PROFESSIONAL DEVELOPMENT AND APPLIED ETHICS

MODULE 1:
Career Opportunities in the Hospitality Industry

LESSON OUTLINE:
I. Overview of the Hospitality Industry
II. Characteristics of the Hospitality Industry
III. Scope of the Hospitality Industry
IV. Career Opportunities in the Hospitality Industry
V. Requirements and Qualifications for Hospitality Industry Professionals
VI. Personality, Etiquette, Values, Grooming and Hygiene of a Hospitality Industry Professional
LEARNING MODULE OUTCOMES:

At the end of this module, you are expected to:

CO1: Analyze the career opportunities in the hospitality industry and the necessary skills, knowledge, attributes
and attitude professionals in the hospitality industry.
SLO1: Identify the characteristics and scopes of the hospitality industry.
SLO2: Discuss the requirements and qualifications for hospitality industry professionals.
SLO3: Differentiate personality, etiquette, values, grooming and hygiene
SLO4: Explain personality, manners and etiquette, values, hygiene and grooming standards

INTRODUCTION:
In this module, you will be given an overview of the scopes and characteristics of the hospitality industry.
You will explore various topics such as key terms associated with the hospitality industry; which includes the
career opportunities and its requirements and qualifications within the hospitality industry. Furthermore, topics on
the Ten Skills in 2020 as a Result of the 4th Industrial Revolution will be presented as essential concepts on
Hospitality Industry 4.0.

SELF-ASSESSMENT ACTIVITY
Instruction: Please refer to your Answer Booklet for the completion of this self-assessment activity.
Please read the statements intently and assess yourself sincerely. Put a (/) mark on the answer that best describes you.
Give yourself 2 points for each yes, 1 point for sometimes and 0 for no. Results for this self-assessment will be given to you
personally. Message your instructor on Facebook, Google Classroom or Mobile Phone to know it better!

OVERVIEW OF THE HOSPITALITY INDUSTRY

HOSPITALITY

The hospitality field, by definition, is a service

industry. Its task is to create shareholder wealth by
servicing and satisfying guests. Industry segments include, among others: hotels, restaurants, private clubs, managed food
service, event planning, tourism related businesses, and travel providers. More often than not, the product purchased is either
intangible or the perceived quality of the product purchased is impacted by the service method in which it was received.

Langhorn (2004) noted that in hospitality, the service provider is “part of the product itself”. For guests to be satisfied,
they not only must believe that they have received a valuable service for their dollar, but also feel valued and respected by the
workers providing the service (Kernbach & Schutte, 2005; Langhorn, 2004; Varca,2004; Winsted, 2000).

As defined, tourism is the act of kindness in welcoming and looking after the basic needs of guests or strangers, mainly
in relation to food, drink and accommodation. It is derived from the Latin word hospitare meaning to “receive as a guest”.

THE HOSPITALITY INDUSTRY

Hospitality industry includes the companies or organizations which provide food and/or drink and/or accommodation to
people who are away from home.

MAIN BUSINESS SECTORS IN THE HOSPITALITY INDUSTRY

 Accommodation – To provide accommodation (and usually food and drink) to people who for whatever reason are
away from home
 Food and beverage – To provide food and beverage to local, commuting, transient customers and tourists

I. CHARACTERISTICS OF THE HOSPITALITY INDUSTRY

 The hospitality and tourism industry (H&T industry) meets the needs of people with kindness and goodwill while they
are away from their homes.
 The H&T industry has four service sectors: food and beverage, lodging, recreation, and travel and tourism.
 The H&T industry is about service. The industry provides service to people when they are away from their home,and
sometimes even when they are home. For example, home delivery of food would be part of the hospitality industry as
would a masseuse that does home visits or a cook that does at-home cooking lessons or catering.
 The H&T industry is about diversity. There are small, large, privately owned, and publicly owned businesses. There are
people of every socioeconomic class, cultural background, race, age, and religion involved with H&T, both in providing
and receiving the services. The H&T industry reaches every corner of the globe, while providing jobs, entertainment,
food, transportation, and a place sleep.
 The H&T industry is about entrepreneurs. The H&T industry is full of businesses that serve people and are owned by a
single person or family. This means not only are there many H&T jobs working for someone else, there is a lot of H&T
opportunity to work for yourself. Worldwide examples of entrepreneurs creating small businesses that became big
business are: McDonalds, Marriott hotels,Holiday Inn hotels, Albertsons food stores, and Southwest Airlines.
 The H&T industry is complex. It covers a wide range of jobs, locations, activities, and economic brackets.
 The H&T products of hospitality industry is both tangible and intangible. Tangible products are food and drink in a
restaurant or the actual hotel room, are products that are sold at a price to the guests or customers (e.g. the price a
guest paid for renting a hotel room, or the price a customer paid for buying a meal in a restaurant). Intangible products
are the qualities of staff and the way they deliver the service are often more important than the tangible products in
making a hospitality experience satisfactory or unsatisfactory.
 The products of H&T industry is inseparability of production and consumption; highly perishable product;
 The operation of H&T industry runs 24 hour basis all year round and has three different shifts.
 The workload of H&T industry depends heavily on shift work (morning and afternoon).

III. OBJECTIVES OF THE HOSPITALITY INDUSTRY

1. Making the guests feel welcome personally

  This requires both a friendly manner on your part toward the guest and an atmosphere of “liberality and good will”
among the people who work with you in serving the guest. That often translates to an organization in which workers
get along well with one another.

2. Making things work for the guests

 Everything needs to be clean and in working order before the guests step foot on the establishment. A hospitality
system requires a lot of work and the manager must see that it is done properly and maintained at all times.
3. Making sure that the operation will continue to provide service and meet its budget
 As a manager, the key to achieving this objective lies in achieving a controlled profitable operation. A good term to
describe this management concern is “conformance to budget.”

IV. SCOPE OF THE HOSPITALITY INDUSTRY

(Walker, 2007)

The travel industry is in the business of moving people from

place to place while the tourism industry provides those
people with services that promote travel and vacations.
Busses, planes, cabs, boats, and passenger trains are all
part of the travel industry while travel agencies, tour
operators, cruise companies, convention planners, and
visitors bureaus are all part of the tourism industry.

Lodging, also known as accommodation, is a place

to sleep for one or more nights. A business in the lodging
industry provides a place for people to sleep overnight. It can
be one of many sleeping places such as a fancy hotel, a
youth hostel, an elder hostel, a campground, or highway side
motel.

Assembly and Event management includes the functions of creating, planning, and marketing, coordinating,
supervising and evaluating those activities requiring public assembly for the purpose of promotion, education, reunion, advocacy
and celebration.

The food and beverage industry, also known as the foodservice industry, consists of businesses that prepare food for
customers.

Recreation is any activity that people do for rest, relaxation, and enjoyment. The goal of recreation is to refresh a
person’s body and mind. Any business that provides an activity for rest, relaxation, and enjoyment in order to refresh a person’s
body and mind is in the recreation business. Recreation businesses are incredibly diverse because people have varying ideas on
what activities they participate in for rest, relaxation and enjoyment. There are four general types of recreation businesses:
entertainment, attractions, spectator sports, and participatory sports.

IV. CAREER OPPORTUNITIES

Sector Areas Career Opportunities

 Food and  Fine Dining, Quick Service,  Head waiter
Beverage Casual Restaurants, Managed  Captain waiter
Services Services, Catering, Beverages  Bar accountant
 Restaurant Supervisor
 Assistant Restaurant Manager
 Shift Leader
 Team Leader
 Room Service Manager
 Maitred Hotel
  F&B Director
 F&B Outlet Manager
 Restaurant Manager
 Outlet Manager
 Managed Services Kitchen positions:
 Receiving Clerk
 Stock Clerk
 Commis Pastry
 Baker
 Butcher
 Commis 1, 2,3
 Line Cooks
 Demi Chef
 Commis Chef
 Chef De Partie
 Pantry Chef
 Pastry Chef
 Head Cook
 Saute Chef
 Grill Cook
 Fry Cook
 Sous Chef
 Head Chef
 Executive Chef
 Sanitation Officer
 Lodging  Hotel, Integrated Resort, Inn, Housekeeping positions;
and Serviced Residences,  Shift Leader
Accommod Condotel/Apartell, Bed and  Checker
ation Breakfast, Lodging House  Room Attendant
Services  Room Assistant
 Cabin Steward
 Housekeeping Attendant
 Room Steward
 Floor Supervisor
- Chief Housekeeper
 Bell captain
 Room Inspector
 Laundry Supervisor
 Executive Housekeeper
 Housekeeping Manager
 Laundry Manager
 Front office positions:
- Receptionist
- Lobby Greeter
 Front Office Attendant
 Switchboard Operator
 Airport Representative
 Reservation Clerk
 Bell Service Porter/Attendant
 Concierge/ CRM
 Front Office Supervisor
 Front Office Cashier
  Night Auditor
 Duty Supervisor
 Front Office Manager
 Rooms Division Manager
 Reservations Manager
- Unit Manager
Convention, Entertainment Positions:
 Sales Representative
 Convention Sales Personnel
 Event and Entertainment staff
 Organizers/Planners
 Information Specialist
 Public Relations Staff
 Sales Representative
 Assistant Manager
 Research Directors
 Marketing Manager
 Events Planner
 Exhibit Planner
 Convention and Event Manager
Sector Areas Career Opportunities

 Lodging  Hotel, Integrated Resort, Inn,  Public Relations positions:

and Serviced Residences, - Public Relations Personnel
Accommod Condotel/Apartelle, Bed and - Photographer
ation Breakfast, Lodging House - Writer
Services  Telemarketing Staff
 PR Director
 PR Manager
Sales and Marketing positions:
 Sales and marketing personnel
 Sales and marketing account
executives
 Sales and marketing supervisor
 Director
 Manager
 Recreation and Special Events  Sports, Leisure and Recreation center
personnel
 Spa Manager
 Activity Director
 Recreation Director
 Events Coordinator
 Leisure Manager

TOP MANAGEMENT IN THE HOSPITALITY INDUSTRY

1. Hotel Manager – The General manager is responsible for all aspects of operations at the hotel, to day-to-day staff
management and guests. He / She should be an ambassador for the brand and your hotel. Provide leadership and
strategic planning to all departments in support of our service culture, maximized operations and guest satisfaction.
Work Very closely with the hotel owners and other stake holders.
2. A Food and Beverage Manager is a hospitality and tourism professional specialized in forecasting, planning and
controlling the ordering of food and beverages for a hospitality property. He also manages the finances related to the
whole process of purchasing food and drink for the hotel premises.
 3. A Sales and Marketing Manager is responsible for researching and developing marketing opportunities and planning
and implementing new sales plans. The Sales and Marketing Manager will also manage both the marketing and
the sales staff and will perform managerial duties to meet the company's operations goals.
4. A front office manager is the senior person in an office environment and accountable for maintaining a professional
work environment, staff supervision, and administrative support. They shoulder a variety of responsibilities, often at the
discretion of the company owner.
5. Events Manager - Also known as Event Planners or Event Coordinators, Event Managers perform tasks such as
finding and booking venues, liaising with clients and suppliers, handling logistics, managing budgets and invoicing,
organizing accreditation, managing risk, and presenting post-event reports.
6. An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory,
budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high
standard of food quality and that service runs smoothly and efficiently.
7. A travel agent's role is to help people plan, choose and arrange their holiday. They will usually work to a budget set out
by whoever is planning the holiday. They also offer advice and opinions on where to go and local  tourist attractions,
events and customs.
8. Tour Operator - Tour operators ensure that tourists have a positive experience by providing hands-on support and
organizing elements of tours and programs. They assemble agendas and schedules, contact venues and attractions to
arrange for group admissions, and handle the logistical aspects of tours, such as accommodations, transit, and
ticketing. Tour operators also tailor tour packages and trips to specific groups based on their interests and abilities.
9. Flight Attendant - provides personal services to ensure the safety and comfort of  airline passengers during flight.
He/she greets passengers, verifies tickets, explain the use of safety equipment, and serve food or beverages.
10. Recreational Manager - They primarily organize and direct participants, schedule the use of facilities, set up and keep
records of equipment use, and ensure that recreation facilities and equipment are used and maintained properly. They
may lead classes and provide instruction in a recreational activity, such as kayaking or golf.

V. REQUIREMENTS AND QUALIFICATIONS

EDUCATIONAL REQUIREMENTS
- Formal education should be obtained.
- Have earned certificates, diplomas or degrees at the associate, baccalaureate, or graduate level.
- Have studied formally to prepare for chosen careers.
PROFESSIONAL QUALIFICATIONS
- Attitude and character
- Communication skills
- Soft and hard skills
- Experience
- Management and Leadership Skills
EXPERIENCE REQUIREMENTS
- Still important consideration top many employers, and a number of students have found that good work experience
gained while attending classes has been instrumental in their finding good jobs after graduation.

THE TEN SKILLS IN 2020 AS A RESULT OF 4TH INDUSTRIAL REVOLUTION

 Problem solving – it is not enough that he is aware of the situation, but the students must be able to analyze and solve
the problem
 Critical Thinking – ability to express criticism and disapproval.
 Creativity – ability to make new things or new ideas
 People Management – ability to lead, motivate, inspire and encourage other people to get involved.
 Coordinating with others – ability to make arrangements so that 2 or more people can work together.
 Emotional Intelligence – ability to be aware of his feeling, control and express his emotion
 Judgment and Decision Making – ability to make good decision based on careful thought.
 Service Orientation – simply the ability to put customers first and help them.
 Negotiation – ability to discuss with other people who are trying to reach a decision.
 Cognitive Flexibility – being able to think and understand every aspect.
 ENABLING ACTIVITY I

Instruction: Please refer to your Answer Booklet for the completion of this enabling activity.
After the completion of your readings in Module 1, please accomplish this enabling activity. Identify the
characteristics and scopes of the hospitality industry by filling out the necessary information. Write at least 3-5
characteristics per sector.