Your Hospitality Field Experience
John Wiley & Sons Inc (Verlag)
978-0-471-05327-9 (ISBN)
Make sure your field experience is everything it ought to be with this gold mine of expert tips and guidance Congratulations! You are about to embark on what will be one of the most exciting (and demanding) phases of your hospitality training—your field experience, including internships, externships, co-ops, and practicums. This is your first chance to acquire real experience in the hospitality industry and begin to develop true professional competence. It can also be your first major professional stepping-stone, providing valuable references and contacts that will help launch your career. This easy-to-use workbook helps you make the most of your internship. Written by authors with more than fifty years combined experience preparing students for careers in hospitality and foodservice management, it helps you land a job that perfectly matches your career goals and ensures that your first professional experience is as educationally enriching as possible.
Here's how it works:
A total job-search guide helps you define your career goals, locate prospective employers, write winning resumes, and ace interviews. Comes complete with career goal worksheets, sample resumes, cover and follow-up letters, and many other valuable tools.
Introductory Worksheets help you see the big picture of the hotel, restaurant, or foodservice where you will work.
Training Goals help you identify all important job functions that you need to learn about during your work experience.
Training Guides—comprehensive lists of job-related questions—help you focus your learning; correlate classroom theory with real-world work experience; involve your supervisor in the instruction process; expand your knowledge of the departments where you spend little or no time; and more.
Make sure your field work earns you more than just two credits toward your major with Your Hospitality Field Experience.
JACK E. MILLER, FMP, is Professor Emeritus and past chair of theHotel, Restaurant, Chef's Apprentice, and Tourism Program, St.Louis Community College. Mr. Miller is also coauthor of Basic Foodand Beverage Cost Control (Wiley). KAREN EICH DRUMMOND, FMP, RD, is a foodservice consultant andwriter. She is also the former coordinator of the HRIM program atMercer County Community College, Trenton, New Jersey, and author ofThe Restaurant Training Program (Wiley). Jack E. Miller and KarenEich Drummond coauthored Supervision in the Hospitality Industry,Second Edition (Wiley).
Chapter 1 Getting a Job 1
Setting Career Goals 1
Locating Prospective Employers 4
Writing a Resume 5
Writing a Cover Letter 15
So Now What? 17
Taking a Job Interview 17
Ten Tips for a Successful field (Work) Experience 22
Chapter 2 Training Goals and Training guides for Hotels 23
Introduction to Hotels 24
Training Goals - Reservations 28
Training Guide - Reservations 29
Training Goals - Guest Registration and Check-Out 34
Training Guide - Guest Registration and Check-Out 35
Training Goals – Room Cleaning 40
Training Guide – Room Cleaning 41
Training Goals – Laundry 48
Training Guide – Laundry 49
Training Goals – Room Service 51
Training Guide – Room Service 52
Training Goals – Guest Services 54
Training Guide – Guest Services 55
Training Goals – Entertainment and Recreation 58
Training Guide – Entertainment and Recreation 59
Training Goals – Meetings and Conferences 63
Training Guide – Meetings and Conferences 64
Training Goals – Security 69
Training Guide – Security 70
Training Goals – Accounting and Finance 76
Training Guide – Accounting and Finance 77
Chapter 3 Training Goals and Training Guides for Restaurants and Foodservices 83
Introduction to Restaurants and Foodservices 85
Training Goals – Managing Kitchen Operations 90
Training Guide – Managing Kitchen Operations 91
Training Goals – Purchasing 94
Training Guide – The Purchasing Function 95
Training Guide – Purchasing Meat, Poultry, and Seafood 99
Training Guide – Purchasing Produce 102
Training Guide – Purchasing Milk, Dairy, and Eggs 104
Training Guide – Purchasing Baked Goods 106
Training Guide – Purchasing Dry Goods and Frozen Foods 108
Training Guide – Receiving, Storeroom, and Inventory 110
Training Guide – Receiving 111
Training Guide – Storeroom 113
Training Guide – Inventory 115
Training Goals – Cooking 117
Training Guide – Soups and Sauces Preparation 118
Training Guide – Entrée Preparation 121
Training Guide – Vegetables and Starch Preparation 125
Training Guide – Fast Food Cooking 128
Training Guide – Baking 131
Training Guide – Pantry Preparation 134
Training Goals – Managing Dining Room Service 137
Training Guide – Managing Dining Room Service 138
Training Goals – Table Service 141
Training Guide – Dining Room Server 142
Training Guide – Dining Room Attendant 150
Training Goals – Counter Service 153
Training Guide – Counter Service 154
Training Goals – Cafeteria Service 158
Training Guide – Cafeteria Service 159
Training Goals – Cash Handling 163
Training Guide – Cash Handling 164
Training Goals – Beverage Service 167
Training Guide – Bar Service 168
Training Guide – Bar Regulations 174
Training Goals – Wine Service 177
Training Guide – Wine Service 178
Training Goals – Catering 184
Training Guide – Catering 185
Training Guide – Banquet Service 190
Training Goals – Vending 193
Training Guide – Vending 194
Training Goals – Sanitation and Safety 199
Training Guide – General Kitchen Sanitation 200
Training Guide – Dishwashing 204
Training Guide – Potwashing 207
Training Guide – Safety 209
Training Goals – Security 213
Training Guide – Security 214
Training Goals – Accounting and Finance 220
Training Guide – Accounting and Finance 221
Chapter 4 Introductory worksheets for Institutional Foodservices 227
Introduction to Business and Industry Foodservices 228
Introduction to School Foodservice 231
Introduction to Healthcare Foodservice 235
Introduction to College and University Foodservice 246
Introduction to Retirement Community Foodservice 250
Chapter 5 Training Goals and Training Guides for Hospitality Human Resource Management 253
Introduction to Human Resource Management 254
Training Goals – Staffing 256
Training Guide – Staffing 257
Training Goals – Training 264
Training Guide – Training 265
Training Goals – Discipline 268
Training Guide – Discipline 269
Training Goals – Performance Evaluation 274
Training Guide – Performance Evaluation 275
| Erscheint lt. Verlag | 8.11.1995 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 213 x 281 mm |
| Gewicht | 665 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-471-05327-9 / 0471053279 |
| ISBN-13 | 978-0-471-05327-9 / 9780471053279 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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