This course is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry.
ENTRY LEVEL JOBS
- Commis – Junior Chef
- F&B Service Attendant– a person who takes customer orders, ensures tables are clear and carries dishes back to the kitchen area
- Bartender or Bar Attendant– a person who serves alcoholic beverages; responsibilities include maintaining supplies and inventory for the bar and mixing a variety of cocktails
- Housekeeping Attendant – a person who cleans, changes linens and places things in order in hotel rooms
- Front Office Agent/Front Desk Clerk – a person who takes charge of guest reception inquiries and reservations, checks in guests upon arrival as well as giving the best customer service to promote a positive first impression.
Rhiza S. Aperin
- Food and Beverage Director– manages the whole operation and control of the food and beverage department.
- Restaurant Operations Manager– responsible in overseeing the entire planning, directing and coordinating operations of a restaurant; they are also tasked to do financial record keeping, hiring, handling and firing of employees.
- Front Office Staff and Manager– supervises front office personnel and ensures that all front desk duties are properly completed; they are also responsible in the preparation of the budget for the front office department.
- Cruise Line Staff – maintains passenger cabins and runs the restaurant, bar, recreation area and retail shops inside a cruise ship.
- Executive Housekeeper – supervises activities of cleaning personnel to ensure well-kept hotel rooms.
- Chef– someone in charge of the whole food service operation including menu planning, purchasing, hiring and staffing.
- Food Service Consultant – independent professionals who have a wide knowledge and experience on food service and the hospitality industry, they serve as advisor to people and help them achieve their goals.
- Academician – a graduate of BSHRM who teaches at a college.