HOTELIER Magazine 2nd issue - English | Page 27

Karine Nazaryan Hospitality Professional channeled towards making a profit, which is the main purpose of business in the first place; however, in hotels the products are not limited to events, meals, rooms or drinks – they extend to service and there is always a way to improve services and our service-industry skills. Finally, the reason why I love hospitality so much is simple: it’s fun – as in enjoyable. All the dynamics, all the shifting with different responsibilities and the feeling you have when you start training and end up in a managing position, it’s more than satisfactory at the end of the day. And it does not stop with the customer-facing part of the hotel, you have the opportunity to meet and socialize with people representing a wide range of nationalities, in an even wider range of places all around the world. In conclusion, the hotel industry is a pretty interesting and pleasant domain to get involved in. Like any other job, it has its ups and downs, and that’s the great part of it: there is always a place for innovation and there will always be innovators. At this moment you are the director of Vostan Restaurant. What difference can you mention between managing the hotel’s restaurant and an individual restaurant in general? he economy of hotels and restaurants is intimately tied to the tourism industry, to business travel, and to conventions. In many countries, the tourism industry is a major part of the overall economy. The primary function of a restaurant is to provide food and drink to people outside the home. Types of restaurants include restaurants (which are often costly) with dining rooms and extensive serving staffs; smaller, “family-style” restaurants and cafes which often service the local community; “diners”, or restaurants where serving short-order meals at counters is the major feature; fast food restaurants, where people line up at counters T to place their orders and where meals are available in a few minutes, often for taking out to eat elsewhere; and cafeterias, where people go through serving lines and make their selections from a variety of already prepared foods, which are usually displayed in cases. Many restaurants have a separate bar or lounge areas, where alcoholic beverages are served, and many larger restaurants have special banquet rooms for groups of people. Street vendors serving food from carts and stalls are common in most countries, often as part of the informal sector of the economy. The primary function of a hotel is to provide lodging for guests. Types of hotels range from basic overnight facilities, such as inns and motels that cater to business travelers and tourists, to elaborate luxury complexes, such as resorts, spas, and convention hotels. Many hotels offer auxiliary services such as restaurants, bars, laundries, health and fitness clubs, beauty salons, barber shops, business centers, and gift shops. Restaurants and hotels can be individually or family-owned and operated, owned by partnerships or owned by large corporate entities. Many corporations do not actually own individual restaurants or hotels in the chain but rather grant a franchise of a name and style to local owners. The restaurant workforce can include chefs and other kitchen staff, waiters and head waiters, table busing staff, bartenders, a cashier, and coatroom personnel. Larger restaurants have staffs which can be highly specialized in their job functions. The workforce in large hotel restaurants typically will include less workforce than a restaurant can have. Most hotel jobs are “blue collar” and require minimal language and literacy skills. Women and immigrant workers comprise the bulk of the workforce in most hotels in developed countries today. In developing countries, hotels tend to be staffed by local residents. Because hotel occupancy levels tend to be seasonal, there is usually a small group of full-time employees with a sizeable number of part-time and seasonal workers. Salaries tend to be in the middle to low-income range. As a result of these factors, employee turnover is relatively high.