1. Culinary Careers in Hotels
Chapter 2
Culinary Careers in Hotels
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

2. Culinary Careers in Hotels Learning Objectives
1. List the four types of hotels and what type of foodservices might be offered at each type.
2. Identify the possible venues where food and beverages are served in a large city hotel.
3. Discuss potential advantages and challenges of working in a hotel food and beverage department.
4. Compare a hotel chef’s earnings to a restaurant chef’s earnings.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

3. Culinary Careers in Hotels Learning Objectives
5. Describe the job outlook for chefs in hotels.
6. Indicate the major purpose of each of the following professional organizations: American Hotel & Lodging Association and the Educational Institute of the American Hotel & Lodging Association.
7. Read an interview and identify the interviewee’s career path and current job functions.
8. Describe a typical organizational design for a large hotel food and beverage department.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

4. Culinary Careers in Hotels
Four basic types of hotels
Commercial
Resort
Residential
Extended-stay
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

5. Where food and beverages are served:
Restaurants featuring a wide variety of cuisines
Coffee shops
Bars
Room service (in-suite dining)
Employee cafeteria
Catering and banquets
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

6. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Potential advantages and challenges of working in a hotel food/beverage department.
Potential advantages:
Opportunities to be creative.
Opportunities to develop own recipes.
Excellent learning environment.
Potential challenges:
Hotel is always open.
Hours are long and often include evenings and weekends.
Finding what the customers want and keeping them happy.
Keeping the business profitable.
Setting the tone for your staff.
Potential Advantages OR Challenges (it depends on you):
- Hectic, busy environment with lots of pressure.
- Physical strains such as being on your feet all day.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

7. 2003 Earnings in Hotels/Motels for Chef and Head Cooks*
Average Hourly Pay Average Annual
$ $39,610
Restaurant Chef/Head Cook earned $14.80/hour.
Hotel chefs earn more when they work in highly prestigious and/or in busy urban/metropolitan areas.
*SOURCE: OES National Industry-Specific Occupational Employment and Wage Estimates, Bureau of Labor Statistics, 2003.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

8. Job Outlook for Hotel Chefs
Employment in hotels is expected to increase by 17% over the period, compared with 16% growth projected for all industries combined.
Many of the openings will be in full-service hotels and resorts and spas.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

9. Professional Organizations
American Hotel & Lodging Association: Provides its members with assistance in operations, education, and communication, and lobbying in Washington D.C.
Educational Institute of the American Hotel and Lodging Association: Provides hospitality education, training, and professional certification.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

10. John Doherty, Executive Chef, Waldorf Astoria Hotel, New York City
Career path: Busperson, dishwasher, food preparation, cook, saucier, sous chef, executive chef.
Current job functions: Manages diverse hotel food operations bringing in $55 million/year. Oversees food purchasing, menus, production, and service for banquets, two restaurants, in suite dining, and catering. Ensures profitability of food and beverage.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

11. Organizational Chart - Hotels
Figure 2-1
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12. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Career Paths
Figure PO 1-1
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13. Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Education Path Advice
Figure PO 1-4
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved