For pursuing studies relating to catering one must pass the very basic criterion that is passing 10+2 from C.B.S.E or any of such equivalents.
The industry can be divided into two areas, commercial services and catering services. Under commercial come hotels- vast number of small ones, small number of large and or luxury ones, motels, clubs, pubs and restaurants. Catering services include what is traditionally called institutional management: the provision of meals in schools and colleges, hospitals, etc., as well as industry, local and central government, passenger transport. Contract caterers may work in either area. There is not necessarily any greater difference between jobs in commercial and in non profit making catering than there are individual jobs within each area. Catering skills are highly transferable and there is considerable overlap between the different sectors.
For senior hotel management, experience in food and drink services as well as in accommodation services is necessary; for non – residential catering, experience of accommodation services is not necessary. Much depends on the size of establishment and the level of service it provides. It is an industry in which it is still possible to start at the bottom and, with aptitude hard work and willingness to gain qualifications, reach the top and or start one’s own business. Senior managers in a fast food chain may, for example, work entirely at head office with visits to units where they meet customers; in industrial catering they may be responsible for a group of catering units, visiting individual managers and liaising with head office; or they may investigate latest ‘catering systems’.
Success in most management jobs depends largely on motivating others to do their jobs well, and , on efficient utilization of equipment and deployment of staff. On the other hand, large industrial and institutional catering concerns and some chain restaurants increasingly use systems catering or catering systems instead of letting the chef decide what is for dinner and then getting the staff to prepare the meal.
The hotel manager’s work varies enormously according to size and type of hotel. In large hotels, the general manager is coordinator and administrator, responsible for staff management, marketing and selling, financial control, provision of services, quality control, and customer care. Departmental managers are in charge of specialist services: reception, sales, food and bar services, housekeeping, banqueting etc.
The manager deals with correspondence, has daily meetings with departmental managers and may be in touch daily or weekly with head office. Although managers try to be around to talk to guests, most of their time is spent dealing with running the business side, making decisions based on information obtained from the accountant, personnel manager, sales manager, food and beverage manager etc.
Working hours are long and often busiest at weekends and during holidays. They must be able to switch from one task to another instantly, and change their daily routine when necessary – which often is.
Among manager’s most important tasks: creating and maintaining good staff relations as success depends entirely on the work done by others under their overall direction; giving the hotel the personality and the character which either the manager, or more often the owner, intends it to have; and being able to make a constantly changing clientele feel as though each of them mattered individually.
In small hotels the manager may have a staff of about 15 to 30 and instead of several departmental managers, possibly 1 general assistant.
ASSISTANT MANAGER OR GENERAL MANAGER
This post varies according to the size and type of hotel. In small hotels, assistant managers help wherever help is needed most-in the kitchen, in the bar, in housekeeping. Although the work is extremely hard, it is the best possible experience – an essential complement to college training.
In large hotels, assistant managers may be the same as departmental managers. They may take turns at being ‘duty manager’ available to deal with any problem that occurs on a particular shift. Trainee managers may spend some time as assistants in departments before deciding to specialize.
There are many more prospects and types of catering. They are being stated as follows:-
- Receptionist / front office
- Hotel sales manager
- Restaurant manager
- Professional Cooks
- Freelance Cooks
- Food and Drink Service-‘Waiting’
- Fast Foods
- Pub Management
- Industrial and contract management
- School Catering Service
- Hospital Catering
- Transport Catering
- Accommodation and Catering Management
- Oberoi Centre Of Learning and Development , Delhi
- Institute of Hotel Management, Mumbai
- Welcomegroup Graduate, Manipal
- Institute of Hotel Management, Delhi
- Institute of Hotel Management, Bangalore
- Institute of Hotel Management, Chennai
- Institute of Hotel Management, kolkata
- Institute of Hotel Management, Ahmedabad
- Christ University, Bangalore
Payscale in this industry depends heavily on skills and experience. It may range from INR 2.20 Lakhs to INR 6 Lakhs.
*All data are indicative. Before taking any decision, please call us to verify latest data.