In recent times the contract catering sector of the hospitality industry has grown substantially in size and scope. However, there have been few management studies carried out within this market sector. This study aims to bridge this knowledge gap by determining the essential competencies required by contract catering managers. These results are then compared with how managers spend their time. The differences between contract catering sub‐sections are discussed, in addition to the differences between contract catering and other sectors of the hospitality industry. Concludes that there is a need to develop the knowledge and skills of contract catering managers to assist in bridging the current gap between industry and education.
1999),"A comparative survey of job characteristics among chefs using large and small-scale hospital catering systems in the If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information.
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The labour market experience of graduates and diplomates is a
subject currently being explored in the United Kingdom. Reports on the
findings of a study undertaken in Northern Ireland with special
reference to the hospitality industry. Examines graduate and diplomate
opinions on the preparatory value of hospitality management courses and
their perception of job quality. Found that graduates in particular feel
overqualified because of a lack of opportunity to implement their
knowledge and skills acquired and developed in higher education. Part of
the problem appears to lie with the conflicting expectations of
graduates and employers in the hospitality industry and argues that this
could be overcome by forging greater links between the educators and
employers. As one of the major challenges of the 1990s is the recruiting
and retaining of graduates, hospitality employers must offer training
which builds on the foundation laid in higher education.
In recent times the importance of training and education have been recognised as important tools to foster economic growth within companies and industries in the global marketplace. Unfortunately the UK hospitality industry in general has been unwilling to train and develop its managers. This paper examines the contract catering sector of the hospitality industry in Northern Ireland. It commences by investigating the educational qualifications and training of managers within the contract catering sector and then proceeds to discuss the transference of hospitality skills and practices.
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