Career Opportunities in Food and Beverage Sector in Tourism Industry

The paper explores the career opportunities in the tourism industry, specifically in the food and beverage sector. It evaluates the necessary skills and competencies of managers in the sector, as well as the required training. An interview with a manager in the industry provides further insights into job roles and compensation. The paper also discusses the benefits and drawbacks of working in this field.

Running head: TOURISM THEORIES AND PRACTICES
Tourism Theories and Practices
Name of the Student
Name of the University
Author Note

1TOURISM THEORIES AND PRACTICES
Executive Summary:
The paper explores the career opportunities in the tourism industry. The paper is focused in
the food and beverage sector. The paper is able to evaluate the skills and competencies of the
managers of the chosen sector. Along with that, the paper provides a detailed description on
the necessity of the training and the type of training required for the managers. Apart from
that, the paper includes an interview session of an employee of the same sector in order to
assess the career with more detailed insights.

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Table of Contents
Introduction:...............................................................................................................................3
Skills Required:..........................................................................................................................4
Training:.....................................................................................................................................6
Interview:...................................................................................................................................9
Questionnaire:........................................................................................................................9
Summary:.............................................................................................................................11
References:...............................................................................................................................12

3TOURISM THEORIES AND PRACTICES
Introduction:
The modern day business market is observed to get a strong opportunity to shift their
focus towards a new business idea which is the tourism industry. The tourism is a concept
that may be domestic or international, is preferred by people of all age. People across the
world is observed to conduct tours to other nations or states in order to fulfil their wish or
interest of knowing the new culture, society, and way of living of the residents. This helps the
tourists to get associated to the culture that they do not represent. Along with that it is
significantly helpful for the outsiders of the nation or the culture to get the chance to know
the new society or the culture. Apart from the general interest and the wish to know the new
culture or travel to new locations, the tourism has a much more to offer in the form of
business opening.
The modern day entrepreneurs are significantly focusing on the tourism industry as it
incorporates a number of business sectors like the Accommodation, Travel Services,
Attractions, Recreation, Transportation, Food and Beverage, Entertainment, Aboriginal
Tourism and Services Marketing (Murphy, 2013). Among the mentioned sectors the
transportation, food and beverage, travel services, entertainment and accommodation are
observed to be the most profitable. It is observed that the tourists usually spend in a
significant manner on these sectors. The chosen sector for the paper is the Food and
Beverage. The sector is observed to be generating significant amount of profit in the
Cranbrook region and the organization is observed to create notable employment in the
region (Ademola, 2014). The paper is focused in specifying the career opportunities in the
concerned sector and along with that it also describes the skills required for the chosen career.
Apart from that the paper is also focused in evaluating the necessary trainings for the chosen

4TOURISM THEORIES AND PRACTICES
career. Along with that the paper is able to describe the results of an interview of an
employee of the concerned career.
Skills Required:
The managers of the foods and beverage industry are needed to be significantly
efficient and knowledgeable regarding the operations of the kitchens. The managers of any
organization operating in the food and beverage industry needs to be notably creative with the
processing of the foods and the recipes of it as well. The general operation of these managers
are to make sure that they take care of the different parts of the business conduction of those
organizations. A manager of the mentioned business sector needs to have an excellent
leadership skills as that is significantly needed to manage the diverse workforce. The food
and beverage sector is significantly focused towards the services of the employees as the
quality services of the employees will have significant importance in order to hold the
customers with that particular organization. Along with that the workforce of the
organizations operating in these sectors are subjected to significant amount of work pressure.
Hence the managers of these organizations must have the competencies to lead their team
with effective rotational policy through the heavy shifts (Aissa & Goaied, 2016).
Apart from that the organizations of the mentioned sector are usually observed to
have large workforce and with the significant size of it, the workforce will be subjected to
considerable amount of conflicts among the employees. Hence the managers of these
organizations are needed to the capability to manage these conflicts (Li et al., 2013. Along
with this the managers need to have the skills to communicate the standards or the cooking
methods in an easy manner to the staffs so that they be able to understand that without any
sorts of discomfort. This is significant from the part of the managers as the organizations very

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rarely finds highly educated employee in the concerned field. The managers of these
organizations need to have the required communication skills to properly communicate the
orders of their customers and also be able to meet the queries of their customers with the
desired level of clarity. Apart from this the food and beverage managers need to be
significantly compassionate regarding the foods and wines along with the customer services.
The modern day managers are observed to have significant amount of focus on the
customer service. As the market is becoming intensely competitive with the increasing
number organizations participating in the same sector like McDonald’s Restaurants, Auntie
Barb’s Bakery, A & W Restaurant and Tim Hortons, the managers are feeling the need to
follow the current trends in that particular business sector and the managers must have the
awareness to acknowledge the preferences of the customers. This will be instrumental in
making sure that the managers are able to create loyalty towards the organization among the
customers. Along with this, the managers must have the required technological skills in order
to align their business operation with the advanced technological applications available in the
modern market. The facilities like the online food or drinks orders through the website of the
organization will make the life easier for their customers in ordering their foods. The
managers need to take care of these aspects as it will increase the preferences of the
customers towards the organization. Not only the online food orders, the dispenser machines
are also significantly easy for the customers to use (Bayona-Saez et al., 2017).
Along with these, the managers will possibly have the most crucial responsibility in
making sure that the food or the beverages that are offered by the organization to their
customers is prepared according the food standards and align with the health standards of
their customers. The manager will be liable to make sure that the organization operates
according to the safety and legal standards of the nation (Murphy, 2013). In addition to the
legal and safety standards, the managers will have the responsibility to make sure that the

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organization do not conduct any sort of unethical operation which will be affecting the brand
value of that particular organization. It is observed that the organizations which are operating
in this sector are significantly concerned about the brand value of their organization as that
has the capability to influence the preferences of their customers in purchasing foods and
drinks.
Along with these the managers of the concerned sector are needed to significantly
good in mathematics as that is a notable need for them in managing the pricing of the
products, work schedules of the employees, labour and beverage costs, cleaning schedules
(Dopson & Hayes, 2015). Apart from that the managers must have the desired competencies
in hiring the suitable employees with appropriate skills for the concerned sector. The
managers is need to have the skills and competencies required for the assessment of the
performances of their employees as that will be highly needed for the organization in
recognising the quality and good work of the employees (Hurrell, 2016). The managers of the
organizations operating in the concerned sector need to have the capabilities to effectively
manage the suppliers’ needs without compromising the rules and regulation of that particular
organization. The organizations of the concerned sector is observed to face diverse needs of
their suppliers at times which the managers of the organization needs to effectively manage
(Odunlami & Matthew, 2014). Along with that the managers are liable to evaluate the
performances of their employees with identification of the loopholes in the performances of
the employees and create appropriate training activities in order to cover up those loopholes
(Beddie et al., 2014). The training activities will be significant for the employees in
improving the quality of their services.
Training:
Activities Time Concerned Authority Outcome

7TOURISM THEORIES AND PRACTICES
Cross cultural
training
12 weeks Experts of the
concerned languages
and the mode will be
consultation.
Ability to speak
languages in which
the employees of
other nations are
comfortable.
Ability to
understand the
diverse culture of the
employees and their
way of living.
Food Preparation
Training
24 weeks Food Processing
Institutions
Ability to know
various recipes.
Ability to know the
technique of fast
preparation of the
foods.
Technological
Advancement
6 weeks Computer Learning
Centres
The capability to
apply the
technological
applications and
advancements in
order to increase the
comfort of the
customers in
purchasing from the

8TOURISM THEORIES AND PRACTICES
organization.
Computer Training 6 weeks Computer Learning
Centres
The capability to use
the different
computer tools to
effectively analyse
he performances of
the employees.
The training will be significantly helpful for the managers in managing the different
problems of the concerned sector. Apart from that it will also make sure that the mangers are
well accustomed with the technological applications as that will be significantly needed in
order follow the customer preferences and in the management of the supply chain and
logistics (Buted, Felicen & Manzano, 2014). The training activities will make sure that the
managers do not face any sort communication issues with the employees and the customers
of that organization.

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Interview:
An interview session was conducted with an employee holding the managerial position in the
McDonald’s Restaurants on 31.10.2018 12.30 p.m. at Cranbrook.
Questionnaire:
Q1. Where are you working now?
Ans. I am currently holding the position of manager at McDonald’s Restaurants.
Q2. How long you are serving this organization?
Ans. I am working here for the past 2 years.
Q3. Any previous work experience?
Ans. I worked at Auntie Barb’s Bakery, A & W Restaurant for a period of 12 months each.
Q4. What was your job profile in hose organizations?
Ans. At Auntie Barb’s Bakery, I was mere service boy and part time cashier as well for my
improved mathematics skills. At A & W Restaurant, I operated as the head of the employees
and along with that I conducted the usual operations of a manager as well.
Q5. According to you, what are the job profiles available in the concerned sector?
Ans. Well, as I had worked for various organization operating in this sector and observed that
the sector offers career opportunities as Manager, Service Boys, cleaning staffs and Cooks.
Q6. What are the functionalities of these job profiles?
Ans. According to my experience, you cannot enclose the operations of a manager into a
single form of responsibility. The managers of any organization is someone who need to take
care of the entire workforce and along with that he or she needs to make sure that the

10TOURISM THEORIES AND PRACTICES
organization is generating the desired amount of revenue. The service boys are responsible
for the transfer of the foods from the kitchen to the customers’ desk. Cooks are liable for
producing quality food products. The cleaning staffs conduct the cleaning operation in the
organizations.
Q7. What will be the disadvantages and advantages of this career?
Ans. The advantages of these careers will basically be the compensation and the amount of
the experience that one gathers from their operations and the disadvantages are hard to
formulate as there is much to tell apart from the usual health issues that one suffers
conducting these operations.
Q8. What are the training opportunities or education required for the positions?
Ans. Well, though the requirement for different organizations vary depending on their
preferences and vacancies, even then the employees are liable to have proper hotel
management education. In spite of that I must tell you several organizations operating at
Cranbrook are taking employees without proper training and education required for the jobs.
Q9. What will be the career progression in this sector?
Ans. Well, the career progression also differs from company to company, but it is largely
observed that service boys with proper experience can manage the post of the supervisor and
the managers.
Q10. What are the wages and benefits for these positions?
Ans. Ah! That is difficult to predict but usually the service boys and cleaning staffs are paid
an amount ranging from $20000 to $25000, the cooks are offered more or less $35000 and
the managers are observed to get a sum of $45000.

11TOURISM THEORIES AND PRACTICES
Summary:
The interview session was significant in knowing the sector from someone who
belongs to it. The assessment of the interview includes three different job roles in the form of
manager, service boys, cleaning staffs and the cooks. Along with that the evaluation of the
interview describes job roles along with the amount of compensation. The interview is also
able to describe the hotel management study as the required education for operating in this
sector.

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References:
Ademola, O. J. (2014). Working capital management and profitability of selected quoted food
and beverages manufacturing firms in Nigeria. European Journal of Accounting
Auditing and Finance Research, 2(3), 10-21.
Aissa, S. B., & Goaied, M. (2016). Determinants of Tunisian hotel profitability: The role of
managerial efficiency. Tourism management, 52, 478-487.
Bayona-Saez, C., Cruz-Cázares, C., García-Marco, T., & Sánchez García, M. (2017). Open
innovation in the food and beverage industry. Management Decision, 55(3), 526-546.
Beddie, F., Creaser, M., Hargreaves, J., & Ong, A. (2014). Readiness to meet demand for
skills: a study of five growth industries. National Centre for Vocational Education
Research.
Buted, D. R., Felicen, S. S., & Manzano, A. I. (2014). A correlation study between student
performance in food and beverage services course and internship in F&B Department
of Hospitality Business. International Journal of Academic Research in Business and
Social Sciences, 4(6), 54.
Dopson, L. R., & Hayes, D. K. (2015). Food and beverage cost control. John Wiley & Sons.
Hurrell, S. A. (2016). Rethinking the soft skills deficit blame game: Employers, skills
withdrawal and the reporting of soft skills gaps. Human Relations, 69(3), 605-628.
Li, L., Gray, D. E., John Lockwood, A., & Buhalis, D. (2013). Learning about managing the
business in the hospitality industry. Human Resource Development Quarterly, 24(4),
525-559.

13TOURISM THEORIES AND PRACTICES
Murphy, J. P. (2013). The Principles and Practices of Bar and Beverage Management-The
Drinks Handbook.
Murphy, P. E. (2013). Tourism: A community approach (RLE Tourism). Routledge.
Odunlami, I. B., & Matthew, A. O. (2014). Compensation Management and Employees
Performance in the Manufacturing Sector, A Case Study of a Reputable Organization
in the Food and Beverage Industry. International Journal of Managerial Studies and
Research (IJMSR), 108-117.