Saint Louis College

City of San Fernando, La Union

COLLEGE OF COMMERCE, SECRETARIAT AND ACCOUNTANCY

ERGONOMICS AND FACILITIES PLANNING IN THE HOSPITALITY INDUSTRY (HPC 9)

NAME: MARVIN KEMLER B. CATBAGAN

COURSE & YEAR: BSHM 3-A
DOCUMENT: ASSIGNEMENT 1
TITLE: HOSPITALITY PROFESSIONAL

Careers in Accommodation

1. Hotel General Manager

Hotel General Managers plan and direct the operations of hotels, motels, resorts, and
similar organizations or departments within these facilities. They prepare budgets, monitor
expenses, and schedule/supervise staff.

2. Sales Manager
Promote products or services, identify and solicit new clients or target groups, prepare
sales reports and track activities, estimate or quote prices, credit terms, warranties and delivery
dates, prepare sales contracts, process orders and make delivery arrangements, may help set
direction or guidelines and assign or review work of others, may help organize and conduct sales
campaigns and participate in trade shows or other promotions.

3. Housekeeping Room Attendant

Stock and sort supplies in linen closet and on housekeeper's cart, vacuum, clean, dust and
polish guest rooms, make beds, change sheets, remove and replace used towels and toiletries,
deliver and retrieve items on loan to guests, e.g. iron and ironing board, ensure security of guest
rooms and privacy of guests, perform rotation cleaning duties (e.g. steam clean carpets) as
required.

4. Guest Services Attendant

Provide guests with verbal or written information about the facilities, services, room
choices and rates, and area attractions, make room reservations following established procedures,
using computerized or manual systems handle guest arrivals and departures, handle guest keys,
mail and faxes, compile record sheets or log books, guest accounts and vouchers, prepare bills
and process payments.

5. Front Desk Agent

Assist guests with arrivals and departures, handle guest's concerns, offer referrals for
services, and handle requests for information. Handle and store luggage, assist with the check-in
and check-out of groups and tours, provide valet parking, assist other departments as required.
6. Executive Housekeeper
Establish and/or implement operating procedures and standards plan and co-ordinate the
activities of housekeeping supervisors and their crews, co-ordinate inspection or inspect assigned
areas to ensure standards are met, apply human resource management skills such as hiring,
training and evaluating performance, complete financial management tasks such as setting and
adhering to a budget, handle administrative tasks.
 Saint Louis College
City of San Fernando, La Union
COLLEGE OF COMMERCE, SECRETARIAT AND ACCOUNTANCY

7. Small Hotel or Guest House Owner/Operator

Meet guests' needs related to overnight stays and meals, respond to enquiries and solve
problems, offer tourism information and promote local area, use business management skills, use
sales and marketing skills, complete financial management tasks, use administrative skills,
maintain facility, equipment and supplies.

8. Chief Concierge
Supervise and direct guest services attendants and concierges, communicate directly with
guests, in person or by telephone, provide information on facilities and services, events and
attractions, tours, travel routes and transportation schedules, provide area maps, brochures and
other literature, arrange tickets, bookings, appointments and reservations for guests.

Careers in Food and Beverage

1. Wine Server
Provide excellent customer service, provide information on wine characteristics, wine
production and types of wines, evaluate and sell wine using accepted techniques and guidelines,
prepare and serve wine using wine service techniques, order and maintain wine inventory,
practice responsible alcohol service.

2. Nightclub Manager
Use operations management skills, such as following legislation and safety codes, use
financial management skills, such as maintaining and monitoring cash flow, handling bank
deposits and overseeing accounting procedures, assist in promotion and sales, maintain records,
conduct regular inspections of operation, resolve customer complaints, manage human resources,
such as hiring, training and scheduling staff.

3. Line Cook
Prepare and cook foods using basic cooking knowledge, receive and store food products,
clean and maintain kitchen tools, machinery and equipment, apply quality standards to food
products, follow safety and sanitation standards and procedures.

4. Kitchen Helper
Assist in basic food preparation, clean kitchen equipment, load and unload dishwasher;
scrub pots and pans, clean food preparation and storage areas, receive and store goods.

5. Food and Beverage Service Supervisor

Use human resource management skills, e.g. supervise and schedule food and beverage
staff, ensure customer satisfaction, resolve complaints, conflicts and problems, order and
maintain inventory control costs.

6. Food and Beverage Server

Take and relay food and beverage orders, serve food and beverages to guests, check on
guest satisfaction, handle complaints and concerns of customers, provide food and beverage
product knowledge, use proper serving techniques, practice responsible alcohol service, cash out
and reconcile cash with total sales.
 Saint Louis College
City of San Fernando, La Union
COLLEGE OF COMMERCE, SECRETARIAT AND ACCOUNTANCY

7. Executive Chef
Plan and write menus, using descriptive text to encourage sales, ensure food meet quality
standards, use financial management skills, use human resource management skills, may prepare
and cook meals and specialty foods.

8. Catering Manager
Use operations management skills, use financial management skills, e.g. assess total
budget, assist in promotion and sales, maintain records, conduct regular inspections of operation,
resolve customer complaints, manage human resources, such as determine number of staff
required for an event and then assign duties, consult with clients, providing plans and cost
estimates, maintain contact with clients before, during and after event to ensure satisfaction.

9. Beverage Services Manager

Use operations management skills, use financial management skills, assist in promotion
and sales, maintain records, conduct regular inspections of operation, resolve customer
complaints, manage human resources.

10. Bartender
Provide customer service, prepare beverages using proper bartending techniques, practice
responsible alcohol service, clean and maintain bar area and wash glassware, maintain/control
inventory of bar stock and supplies.

11. Baker
Research, develop and test new recipes, prepare dough, batter and frostings, bake doughs and
batters, frost and decorate baked goods, purchase baking supplies, hire and train staff supervise
production and sales.

Careers in Travel and Tourism

1. Resort Management
Oversee all operations departments from the front desk and security to housekeeping and
food and beverage. Responsible for the overall success of the facility, this is a very diverse
position that manages a wide variety of people. A strong leader that is both service oriented and
business savvy, will exceed in this management role.

2. Spa and Wellness Management

Responsible for the day-to-day operations of a health or beauty spa. Based on the size of the
operation the position can be customer service focused or more business based, handling all the
marketing, schedules, and training.

3. Concerts, Festivals and Exhibitions

Event planning and project management dealing with large scale events. This role involves
studying the brand, identifying the target audience, devising the event concept and coordinating
all the technical aspects before launching or hosting an event.

4. Airline Careers
Jump on board and travel the world as a flight attendant. Manage the inflight services taking care
of food and beverage, duty free and other customer service requests. Upon landing you are in a
 Saint Louis College
City of San Fernando, La Union
COLLEGE OF COMMERCE, SECRETARIAT AND ACCOUNTANCY

new location, traversing the globe on a regular basis.

5. Amusement Park Management

Make every child’s eyes light up. Manage the overall operations as a member of the leadership
team or be ready to welcome amusement park goers behind the desk selling tickets, supervising a
food and beverage outlet or controlling the rides themselves.

6. Casino Management
The gaming service industry is huge and jobs are typically found in casinos or at the racetrack.
Someone interested in this career may work as a dealer, slot machine attendant, pit boss or an
overall operations manager dealing with the activities, in addition to any lounges or food and
beverage outlets offered to the players.

7. Catering Services
A mash up of sales, project management and food and beverage, this is a fun and vigorous career.
Whether you’re a chef creating the menu or coordinator organizing the vendors, this position is
constantly on-the-go fielding queries and giving instructions. A great position incorporating sales
with event planning.

8. Cruises
Head out to sea. Very similar to a hotel, but you are floating from port to port. Work in sales,
food and beverage, housekeeping, maintenance or security. Maybe you strive to be the big boss,
in which case there are a lot of moving parts to oversee 24 hours a day.
 Saint Louis College
City of San Fernando, La Union
COLLEGE OF COMMERCE, SECRETARIAT AND ACCOUNTANCY

NAME: MARVIN KEMLER B. CATBAGAN

PROFESSION: PASTRY CHEF

I possess the basic math skills,

including knowledge of fractions, needed
to mix recipes and weigh ingredients. For
chefs owning their own bakery shops,
math skills are important for
understanding budgeting, productions
costs, and price setting.

Pastry arts is an active career! I

create delicious works of art. Creativity is
an essential quality as I plate desserts,
decorate cakes and other confections
including chocolate and sugar art
decorations that are sure to please the
sweetest tooth. I am also tasked to focus
on the detailed decorating many pastries
and cakes require.

Effective communication is
critical in the pastry arts. If I am working in retail, I must have good communication skills in
 Saint Louis College
City of San Fernando, La Union
COLLEGE OF COMMERCE, SECRETARIAT AND ACCOUNTANCY

order to deal effectively with customers. Communication is also important to those who oversee
staff as a bakery shop owner or manager.

Every good pastry chef will tell you that baking is slow work. Most desserts and dishes
will take about an hour to prep and prepare and another hour or so to bake or refrigerate to
finish. As a result, there’s a lot of waiting time in the pastry chef industry, but if you’re
impatient and take your dishes out of the oven too quickly, they won’t finish cooking.

That’s why a patient pastry chef is a good pastry chef. Even preparing a dessert can
take a long time. I can carefully measure out each ingredient and add them at just the right time.
It’s not as easy as combining everything in a bowl at once and throwing the bowl in the oven.
Patience keeps a pastry chef from moving too quickly.

Pastry chefs are in charge of the baking aspect of kitchens and restaurants, delivering
cakes, breads, and any bread based components to meals. I can work with a team of bakers and
cooks to prepare, bake and decorate their food, and I can keep our team organized, stocked and
motivated.