Wala

There are many policies and regulations that affect the restaurant industry, mainly related to the health and food safety, workforce and tax/profitability of the business.

For classes that are non-transferable (skills classes), professors must have a Bachelor’s degree and 10 years’ experience in the field that directly relates to the classes to be taught.

Staff who prepare and handle food must be first receive appropriate training and understand and comply with food safety and hygiene regulations.

Although the materials are a major aspect to providing a successful course, the program qualifications for providers should not be overlooked. According to Coyle, “teachers selected to implement the program should have knowledge of the content areas covered in the curriculum, be comfortable discussing the material, have experience teaching a skills-based program, and be interested in and committed to the goals of the program.” With that being said, teachers should be able to have some knowledge about the course they are teaching so they are

An individual must have obtained at least a bachelor’s degree from accredited college or university under the family degree or finished the approved course work. This education requirement also includes course work that is close to the ten content areas, which is up for review. The requirements are different depending on if the family degree was received through a NCFR CFLE- Approved program or not. If they receive the family degree from approved program within the past two years, they must complete the abbreviated application process and document FLE work. When an individual has earned a family degree from a NCFR-approved program more than two years ago, they must complete the CFLE exam and document the FLE work experience hours. If they graduate from a college or university that is a non-NCFR CFLE- approved program, they must complete the CFLE Exam and document FLE work experience. If they did not receive a family degree then they must take the CFLE exam and document FLE work experience

This qualification is made up of units each representing a small step of learning. This allows the qualification to be completed at your own pace. All of the units achieved can be ‘banked’. This means that if you want to take another qualification which includes the same units you do not have to take them again. Each unit has:      a level - shows how difficult it is a credit value - one credit represents about 10 hours' work a unit aim – explains what is coved

This helps keep the store running efficiently and effectively to satisfy the customers. Apart from all the working and overseeing Chefs do they also inspect supplies, equipment, and work areas for cleanliness and functionality. (U.S Bureau of Labor Statistics). If the chefs find anything out of order such as a broken grill, a fryer not heating up, a stove not lighting or any types of molds or animal droppings they immediately try and figure out what is wrong and try to find a solution. The quality of cooked and raw product has to be at a certain level for it to be safe for consumption, to make sure this level is always where the food is at Chefs check the quality of raw or cooked food products to ensure that standards are met (O*Net Online)

Allison must then complete the Praxis 1 exam which measures basic skills in reading, writing and mathematics.

Hotel Management is such a core and foremost part of international global business related to hospitality industry which provides world-wide opportunity for different fields of jobs. I decided that hospitality management program is such a turning point for me to do better in future career prospects. Hospitality management course is a proper platform for students to develop their personal confidence and development of enthusiasm.

Through travel and hospitality related experiences in my life I have created two major goals for my career. My first trip to Las Vegas was the time when my first major career goal was established. By walking through each hotel I could easily see that each place had a different style and way of operating. Observing these examples allowed me to determine which hotel/resort or company would be the best to work for. MGM’s Aria Resort and Casino has always stuck out to me as a well-running, high class establishment; the workers are professional, but friendly and the atmosphere is comforting while keeping up with the modern times. With this said, one of my goals is to be employed by the Aria. Although, knowing how competitive this industry can be, I would

2.Restaurant Manager- Candidates are to maintain budgets and plan menus. Welcoming and advising customers, preparing staff and sales reports, overseeing stock levels and taking reservation requests are all included in the key responsibilities.

Even when the world economy is showing a sluggish growth with uncertain employment prospects, the fast growing hospitality industry is heralding a pivotal change in career options with an exciting variety of career choices thereby increasing scope and future prospect of hospitality and tourism industry.

A hotel manager is responsible for the day-to-day management of a hotel and its staff. They have commercial accountability for budgeting and financial management, planning, organizing and directing all hotel services, including front-of-house (reception, concierge, reservations), food and beverage operations, and housekeeping (ACGAS, 2012).

     Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.

In any hospitality outfit, just like Brunt Hotels, positions needed would be Managers in each departments; Marketing, Accounting, Sales, Human Resources, Restaurant & Bar, Operation, Administration, Procurement,