Contemporary Hospitality Industry

4141 Words17 Pages
| The Contemporary Hospitality Industry | The Contemporary Hospitality Industry (Task 2.1) | | | | Lam Leung Man David | 1/14/2013 | | Contents Abstract 2 Acknowledgment 3 In relation to the current skills gaps, assess the staffing requirements of operational level of the Food and Beverage departments of different hospitality industries (2.1) 4 Skills Gap 4 An example of a JOB DESCRIPTION 4 Analysing the job description 5 Are there skills gap in the Mauritian hospitality? 5 Staffing 5 Importance of staffing 5 Staffing in the Food and Beverage department 6 Staffing in the kitchen 7 Staffing for restaurant front of house 7 The Procedures 8 2.5“The hospitality industry has failed to retain…show more content…
On the other hand, this job description is too bulky and can discourage the candidate to accept the job offer as it appears to have much work to complete for only one employee. There are some changes to be brought to the job description but there are also some good factors to maintain. Are there skills gap in the Mauritian hospitality? Some of the employees do have their academic qualifications in hand, a degree for example, therefore they already have a basic knowledge and it is easier for them to learn and absorb the maximum information because their capacity of learning has increase during their apprenticeship. On the other hand, they do miss some resources such as the experience and this is one of the main capabilities that a company will require a candidate to have. Some companies sometimes directly refuse to recruit someone who does not have experience even if the latter holds a degree. Staffing Staffing is “the selection and training of individuals for specific job functions, and charging them with the associated responsibilities.” (Business Dictionary, 2012) Importance of staffing Some of the
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