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Unit 2 Exploring Careers in Family and Consumer Sciences
positions, experience is also critical. Practical
experience is extremely important in order to
learn about as many functions of the organiza-
tion as possible. In many hospitality manage-
ment degree programs, one or more internship
experiences are required. Also, nonmanage-
ment industry experience can offer practical
knowledge of the hotel or food service industry.
Internships, employment, and volunteering also
offer opportunities for networking and can sig-
nificantly increase job opportunities. There are
many opportunities for students to volunteer to
coordinate campus events or work with commu-
nity organizations.
Career possibilities are abundant for those
holding a two-year (associate) degree as well.
These include manager and assistant manager
positions in both the food and lodging industry
as well as culinary arts positions. Corporate-
level positions usually require a baccalaureate
or graduate degree.
Many culinary schools offer the training
needed in this competitive field. However, success
in the field also requires a person to gain experi-
ence and learn not only culinary skills but also
basic skills needed to run a successful business.
Although there are many culinary schools
across the nation and around the world, the
American Culinary Federation certifies only a
few that meet their high standards. The American
Culinary Federation and other organizations serve
as sources of industry information in the field.
Some family and consumer sciences programs
in colleges and universities offer reciprocal pro-
grams that allow students to complete some course
requirements at culinary schools. Because it is
becoming more difficult to become an executive
chef, both education and talent are encouraged in
this field. Specialization in a certain ethnic cuisine
or a certain type of food, such as pastries, is also
beneficial.
Because there is so much diversity in the
size, focus, and scope of hospitality organiza-
tions, career paths vary greatly. For example,
entry-level positions in large hotel chains gen-
erally include trainees who wish to be assistant
managers. Many hotels have training programs
for employees that involve rotation through all
operations of the hotel. Hotels that don’t offer
training value employees with experience.
Smaller establishments usually do more on-the-
job training.
The hospitality industry also requires cer-
tain personal skills. These include the desire to
serve others and to seek their best interests and
comfort. Qualifications of a manager include the
ability to coordinate the work of many people,
paying attention to detail while considering the
“big picture,” and skill in quick problem solv-
ing. Although hospitality professionals provide
a product or a service, they work with people.
This necessitates good communication skills
and a genuine interest in meeting the needs of
diverse people.
Professional Organizations Supporting the Hospitality Industry
U.S. Travel Association ustravel.org An organization that represents all segments of the
travel industry to promote travel in and to the U.S.,
advocate for the industry, and conduct research and
economic analysis.
United Nations World
Tourism Organization
unwto.org A specialized organization of the United Nations
focusing on global tourism policy issues. It promotes
sustainable, responsible, and accessible tourism,
especially in developing countries.
World Travel & Tourism
Council
wttc.org An exclusive professional organization comprising
top executives from 100 of the leading travel and
tourism companies.
Figure 7-2 Continued.