Good Business Science: The Art of a Hospitality Career
August 28, 2006
by Melissa Pringle
Culinary Institutes Columnist
You've been there before. After waiting nearly half an hour to be seated, you sat in the dark for another half an hour before any waiter even acknowledged your presence. Finally, an unfriendly, rushed waitress took your order, but after forty-five minutes, the food still hasn't come.
Everyone has had both pleasant and unpleasant restaurant experiences. So what makes the difference? It might surprise you to learn how much the management can affect your experience. If you're interested in working in the culinary industry through a hospitality career, get training in hospitality management.
Culinary Management: A Career of Balance
A culinary hospitality career is a balancing act: the artistic side is an extremely important part of how the customer views the restaurant. The food must be good, the interior design must be appealing, and the service must be timely and pleasant. All of these things must be carefully managed for restaurant success.
It takes the right timing to serve several customers at once, careful budgeting to make sure the prices are affordable, yet still bring in a profit, and culinary knowledge to ensure that the kitchen is staffed by cooks who can cook well and quickly. This is the business aspect of running a restaurant, and it can cause a restaurant to succeed or fail. According to an article published in the Cornell Hotel and Restaurant Administration Quarterly, "Management capabilities are of primary concern in preventing restaurant failure."
Culinary Colleges: The Right Training for a Hospitality Career
Culinary colleges offer the training you need to find the balance between great hospitality and great business management. Culinary colleges all over the country offer classes in financial management, human resources management, operations, customer interaction, and interior design. If you're interested in a hospitality career in restaurant management, look into taking classes at one of the many culinary colleges around the country.
Sources
About the Author
Melissa Pringle is a freelance writer and graduate student who enjoys eating at well-managed restaurants.
|
|
|
