Professional Identity and Practice in the Hospitality Sector

This report discusses the importance of professional development, projecting brand image, professional standards, and common skills in the hospitality sector. It explores self-assessment approaches and techniques, learning and development approaches, and professional development plans for the food and beverage manager at Hotel Indigo Manchester.

Professional Identity and
Practic

Contents
INTRODUCTION...........................................................................................................................4
LO1..................................................................................................................................................4
Overview of the Hotel Indigo Manchester..................................................................................4
Importance of on-going professional development.....................................................................5
Importance of projecting the brand image...................................................................................5
Professional standards and expectations......................................................................................6
Common skills expected in the workplace..................................................................................6
LO2..................................................................................................................................................7
Self-assessment approaches and techniques................................................................................7
Learning and development approaches.......................................................................................8
LO3................................................................................................................................................10
Professional development plans................................................................................................10
LO4................................................................................................................................................11
Demonstrate a range of service industry and transferable skills for a job application..............11
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................13

INTRODUCTION
COVID-19 have been the serious pandemic all around the world which is creating a serious level
of implications over the economic growth and the corporate profits. This tends to give the sharp
level of sell off in the equity market across the globes (Bayona-Saez, and et.al., 2017). The
hospitality sector is the first one who have experienced the bad weathers condition and are
moving in the quick manners to have the significant understanding to remain focus and
understand the operational and financial impacts on the business.
On the other hand, it has been turned to a difficult position in order to safe guard the jobs as
more level of lay off are turning out due to the impacts of the pandemic on the hospitality sector.
So, it is important to have professional identity of an individual in way of developing the
competencies by receiving the specific level of specializations in the term of the different
educations and training in to order have the practising the constant revolution in the significant
manner.
In this report, there will be clear level of discussion of the different learning and
development approaches along with evaluation the skill been required by the Food and Beverage
Manager in Hotel Indigo Manchester.
LO1
Overview of the Hotel Indigo Manchester.
The Hotel Indigo Manchester is at the gateway of the norther equators with it laid -back
Bohemian vibes which is just short distances form the Manchester city centres. The hotel is the
one of the heritage hotels with working over 3000 employees who are skills and proceeding the
everyday experience to large level of customer bases. The hotel is being preoccupied by here one
to have the experiencing the areas natural beauty by exploring the Piccadilly Gardens and Heaton
Park. The locality has the organising the servals events under the name if the MediaCityUK
which is top attraction and never want the tourist to miss it (Steinbrook, 2017). The firm have
successfully providing their business-friendly amenities along with the recreational amenities as
the fitness centre. The firm is famous for the restaurants, a bar/ lounge as being the smoke free
hotel. The fir have the major level of sense for establishing he more level of sustainability
programme in order to help everyone’s such as been the customer, the respective teams member
and suppliers as well.
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Importance of on-going professional development
On going professional development programmes are one of the activities which helps in the
changing there way of the practicing there different activities in order to lead with outcomes
in order to have the supporting of there time management aspects , the practising
opportunities, feedbacks along with institutional supports in the terms of the significant
manner (Scott, Hawkins, and Knai, 2017).
There are several levels of benefits to the employer and employee which are seeking the skill
through the OPD. As benefit to the employee is that’s it makes the individuals to have the
improvements in the skill along with several other development in order to make themselves
more level of satisfied. This will be turning out to be the cherishing moment to addition value to
the professional aspects and skills as greeting the future job. The building of the confidences and
provide the opportunity of network as the willingness to have new skills of food and beverage
manager.
food and beverage manager is responsible to have the operation of the restaurants as ensuring
the food and drinks in term of high quality. There is more level of food and beverage duties as
the per way of designing unique menus, handling customer complaints, creating company
policies, and complying with food and safety regulations. And completing the obligation and
duties meeting the demand and perception of the customer in the significant manner.
On the hand, the employer will be befitted as in term of getting the skilled level of workforces
as more level of updating the knowledge gaining the competitive edges among the term of
human resources. This will make the updating in the term of brand images and the development
opportunities in significant manner.
Importance of projecting the brand image
The brand has been considered as important level of perceptive of the customer in order to
relates the services of the firm for the satisfaction they have experienced. So, it is important for
the firm to have the hiring of the employee who are successful in creating the brand image of the
company (Phillipov, 2016). The food and beverage manager can successfully help in creating
the brand among sector by serving out the best advisable services. The F&B manager will have
the look out to the implication of the different strategy’s along with integrity in term of the
marketing intimates and communications to have the managing of portfolio in perfect manner.
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Professional standards and expectations
The expectation of the Hotel Indigo Manchester in terms of the professional standard and
expectations have the involvement of the working task which tends to have enacted as
professionals’ and exhibiting the certain level of behaviour. As per he hotel guideline, it can be
clearly stated as the position which have to make the overlooking over certain aspect such as
quality control of stock, training staff, and ensuring customers are satisfied. This is the full time
positions that’s in more that’s 40 hours a week’s having the establishments of the strong level
of leadership skills, the customer services and there experience to have he effective level of
working in the team. The firm have the enact of employees to have the acceptability of different
challenges, enjoy working with other by maintaining the level of harmony along with resolving
there personnel’s and customer services issues (Darling-Hammond, Hyler, . and Gardner, 2017).
Thera have they been to maintaining the certain level of roles and responsibilities such as hiring
and training of staff, over food preparation enforcing the significant customer services and
managing the schedule shift and budgets and inventory management.
Common skills expected in the workplace
The most important skills of the food and beverage supervisor have the containing the
management of the banquet facility as the skill which is needs to be actually met in order to be
successful in the workplaces in the significant manner. To have the understanding regarding the
banquet facility of providing the excellent level of managements and recording the inventory in
weekly manner. There manager have the responsibility of managing the food, wines and
cocktails menus in order to accomplish the facilities. Moving to the next the knowledge in exam
of the safety procedure and beverage outlasts are major implication in order to ensure the safety
procedures and proper equipment usage in accordance to our compliance and operational
procedures. Providing the increase in the customer satisfaction will have the ensuring of the
customer service needs and maintaining the term of profitability in order to have supporting the
overall operation of hotel (Korthagen, 2017). There tends to have the provision leadership
directions in order to have the strategic planning to provide the support in the service culture of
the Hotel Indigo Manchester as to increase the maximization in business operations and
satisfaction level of guest.
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LO2
Self-assessment approaches and techniques
SWOT
Strength Weakness
 I have the ability to settle doe the large
base of the customers
 I have the experience of working with the
diversified staff
 have the greater level of ability to the
development of the social competencies.
 I have developed the people-oriented
approaches to make the sure that the
customer return to restaurant.
 Have the greater level of flexibility in
working hours management.
 I have faced the major issues
in time management
 there is lack of marketing
expertise.
 Issue to face the issue related
to their leadership and
management. The issue of the
accounting skill let me face the
major difficulty.
Opportunities Threat
 To have the development of organizational
skill understandings all their safety policy and
procedure of covid-19
 To have development of the strategic alliances
and acquisition.
 To have more level of innovation in the
banquet facility and other food beverages to
meet the customer needs and expectation.
 To have development of computer and
networking skill to maintaining cost , supply
and inventory of stock.
 To have the lack in term of the
business knowledge and customer
perception due to change of
locality.
 Have lack in term of the
communication and
collaborations.
Team characteristics
As the team characteristic have been considered, this is the major level of requirement of the
effective team woks as the manager tends to be the efficient leaders in the house back as there
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team is relying on him. There are the involvements of the working of in terms of the heavy shifts
along with major level of resolving their conflicts and greeting the job done in the perfect
manner. On the other hand, the manger has not only he obligation to lead the team but also have
the development of the management skills in order to have the proper level of dealing with the
costs, pricing, creating work schedules and more (Vangrieken, and et.al., 2017). The manager
has the potentially level of development in aspect of the self-awareness to pursue the business in
the different situation. There can be the assuming of the different roles witch rather can be
autonomously achieved without taking any level of active decision making.
Learning and development approaches
Learning theories have been the proving up of the important level of insights which make an
individual more level of effectives and efficient learners. In way of the expanding the significant
knowledge have the broad level of theories as the central focus to continues to have the
diminishing patterns. There is considered to he 33 important speech which will be helping out
the individual to develop in term to be sustains F&B manager.
Behaviourist
This is the understanding of the learning which looks actual behaviour, this have the negging in
the applying the simples observable and predictable response. This is will helps in discovering
the rules that’s is governing the formation of relationships between the different stimulus and
responses. There is the implementing the effective processing for the reinforcement decision to
determine their level of change of learner.
Cognitive
This have major level of dealing with their question which is related to the conditions to have
the development in fund of knowledge as the learner and remembers along with being the
problem solvers. This is tends to be gradual development as growing there strategies which
have the acquiring if there process information’s and theory significant efforts .
Humanist.
This have been the philosophical and psychological orientation which is primarily concerned
with humanity as worth to be individuals along with creation of more integrated values and
uniqueness rather than discovering the general rules and explain the human responses to general
rules. This have the major level of focus o the emotional development rather on the information
processing and stimuli responses.
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Kolb’s learning cycle
This is the cycle which have the clear representation as the experimental learning cycles as the
major concept to make the proper level of divisions over the process of learning. This is the
important aspects of theoretical components such as concrete experience, reflective observation,
abstract conceptualization, and active experimentation (Körkkö, Kyrö-Ämmälä, . and Turunen,
2016). There will be gaining the better level of understanding in the term of employer learning
preferences in the Hotel Indigo Manchester is way of helping out the fascinating the overall
learning process.
Social Learning theory
This is aspect of the clear explanation of the socializations as the effect to have the self-
development. This have the looking to the individual to leasing there prove as the aspect of self-
formations along with influencing the society and the socializing the individuals in the perfect
manner.
Development options
Formal training
The training in the hospitality sector have been the important aspects as training make them
perfect in order to tackle the real-life issues. The company have system in the F&B to provide
the proper training regarding the policy and procedures for the increase in productivity and better
corporation. This also lead to have skill development along with continuous growth of employee.
Coaching and Mentoring
There are development approaches as to have one to one conversation in order to make the
development of the individual’s skills, knowledge and work performances (Wongsopawiro,
Zwart, . and van Driel,2017). This will have drawing thee potentiality of extinctions as the
way of interchangeability. The supervisor will make the responsibility of managing the
food, wines and cocktails menus in order to accomplish the facilities along with ensuring
safety procedures and proper equipment usage in accordance to our compliance and
operational procedures.
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LO3
Professional development plans
Professional development plans have been the intent aspects to have the increase in the
perspective of the knowledge and enhancing the more level of personal ability and learning. As
per the SWOT analysis for the position of the food and beverage manager, there have been the
various skill which is need to the achieved with the respective time period in order to be the
significant approach to the hotel for the position of the food and beverage manager (Avidov-
Ungar, 2016). This have been considered as the skill to the employability levels in increasing the
skill as the personal levels o provide the more level of satisfaction and employee formative in the
perfect manner.
As the role of the food and beverage manager in the hotels have been the combination of the
creativity in the kitchen areas along with running to the nuts and bolts of the running different
operational element of foods and beverage industry in perfect manner (Kuzma, and et.al., 2016).
there is defining there more level of skills to go beyond the day to day operational tasks and
management.
Goals Objectives Resources required Measurement Target
Leadership skill
improvement
To have effective
leadership in the
team to get the
work done by the
employee.
Effective level of
training and better
communicate among
the team members to
evaluate the needs
and services meeting.
This will be den by
there meeting up of
commitments with
acknowledging the
quality of
deliverables by
detecting overall
process of project.
3 months
Technical skills To have the better
level of inventory
management in
the food and
beverage
department
There is requirement
of effective training
and course to develop
the technical skills.
By evaluating the
previous performance
and present
information and
perfect manner.
2 months
Communication To have the To have practising T have the feedbacks 3 months
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skill effective
communication
among the team
and customer to
identify the needs
and expectation.
the different format
of communication in
both oral and written
aspect.
form the customer ad
tie to time meeting
for the team member
to evaluate the
missing steps.
Improvement in
the time
management
skills
The time
management
aspect in overall
is regarding the
meeting the
different guild
lines giver by
customer and
marketing
development of
the company.
There is more level
of requirement for the
specify sources but
have need to take the
regular practicing by
distributing the task
into their miler parts.
To have the
management of
investor, meeting he
guideline o customer
along with theory
feedbacks and
perfection regarding
the services.
3 months
LO4
Demonstrate a range of service industry and transferable skills for a job application
CV
Harley branes
1, City lands, near the church gates
Professional summary
The highly efficient and customer-oriented food and beverage managers having the 8 years’
experience in the food and hospitality industries. I have the major level of flexibility to adapts
communicators with leads in team as development skill. I have the approach of the forward
thinking as the multi taskers to analysis the different situations and cost in successful manner
determine the profitable outcome.
Core qualification
 Budget Analysis and Cost Planning
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 Sales and Marketing
 Event Planning
 Excellent Level of Communication with Diversification
 Team Leaderships and Development
 Food and Beverage Pricing
 Organizational Skill.
Experience
Food and beverage manager
Essential Getaways Hotel & Resort Feb 2017 – current
 To have control over the payroll and equipment’s through efficient allocation of department
budget.
 To have proper valuation of inventory managements and requisition of material.
 To have managing the kitchens and serving the staff scheduling the shifts an faciality’s
station.
Food and beverage manager JAN 2014 – Feb 2017
Eclipse Hotel & Day Spa
 To have the conducting the department meeting pre shift along to prior events in order to
communicates pertinent changes an direct staff accordingly.
 To have promoted the hotel accommodations and facilitations through regulars level of
interacting with the guest.
 To have the holding the accountability as for the overall setup and breaking down the
clearing and food presentations and specification of the company events.
EDUCATION
LONDON UNIVERSITY
MBA, 2013
Additional skills
 Team player under the systematic pressure
 Excellent level of accounting knowledge
 To have the superior’s level of negotiable skills.
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INTERVIEW PROCESSING
This the multi stage aspects for the hiring of the employees with the inclusion of the serious
steps such as the advertising as writing of jobs description, posting the job through the different
media as along with scrutiny the eligible candidate and the further process.
The company have the adapted the external recruitment clarify the basic level of requirement of
the post and additional level of experience (DiPaola, and Wagner2018). The process has
continued as, conducting preliminary interviews, conducting in-person interviews, following
up with candidates, and making a hire. There is the requirement of the several questions
which are divided in the segments that’s is
Operational and Situational questions
 What is process of designing the new menu?.
 What change you are expecting in the restaurants?
 Are you aware of the healthy and safety regulations?
 How do you measure cost and revenue? What cost-reducing methods have you found
effective in the past?
Behavioural question
 Describe a situation where you had to deal with a restaurant emergency, like a power outage.
 Have you ever fired someone from your team? Why did you have to do that and how did
you deal with it?
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REFERENCES
Books and Journals
Online
Bresciani, S., 2017. Open, networked and dynamic innovation in the food and beverage industry.
British Food Journal.
Bayona-Saez, C and et.al., 2017. Open innovation in the food and beverage industry.
Management Decision.
Steinbrook, R., 2017. Physicians, industry payments for food and beverages, and drug
prescribing. Jama, 317(17), pp.1753-1754.
Scott, C., Hawkins, B. and Knai, C., 2017. Food and beverage product reformulation as a
corporate political strategy. Social science & medicine, 172, pp.37-45.
Phillipov, M., 2016. Using media to promote artisan food and beverages: insights from the
television industry. British food journal, 118(3), pp.588-602.
Darling-Hammond, L., Hyler, M.E. and Gardner, M., 2017. Effective teacher professional
development.
Korthagen, F., 2017. Inconvenient truths about teacher learning: Towards professional
development 3.0. Teachers and teaching, 23(4), pp.387-405.
Vangrieken, K and et.al., 2017. Teacher communities as a context for professional development:
A systematic review. Teaching and teacher education, 61, pp.47-59.
Körkkö, M., Kyrö-Ämmälä, O. and Turunen, T., 2016. Professional development through
reflection in teacher education. Teaching and Teacher Education, 55, pp.198-206.
Avidov-Ungar, O., 2016. A model of professional development: Teachers’ perceptions of their
professional development. Teachers and Teaching, 22(6), pp.653-669.
DiPaola, M. and Wagner, C.A., 2018. Improving instruction through supervision, evaluation, and
professional development. IAP.
Kuzma, N and et.al., 2016. Reflect, advise, plan: faculty-facilitated peer-group mentoring to
optimize individualized learning plans. Academic Pediatrics, 16(6), pp.503-507.
Wongsopawiro, D.S., Zwart, R.C. and van Driel, J.H., 2017. Identifying pathways of teachers’
PCK development. Teachers and Teaching, 23(2). pp.191-210.
Bresciani, S., 2017.
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