Professional Development in the Hospitality Industry

Unit 3: Professional
Identity and Practice
1

Contents
INTRODUCTION...........................................................................................................................2
MAIN BODY...................................................................................................................................3
Advantages and significance of on-going professional development....................................3
Skills expected by the Franklin Hotel for the position of Food and Beverage manager........4
Self-assessment of skills, abilities and competencies for job role of food and beverage
manager at The Franklin Hotel...............................................................................................4
Critical evaluation of abilities and skills with the help of personal skills audit of hard skills
and soft skills Skill audit of soft skills....................................................................................5
Different kinds of learning theories and approaches used for personal and professional
development...........................................................................................................................6
Suitable development approach for improvement in personal and professional skills..........8
Usage of SMART strategy for development of personal development plan..........................8
Job description, CV and interview script for the role of Food and Beverage manager.......10
Review of strengths and weaknesses of applied interview process.....................................13
CONCLUSION..............................................................................................................................14
REFRENCES.................................................................................................................................15
2

INTRODUCTION
Personal and professional development are crucial for gaining success in at personal as
well as professing level. The process of professional development has various aspects which
include usage of learning and development approaches, skills audit and other (Tattum and
Tattum, 2017). The hospitality business firm selected for this report is The Franklin Hotel which
is located in central London, UK and offers elegant accommodation services. The Hotel also
includes The Franklin Restaurant which is managed by Michelin Star Chef Alfredo Russo. The
professional Hospitality role on the basis of this the report will be completed is Food and
Beverage Manager. The present report provides information about the benefits and significance
of professional development. Skills expected by the Franklin Hotel for the position of food and
beverage manager are given in this report. Self-assessment for the job role of food and beverage
manager is conducted in this report. Learning and development approaches and theories are
described in this report with consideration of suitable for personal and professional
improvement. SMART strategy is used for creation of a professional development plan. Job
interview script, CV, Job description for the role of food and beverage department are given in
this report. In addition to this review and evaluation of interview process is provided in this
report along with critical reflection.
MAIN BODY
Advantages and significance of on-going professional development
Professional development is defined as the process of securing or learning credentials to
seek career advancement in specific field. Professional development provides various advantages
to employers as well as employees which depicts the crucial value of professional development.
In addition to this professional development helps employees excel in their roles which
3

contributes to creation high perfuming company (Viola, McIntyre and Gehlbach, 2017). In case
of The Franklin Hotel, professional development is important for key stakeholders. This is
because it builds human resource capabilities and helps the firm gain success in every business
endeavour. This helps the company gain success in their industry.
Advantages gained by employers through professional development
 High perfuming workforce: Business firms are able to create high perfuming workforce
with the help of professional development. The Franklin is able to develop highly skilled
employees at every position with the help of professional development.
 Improved brand image: Highly skilled workforce provides excellent services or products
to employees which improves employer and company brand image of the enterprise. In
case of the Franklin Hotel consumer satisfaction directly depends on the services
provided by the employees, professional development plays n important in building high
quality brand image of the organisation.
Advantages gained by employees through professional development
 Enhanced employee satisfaction: Employees satisfaction increases as a result of
professional development because employees gain the skills to attain target career
position. In case of The Franklin Hotel, employee satisfaction is increases due to
professional development as each employee is able to enhance their skill-set for career
development.
 Improves credibility: Professional development enables employees to build credibility as
they gain proficiency in skills and expand competencies (Whitehall and et. al., 2018).
Employees at The Franklin Hotel develop credibility with the help of Professional
Development.
Skills expected by the Franklin Hotel for the position of Food and Beverage manager
Food beverage manager is a complex job role which includes range of tasks required to
lead food and beverage team and ensure that food and beverage operations are completed in a
timely manner. The skills needed to be hired at the position of food and beverage manager are
provided below:
 Leadership skills: This skill is needed to provide effective leadership to employees of the
food and beverage team (Patiar and et. al.,2020).
4