TH40143E Academic and Professional Development for Hospitality Managers
Table: Graduate Skills
Skill Type | Skills Needed |
Hard Skills | - Food and Beverage Knowledge |
| - Customer Service |
| - Event Planning |
| - Budget Management |
Soft Skills | - Communication Skills |
| - Teamwork |
| - Problem Solving |
| - Adaptability |
The above table has manifested the graduate skills needed in the hospital industry and as a successful professional, it requires a combination of both hard and soft skills that are presented in the table. The identified heart skills encompass crucial areas such as food and beverage knowledge, ensuring comprehensive understanding of culinary practices and menu planning and so on. Customer Services is another essential hard skill emphasizing the importance of delivering exceptional service to patrons (Assen et al., 2023). Along with this, Proficiency is in event planning is also crucial That provides a memorable experience, while it also involves coordinating various elements from logistics to dissatisfaction and so on. Apart from this, the communication skills teamwork, problem solving and adaptability are coming under soft skill that refers to the interaction with customers, or the audiences in hospitality and that covers a wide range of areas.
Name:
Contact Information:
Phone:
Email:
LinkedIn:
Objective:
Pursuing B.sc (Hons) in international hospitality and management, along with aspiring to leverage hands on experience in culinary arts and leadership skills to contribute effectively to the hospitality industry.
Education:
B.Sc (Hons) International Hospitality and Management
University:
Year:
Work experience:
Crew Member | Five Guys City Thameslink
Location:
Date of employment:
Responsibilities:
· Deliver exceptional customer service and ensuring customer satisfaction
· Collaborate with team members to maintain a clean and organized workspace.
· Efficiently handle food preparation and adhere to safety and hygiene standards.
Chef and trainer|| Brothers Food Café, India
Location:
Date of employment:
Responsibilities:
· Lead kitchen operations, ensuring the timely preparation and presentation of high-quality dishes.
· Trained new kitchen staff in culinary techniques menu attempts and safety protocols.
· Managed inventory ordering and quality control for the kitchen.
Skills:
Hard Skill:
· Culinary arts and food preparation
· Menu planning and execution
· Budget management
· Customer service excellence
Soft Skill:
· Effective communication
· Team collaboration
· Problem solving
· Adaptability
Achievements:
· Recognized for outstanding performance and dedication in maintaining a high standard of food quality and customer satisfaction at five guys City Thameslink.
Your Name:
Your Address:
City:
Zip Code:
Phone: 0
Email:
Date: 20/01/2024
To the
Hiring Manager
The Falcon
Painswick, The Cotswolds
Dear hiring manager,
I am writing to express my sincere interest in the breakfast, say position at Falcon, as advertised found on google.com. I am very much keen and interested in applying for the position with the background culinary arts and a strong commitment to deliver exceptional dining experiences. Currently pursuing ABSE in international hospitality and management. I have honed my culinary skills through hands on experience as a crew member at five guys city themes link and a shape and trainer at Brothers Foods Café in India. These roles have equipped me with a solid foundation in food preparation, menu planning and budgeting. I am confident that my expertise alliance with the requirements outlined in your job advertisement.
I am particularly drawn to the Falcons commitment to delivering memorable experience and its emphasis on high quality, fresh food. As a passionate culinary expert and detailed oriented breakfast chef, I am eager to contribute to the success of your kitchen team by ensuring an impeccable presentation and organization of breakfast and learn services. The advertised roles focus on adaptability accidents in the personal skills and the ability to work independently designs with my professional approaches. Being a morning person with strong vogue ethics, I am confident in my ability to collaborate seamlessly with front of house staff and contribute to positive and efficient work environment. I am impressed by Falcon’s employee centric approach, offering not only a comparative salary, but also various payoff parts such as discount on drinks, food and accommodation. The emphasis on employee well-being as demonstrated by your aggregation in the wellbeing promise alliance with my values. And I am eager to be part of a team that genuinely cares about its members.
Includes with this letter, please find my resume for your review I’m enthusiastic about the opportunity to discuss how my skills and experiences may make a strong fit for the breakfast chef role, not falcon. Thank you for considering my application. I look forward to the possibility of contributing to the success of your team.
Sincerely,
[ ]
Table: Skills Assessment
Skill | Current Assessment (1-10) | How to Develop the Skill |
Food and Beverage Knowledge | 7 | Enroll in advanced culinary courses, attend workshops, and read industry journals regularly. |
Communication Skills | 8 | Join public speaking clubs, participate in group discussions, and take communication workshops. |
Teamwork | 9 | Collaborate on group projects, volunteer in team-oriented activities, and seek feedback for improvement (Kosalka, 2023). |
Budget Management | 6 | Enroll in financial management courses, practice budgeting in personal projects, and seek guidance from mentors. |
In the skill assessment, I currently possess solid foundation in food and beverage knowledge with the rating of 7 that indicates my proficiency. To enhance this, I plan to enrol in advance culinary courses. Attend workshops and stay updated through industry journals. My communication skills are strong with the rating of 8 backed by participation in public speaking clubs and communication box shops for continuous improvement (Law, Buhalis and Cobanoglu, 2014). With stellar democracy of 9 I into further excel by actively engaging in group projects, volunteering in team-oriented activities and embracing constructive feedbacks. While my budget management is 6, I plan to improve through financial management courses and mental guidance in personal projects.
Year | Aspirations and Goals | Steps and Milestones | Potential Career Paths |
1 | Secure Entry-Level Position in Hospitality | Complete degree with honors | Junior Chef, Hotel Management |
| Industry | Apply for internships and entry-level roles |
|
|
| Network at industry events and career fairs |
|
2 | Specialize in Culinary Arts | Pursue advanced culinary certifications | Sous Chef, Culinary Specialist |
|
| Gain experience in diverse cuisines and techniques |
|
|
| Participate in culinary competitions and events |
|
3 | Leadership Development | Take on supervisory roles within a kitchen | Kitchen Manager, Team Leader |
|
| Attend leadership workshops and training programs |
|
|
| Mentor junior kitchen staff and share expertise |
|
4 | Pursue Management Role | Obtain an advanced degree or relevant certifications | Restaurant Manager, F&B Manager |
|
| Build a strong professional network |
|
|
| Lead and implement process improvements in the kitchen |
|
5 | Entrepreneurial Venture | Explore opportunities for opening a restaurant or cafe | Restaurant Owner, Culinary Entrepreneur |
|
| Develop a business plan and secure funding |
|
|
| Implement sustainable and innovative business practices |
Assen, H., Benhadda, L., Losekoot, E. and van Diggelen, M. (2023). Design thinking in hospitality education: Lessons learned and future opportunities. Journal of Hospitality, Leisure, Sport & Tourism Education, 32, p.100439. doi:https://doi.org/10.1016/j.jhlste.2023.100439.
Kosalka, V. (2023). HRTM 483 Hospitality Finance A Peer Review of Teaching and Learning Benchmark Portfolio. UNL Faculty Course Portfolios. [online] Available at: https://digitalcommons.unl.edu/prtunl/227/ [Accessed 20 Jan. 2024].
Law, R., Buhalis, D. and Cobanoglu, C. (2014). Progress on information and communication technologies in hospitality and tourism. International Journal of Contemporary Hospitality Management, 26(5), pp.727–750. doi:https://doi.org/10.1108/ijchm-08-2013-0367.
