Person who examines, analyzes and evaluates the facilities, operation and services of hotels, motels, restaurants and campgrounds to ensure compliance with government standards. To do this, she studies the applications for operating permits, advises the directors of hotel establishments in the application of government standards, checks whether the
A bar manager is a manager of catering services who plans, organizes, directs and controls the operation of one or more drinking establishments in order to ensure efficiency and profitability. in the catering sub-sector. The companies most likely to hire workers for this job function are hotels, restaurants, hotel dining rooms, private clubs, bars, banquet
The Reception Manager is responsible for the hotel reception-reception service, which takes care of customers on their arrival. She facilitates the course of their stay, ensures the requests for various services, and collects the payments on the departure of the customers. The reception manager directs a team of receptionists and night auditors, whose
the chef is basically a proven cook. He works as a team behind his stoves to provide the most elaborate and gourmet dishes to customers. The chef manages and organizes his team of cooks, the number of which can range from single to double. He is responsible for recruiting and training his own brigade. He brings his personal touch to the dishes, and creates
The profession economist is part of the Restoration field. The economy is a term with Hellenic roots, originally designating the act of administering (nomos) one's home (oikos). Today, it is a fully-fledged branch of the social sciences as well as the object of in-depth studies, precisely analyzing wealth at the scale of a society: how and by whom is it
Person who plans, organizes, coordinates and controls the accommodation and catering services of a hotel, motel, inn or any other accommodation establishment, on his own behalf or on behalf of the owner.
The hotel concierge welcomes, informs and advises clients, whether they are tourists or businessmen, ensuring the smooth running of the clients' stay by satisfying all their requests, even the most original. He must therefore have memorized their habits. To do this, he coordinates the work of the lobby reception staff (valet, porter, porter-bellboy,
Person who registers by code, manually or by optical reading, the food products purchased by customers and who collects the payment using an electronic or computerized cash register in a cafeteria. At the end of her shift, she proceeds to the balance of the cash register by reconciling the total sales with the money contained in the cash register.
The tourist establishment manager directs, coordinates, markets and manages all the services and services of a tourist establishment such as hotels, hotel clubs, campsites, tourist residences, holiday villages, parks and leisure facilities with integrated accommodation. He (she) is the bearer of the company's image and contributes to its notoriety.The
The pastry chef is both a craftsman and a true artist. Endowed with a creative spirit and a sense of precision, the pastry chef makes all kinds of desserts, pastries and sweets. Whether in a pastry shop or in a restaurant, his creations delight the pupils and taste buds of his customers.
