Hospitality industry

Under the hospitality industry, precise hotel and hospitality industry - HoGa - or hotel and restaurant sector refers to the commercial catering and / or accommodation in a hotel and catering operation.

• 3.1 Training in Germany
• 3.2 Training in Austria

Services and operating modes of the hospitality industry

The hospitality industry is divided into two main divisions board and lodging:

• Accommodation (accommodation for stay and accommodation, lodging or Logement, rooming ): Hotels, pensions, guest houses with accommodation, supplementary accommodation ( catering establishments of accommodation generally offer also meals, such as a full board (accommodation and all meals ) or half board (bed, breakfast and a meal) as well as bed and breakfast - this whole division called hotel industry)
• And pure accommodation

Not for the hospitality industry include the entire non-economic accommodation and meals, such as domestic accommodation, clubs and societies, humanitarian and social institutions, political asylum system, home exchange and sleep exchanges and others.

After operating period, a distinction is all-year operations and seasonal businesses. Among the seasonal enterprises differentiating between Einsaisonbetrieb (summer or winter) and two seasons ( summer and winter, closed in low season ).

According to the company form of business enterprise, a distinction owner and tenant farms than corporate form are private enterprises, joint stock companies and limited liability companies predominant, hotels are operated under franchise or management contracts, cooperatives are also represented.

(Pursuant to § 111Vorlage: § / Maintenance / RIS search Abs 5 Industrial Code ) In Austria the different operating modes of the hospitality industry are not dictated by law. The different forms are defined by the economic circumstances and the public's perception. Also, state law, there are differences. Important basic modes are: Hotel, guesthouse, inn, restaurant, inn, bar, snack bar, buffet, spirits tavern, bar, coffee shop / cafe, coffee restaurant, espresso, welcome coffee tavern, coffee cake shop, ice cream parlor, pub, disco / dance cafe, night club. For the respective modes uniform closing times ( § 113 Abs 1 Industrial Code, Landes-Sperrzeiten-/-stundenverordnungen ) apply, depending on the state of given modes are the non-hotel accommodation such as delivery Kitchen / Catering / Party service without customer premises.

Roles and job titles

Gastronomy

Industry, including service

• Commercial Director (F & B Manager) Deputy Commercial Director ( Assistant F & B Manager) Restaurant manager (Restaurant Manager) Headwaiter ( Maître d' Hôtel )
• Sommelier ( wine steward)
• Chef de Rang ( waiter station )
• Demichef de Rang (Deputy Station waiter )
• Commis de Rang ( Food and beverage carrier )
• Food runner

• Deputy banquet service manager ( Assistant Banquet Service Manager )
• Chef de Rang ( Banquet Supervisor)
• Demichef de rang ( waiter station )
• Commis de Rang ( Waiter )

• Demi Chef de Bar ( deputy chief counter )
• Commis de Bar ( counter assistant ), see also bartender

• Floor waiter (Room Service Waiter )

Kitchen

• Chef (Chef de Cuisine ) Deputy Chef ( Sous Chef ) Sauce chef ( saucier ) Roast cooking ( Rotisseur )
• Fish cooking ( Poissonnier )

• Vegetable cooking ( Legumier )
• Soup Cooking ( Potager )

• Appetizer cook ( hors d' œuvrier )
• Kitchen Butcher ( Boucher)

Workspaces on the floor ( Housekeeping )

The floor division includes the following rooms and areas:

The floor department has basically four main functions:

The work areas on the floor affect the shape of the organization. The activities can be organized depending on the size of the hospitality operation and levels.

• Traditional organization on the floor: The management of the tasks does the Direct Rice or housekeepers ( - assistant )
• At the Direct Rice / housekeeping ( assistant - ) include several brigades on the floors. They consist of the following persons: room woman, maid, maid service, and possibly wage servants ( pages and temporary workers ) on the floor.
• All brigades do the clearing work on one or more floors.
• The management and coordination and control of their work does the Direct Rice / housekeeping ( - assistant ) that ( etc. F & B, banquet ) holds also with other areas of the contact.

• The housekeeper heads this department
• The housekeeping control the work of the brigades on the floors.
• This area also includes the cleaning ladies of the common rooms on each floor.
• Compared to the traditional organization, it is more flexible.

• The work is controlled by the housekeeper who keeps in contact with the front office.
• There is also the possibility that the maid under the supervision of the Chief Concierge or the receiving line stand.

Room Status: Housekeeping shows the change in the status of the room Room Division Management or the receiving department, the state in which the rooms are at present: for example, empty - not cleaned up, occupied, empty - clean etc.

• Out of order - the room can not be assigned (to be renovated, there are technical problems, such as the dripping faucet, the heater is not working properly. )
• Profitable rooms - these rooms can be provided today

The below mentioned room status is reported by the receiving department to the housekeeper:

• No show rooms - rooms that have been booked, but the guests have not arrived.
• Walk in rooms - rooms for guests who arrive without a reservation.
• Day rooms - rooms for guests who are not staying in the room, but only for a few hours the room avail ( pilots, passengers who have missed their flight for business meetings in hotel suites )

Overflow / Booking: Hotel in sold more room for a certain period, when available. So you're trying to avoid lost profits that may arise from the guests who do not show up or cancel at short notice.

Housekeeping Jobs in:

• Housekeeper or Executive Housekeeper. tasks: Line of work on the floor
• The analysis of work efficiency
• Planning tasks ( basic cleaning, maintenance, training )
• Security of staff
• Control
• The organization of the gifts or treatments ( bekészítések ) for regulars and VIP guests - wine, fruit ...
• Care of VIP guests
• Preparation of the annual investment and demand plan ( Plan Order )

• She makes the daily work schedule of rooms women who collect the of them custom built reports and coordinates them with the employment plan.
• Guides you eating from the minibar on the calculation.
• It is usually responsible for 80-100 rooms ( always depends on the standard of the house on )

• Its tasks are preparing the rooms and other facilities.
• You can prepare about 20 rooms per person daily.
• You get every day from the housekeeper the list of aufzuräumenden rooms and the room key / card room.

• He helps the maid in the heavy work ( change of linen, transporting furniture, preparation of an extra bed ).
• He has besides the task of the hallways and the stairwells to keep sunrises clean.

• They have the duties to keep the premises outside the guest rooms clean.
• In some hotels they do the clearing work in the restaurants and banquet rooms.

Responsibilities: The equipment in all areas with fresh flowers, from the lobby to the rooms and the maintenance of all plant

Engineering department

For the maintenance of the infrastructure and the rooms larger hotels have a technical department, which is led by a technical manager. His team includes as needed gas and water installers, qualified electricians, painters and finishers, IT, gardeners, carpenters and upholsterers.

Management

Like any business enterprise needs a hotel one administration. In addition to business management, accounting, marketing and human resources also has a hotel reservation, are active in the Reservations Manager and reservation clerk. As an additional field office with an event banquet sales manager banquet sales and banquet sales coordinator Head out of the question.

Reception

The front desk is headed by the receptionist. Subordinate to him are the Deputy receptionist, the Night Manager, the Assistant Night Manager, the night porter, the reception shift supervisor, receptionist, cashiers, telephone operators, concierges, porters, elevator attendants, porters, auto, valet and bellboy.

Other areas

• Spa

Training

Education in Germany

The hospitality industry is one of the largest employers in Germany with over 97,000 trainees. The following occupations in the hospitality industry:

• Certified Hotel Master / Mistress Certified Hotel (Hotel Master )
• Certified / r assistant / in hotel management
• Business Administration ( University of Cooperative Education ) for hotel and restaurant management
• Expert / caterer
• Hotel businessman / woman
• Hotel Management / f
• Specialist in the hospitality industry (only two years of training duration)
• Restaurant manager / clerk
• Chef / cook

The training lasts in Germany usually three years. The training includes working at the reception desk, in housekeeping ( guest rooms ) in the hotel kitchen, magazine, hotel office (administration) and in the restaurant. Good knowledge of foreign languages ​​, mathematical and economically efficient thinking, fun at work with people as well as high load capacity are important prerequisites. The Hotel Kaufmann, the area the hotel office is especially deepened.

Germany also boasts a dual training system for hotel and catering trades in international comparison an exception as abroad are mainly three - to four-year hospitality management degree programs (Bachelor of Hospitality Management ) spreads, which contain about one year internship. Comparable classic courses in vocational training are not available. Hotel management courses are, however, also in Germany of private universities ( International University Bad Honnef - Bonn) offered, state vocational academies or international hotel schools abroad (especially in Switzerland).

Education in Austria

The range of courses is extensive in tourism intensive Austria. It includes apprenticeships, training in vocational schools, higher educational institutions, colleges and studies. The training in the dual system is constructed as in Germany. The following apprenticeships are offered:

• Catering specialist / clerk
• Hotel and Hospitality Assistant / in
• Chef / cook
• Restaurant manager / woman - formerly Waiter / Waitress
• Food service specialist / clerk

Business start-up

In principle prevails in Germany freedom of trade. Serving the hospitality a business registration but only sufficient if no alcohol is served. Otherwise, the future restaurateur must apply for a license. In order to obtain this is checked the good repute, professional competence and the suitability of the premises. In addition, the restaurateur has the licensing act, refer to the Youth Protection Act and the Infection Protection Act.

Working conditions

In HoGa area generally low pay and frequently changing working hours ( shift work ) or work at unusual hours are common. In many places, seasonal work is common, associated with a temporary contract.

Bargaining parties are HoGa regional associations and the union the Food and restaurants. Works are a rarity in a privately run hotel.

Often in the hospitality industry an irregularly high labor input is expected, so it can often only come to less leisure time. This high labor input arises very often from the unpredictability at the hotel. For example, depend of rush hour in the restaurant depends on when the last guests leave.

The hospitality industry as an economic factor in Germany

Companies of the hospitality industry are organized in Germany in the German Hotel and Restaurant Association DEHOGA.

In Germany included according to the Federal Statistical Office, in 2003 the Hospitality 256 214 companies which in turn possessed 691 694 social insurance contributions. Sales of the entire hospitality industry in 2003 amounted to 55,331,733,000 euros. In Germany in 2006 in the accommodation sector generated sales of 18.5 billion euros was made and 329,000 people employed. Overall, there were 45 581 accommodation establishments.

For more information about the hospitality industry ( hotels, restaurants, canteens and catering) provide, inter alia, provides the hospitality industry by the Federal Statistics Office.