Hotel Management is a good course. Many opportunities are available in this course like food production, travel agency & tourism, food and beverages services, etc. You have endless option available to you; you can get a job in Cruise Lines, Hotels etc. Also, you can start your own venture like Pizza Hut, Domino’s etc.
Hotel management is not limited to hotels, multiple options are available. Few are:
- Hotel & Multinational Companies
- Banking & Insurance Sectors
- Tourism Development
- Hotel and Allied Industry
- Hotels and Restaurants Airline Catering (flight kitchen) and Cabin Services
- Club management
- Cruise lines and Ships
- House and Institutional Catering
- Hotel Management & Food Craft Institutes
- House Keeping
- Market Research
- Hospital administration and catering
- Hotel and Tourism Associations (for eg: state tourism development corporations)
- Hospitality services in the Indian Navy
- Forest Lodges
- Guest Houses, resorts
- Kitchen Management (in hotels or running canteens in college, schools, in factories, company guest houses etc.)
Are responsible for the efficient and profitable operation of their establishments. Controls all financial aspects
Oversee the day-to-day operations of their departments. Resident managers (in large hotels) resolve problems or emergencies round the clock under the supervision and guidance of the top management.
Front office manager
Oversees the work of receptionists, information clerk, reservation clerk and other services
Sales and marketing division works to identify the needs of prospective customers and sell the services which have been developed.
Procures, installs and maintains all equipment used in hotels.
Personnel departments engaged in the process of recruiting and training fresh personnel as well as providing in service training. It looks into the personnel needs and requirements of its employees.
Key role in the enhancement of profitability of business
The culinary department, the steward department, The food service department.
Head each of these specialized kitchens under whose direction the chef de parties turn out exquisite preparations and meals.
The Assistant Manager
Supervise service in the dining room and other areas of the operation.
Head the restaurant arrangements. See that everything is in order for the food service department.
Food and Beverage Manager
Plans, organizes and controls the work of the catering department. Deal with customers in all kinds of dining establishments from small informal diners to large restaurants.
Restaurant and Food Service Manager
Are responsible for stocks of tableware, linens, paper, cleaning supplies, cooking utensils, and furniture and fixtures.