the Global Hotelier

 A global hotelier knows how to meet the growing demands of tourist and are increasingly aware of the skills and attitude they need to developed to be abreast with the market. with the world market leaning towards competency-based management, future hoteliers can only go up the corporate ladder if they constantly improve on skills needed in their job.

       basic competencies of global hoteliers:
1. Self-management competency
              global hotelier should have a sense of awareness and development. they should be responsible for their role in the hotel and should take concious effort in having their career and personal advancement. they should have a balanced work lifeto cope with stress. industry workers must display a high persona of integrity gained trough mutual respect with their fellow worker through respect.
2. Multicultural Competency
             global hoteliers must be able to work in a multicultural environment. they should be able to understand different cultural,political, and economic situations for them to relate well with colleagues and guest
alike.
3.Communication Competency
            global hotelier must be able to communicate effectively with their teammates and most especially with
guest. they should be adept in communicating with foreigners and must be able to speak foreign languages.
4. Teamwork Competency
            global hoteliers are team players. they promote a healthy environment that encourages cooperation and give-and-take relationships. Teamwork competency requires collaboration and information sharing among employees to avoid confusion.

why clients decide on a caterer?

   it is imprtant to understand how the potential customers's decision-making process works. a potential client looking for a caterer who has the capacity to do both on-premise and off-premise catering is certauinly beneficial. the caterer must understand how the needs of the customer will influence their decision to select the right caterer.

                  factors to be considered by the caterer:

       1. reputation> it is one of the most important considerations a client uses in the decision-making process. it is imperative that the caterer is reliable. when salecting a caterer who has been in business for a long time, the caterer need not make false promises.
       2. referrals> it maybe a caterer's best vehicle for advertising his skills and expertise. a referral in the trade occurs when a customer is satisfied with the quality and workmanship of the caterer. satisfied clients who recommend a caterer to others become a caterer's best advertising agent.
      3. word-of-mouth> it is the best type of advertising for a caterer. satisfied customers are always willing to recommend a caterer they excited about. it is estimated that one satisfied customer will relate this experiences to three others;however unsatisfied customer will tell eleven other people.

                                                         the caterers:

         examples of event catering:


 1.wedding catering:

2. business catering:

   3. debut catering:

       4. conference catering:

"hospitality and the service provider"

           "Guest have a right to professional service no matter how little they are spending"..

     servers's provider particularly "waiters" are employed in ahuge variety of establishmrnt in the hospitality industry, but ni matter what type they work in, the waiters basic role does not differ. In any establishment, large or small. formal or informal, the industry demands that the waiting staff should have a professional attitude to their jobs.
    The hospitality industry offers employment to people pf different personalities, background and skills through a wide diversity of outlets serving food and beverages. Hospitality maybe defined as meeting the needs of guest in a variety of establishment,including coffee shops,food halls/food courts,bistros/pubs,casual dining restaurants, national ethnic restaurants' functions and fine dining restaurants.

Duties of waiting Staff

The duties of waiting staff include preparing tables for a meal, taking customers' orders, serving drinks and food, and cleaning up before, after and during servings in a restaurant.staff are specially trained to serve at banquets or high-end restaurants. They follow specific rules of service and it is a skilled job. They generally wear black and white with a long, white apron (extending from the waist to ankle). The head server is in charge of the waiting staff, and is also frequently responsible for assigning seating.The functions of a head server can overlap to some degree with that of the maitre 'd hotel. Some restaurants employ busboy or busgirls, increasingly referred to as bussers, to clear dirty dishes, set tables, and otherwise assist the waiting staff.