Element 1: Seek information on the hospitality industry

Element 1: Seek information on the hospitality industry

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© ASEAN 2012 Trainee Manual Maintain hospitality industry knowledge
Other areas in the hospitality industry
Other areas of employment in the hospitality industry include Hospitals
– and nursing and retirement homes Accommodation providers
– such as guesthouses, B & Bs, backpacker accommodation Sporting facilities/venues
– where food and beverages are served Large and small catering companies
– who provide offsite catering and subcontracted catering services to other businesses Executive apartments
– where housekeeping services and cleaning are provided Defence forces
– featuring the full range of services cooking, housekeeping, laundry, food and beverage service Caravan parks
– with limited food, retail shops, cleaning Airlines, railways, bus depots and cruise liners
– with varying degrees of food and beverages, housekeeping/cabin service.
Departments within establishments
Each department within a hospitality establishment plays its own unique role in the overall running of the business, and in many instances this role will be integrated with other departments in order to provide a seamless service to customers/guests. Some establishments rely on a large number of departments to function successfully
– this is particularly so in larger clubs or hotels, where some departments deal with specific guest services and other departments/staff support the service-delivery departments and/or the general running and maintenance of the business. There are also some hospitality establishments (such as wine bars and restaurants) with only one or two departments. The following are examples of departments you may find within a hospitality establishment. Listed for each department are details and key tasks for each however, in practice, tasks may vary between properties and alter as demand and staff availability dictate. Most employers prefer their staff to be multi-skilled so they can be used in more than one area as need/business demand dictates. Many venues use an organisational chart to portray the departments, staff levels/positions and reporting, responsibility, communication and authority lines.

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