Developing Hospitality Skills and Capabilities

The need to develop Hospitality skills and capabilities is ever-growing. As a result, there are many opportunities for students interested in this field. One way to pursue this type of career is to enroll in an accredited hospitality management program. Different options are available, and the selection process needs to be clarified.

Developing life skills and becoming independent is vital to a hospitality industry job well done. There are numerous resources to assist in this endeavor. Most of these are sponsored by benevolent entities in the form of government departments and non-profit organizations. These include NIH, HUD, USPHA, and the like. The federal government provides many free education and employment programs for those with special needs.

Various community and vocational training organizations are also available to assist. Despite the best efforts of these organizations, a significant number of people with special needs still need to be found. This is a symptom of a broader malaise, which can only be remedied through increased public education.

The government is doing its part, but a well-funded and executed plan is the surest way to ensure that all Americans are equipped to meet the challenges of a 21st-century workforce. Food waste is a significant concern for hotels. It is estimated that around 40 percent of buffet food is thrown away. This equates to a loss of more than 100 billion dollars annually in the hospitality industry.

Some hotels and restaurants have implemented food waste reduction efforts to address the problem. These practices can be beneficial for both the hotel and restaurant industries. Some of these include training the staff, promoting the use of carryout containers, and donating leftovers to charities. However, there needs to be more data on what works best.

A study by Camilleri-Fence et al. found that a 30% reduction in plate waste was achieved by reducing the size of plates. This strategy was effective in buffet-style restaurants and all-you-can-eat food services. Moreover, the decline had no adverse effects on customer satisfaction.

Another approach involves a “farm-to-fork” approach, which reduces the environmental impact of hotels and restaurants. This can be accomplished using preferential distribution channels to give local suppliers an advantage.