Culinary Careers in Hotels Chapter 2 Culinary Careers in Hotels Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Culinary Careers in Hotels Learning Objectives 1. List the four types of hotels and what type of foodservices might be offered at each type. 2. Identify the possible venues where food and beverages are served in a large city hotel. 3. Discuss potential advantages and challenges of working in a hotel food and beverage department. 4. Compare a hotel chef’s earnings to a restaurant chef’s earnings. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Culinary Careers in Hotels Learning Objectives 5. Describe the job outlook for chefs in hotels. 6. Indicate the major purpose of each of the following professional organizations: American Hotel & Lodging Association and the Educational Institute of the American Hotel & Lodging Association. 7. Read an interview and identify the interviewee’s career path and current job functions. 8. Describe a typical organizational design for a large hotel food and beverage department. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Culinary Careers in Hotels Four basic types of hotels Commercial Resort Residential Extended-stay Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Where food and beverages are served: Restaurants featuring a wide variety of cuisines Coffee shops Bars Room service (in-suite dining) Employee cafeteria Catering and banquets Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Potential advantages and challenges of working in a hotel food/beverage department. Potential advantages: Opportunities to be creative. Opportunities to develop own recipes. Excellent learning environment. Potential challenges: Hotel is always open. Hours are long and often include evenings and weekends. Finding what the customers want and keeping them happy. Keeping the business profitable. Setting the tone for your staff. Potential Advantages OR Challenges (it depends on you): - Hectic, busy environment with lots of pressure. - Physical strains such as being on your feet all day. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

2003 Earnings in Hotels/Motels for Chef and Head Cooks* Average Hourly Pay Average Annual $19.04 $39,610 Restaurant Chef/Head Cook earned $14.80/hour. Hotel chefs earn more when they work in highly prestigious and/or in busy urban/metropolitan areas. *SOURCE: 2003 OES National Industry-Specific Occupational Employment and Wage Estimates, Bureau of Labor Statistics, 2003. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Job Outlook for Hotel Chefs Employment in hotels is expected to increase by 17% over the 2002-12 period, compared with 16% growth projected for all industries combined. Many of the openings will be in full-service hotels and resorts and spas. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Professional Organizations American Hotel & Lodging Association: Provides its members with assistance in operations, education, and communication, and lobbying in Washington D.C. Educational Institute of the American Hotel and Lodging Association: Provides hospitality education, training, and professional certification. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

John Doherty, Executive Chef, Waldorf Astoria Hotel, New York City Career path: Busperson, dishwasher, food preparation, cook, saucier, sous chef, executive chef. Current job functions: Manages diverse hotel food operations bringing in $55 million/year. Oversees food purchasing, menus, production, and service for banquets, two restaurants, in suite dining, and catering. Ensures profitability of food and beverage. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Organizational Chart - Hotels Figure 2-1 Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Career Paths Figure PO 1-1 Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Education Path Advice Figure PO 1-4 Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved