Hospitality, catering and the licensed trade

Hospitality, catering and the licensed trade employs more than two million people in over a quarter of a million different places, with thousands of new jobs being created each year in accommodation, and wet (drinks) and dry (food) service. It is now difficult to distinguish between pubs, clubs, restaurants and hotels, offering similar services with different brands, themes, decors and chains. The advent of the 'superpub' is just one example of new-style aggressive business units where managers work to standards and targets, and must continually drive the business forward using management skills.

Salaries in hospitality are increasing faster than in many other sectors and the opportunities for high-calibre people to progress are great. Movement between one job and another is usual, and managers tend to work their way up through different departments.

A manager operates the premises as an employee of a company, as with most high-profile town-centre chains, large family eating pubs and many community restaurants, locals and hotels. Tenants are self-employed people who lease the premises from a company or other landlord for a short-term lease. Lessees take out a long-term lease on a premises - up to 21 years. Independent/free house owners and landlords own their premises (either outright or through a mortgage) and run the business themselves or through a manager.

The industry has strict legislation. Any outlet must operate within a framework covering licensing law, food hygiene, employment, and health and safety of staff and customers. People serving alcohol need a licence awarded by the local magistrates. Applicants must prove they are 'fit and proper persons', understand their legal and social responsibilities, and be of good character and have experience or formal training.

Hospitality and catering in the Services

Each Service has its dedicated hospitality and catering staff with cooks producing food of an enormous variety, often under very difficult conditions. Some work in the houses of very senior officers, and all are trained to very high standards.

The Services also have mess managers, waiters and bar staff who manage what are effectively hotels. As well as customer-oriented duties, they order supplies, manage stock rooms, run accounts, and prepare rooms for functions. PMCs and other supervisory appointments within the Service mess system also have hospitality responsibilities; planning events, organising functions, managing finances and sometimes collecting debts, and dealing with suppliers.

Forces caterers increasingly deal with contracted services. In a garrison or station, uniformed staff work alongside their civilian counterparts. They can gain professional qualifications in hospitality and licensed retailing while in the Forces, through distance learning and even online.

Personal qualities

It is important to want to help people and enjoy working with others. First-class customer care skills are essential, as is sound business management. And good customer service depends on good teamwork. The pressures can be considerable; everyone needs energy, enthusiasm and the support of colleagues to enable them to give of their best. Hospitality has always been a popular second career choice for Service leavers, but it is very demanding because it is open all day, every day and it affects family life.

Management requires the ability to think quickly and use personal initiative. Rules about health, safety and hygiene are critical aspects of the operation, the laws on alcohol are strict, and security is necessary with the presence of money and valuable stocks, as well as the property and personal safety of guests. New situations, changing customer requirements and developments in equipment and work procedures require a constant willingness to learn and adapt.

Careers in hospitality and catering

Careers in hospitality and catering depend very much on what people want to do and what they have to offer. The enthusiast who wants to get on and does well can move quickly from a lowly, badly paid position into management. There are three main routes.

Going straight into the industry. This allows people to gain experience at first hand and build the skills they need, with opportunities to work towards National and Scottish Vocational Qualifications (NVQs/SVQs). People in the Armed Forces can gain credits towards an NVQ/SVQ. Other employer-based training schemes build on qualifications individuals have gained already, and include part-time college-based study and distance learning. They lead to the qualifications of the Hotel and Catering International Management Association (HCIMA) and British Institute of Innkeeping (BII). Personal study and development can also lead to Higher National Diplomas (HNDs), degrees, postgraduate diplomas, MBAs and so forth.

Training programme run by a local college or training company. Under this route, the individual is not an employee, although many people become employees during or at the end of their training. They receive on-the-job training and experience, supported by regular attendance at the training centre or college, which concentrates on the essential background knowledge and practical work in areas they might not otherwise cover. People generally qualify with vocational qualifications.

Full-time college or university programme. Choices range from a two-year course in general catering or hospitality, or one that focuses on a particular career route: cooking, food and drink service, housekeeping or reception. Usually, there are no academic entry requirements for such courses, and they lead to NVQ/SVQ Level 2 with the option of progressing to Level 3. Options for full-time study include Vocational A-levels and HNDs in hospitality management. Over 30 hospitality and catering degree programmes have entry requirements of two AS-levels and upwards, or equivalent SCEs, and take three to four years to complete. Vocational A-levels and HNDs are often accepted for entry to degree courses. Most hospitality programmes include time in the industry gaining experience.

Qualifications and training in the licensed trade

The National Licensee's Certificate (NLC) is the most commonly accepted basic qualification in the trade, and is accepted by most magistrates as fulfilling the requirement for training because it covers law and social responsibilities.

The NLC can be taken after a one-day course, but industry entrants may also complete the BII's three-day Induction Certificate or its five-day Qualifying Examination. Both include the NLC, together with further learning modules bringing the beginner up to a higher baseline knowledge. There is also a range of Advanced Qualifications, with other certificates available.

It is also possible to study for a degree or HND in hospitality and catering that is licensed trade specific. Degree and HND courses in leisure or tourism are also relevant to pub management. Despite the image of highly mobile staff, qualified people generate more revenue, get more pay and stay longer in the job than untrained ones.

Careers

Career progression is entirely up to the individual. For the freehold landlord, tenant or lessee, it consists of building up a business and then either staying put or moving on to a potentially bigger and better premises and repeating the process. It may also be possible to install a manager to run a successful concern while building up the next one.

Many companies promote from within, although talented new blood is welcome. Training in some organisations is excellent, including two-year programmes of courses interspersed with working in different parts of the business, fast-track and award schemes.

Salaries

For people working in large companies, typical salaries might be:

waiter/bar person - £11,000 to £15,000

assistant manager - £18,500

manager - £30,000 (spread of £23,000 to £35,000)

area manager - £35,000 (spread of £28,000 to £45,000).

However, salaries of £90,000 are possible when overtime and bonuses are added to the basic package.

Contact details

Hospitality Training Foundation (general information about education, training and employment), 3rd Floor, International House, High Street, Ealing, London W5 5DB Tel: 020 8579 2400 Fax: 020 8840 6217 Website: www.htf.org.uk

Hospitality Training Foundation Scotland, 28 Castle Street, Edinburgh EH2 3HT Tel: 0131 624 4040 Fax: 0131 624 4041 Website: www.htf.org.uk

bii CAREERS, British Institute of Innkeeping, Wessex House, 80 Park Street, Camberley, Surrey GU15 3PT Tel: 01276 684449 Fax: 01276 23045 Website: www.barzone.co.uk

Hospitality & Leisure Manpower (for people investing in a hospitality business), Burgoine House, Burgoine Quay, 8 Lower Teddington Road, Hampton Wick, Kingston Upon Thames, Surrey KT1 4ER Tel: 020 8977 4419 Fax: 020 8977 5519 Website: www.bestpracticeforum.org

Hotel & Catering International Management Association (catering management qualifications), 191 Trinity Road, London SW17 7HN Tel: 020 8772 7400 Fax: 020 8772 7500 Website: www.hcima.org.uk

Hospitality information and careers

Springboard UK, 3 Denmark Street, London WC2H 8LP Tel: 020 7497 8654 Fax: 020 7497 2466 Website: www.springboarduk.org.uk

This article has focused on employment opportunities specific to the hospitality and catering industry, and the licensed trade. However, the industry contains other functions that also provide jobs. These include maintenance and administrative staff, drivers, and people employed in servicing equipment, storage and distribution.

Salaries in hospitality are increasing faster than in many other sectorsThe enthusiast who wants to get on and does well can move quickly from a lowly, badly paid position into managementQualified people generate more revenue, get more pay and stay longer in the job than untrained ones