchen Training Programme, 2-year Housekeeping Training Programme. The institute also gives stipend and other facilities to students during the course of study.
Dr. Ambedkar Institute of Hotel Management, Catering and Nutrition, Chandigarh train students to fill the skill gap in the hospitality industry. The institute offers a Three Year Diploma Course in Hotel Management, Catering and Nutrition. It is a professional full time regular course recognized by National Council for Hotel Management and Catering Technology, New Delhi.
Another good institute is FHRAI Institute of Hospitality Management based in Greater Noida. It offers a BA in International Culinary Administration (BIA) BA in International Culinary Administration (BIA), Diploma in Hotel Operations Diploma in Hotel Operations, BSc in Hospitality and catering Management (BHCM BSc in International Hospitality Administration (BIHA), and BSc in International Hospitality Administration (BIHA).
Those who can afford to spend can also pursue courses in international universities. One can get an edge in the international market with a degree or diploma from a good hotel management school. Most of the reputed schools adhere to international standards and offer good facilities and learning environment to students.
Depending on one's qualification and interest, one could find a good job in the hospitality industry. It is a good time to join this sector as it is growing fast and promises good job options to youngsters.
Hospitality management online
An online certificate or degree in Hospitality Management qualifies graduates to apply for jobs at luxury resorts, cruise ships, deluxe spas, and many others. Through a distance learning course, working adults can study Hospitality Management at their own pace, without forfeiting current employment.
The field of Hospitality Management is expanding at an incredible pace. A distance learning course is a convenient way to prepare for a challenging career in this high-growth field. Students can earn 100 percent of the credits needed for a degree in Hospitality Management in as little as six months, without stepping foot in a traditional classroom.
An online course educates students in the principles of Hospitality Management, as well as hospitality engineering systems and the catering business. Students learn about marketing, occupancy forecasting, the front desk, reservations, organization, operations, security, room service, restaurant and bar management, housekeeping, staffing, meetings, banquets, purchasing, accounting, and more. Best of all, online Hospitality Management courses require no educational prerequisites or experience to enroll.
Hospitality Management professionals know how to build customer traffic, operate efficient food and beverage services, and make sure guests are satisfied in every way. Graduates of online Hospitality Management schools are qualified to manage a fine hotel, resort, or club. They have learned the skills necessary to own or operate a gourmet restaurant, run a country inn or bed-and-breakfast, or manage hospitality services for a cruise ship.
The field of Hospitality Management is expanding at an incredible pace. A distance learning course is a convenient way to prepare for a challenging career in this high-growth field. Students can earn 100 percent of the credits needed for a degree in Hospitality Management in as little as six months, without stepping foot in a traditional classroom.
An online course educates students in the principles of Hospitality Management, as well as hospitality engineering systems and the catering business. Students learn about marketing, occupancy forecasting, the front desk, reservations, organization, operations, security, room service, restaurant and bar management, housekeeping, staffing, meetings, banquets, purchasing, accounting, and more. Best of all, online Hospitality Management courses require no educational prerequisites or experience to enroll.
Hospitality Management professionals know how to build customer traffic, operate efficient food and beverage services, and make sure guests are satisfied in every way. Graduates of online Hospitality Management schools are qualified to manage a fine hotel, resort, or club. They have learned the skills necessary to own or operate a gourmet restaurant, run a country inn or bed-and-breakfast, or manage hospitality services for a cruise ship.
Friday 2 January 2009
Hospitality industry
One of the few bright spots in the business world has been the burgeoning hospitality/travel/tourism arena. While the nation struggled through an economic slump that forced many Fortune 500 companies to downsize, leaving thousands of white collar workers unemployed, this industry managed to hold its
Sure there were some rough spots. Few would argue that the lodging segment didn't suffer some ill effects from the lingering recession, with hotel occupancy rates down significantly from the glory years of the 1980s. Yet, hospitality/travel is one of the few industries that has continued to grow and expand even through the toughest of economic times. And now that the economy is on the upswing, insiders anticipate the industry will surge to new heights. "I personally think that now is a better time than ever before for African Americans to get into the industry," says Brenda Harris, founder and president of Harris Travel Management Associates. "I say that because of the economic times and the fact that there are so many hotels that are hurting for business and are looking for a new niche. And I think that niche marketing is the way of the future, and many are looking to capitalize on the African-American meetings market to help offset some of the low seasons that they're having," says the San Diego-based entrepreneur, whose travel agency provides a variety of services, including travel for convention and group markets, African-American heritage tours, and destination management.
Concurring is Sheryl Taylor, sales manager for the Marriott Orlando World Center. "There has been a lot of realization by the hiring persons within hospitality," she says, "particularly in the hotel industry, to recognize that diversity is truly a strength."
Sure there were some rough spots. Few would argue that the lodging segment didn't suffer some ill effects from the lingering recession, with hotel occupancy rates down significantly from the glory years of the 1980s. Yet, hospitality/travel is one of the few industries that has continued to grow and expand even through the toughest of economic times. And now that the economy is on the upswing, insiders anticipate the industry will surge to new heights. "I personally think that now is a better time than ever before for African Americans to get into the industry," says Brenda Harris, founder and president of Harris Travel Management Associates. "I say that because of the economic times and the fact that there are so many hotels that are hurting for business and are looking for a new niche. And I think that niche marketing is the way of the future, and many are looking to capitalize on the African-American meetings market to help offset some of the low seasons that they're having," says the San Diego-based entrepreneur, whose travel agency provides a variety of services, including travel for convention and group markets, African-American heritage tours, and destination management.
Concurring is Sheryl Taylor, sales manager for the Marriott Orlando World Center. "There has been a lot of realization by the hiring persons within hospitality," she says, "particularly in the hotel industry, to recognize that diversity is truly a strength."
Top 10 jobs in Hospitality and Catering
If there’s one rule of thumb that should apply to the work force, it’s this: Pleasant jobs call for pleasant people. And as of late, one industry needs friendly folks more than ever.
The hospitality industry, including but not limited to hotels, restaurants and meeting venues, is growing exponentially. According to the U.S. Bureau of Labor Statistics, 12.4 million people work in the hospitality industry today, making about 8.6 percent of all employment. The hospitality industry is predicted to grow 17 percent between 2004 and 2014, adding more than 2.2 million new jobs to the work force.
“When economic times are good, there is a lot of money out there, which can be devoted to travel. People are more informed about things like wine or travel destinations than they were 20 years ago,” says Jeffrey Catrett, dean of Kendall College’s Les Roches School of Hospitality Management. “That has developed a much larger hospitality leisure market.”
Some people shy away from the hospitality industry for reasons such as long hours for little pay, often unaware of benefits including opportunities for advancement and six-figure incomes.
“The hospitality industry is a vibrant and glamorous field. A career in hospitality opens up opportunities to earn a very good living with six-figure incomes, almost all-expenses-paid and it offers a more dynamic work environment than most professions,” Catrett says. “If you consider the level of accommodation that companies provide for top managers, or even the day-to-day perks that hotel and restaurant managers get for free, you find that the salaries are very competitive with other industries.”
If you’re looking for a job in an industry with continued job growth, here are 10 jobs to try your hand at:
1. Hotel general managerResponsibilities: Directs everything involved in the operation and financial result of the property; creates standards for personnel administration and performance, service to patrons, room rates, advertising, publicity and food selection.Training: A combination of more than two years of directly-related training and/or experience.U.S. average salary: $149,456
2. Hotel clerkResponsibilities: Performs an assortment of services for hotel guests, such as guest check-in and check-out, assigning rooms and answering inquiries to hotel services.Training: A combination of three to six months of directly-related training and/or experience.U.S. National average salary: $19,710
3. BellhopResponsibilities: Escorts incoming hotel guests to rooms; assists with luggage; offers information about available services and facilities of hotel and entertainment attractions; inspects guest's room to make sure things are satisfactory.Training: Short-term on-the-job training.U.S. average salary: $15,995
4. Meeting and convention plannerResponsibilities: Plans meetings and special events of various sizes. Coordinates such logistics as budgets, speakers, entertainment, transportation, facilities, technology, equipment, logistical requirements, printing, food and beverage, and other related issues.Training: A combination of six to 12 months of directly-related training and/or experience.U.S. average salary: $60,245
5. ConciergeResponsibilities: Assists guests with everything from making restaurant reservations to acquiring tickets to special events to helping with travel arrangements and tours of interesting places to visit. Training: Short-term on-the-job training.U.S. average salary: $16,262
6. Maitre d’Responsibilities: Also known as the head waiter, the maitre d’ assigns customers to tables; makes advance reservations; oversees all aspects of the dining room experience for patrons; makes sure all waiters are doing their jobs effectively.Training: Most start out as food and beverage servers and work their way up to the position. College courses in hotel and restaurant management or business administration are also a definite asset.U.S. average salary: $28,000 - $45,000, depending on establishment.
7. Executive chefResponsibilities: Oversees all kitchen activity, such as menu creation and staff management; utilizes food surpluses and leftovers; tracks popularity of various dishes; estimates customer food consumption; tests cooked foods by tasting and smelling them; creates special dishes and recipes.Training: A combination of more than four years of directly-related training and/or experience.U.S. average salary: $46,206
8. Reservation ticket agentResponsibilities: Answers phone or e-mail inquiries; offers suggestions and information about travel arrangements, such as schedules, rates and types of accommodation; quotes fares and room rates; makes and confirms transportation and hotel reservations. Training: A high school diploma or its equivalent is the most common educational requirement, but some employers prefer applicants who have completed college coursework in management or business.U.S. average salary: $27,750
9. Maids and housekeeping cleanerResponsibilities: Such light cleaning duties as making beds, replenishing linens, cleaning rooms and halls, vacuuming, emptying wastebaskets and restocking bathroom supplies.Training: No previous work-related skill, knowledge or experience is needed; short-term on-the-job training.U.S. average salary: $20,124
10. Gaming dealerResponsibilities: Operates table games such as craps, blackjack and roulette; provides dice and dispenses cards to players; determines winners, calculates and pays winning bets, and collects losing bets. Training: Most employers prefer at least a high school diploma or GED. Each casino establishes its own requirements for education, training and experience. Many institutions give training toward certificates in gaming, as well as offering an associate, bachelor’s or master’s degree in a hospitality-related field.U.S. average salary: $14,340
The hospitality industry, including but not limited to hotels, restaurants and meeting venues, is growing exponentially. According to the U.S. Bureau of Labor Statistics, 12.4 million people work in the hospitality industry today, making about 8.6 percent of all employment. The hospitality industry is predicted to grow 17 percent between 2004 and 2014, adding more than 2.2 million new jobs to the work force.
“When economic times are good, there is a lot of money out there, which can be devoted to travel. People are more informed about things like wine or travel destinations than they were 20 years ago,” says Jeffrey Catrett, dean of Kendall College’s Les Roches School of Hospitality Management. “That has developed a much larger hospitality leisure market.”
Some people shy away from the hospitality industry for reasons such as long hours for little pay, often unaware of benefits including opportunities for advancement and six-figure incomes.
“The hospitality industry is a vibrant and glamorous field. A career in hospitality opens up opportunities to earn a very good living with six-figure incomes, almost all-expenses-paid and it offers a more dynamic work environment than most professions,” Catrett says. “If you consider the level of accommodation that companies provide for top managers, or even the day-to-day perks that hotel and restaurant managers get for free, you find that the salaries are very competitive with other industries.”
If you’re looking for a job in an industry with continued job growth, here are 10 jobs to try your hand at:
1. Hotel general managerResponsibilities: Directs everything involved in the operation and financial result of the property; creates standards for personnel administration and performance, service to patrons, room rates, advertising, publicity and food selection.Training: A combination of more than two years of directly-related training and/or experience.U.S. average salary: $149,456
2. Hotel clerkResponsibilities: Performs an assortment of services for hotel guests, such as guest check-in and check-out, assigning rooms and answering inquiries to hotel services.Training: A combination of three to six months of directly-related training and/or experience.U.S. National average salary: $19,710
3. BellhopResponsibilities: Escorts incoming hotel guests to rooms; assists with luggage; offers information about available services and facilities of hotel and entertainment attractions; inspects guest's room to make sure things are satisfactory.Training: Short-term on-the-job training.U.S. average salary: $15,995
4. Meeting and convention plannerResponsibilities: Plans meetings and special events of various sizes. Coordinates such logistics as budgets, speakers, entertainment, transportation, facilities, technology, equipment, logistical requirements, printing, food and beverage, and other related issues.Training: A combination of six to 12 months of directly-related training and/or experience.U.S. average salary: $60,245
5. ConciergeResponsibilities: Assists guests with everything from making restaurant reservations to acquiring tickets to special events to helping with travel arrangements and tours of interesting places to visit. Training: Short-term on-the-job training.U.S. average salary: $16,262
6. Maitre d’Responsibilities: Also known as the head waiter, the maitre d’ assigns customers to tables; makes advance reservations; oversees all aspects of the dining room experience for patrons; makes sure all waiters are doing their jobs effectively.Training: Most start out as food and beverage servers and work their way up to the position. College courses in hotel and restaurant management or business administration are also a definite asset.U.S. average salary: $28,000 - $45,000, depending on establishment.
7. Executive chefResponsibilities: Oversees all kitchen activity, such as menu creation and staff management; utilizes food surpluses and leftovers; tracks popularity of various dishes; estimates customer food consumption; tests cooked foods by tasting and smelling them; creates special dishes and recipes.Training: A combination of more than four years of directly-related training and/or experience.U.S. average salary: $46,206
8. Reservation ticket agentResponsibilities: Answers phone or e-mail inquiries; offers suggestions and information about travel arrangements, such as schedules, rates and types of accommodation; quotes fares and room rates; makes and confirms transportation and hotel reservations. Training: A high school diploma or its equivalent is the most common educational requirement, but some employers prefer applicants who have completed college coursework in management or business.U.S. average salary: $27,750
9. Maids and housekeeping cleanerResponsibilities: Such light cleaning duties as making beds, replenishing linens, cleaning rooms and halls, vacuuming, emptying wastebaskets and restocking bathroom supplies.Training: No previous work-related skill, knowledge or experience is needed; short-term on-the-job training.U.S. average salary: $20,124
10. Gaming dealerResponsibilities: Operates table games such as craps, blackjack and roulette; provides dice and dispenses cards to players; determines winners, calculates and pays winning bets, and collects losing bets. Training: Most employers prefer at least a high school diploma or GED. Each casino establishes its own requirements for education, training and experience. Many institutions give training toward certificates in gaming, as well as offering an associate, bachelor’s or master’s degree in a hospitality-related field.U.S. average salary: $14,340
Recruiting in Hospitality
Restaurants and other businesses in the hospitality industry are reacting proactively to the current economic downturn, it has been suggested.Speaking to Recruiter magazine, Julia Fuell, managing director at New Frontiers, said many firms were doing whatever they could to increase the number of customers coming in through the doors. "Buy one, get one free" offers were one way employers were seeking to attracting trade, something that could benefit jobseekers, she added.These comments were echoed by Berkeley Scott managing director Mark Darby, who claimed the popularity of such offers could lead to creation of new employment opportunities.He added: "I think it should have a positive effect truthfully because if they are looking to increase their clientele through making attractive promotional offers they will fill their restaurants and they will require additional staff to service the people that come through there."Last week, Recruiter reported that the charity sector was also bucking current market trends by recruiting, potentially buoying those seeking graduate jobs.
Catering and Hospitality
Catering and hospitality is concerned with providing the public with food, drink and accommodation. It is an industry that is fast-moving and constantly changing and developing, as can be seen from exposure on television programmes and in newspaper supplements, tourism brochures and magazines.
Jobs range from catering supervisors sourcing food, to chefs preparing food, waiting and bar staff serving food and drink, front office customer service for assisting guests and housekeeping behind the scenes. There are also managers for all these operations.
Workers in the industry are often at their busiest during evenings, weekends and public holidays, and many can expect long, irregular hours and shift and weekend working. However this may be compensated by the greater flexibility that shift-working can provide. Some people work in clean, comfortable surroundings, but kitchen environments can be hot, humid and noisy. Staff may be on their feet for long periods.
The industry employs over 2.5 million people throughout the UK. There are also opportunities to work overseas. Employers include:
hotels and guest houses offering accommodation from budget to luxury
restaurants, including themed restaurants, pub restaurants and fast food outlets
pubs, clubs and bars, including bar facilities in hotels and restaurants
theme parks, cinemas, museums, art galleries and leisure resorts
schools, colleges, hospitals, nursing homes, railways, airports and cruise ships.
Most jobs involve dealing with the public, so staff must be friendly, polite and, most importantly, enjoy giving good customer service. They should have stamina and be able to work well in a team. Staff at management level also need good organisational and problem-solving skills.
There are jobs in catering and hospitality for people with a wide range of qualifications, from GCSEs/S grades through to degrees. Entrants to hotel management usually have an HNC/HND, a degree or postgraduate qualification. There are many relevant courses to help people prepare for entry to the industry at all levels.
Much of the training is on the job, and many employers offer training schemes or Apprenticeships which combine college-based learning and practical experience. Many people work towards NVQs/SVQs Levels 1 to 4, or Institute of Hospitality qualifications. Graduate training schemes may be available for those starting work with larger companies.
Employment prospects are good and more skilled workers will be needed, especially as Britain is to host the 2012 Olympic Games. It is often possible, in large organisations, to become a supervisor or manager, but prospects with small employers may be more limited, and people may have to move between employers to progress. Once experienced, some people may choose to set up their own business, for example a restaurant or small hotel.
Jobs range from catering supervisors sourcing food, to chefs preparing food, waiting and bar staff serving food and drink, front office customer service for assisting guests and housekeeping behind the scenes. There are also managers for all these operations.
Workers in the industry are often at their busiest during evenings, weekends and public holidays, and many can expect long, irregular hours and shift and weekend working. However this may be compensated by the greater flexibility that shift-working can provide. Some people work in clean, comfortable surroundings, but kitchen environments can be hot, humid and noisy. Staff may be on their feet for long periods.
The industry employs over 2.5 million people throughout the UK. There are also opportunities to work overseas. Employers include:
hotels and guest houses offering accommodation from budget to luxury
restaurants, including themed restaurants, pub restaurants and fast food outlets
pubs, clubs and bars, including bar facilities in hotels and restaurants
theme parks, cinemas, museums, art galleries and leisure resorts
schools, colleges, hospitals, nursing homes, railways, airports and cruise ships.
Most jobs involve dealing with the public, so staff must be friendly, polite and, most importantly, enjoy giving good customer service. They should have stamina and be able to work well in a team. Staff at management level also need good organisational and problem-solving skills.
There are jobs in catering and hospitality for people with a wide range of qualifications, from GCSEs/S grades through to degrees. Entrants to hotel management usually have an HNC/HND, a degree or postgraduate qualification. There are many relevant courses to help people prepare for entry to the industry at all levels.
Much of the training is on the job, and many employers offer training schemes or Apprenticeships which combine college-based learning and practical experience. Many people work towards NVQs/SVQs Levels 1 to 4, or Institute of Hospitality qualifications. Graduate training schemes may be available for those starting work with larger companies.
Employment prospects are good and more skilled workers will be needed, especially as Britain is to host the 2012 Olympic Games. It is often possible, in large organisations, to become a supervisor or manager, but prospects with small employers may be more limited, and people may have to move between employers to progress. Once experienced, some people may choose to set up their own business, for example a restaurant or small hotel.
Career in Hospitality
For many people the thought of a career in hospitality, leisure and tourism brings up images of chefs, fitness instructors and overseas reps….and nothing else! Well of course, these are all careers that fall within these sectors, but there is so much more to consider….in fact much, much more, the hospitality industry alone employs 1 in every 10 people in the UK, that's over 2.5 million people working in more than 30,000 establishments. Also, 1 in every 5 new jobs fall into this sector with another 400,000 new jobs created by 2006 according to The British Hospitality Association. That's a lot of jobs!
Not just chefs and waiters then? No way… this is a huge industry offering variety, diversity and tons of different jobs and career opportunities to suit everyone.So what sort of person do you need to be to work in hospitality, leisure and tourism. Well to begin with you need to like people, and enjoy the challenge of working in a customer focused environment. You need to be flexible, adaptable, enjoy problem-solving and thinking on your feet and to be able to work as part of a team.Michelle Davies is 21 and is a Receptionist with hotel group Jarvis. Michelle says that the diversity of the industry brings challenges and new opportunities, and that's what appeals to her. She says, "I originally came to Jarvis when I was on a year's industrial work experience from University, now I work part-time as a Receptionist which allows me to continue my studies towards a BA(Hons) in Hospitality Management". Her advice to anyone considering a career in hotels, "Don't be put off by the thought of long hours and less pay initially - I followed my heart when I chose this as a career and I don't regret it for a moment". Michelle hopes to go on to become a Conference and Events Manager when she has completed her degree.But of course it's not just about hotels - the hospitality industry affects us every day - think about it - grabbing a sandwich for lunch, stopping off for a coffee or drinks with friends, staying at a hotel, going to the cinema or theatre, school meals, eating at a canteen in work, catching a train, motor-way service stations… the list goes on and on…….Claire Rankin is Executive Chef at Fish plc. After studying general catering for 2 years in college her first job was as a chef in a small hotel, before joining Center Parcs as Commis Chef where she was quickly promoted to Chef de Partie. Moving to London she took a job specialising in fish and within two years became Executive Chef of a new restaurant group - Fish! She says, "My career is very satisfying and I was delighted to be given an industry 'Acorn' award in 2001. My advice to young chefs wanting to progress in their career would be to focus on what they want to achieve - put your head down and keep working. That's what I did - believe me, you will get noticed!"What about travel and tourism! Sounds great, travel around, see the world, meet people - but is that really all it's about! Well no, of course not, just like any job or career it's what you make it, and of course the variety of this sector is enormous. It's a huge growth sector, valued at a massive £270 billion worldwide. In the last 10 years, international tourism has accounted for 1 in 6 of all jobs, 125,000 tourism businesses exist in the UK and 1.75 million people are employed in these businesses.Travel and Tourism is closely linked with Hospitality and Leisure, all sectors are providing services for their customers. It's a very inter-dependent industry ….it's constantly expanding… which means more jobs and careers!What's the best way in to this industry then and what qualifications do you need? Hospitality and Catering, like many other sectors, suffer from skills shortages in certain areas. Undoubtedly there are a wide range of jobs on offer - Receptionists, Bar, Conference and Banqueting, Event Management, Chefs, Waiters, Sales and Marketing, House-keeping, Food and Beverage Managers … these are just a few! The three main entry routes are :
By getting a job and benefiting from company training and development - maybe alongside a part-time college course. Whitbread Restaurants offer a fantastic Chef apprentice scheme, which combines training in the work-place with a day-release to College.
By becoming a trainee and securing a Modern Apprenticeship or National Traineeship which will offer full time training for young people up to the age of 25 to NVQ/SVQ level 3.
By enrolling on a full-time college or university course. There are courses to suit all abilities, whatever your academic achievements.
Not just chefs and waiters then? No way… this is a huge industry offering variety, diversity and tons of different jobs and career opportunities to suit everyone.So what sort of person do you need to be to work in hospitality, leisure and tourism. Well to begin with you need to like people, and enjoy the challenge of working in a customer focused environment. You need to be flexible, adaptable, enjoy problem-solving and thinking on your feet and to be able to work as part of a team.Michelle Davies is 21 and is a Receptionist with hotel group Jarvis. Michelle says that the diversity of the industry brings challenges and new opportunities, and that's what appeals to her. She says, "I originally came to Jarvis when I was on a year's industrial work experience from University, now I work part-time as a Receptionist which allows me to continue my studies towards a BA(Hons) in Hospitality Management". Her advice to anyone considering a career in hotels, "Don't be put off by the thought of long hours and less pay initially - I followed my heart when I chose this as a career and I don't regret it for a moment". Michelle hopes to go on to become a Conference and Events Manager when she has completed her degree.But of course it's not just about hotels - the hospitality industry affects us every day - think about it - grabbing a sandwich for lunch, stopping off for a coffee or drinks with friends, staying at a hotel, going to the cinema or theatre, school meals, eating at a canteen in work, catching a train, motor-way service stations… the list goes on and on…….Claire Rankin is Executive Chef at Fish plc. After studying general catering for 2 years in college her first job was as a chef in a small hotel, before joining Center Parcs as Commis Chef where she was quickly promoted to Chef de Partie. Moving to London she took a job specialising in fish and within two years became Executive Chef of a new restaurant group - Fish! She says, "My career is very satisfying and I was delighted to be given an industry 'Acorn' award in 2001. My advice to young chefs wanting to progress in their career would be to focus on what they want to achieve - put your head down and keep working. That's what I did - believe me, you will get noticed!"What about travel and tourism! Sounds great, travel around, see the world, meet people - but is that really all it's about! Well no, of course not, just like any job or career it's what you make it, and of course the variety of this sector is enormous. It's a huge growth sector, valued at a massive £270 billion worldwide. In the last 10 years, international tourism has accounted for 1 in 6 of all jobs, 125,000 tourism businesses exist in the UK and 1.75 million people are employed in these businesses.Travel and Tourism is closely linked with Hospitality and Leisure, all sectors are providing services for their customers. It's a very inter-dependent industry ….it's constantly expanding… which means more jobs and careers!What's the best way in to this industry then and what qualifications do you need? Hospitality and Catering, like many other sectors, suffer from skills shortages in certain areas. Undoubtedly there are a wide range of jobs on offer - Receptionists, Bar, Conference and Banqueting, Event Management, Chefs, Waiters, Sales and Marketing, House-keeping, Food and Beverage Managers … these are just a few! The three main entry routes are :
By getting a job and benefiting from company training and development - maybe alongside a part-time college course. Whitbread Restaurants offer a fantastic Chef apprentice scheme, which combines training in the work-place with a day-release to College.
By becoming a trainee and securing a Modern Apprenticeship or National Traineeship which will offer full time training for young people up to the age of 25 to NVQ/SVQ level 3.
By enrolling on a full-time college or university course. There are courses to suit all abilities, whatever your academic achievements.
Food in school vending machines
new study has added weight to calls for juices, drinks with added sugar and candy to be removed from all school vending machines.
However, food manufacturers are already taking steps in the right direction by reducing pack sizes, addressing concerns that products sold in vending machines encourage students to consume more calories.
Beverages in vending machines were found to have added sugars, high-calorie 100 percent fruit juices and snacks over 200 hundred calories, according to the figures from the HEALTHY Study which is a nationwide effort led by Temple University to curb obesity and type 2 diabetes in middle school students
It said that despite efforts to include more healthy choices at schools, standard offerings from vending machines, including fruit juices, are giving students more calories than they require.
Amy Virus, senior health services coordinator for the study from the Center for Obesity Research and Education at Temple University, said: "Contrary to common belief, fruit juice is not a healthy snack, if drunk in excess. It should be limited to about six ounces per day, but it's common to see more than one serving in a bottle.
"Changes made to the vending machines in schools will help reduce excess calories taken in by school kids."
Virus, who is also president of the Pennsylvania Dietetic Association, said: "The program's goal is to ultimately remove all juice and sugar added beverages, offer water instead and eliminate candy from vending machines."
Data from 42 schools across seven cities showed that 75 percent of had vending machines. Of those machines, 83 percent sold beverages alone and 17 percent sold snack foods only. The most prevalent beverages available in vending machines were added sugar beverages (39 percent) and 100 percent fruit juice (23 percent).
The most prevalent snacks available were reduced fat chips (22 percent), regular baked goods (16 percent), cereal bars (14 percent) and low fat ice cream (14 percent).
Overall, the energy content of beverages ranged from zero calories for water to 325 calories for added sugar drinks. For snacks it was between 25 calories for low fat ice cream, to 480 calories for baked goods.
Industry action
There is increasing pressure on the food and drinks industry to stop marketing products of poor nutritional quality to children.
However, a report issued last month showed that the “beverage industry continues to significantly cut calories in schools” two years into the national school guidlines scheme which was set up in 2006. This voluntary initiative is between the Alliance for a Healthier Generation, American Beverage Association (ABA), The Coca-Cola Company, Dr Pepper Snapple Group and PepsiCo.
The guidelines call for the beverage industry to provide lower-calorie and smaller-portion options in schools, including the removal of full-calorie soft drinks, all by the 2009-2010 school year.
The ABA’s School Beverage Guidelines Progress Report 2007-2008 showed that beverage calories shipped to schools have decreased by 58 percent since 2004 and 79 percent of schools under contract with bottlers are already in compliance with the national School Beverage Guidelines.
The association said the shift towards lower-calorie, smaller-portion beverages was contributing to the reduction in calories available from beverages in schools, as well as the change in the beverage mix available to students.
Vending machines are a major source of marketing through product sales and advertising on the machine’s exterior. Some states have strong nutrition standards for food sold in schools.
Yet, while schools are working to reduce junk-food sales, many vending machines are still stocked with soda, juice drinks, iced tea, candy, cookies and chips, according to the Center for Science in the Public Interest (CSPI
However, food manufacturers are already taking steps in the right direction by reducing pack sizes, addressing concerns that products sold in vending machines encourage students to consume more calories.
Beverages in vending machines were found to have added sugars, high-calorie 100 percent fruit juices and snacks over 200 hundred calories, according to the figures from the HEALTHY Study which is a nationwide effort led by Temple University to curb obesity and type 2 diabetes in middle school students
It said that despite efforts to include more healthy choices at schools, standard offerings from vending machines, including fruit juices, are giving students more calories than they require.
Amy Virus, senior health services coordinator for the study from the Center for Obesity Research and Education at Temple University, said: "Contrary to common belief, fruit juice is not a healthy snack, if drunk in excess. It should be limited to about six ounces per day, but it's common to see more than one serving in a bottle.
"Changes made to the vending machines in schools will help reduce excess calories taken in by school kids."
Virus, who is also president of the Pennsylvania Dietetic Association, said: "The program's goal is to ultimately remove all juice and sugar added beverages, offer water instead and eliminate candy from vending machines."
Data from 42 schools across seven cities showed that 75 percent of had vending machines. Of those machines, 83 percent sold beverages alone and 17 percent sold snack foods only. The most prevalent beverages available in vending machines were added sugar beverages (39 percent) and 100 percent fruit juice (23 percent).
The most prevalent snacks available were reduced fat chips (22 percent), regular baked goods (16 percent), cereal bars (14 percent) and low fat ice cream (14 percent).
Overall, the energy content of beverages ranged from zero calories for water to 325 calories for added sugar drinks. For snacks it was between 25 calories for low fat ice cream, to 480 calories for baked goods.
Industry action
There is increasing pressure on the food and drinks industry to stop marketing products of poor nutritional quality to children.
However, a report issued last month showed that the “beverage industry continues to significantly cut calories in schools” two years into the national school guidlines scheme which was set up in 2006. This voluntary initiative is between the Alliance for a Healthier Generation, American Beverage Association (ABA), The Coca-Cola Company, Dr Pepper Snapple Group and PepsiCo.
The guidelines call for the beverage industry to provide lower-calorie and smaller-portion options in schools, including the removal of full-calorie soft drinks, all by the 2009-2010 school year.
The ABA’s School Beverage Guidelines Progress Report 2007-2008 showed that beverage calories shipped to schools have decreased by 58 percent since 2004 and 79 percent of schools under contract with bottlers are already in compliance with the national School Beverage Guidelines.
The association said the shift towards lower-calorie, smaller-portion beverages was contributing to the reduction in calories available from beverages in schools, as well as the change in the beverage mix available to students.
Vending machines are a major source of marketing through product sales and advertising on the machine’s exterior. Some states have strong nutrition standards for food sold in schools.
Yet, while schools are working to reduce junk-food sales, many vending machines are still stocked with soda, juice drinks, iced tea, candy, cookies and chips, according to the Center for Science in the Public Interest (CSPI
Wheat intake in Food
Wheat flour consumption is increasing in the US following a dip that was driven by a trend for low-carbohydrate diets, according to the USDA, as demand for higher fiber, protein and whole grains rises.
After a five-year decrease, figures for 2007 show that per capita wheat flour use has gone up 2.3 pounds to 137.9 pounds in a year, according to estimates from the USDA Economic Research Service (ERS). Similarly the number of new wheat-flour products introduced has increased.
The use of whole grains, which includes wheat, has also seen a popularity spurt amid the health and wellness trend, reflected in the 2005 national nutritional guidelines.
However there is still some way to go to achieve previous levels for per capita wheat flour use, according to ERS researchers, as the 2007 total is down 8.9 pounds from a high in 1997.
The authors of the report, featured in the latest edition of the ERS publication Amber Waves, said: “Between 1972 and 1997, US wheat producers and millers could count on rising per capita food use of wheat flour to expand their domestic market.
“Contributing to this growth was the boom in away-from-home eating, the desire of consumers for greater variety and more convenient food products, promotion of wheat flour and pasta products by industry organizations, and wider recognition of health benefits stemming from eating high-fiber, grain-based foods.”
This growth appears to have ended in 1997 due to changing consumer preferences, including more weight-conscious people following diets such as low-carbohydrates.
Consumer interest in these diets appeared to peak in 2000 but it helped reduce per capita wheat consumption which reached a low of 134.2 pounds in 2005.
Similarly, between 2000 and 2006, 12 percent of the 223 mills listed in the Grain and Milling Annual closed, reducing milling capacity by seven percent.
The report said: “The baking industry responded by developing products to satisfy these new dietary preferences, particularly the increased demand for higher fiber and protein.”
But there seems to have been a turnaround as, according to Datamonitor, 558 wheat-flour products were introduced in 2007 compared to 97 new wheat-flour products in 1997. Similarly eighty-six whole-wheat flour products were introduced in 2007, up from 16 in 1997.
Whole grains
Although US consumers still prefer refined-wheat flour products over whole-wheat flour goods, new product launches of foods making a "whole grain" claim have grown sharply since 2000.
According to the Mintel Global New Products Database, in 2007 nearly 15 times as many new whole grain products were introduced worldwide compared to 2000.
This change is reflected in the 2005 which recommends that whole grains account for half of all grains consumed.
After a five-year decrease, figures for 2007 show that per capita wheat flour use has gone up 2.3 pounds to 137.9 pounds in a year, according to estimates from the USDA Economic Research Service (ERS). Similarly the number of new wheat-flour products introduced has increased.
The use of whole grains, which includes wheat, has also seen a popularity spurt amid the health and wellness trend, reflected in the 2005 national nutritional guidelines.
However there is still some way to go to achieve previous levels for per capita wheat flour use, according to ERS researchers, as the 2007 total is down 8.9 pounds from a high in 1997.
The authors of the report, featured in the latest edition of the ERS publication Amber Waves, said: “Between 1972 and 1997, US wheat producers and millers could count on rising per capita food use of wheat flour to expand their domestic market.
“Contributing to this growth was the boom in away-from-home eating, the desire of consumers for greater variety and more convenient food products, promotion of wheat flour and pasta products by industry organizations, and wider recognition of health benefits stemming from eating high-fiber, grain-based foods.”
This growth appears to have ended in 1997 due to changing consumer preferences, including more weight-conscious people following diets such as low-carbohydrates.
Consumer interest in these diets appeared to peak in 2000 but it helped reduce per capita wheat consumption which reached a low of 134.2 pounds in 2005.
Similarly, between 2000 and 2006, 12 percent of the 223 mills listed in the Grain and Milling Annual closed, reducing milling capacity by seven percent.
The report said: “The baking industry responded by developing products to satisfy these new dietary preferences, particularly the increased demand for higher fiber and protein.”
But there seems to have been a turnaround as, according to Datamonitor, 558 wheat-flour products were introduced in 2007 compared to 97 new wheat-flour products in 1997. Similarly eighty-six whole-wheat flour products were introduced in 2007, up from 16 in 1997.
Whole grains
Although US consumers still prefer refined-wheat flour products over whole-wheat flour goods, new product launches of foods making a "whole grain" claim have grown sharply since 2000.
According to the Mintel Global New Products Database, in 2007 nearly 15 times as many new whole grain products were introduced worldwide compared to 2000.
This change is reflected in the 2005 which recommends that whole grains account for half of all grains consumed.
Watching weight and health
Weight watchers become health watchers
Dieters in the US are moving away from the bathroom scales and weight reduction regimes to health management, according to a report.
Dieting is at an all-time low but the concept of a “healthy weight” is resonating with Americans and is the primary motivator for those who do begin a diet, said the report from the NPD Group called Weighing in on the American Diet: A Report on the Health and Weight Management Habits of Americans.
It found that most people associated healthy weight with feeling good and feeling healthier, rather than fitting within a small range of ideal weights.
It added that the most popular diet now is one that people call their own and fewer people were attempting “extreme” diets, such as modified fasts, severe calorie restrictions and the elimination of entire food groups.
The report stated: “People appear to be taking a new and different approach because they’ve not been satisfied with past diet attempts and they understood the importance of being at a healthy weight.”
The top complaints about previous diets were that people were “disappointed,” “tended to feel deprived” and thought it was “not a good way to maintain overall health in the long term”.
It said that instead of extreme lifestyle changes that cannot be maintained, more Americans seem to be looking for reasonable strategies that help them achieve or maintain a healthy weight and good health in general.
The health trend
Food manufacturers have tuned into a trend for weight management with targeted products and ingredients and the global weight management category is estimated at more than $7.4bn globally.
One example is soluble fibre which can boost satiety, helping the consumer feel fuller for longer, thus reducing the tendency to snack. Research has also shown it benefits digestive health.
Mintel’s Global New Products Database (GNPD) revealed there were 42 satiety products launched in the first quarter of 2008, compared with just one in the first quarter of 2005.
The NPG report, in collaboration with the National Fluid Milk Processor Promotion Program, stated that the percentage of adults who said they are on a diet has steadily gone down over the past decade.
Figures showed that 29 percent of women were currently on a diet, compared to 35 percent ten years ago and 19 percent of men said they were on a diet now, compared to 23 percent ten years ago.
In addition 62 percent of Americans said a healthy weight was when they physically feel good, 45 percent said it was when they feel healthier, 39 percent when they can be active, 38 percent when they feel better about themselves and 27 percent stayed within a small range of ideal weight.
However, an estimated 25.6 percent of US adults reported being obese in 2007, compared to 23.9 percent in 2005 which is an increase of 1.7 percent, according to a study published in Morbidity and Mortality Weekly Report last month.
Experts say that efforts need to be made to reduce these figure and this provides opportunities for food and beverage manufacturers to position consumer products that address this.
The study drew from the five NPD Group databases – The NPD Dieting Monitor, National Eating Trends, Nutrient Intake Database, Health Track Database and customized consumer research collected in November 2007.
Dieters in the US are moving away from the bathroom scales and weight reduction regimes to health management, according to a report.
Dieting is at an all-time low but the concept of a “healthy weight” is resonating with Americans and is the primary motivator for those who do begin a diet, said the report from the NPD Group called Weighing in on the American Diet: A Report on the Health and Weight Management Habits of Americans.
It found that most people associated healthy weight with feeling good and feeling healthier, rather than fitting within a small range of ideal weights.
It added that the most popular diet now is one that people call their own and fewer people were attempting “extreme” diets, such as modified fasts, severe calorie restrictions and the elimination of entire food groups.
The report stated: “People appear to be taking a new and different approach because they’ve not been satisfied with past diet attempts and they understood the importance of being at a healthy weight.”
The top complaints about previous diets were that people were “disappointed,” “tended to feel deprived” and thought it was “not a good way to maintain overall health in the long term”.
It said that instead of extreme lifestyle changes that cannot be maintained, more Americans seem to be looking for reasonable strategies that help them achieve or maintain a healthy weight and good health in general.
The health trend
Food manufacturers have tuned into a trend for weight management with targeted products and ingredients and the global weight management category is estimated at more than $7.4bn globally.
One example is soluble fibre which can boost satiety, helping the consumer feel fuller for longer, thus reducing the tendency to snack. Research has also shown it benefits digestive health.
Mintel’s Global New Products Database (GNPD) revealed there were 42 satiety products launched in the first quarter of 2008, compared with just one in the first quarter of 2005.
The NPG report, in collaboration with the National Fluid Milk Processor Promotion Program, stated that the percentage of adults who said they are on a diet has steadily gone down over the past decade.
Figures showed that 29 percent of women were currently on a diet, compared to 35 percent ten years ago and 19 percent of men said they were on a diet now, compared to 23 percent ten years ago.
In addition 62 percent of Americans said a healthy weight was when they physically feel good, 45 percent said it was when they feel healthier, 39 percent when they can be active, 38 percent when they feel better about themselves and 27 percent stayed within a small range of ideal weight.
However, an estimated 25.6 percent of US adults reported being obese in 2007, compared to 23.9 percent in 2005 which is an increase of 1.7 percent, according to a study published in Morbidity and Mortality Weekly Report last month.
Experts say that efforts need to be made to reduce these figure and this provides opportunities for food and beverage manufacturers to position consumer products that address this.
The study drew from the five NPD Group databases – The NPD Dieting Monitor, National Eating Trends, Nutrient Intake Database, Health Track Database and customized consumer research collected in November 2007.
Cooking Waste oil
Finding new ways to use cooking oil waste could cut costs and potentially generate revenue for food processors, claims UK based company Bio Driven.
According to the company, 225,000 tonnes of used cooking oil are thrown away annually in the UK, and it claims that if this was all collected and refined, the resulting biofuel could generate more than 13,000 megawatt hours of electricity per year, the equivalent to the annual average consumption of 2,200 households.
Food and drink processors are facing rising energy costs, and as a result are being forced to look at alternative energy sources that could also help them meet targets to cut carbon emissions.
Cash asset
David Chalk, managing director, Bio Driven, told FoodProductionDaily.com that the firm can offer European food processors various sustainable and cost effective ways of managing their waste cooking oil such as a simple cash purchase for bulk oil for conversion to biodiesel at its own facility or a fully automated mobile unit for conversion of the oil at the food processor’s plant.
“We are the only company in the UK offering this portable conversion service. We can take 100,000 litres of cooking oil and convert it within four days into reusable biodiesel for plant power generation or for use in the manufacturer’s logistics fleet.
“Conversion on site in this way reduces road miles associated with shipping the waste oil off site for disposal or alteration and turns a waste stream into a cash asset,” argues Chalk.
He said the mobile converter will be introduced in early 2009 and that the company anticipates considerable demand from the sector for the facility.
Renewable energy source
Chalk added that the company can also provide training and expert advice on how to install and operate a permanent biodiesel plant at the manufacturing facility that would be tailored to a food processor’s particular requirements.
He said that the firm is currently in negotiations with a large German food manufacturer who is planning to install a converter on site to turn its output of 150,000 tonnes of used cooking oil a quarter into a renewable energy source.
“Working with Bio Driven will result in fuel price stability, significant savings and a greater understanding and positive contribution to current environmental issues [for the food processing sector],” said Chalk
According to the company, 225,000 tonnes of used cooking oil are thrown away annually in the UK, and it claims that if this was all collected and refined, the resulting biofuel could generate more than 13,000 megawatt hours of electricity per year, the equivalent to the annual average consumption of 2,200 households.
Food and drink processors are facing rising energy costs, and as a result are being forced to look at alternative energy sources that could also help them meet targets to cut carbon emissions.
Cash asset
David Chalk, managing director, Bio Driven, told FoodProductionDaily.com that the firm can offer European food processors various sustainable and cost effective ways of managing their waste cooking oil such as a simple cash purchase for bulk oil for conversion to biodiesel at its own facility or a fully automated mobile unit for conversion of the oil at the food processor’s plant.
“We are the only company in the UK offering this portable conversion service. We can take 100,000 litres of cooking oil and convert it within four days into reusable biodiesel for plant power generation or for use in the manufacturer’s logistics fleet.
“Conversion on site in this way reduces road miles associated with shipping the waste oil off site for disposal or alteration and turns a waste stream into a cash asset,” argues Chalk.
He said the mobile converter will be introduced in early 2009 and that the company anticipates considerable demand from the sector for the facility.
Renewable energy source
Chalk added that the company can also provide training and expert advice on how to install and operate a permanent biodiesel plant at the manufacturing facility that would be tailored to a food processor’s particular requirements.
He said that the firm is currently in negotiations with a large German food manufacturer who is planning to install a converter on site to turn its output of 150,000 tonnes of used cooking oil a quarter into a renewable energy source.
“Working with Bio Driven will result in fuel price stability, significant savings and a greater understanding and positive contribution to current environmental issues [for the food processing sector],” said Chalk
Colour of Food
Foods, particularly fruits and vegetables, are increasingly being marketed on their colour and associated health benefits, according to new Euromonitor International findings.
Speaking at the Healthy Foods European Summit in London this week, Euromonitor analyst, Ewa Hudson, highlighted how colour is becoming a powerful marketing tool for foods such as superfruits.
This kind of marketing has become possible on the back on increased consumer awareness of the link between colour-giving components of foods. An example is anthocyanins, which are nutritious pigments that have been shown to benefit heart health.
Other examples include acai or pomegranate juices marketed as antioxidant-laden ‘red’ tonics, or green teas offering similar benefits.
According to Hudson, companies such as Parmalat, Unilever, Kelloggs and Kagome are employing this marketing technique
Kagome had released a colour wheel to educate consumers about variants in the spectrum, relevant ingredients and potential health benefits that ranged from heart health to urinary tract health to bone and teeth health and more.
Kagome’s colour breakdown includes:
Blue/purple: quercetin
Red: lycopene, capsanthin
Yellow/orange: beta-carotene and beta-cryptoxanthan
White: allicin, flavonol
Green: chlorophyll, lutein
Global health and wellness pushing $500bn
Colour foods are part of a health and wellness category Hudson valued at $480bn (€350bn) in 2007, up seven per cent over 2006 and 42 per cent since 2002.
Naturally healthy foods (33 per cent) accounted for the biggest slice of this pie followed by functional foods and beverages (31 per cent), better-for-you foods (30 per cent), organic (5 per cent) and intolerance foods (1 per cent).
Organic foods grew fastest between 2002 and 2007 at 86 per cent. Functional foods and beverages sales increased 48 per cent and are expected to reach $170bn (€123.5m) by 2012. Functional beverages are set to jump 30 per cent in the period, while functional foods are forecast to grow 17 per cent.
North America and Western Europe are the dominant regions, with 35 and 31 per cent market share respectively.
Omega-3s, antioxidants, plant sterols, soluble fibres, calcium, bio-active peptides, squalene, GABA, collagen and flax were highlighted by Euromonitor as ingredients that continue, or are beginning, to attract a lot of interest in the food industry.
Omega-3 fish oil supplements grew strongly between 2002 and 2007, with average consumption rising 70 per cent to $2 (€1.45) per capita in 32 global markets. Last year, Norway had the world’s highest fish oil consumption at $24 (€17.40) per head.
In the plant sterols market, Hudson observed that yoghurts overtook spreads as the preferred application, with yoghurts surging 461 per cent between 2002 and 2007, while spreads dipped eight per cent. Global plant sterol food sales in 2007 came in at just over $3.2bn (€2.32bn), of which $2.6bn (€1.89bn) occurred in Europe.
Raw plant sterol ingredient sales surged 120 per cent between 2002 and 2007, with 18.2 thousand tonnes being sold worldwide last year.
The global health and wellness market will be worth $354m (€257m) in five years, Hudson said, a 22 per cent expansion. North America and Western Europe will continue to account for the bulk of sales at 34 per cent and 30 per cent respectively.
Speaking at the Healthy Foods European Summit in London this week, Euromonitor analyst, Ewa Hudson, highlighted how colour is becoming a powerful marketing tool for foods such as superfruits.
This kind of marketing has become possible on the back on increased consumer awareness of the link between colour-giving components of foods. An example is anthocyanins, which are nutritious pigments that have been shown to benefit heart health.
Other examples include acai or pomegranate juices marketed as antioxidant-laden ‘red’ tonics, or green teas offering similar benefits.
According to Hudson, companies such as Parmalat, Unilever, Kelloggs and Kagome are employing this marketing technique
Kagome had released a colour wheel to educate consumers about variants in the spectrum, relevant ingredients and potential health benefits that ranged from heart health to urinary tract health to bone and teeth health and more.
Kagome’s colour breakdown includes:
Blue/purple: quercetin
Red: lycopene, capsanthin
Yellow/orange: beta-carotene and beta-cryptoxanthan
White: allicin, flavonol
Green: chlorophyll, lutein
Global health and wellness pushing $500bn
Colour foods are part of a health and wellness category Hudson valued at $480bn (€350bn) in 2007, up seven per cent over 2006 and 42 per cent since 2002.
Naturally healthy foods (33 per cent) accounted for the biggest slice of this pie followed by functional foods and beverages (31 per cent), better-for-you foods (30 per cent), organic (5 per cent) and intolerance foods (1 per cent).
Organic foods grew fastest between 2002 and 2007 at 86 per cent. Functional foods and beverages sales increased 48 per cent and are expected to reach $170bn (€123.5m) by 2012. Functional beverages are set to jump 30 per cent in the period, while functional foods are forecast to grow 17 per cent.
North America and Western Europe are the dominant regions, with 35 and 31 per cent market share respectively.
Omega-3s, antioxidants, plant sterols, soluble fibres, calcium, bio-active peptides, squalene, GABA, collagen and flax were highlighted by Euromonitor as ingredients that continue, or are beginning, to attract a lot of interest in the food industry.
Omega-3 fish oil supplements grew strongly between 2002 and 2007, with average consumption rising 70 per cent to $2 (€1.45) per capita in 32 global markets. Last year, Norway had the world’s highest fish oil consumption at $24 (€17.40) per head.
In the plant sterols market, Hudson observed that yoghurts overtook spreads as the preferred application, with yoghurts surging 461 per cent between 2002 and 2007, while spreads dipped eight per cent. Global plant sterol food sales in 2007 came in at just over $3.2bn (€2.32bn), of which $2.6bn (€1.89bn) occurred in Europe.
Raw plant sterol ingredient sales surged 120 per cent between 2002 and 2007, with 18.2 thousand tonnes being sold worldwide last year.
The global health and wellness market will be worth $354m (€257m) in five years, Hudson said, a 22 per cent expansion. North America and Western Europe will continue to account for the bulk of sales at 34 per cent and 30 per cent respectively.
Catering Equipment
When it comes to setting up a business in the catering industry, it is essential that you plan all the finer points of your kitchen around the type of food you will be serving. There is a huge difference between equipment that is necessary for the smooth running of a carvery to a kitchen that is going to be serving stir fry and sushi. If you have ever had the pleasure of watching an episode of Hell's kitchen, The F Word, or any other Gordon Ramsay prime time tee vee show, you will have seen him rip kitchens to bits and rebuild them. Thanks to Mister Ramsay we are also all aware that working in a commercial kitchen is fraught with emotions and tensions are high, it is because of this that it is important to create a working area where everything can run smoothly. Having catering equipment installed to specification from a well drawn up plan means you can keep the staff at the stations they are meant to be at, with good access to the things they require to prevent trips, spills and interference.Pub KitchensThe kitchens in a Public House are likely to be serving up a high volume of quick to make food from lunch until dinner time. Traditional pub menus include cold foods such as sandwiches and a ploughman's lunch; a variety of deep fried foods like scampi, goujons and chips; oven baked favourites such as lasagne or toad in the hole and hob top traditional pub favourites like chilli, or a warming stew. To kit out this type of kitchen, you will need a large area dedicated to work surfaces, as the pre preparation of various ingredients will take up a lot of room, and it is likely that many covers will be served up at any one time. It is essential to have at least two commercial fryers to keep meat based and vegetarian fried foods separate. A high spec salamander grill is a versatile item of catering equipment that can turn a sandwich in to a toastie, keep plated up food warm, and brown off food that has been cooked in a microwave.Restaurant Kitchen To equip a restaurant adequately with catering equipment it is necessary to establish what the niche of the restaurant is, and take that in to account. There are some basic items that should be in any kitchen such as the salamander grill and deep fryers. It is likely however though that you will need to account for specialist equipment such as griddles and serving stations. As it is more likely that many people will be working at once, separate work stations are essential with under counter fridges and storage spaces. You will need to equip each area with its own utensils so everything is to hand and allow plenty of available hob space. If you are planning to cook a large amount of flash fry food, ensure that there are special large wok hobs fitted.It is not just the food preparation that needs to be considered when it comes to ordering catering equipment; there are a multitude of specialist equipment that is required for service and for the clearing up afterwards. To provide a fully professional service it is essential to make the most of any commercial standard equipment you can purchase. Glass washers, ice machines and serving gantry's are all part of the commercial world of kitchens. The best bet is to think ... What would Gordon do? If you imagine that he'd ball you out with expletives, then re think your design!
Tightening our belts
Where have all the sub-prime steaks gone? Gone to pork belly, every one. Even before the crash-bang-crunch was a 90-point headline, this was a year of gastronomic belt-tightening. The restaurants of conspicuous oli-gastronomy, with five glacier-faced, missile-breasted, Alaïa-clad Valkyries at the lectern who would never recognise any name that didn’t end in -ski and said you could wait in the corridor while they decided whether to feed you, are over.
Having the paparazzi outside is a sign that this is a place not to be seen in. The quality and calibre of celebrities caught outside unbookable restaurants have gone way down. Now it’s more likely to be a bloke who used to be in EastEnders, a drunk runner-up from Big Brother, and Piers Morgan. Gone are the days when Brad Pitt would engagingly take a swing at a pap, or some trashed techno-babe would wink pink getting out of a cab for the edification of 15-year-olds and downloaders everywhere. Big-money dining in multimillion rooms is so utterly over. Binge dinners are just not chic or smart, and the restaurants that specialise in them suddenly look embarrassing, passé and tacky. Sake No Hana had an overindulgent opening. Backed by Evgeny Lebedev, it is a perfect example of how to completely and utterly miss the zeitgeist, like turning up at a No Third Runway protest dressed like a 1970s Braniff hostess.
They always say that catering is the first into a recession and the last out, and I think the food knows, I think the ingredients can tell. Knives and pans have a sibyl’s sense of what's coming. There has been a move away from tables with five layers of linen, glasses big enough to breed goldfish in, and a special spoon just for supping your jus. The writing was on the wall for amuse-bouches and unordered shot glasses of tricksy gunk with caviar on top. No more gold leaf on your risotto, or truffle oil on everything. The slow-cooked rediscovery of British Industrial Revolution food overcame everything this year. For the first time in two decades, there must have been more English-restaurant openings than Italian. The fear of poverty has coincided with a digestive nationalism, a confidence in the home-grown — and thank God.
The writing on the wall also told us what field our cow came from, and the name of the wendy house in which the chicken brought up her happy, multicultural brood. Menus stopped being written by Barbara Cartland and all read like they’d been penned by WH Auden, Ted Hughes and Bill Oddie. Food went back to the sideboard, to scrubbed oak tables and bentwood chairs, served by people who wore home-baked shoes and had degrees in sustainable English. Pubs merged into restaurants, and restaurants served five types of beer. There was a sense of generous austerity about, and a cool pride.
Cooks’ menu envy made them compete to see who could serve the most gangleous of remote cuts and the weirdest hedgerow weeds. Fillet steak became braised shin; shoulders replaced cutlets; every time you opened your mouth, it was filled with a mustardy snout, ear or fry (bollock). The totemic dish of the year was the ubiquitous pork belly: a slow-roasted slab of crackling and fat, held together by slivers of exhausted muscle. It’s in every TV chef’s Christmas cookbook, and personally I’d happily not eat it again for a year. Brit food has been forcibly and good-humouredly taken back from the xenophobes and Little Englanders, from football yobs and the false teeth of pensioners. It’s not granny food or school food or hospital food, or the clubbable, stuffy, sticky, paunchy Sunday food any more. It is smart and sexy: who’d ever have thought that pies and mushy peas would be lubricious? But, it turns out, they really are. And there were dripping-fried chips with everything. We all went out to eat home-cooked without irony.
The Times
Having the paparazzi outside is a sign that this is a place not to be seen in. The quality and calibre of celebrities caught outside unbookable restaurants have gone way down. Now it’s more likely to be a bloke who used to be in EastEnders, a drunk runner-up from Big Brother, and Piers Morgan. Gone are the days when Brad Pitt would engagingly take a swing at a pap, or some trashed techno-babe would wink pink getting out of a cab for the edification of 15-year-olds and downloaders everywhere. Big-money dining in multimillion rooms is so utterly over. Binge dinners are just not chic or smart, and the restaurants that specialise in them suddenly look embarrassing, passé and tacky. Sake No Hana had an overindulgent opening. Backed by Evgeny Lebedev, it is a perfect example of how to completely and utterly miss the zeitgeist, like turning up at a No Third Runway protest dressed like a 1970s Braniff hostess.
They always say that catering is the first into a recession and the last out, and I think the food knows, I think the ingredients can tell. Knives and pans have a sibyl’s sense of what's coming. There has been a move away from tables with five layers of linen, glasses big enough to breed goldfish in, and a special spoon just for supping your jus. The writing was on the wall for amuse-bouches and unordered shot glasses of tricksy gunk with caviar on top. No more gold leaf on your risotto, or truffle oil on everything. The slow-cooked rediscovery of British Industrial Revolution food overcame everything this year. For the first time in two decades, there must have been more English-restaurant openings than Italian. The fear of poverty has coincided with a digestive nationalism, a confidence in the home-grown — and thank God.
The writing on the wall also told us what field our cow came from, and the name of the wendy house in which the chicken brought up her happy, multicultural brood. Menus stopped being written by Barbara Cartland and all read like they’d been penned by WH Auden, Ted Hughes and Bill Oddie. Food went back to the sideboard, to scrubbed oak tables and bentwood chairs, served by people who wore home-baked shoes and had degrees in sustainable English. Pubs merged into restaurants, and restaurants served five types of beer. There was a sense of generous austerity about, and a cool pride.
Cooks’ menu envy made them compete to see who could serve the most gangleous of remote cuts and the weirdest hedgerow weeds. Fillet steak became braised shin; shoulders replaced cutlets; every time you opened your mouth, it was filled with a mustardy snout, ear or fry (bollock). The totemic dish of the year was the ubiquitous pork belly: a slow-roasted slab of crackling and fat, held together by slivers of exhausted muscle. It’s in every TV chef’s Christmas cookbook, and personally I’d happily not eat it again for a year. Brit food has been forcibly and good-humouredly taken back from the xenophobes and Little Englanders, from football yobs and the false teeth of pensioners. It’s not granny food or school food or hospital food, or the clubbable, stuffy, sticky, paunchy Sunday food any more. It is smart and sexy: who’d ever have thought that pies and mushy peas would be lubricious? But, it turns out, they really are. And there were dripping-fried chips with everything. We all went out to eat home-cooked without irony.
The Times
Recession hits football catering hospitality
As the credit crunch bites, the corporate prawn-sandwich brigade are also feeling the chill of the recessionary wind. Clubs have long since taken their core supporters for granted, so the decreasing number of wealthy fans is far more significant to their hopes of keeping the gravy train running and the gravy boat moving.
The downturn in the lucrative hospitality market is seriously hurting top clubs and no more so than at Arsenal, where catering revenue appears to be well below expectations. Delaware North, an American company, paid £15 million up front for a 20-year catering contract, only to find that many executive box-holders who pay £100,000 a year for the privilege are refusing to pay a further £100 a head for pre-match meals. For the first time, Arsenal have also put Champions League tickets on general sale this season.
A Premier League seat was once the hottest in town. Now even Liverpool regularly put seats on general sale, while Aston Villa, whose win away to Arsenal last weekend confirmed their Champions League credentials, cannot get gates up to last season's 40,000 average.
Troubled Newcastle United have suffered the biggest exodus of fans in England, with gates down almost 5,000 per game. Only the match against Hull City in September has topped 50,000 this season and that was because the supporters wanted to shout abuse at Mike Ashley, the owner, and Dennis Wise, the executive director (football). Newcastle's club shop has also slashed 25 per cent off replica shirts.
Much as the rest of the country's supporters find it hard to resist laughing at the Toon Army, the empty seats at St James' Park and Ashley's failure to find a buyer for the club are as much to do with the credit crunch as the way Newcastle are run. And now even the Premier League's top four are feeling the effect.
Even before the turndown, the Virgin Money Football Fans' Inflation Index showed a 21 per cent rise in match-day costs since last season, with an estimated outlay of £106.21 per fan, the first time it has been above £100. Scott Mowbray, a Virgin Money spokesman, said: “In the past year fans have had severe pressure on their finances from rising mortgages, fuel prices and energy bills. The recent fall in oil prices might see a small drop in our next index in January, but fans are still paying a lot more.“It will also be interesting to see whether clubs attempt to put their prices up even higher as revenue from programmes, food and replica shirts falls.”
Train fares have also rocketed way above the rate of inflation. Steven Powell, of the Football Supporters' Federation and an Arsenal fan, said: “Most fans can't afford the train because there are no longer cheap advanced booking fares. So they go on the official coach, on a minibus or drive with friends and share the petrol costs. Supporters are also cutting down their stadium spending, taking their own food and even flasks.”
The Times
The downturn in the lucrative hospitality market is seriously hurting top clubs and no more so than at Arsenal, where catering revenue appears to be well below expectations. Delaware North, an American company, paid £15 million up front for a 20-year catering contract, only to find that many executive box-holders who pay £100,000 a year for the privilege are refusing to pay a further £100 a head for pre-match meals. For the first time, Arsenal have also put Champions League tickets on general sale this season.
A Premier League seat was once the hottest in town. Now even Liverpool regularly put seats on general sale, while Aston Villa, whose win away to Arsenal last weekend confirmed their Champions League credentials, cannot get gates up to last season's 40,000 average.
Troubled Newcastle United have suffered the biggest exodus of fans in England, with gates down almost 5,000 per game. Only the match against Hull City in September has topped 50,000 this season and that was because the supporters wanted to shout abuse at Mike Ashley, the owner, and Dennis Wise, the executive director (football). Newcastle's club shop has also slashed 25 per cent off replica shirts.
Much as the rest of the country's supporters find it hard to resist laughing at the Toon Army, the empty seats at St James' Park and Ashley's failure to find a buyer for the club are as much to do with the credit crunch as the way Newcastle are run. And now even the Premier League's top four are feeling the effect.
Even before the turndown, the Virgin Money Football Fans' Inflation Index showed a 21 per cent rise in match-day costs since last season, with an estimated outlay of £106.21 per fan, the first time it has been above £100. Scott Mowbray, a Virgin Money spokesman, said: “In the past year fans have had severe pressure on their finances from rising mortgages, fuel prices and energy bills. The recent fall in oil prices might see a small drop in our next index in January, but fans are still paying a lot more.“It will also be interesting to see whether clubs attempt to put their prices up even higher as revenue from programmes, food and replica shirts falls.”
Train fares have also rocketed way above the rate of inflation. Steven Powell, of the Football Supporters' Federation and an Arsenal fan, said: “Most fans can't afford the train because there are no longer cheap advanced booking fares. So they go on the official coach, on a minibus or drive with friends and share the petrol costs. Supporters are also cutting down their stadium spending, taking their own food and even flasks.”
The Times
Hospitality Outlets
Number of hospitality and catering outlets -
The number of UK hospitality and catering outlets dropped marginally in 2007 to 263,053 establishments, down from 263,657 the previous year.
The number of hotels and guesthouses fell by almost one percent during the year, with many reverting to residential or other business uses. There were also fewer pubs.
Nevertheless, the total number of meals served increased to 8.73 billion, up from 8.64 billion in 2006.
Food inflation (food represents 30% of operators’ costs) and the credit crunch had started to hit sales in restaurants and pubs by July.
The greater focus on food in many pubs responding to the smoking ban is believed to have added extra capacity that is 6% above current levels of consumer demand.
Article continues below
These factors have favoured takeaway and fast-food outlets, along with strong mid-market brands and managed pubs.
The figures cover both the profit sector (which includes hotels, restaurants, quick-service outlets, pubs and leisure venues) and the cost sector comprising catering in business and industry, healthcare, education and Ministry of Defence sites.
The number of UK hospitality and catering outlets dropped marginally in 2007 to 263,053 establishments, down from 263,657 the previous year.
The number of hotels and guesthouses fell by almost one percent during the year, with many reverting to residential or other business uses. There were also fewer pubs.
Nevertheless, the total number of meals served increased to 8.73 billion, up from 8.64 billion in 2006.
Food inflation (food represents 30% of operators’ costs) and the credit crunch had started to hit sales in restaurants and pubs by July.
The greater focus on food in many pubs responding to the smoking ban is believed to have added extra capacity that is 6% above current levels of consumer demand.
Article continues below
These factors have favoured takeaway and fast-food outlets, along with strong mid-market brands and managed pubs.
The figures cover both the profit sector (which includes hotels, restaurants, quick-service outlets, pubs and leisure venues) and the cost sector comprising catering in business and industry, healthcare, education and Ministry of Defence sites.
Hospitality and Recreation
Where are the job opportunities?The hospitality industry is growing fast, but it's also changing. Some people say that you have only to look at the USA to see where the British hospitality industry is going: fast food and lots of it, theme parks and themed restaurants, so many eating places that dining out becomes as common as dining in, and an emphasis on customer service.
There are now more than two million people employed in hospitality in the UK, and by 2004 that is expected to reach 2.5 million. And it's an industry that's changing fast, as anyone with an eye on the news will have noticed.
Not only have there been some major business deals - notably the take-over last year of hotel giant Forte by Granada - but there are some small but significant trends. Who would have thought a few years ago that we'd be ordering take-away pizza from petrol forecourts, for example? Or having coffee and breakfast in a pub?Or paying to cook our own food in a restaurant? These are just some of the offers coming on-stream, and there are undoubtedly more interesting ones to follow.That's the good news. The bad is that the hospitality industry still has problems, above all with its image. But the over-riding message from recruiters is that the low pay and long hours for which hotels and restaurants are famous are becoming a thing of the past. The sheer growth of the industry has meant that employers are putting together far more attractive recruitment packages to attract the right staff. For potential managers the prospects can be tremendous.
Roddy Watt, chief executive of recruitment agency Berkeley Scott, which monitors the industry's pay levels closely, says management salaries in hospitality are increasing ahead of those in other sectors. "I would argue that he industry today is not the poorly paid at all," he says. "I think a lot of that is a hangover from the past. There are some very good packages on offer. A good reason to go into the industry is that there is a continual shortage of top-calibre people, so good qualified people will progress very quickly and can probably expect a similar amount of money to what they would earn in any other industry at an early age".
Hospitality has always been an industry in which bright things and entrepreneurs can succeed, regardless of qualifications, and employers are now realising this. Many say they want personality and charisma rather than a clutch of qualifications.
Steve Mullings, training and development manager at Bourne Leisure, which is expanding its 20-strong chain of holiday parks in the UK and North America, says firmly: "Personality is first. We're looking for outgoing, highly motivated people who are very much focused on business results - the sort of people who would one day want to run their own businesses".
Says Watt: "Good qualifications won't do anybody any harm at all, but I don't think they're by any means a prerequisite. My personal point of view is that very often good qualifications tend to mean 'high intellect' and 'good at doing exams'. These are not necessarily the best competencies for the hospitality industry. It's more important that people are the right type of individual. They've got to like other people".
Tony Goddard, human resources director at Bass Taverns, believes qualifications still count. But he adds: "Having said that, I think this is one of the few industries where you are performance-orientated. You can get as far on your performance as your ability will take you".
Pub restaurants are one of the fastest growing areas of hospitality. Bass recruits about 850 people every year for management positions within the company, and these 130 are graduates who join the company's graduate retail scheme. Within two or three years they can expect to be managing their own pubs, with 30-40 staff and a turnover of well over £1m. Average earnings are £24,000, but some reach £60,000.Goddard says the sheer pace of development in the pub industry means it's a good one to join, as brewers are constantly looking for managers for their new brands.Bass's own include All Bar One and Irish-themed chain O'Neill's. There are increasing opportunities within the chain for people working their way through the ranks. Thirty percent of managers are recruited internally, and Goddard wants to bring this up to 75%.
Laurence Watson, vice president human resources with Millennium & Copthorne Hotels, believes career progression is becoming faster because of better training and planning on the part of firms. "all sectors are becoming more competitive in their rates of pay and benefits packages, and most major groups are revitalising their graduate entry programmes," he says.
However, the hotel industry admits it still has some way to go to catch up with some of the pub and restaurant brands. Jennifer Neary, senior personnel and training manager with County Hotels, part of Queens Moat Houses, admits that she is honest with people she speaks to who want to enter the industry. "I'm not going to say yes, we pay wonderful salaries, because we don't. And as an industry we've got some way to go on that. But one thing I think our company - and probably the industry - does is that it gives fairly young people a lot of responsibility early on. If you show aptitude and the right attitude to work, you're able to progress quite quickly.
"But I say to them: I'm not going to lie to you. You do have to start at the bottom, you've got to learn the basics, and it's long hours and you will be working weekends."Nevertheless, Neary says the company is trying hard not only to make good links with schools and colleges, but to make its positions more attractive to youngsters. "We're working towards trying to get rid of things like split shifts, for example".
There are now more than two million people employed in hospitality in the UK, and by 2004 that is expected to reach 2.5 million. And it's an industry that's changing fast, as anyone with an eye on the news will have noticed.
Not only have there been some major business deals - notably the take-over last year of hotel giant Forte by Granada - but there are some small but significant trends. Who would have thought a few years ago that we'd be ordering take-away pizza from petrol forecourts, for example? Or having coffee and breakfast in a pub?Or paying to cook our own food in a restaurant? These are just some of the offers coming on-stream, and there are undoubtedly more interesting ones to follow.That's the good news. The bad is that the hospitality industry still has problems, above all with its image. But the over-riding message from recruiters is that the low pay and long hours for which hotels and restaurants are famous are becoming a thing of the past. The sheer growth of the industry has meant that employers are putting together far more attractive recruitment packages to attract the right staff. For potential managers the prospects can be tremendous.
Roddy Watt, chief executive of recruitment agency Berkeley Scott, which monitors the industry's pay levels closely, says management salaries in hospitality are increasing ahead of those in other sectors. "I would argue that he industry today is not the poorly paid at all," he says. "I think a lot of that is a hangover from the past. There are some very good packages on offer. A good reason to go into the industry is that there is a continual shortage of top-calibre people, so good qualified people will progress very quickly and can probably expect a similar amount of money to what they would earn in any other industry at an early age".
Hospitality has always been an industry in which bright things and entrepreneurs can succeed, regardless of qualifications, and employers are now realising this. Many say they want personality and charisma rather than a clutch of qualifications.
Steve Mullings, training and development manager at Bourne Leisure, which is expanding its 20-strong chain of holiday parks in the UK and North America, says firmly: "Personality is first. We're looking for outgoing, highly motivated people who are very much focused on business results - the sort of people who would one day want to run their own businesses".
Says Watt: "Good qualifications won't do anybody any harm at all, but I don't think they're by any means a prerequisite. My personal point of view is that very often good qualifications tend to mean 'high intellect' and 'good at doing exams'. These are not necessarily the best competencies for the hospitality industry. It's more important that people are the right type of individual. They've got to like other people".
Tony Goddard, human resources director at Bass Taverns, believes qualifications still count. But he adds: "Having said that, I think this is one of the few industries where you are performance-orientated. You can get as far on your performance as your ability will take you".
Pub restaurants are one of the fastest growing areas of hospitality. Bass recruits about 850 people every year for management positions within the company, and these 130 are graduates who join the company's graduate retail scheme. Within two or three years they can expect to be managing their own pubs, with 30-40 staff and a turnover of well over £1m. Average earnings are £24,000, but some reach £60,000.Goddard says the sheer pace of development in the pub industry means it's a good one to join, as brewers are constantly looking for managers for their new brands.Bass's own include All Bar One and Irish-themed chain O'Neill's. There are increasing opportunities within the chain for people working their way through the ranks. Thirty percent of managers are recruited internally, and Goddard wants to bring this up to 75%.
Laurence Watson, vice president human resources with Millennium & Copthorne Hotels, believes career progression is becoming faster because of better training and planning on the part of firms. "all sectors are becoming more competitive in their rates of pay and benefits packages, and most major groups are revitalising their graduate entry programmes," he says.
However, the hotel industry admits it still has some way to go to catch up with some of the pub and restaurant brands. Jennifer Neary, senior personnel and training manager with County Hotels, part of Queens Moat Houses, admits that she is honest with people she speaks to who want to enter the industry. "I'm not going to say yes, we pay wonderful salaries, because we don't. And as an industry we've got some way to go on that. But one thing I think our company - and probably the industry - does is that it gives fairly young people a lot of responsibility early on. If you show aptitude and the right attitude to work, you're able to progress quite quickly.
"But I say to them: I'm not going to lie to you. You do have to start at the bottom, you've got to learn the basics, and it's long hours and you will be working weekends."Nevertheless, Neary says the company is trying hard not only to make good links with schools and colleges, but to make its positions more attractive to youngsters. "We're working towards trying to get rid of things like split shifts, for example".
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