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Hotel Manager
The hotel and catering industry is a dynamic, growing industry that provides enormous challenges due to the wide variety of work and the fact that hotels provide an opportunity to meet people of all nationalities and from all walks of life.

There are various career opportunities in hotel and catering management and food service management:

Hotel management: Hotel managers are responsible for the effective control and coordination of all facets of hotels and their operations.

Managers are responsible for the employment of personnel and must check that they perform their duties effectively. Managers attend to administration, which includes accounting, stock-taking, calculation of expenses and financing, and see to it that the standards of hygiene and quality are maintained in order to assure the health, safety and well-being of the personnel and guests. Hotel managers must be conversant with legislation and regulations concerning the hotel industry, and they are also responsible for marketing the accommodation and catering facilities of the hotel and for operating the establishment to ensure maximum profitability, while providing the best service for the guests.

Hotel managers may manage all departments in smaller hotels. In larger hotels, they would have department heads managing the individual departments of housekeeping, accounting and food services. Deputy managers may be in charge of the catering, front office and rooms division. Food and beverage managers function under the supervision of general managers. In a hotel with conference facilities, managers cater for weddings, meetings and conferences. Hotel managers work in large or small hotels, motels or resorts.

Catering: Caterers, chefs and cooks are key figures in hotel dining rooms and restaurants. They must ensure that the menu and type of service, atmosphere and interior décor of the dining area are consistent. The caterer or cook, in consultation with the manager, decides for whom provision has to be made and then the menu and service are planned accordingly.

The caterer or chef has virtually limitless scope for creativity. Tasks may vary from the preparation of traditional French dishes to take-away foods, from traditional cooking methods to the use of microwaves and freezing facilities in large-scale kitchens. Chefs are also responsible for controlling quality standards, preparing and developing recipes, maintaining high standards of hygiene, food storage and administrative duties.

Food service management: Food service managers are responsible for the coordination and efficient running of contract catering units, executive dining rooms and functions. Their responsibilities include planning menus and ensuring that kitchen teams prepare and present high quality products, on time.

Food service managers should have a sound knowledge of nutrition as well as all facets of business management, which include: budgets, book control, purchasing, storage and recipe development. They are responsible for their staff and for ensuring that clients and customers are satisfied. They also develop new recipes.

Satisfying Aspects
- living quarters are often provided by employers
- good salaries
- the variety of the work
- working with people

Demanding aspects
- being on call
- dealing with problems and emergencies
- working under pressure
- trying to accommodate demanding customers

A hotel manager should:
- have initiative;
- be self-disciplined;
- be able to get along well with others;
- have organisational and problem-solving skills;
- able to communicate ideas clearly in speech and in writing;
- understand accounting procedures;
- have good health and stamina;
- be diplomatic in handling difficult customers without becoming harassed;
- have a good business sense;
- be interested in modern trends and developments in the hotel industry.

School Subjects
National Senior Certificate meeting degree requirements for a degree course
National Senior Certificate meeting diploma requirements for a diploma course

Each institution will have its own minimum entry requirements.

Compulsory Subjects: English
Recommended Subjects: Life Sciences, Physical Sciences, Consumer Science, Accountancy, Tourism, Hospitality Studies

Degree: Tourism Management courses are offered at NMMU, UJ, UZ, Monash, UNISA.

Diploma: Hospitality Management - CPUT, CUT, DUT, TUT, VUT, UJ, UNISA.
Hotel and Restaurant Management - Intec, Rosebank College.

The Prue Leith Hotel school in Centurion, near Pretoria, offers hotel training. The International Hotel School has campuses in Cape Town, Sandton and Durban. The North West Parks & Tourism Board Hotel Schools Division offers courses in Hotel Management. At least two high schools, John Orr Technical in Johannesburg and Pro Arte Alphen Park in Pretoria, offer a “hotel matric”. Both schools offer a hotel keeping and catering course, Grades 8 to 12.

The duration of the N.Dip in one of the above is three years, two years full-time theoretical training and one year. See courses below for further information.

Most FET colleges run a course in Hospitality, eg Tshwane South, Boland, SW Gauteng, False Bay, Umgungundlovu, Vuselela, Maluti, Port Elizabeth, Northlink, Flavius Mareka, South Cape and Elangeni:

- Hotel management (3 years)
- Commercial catering and restaurant management
- IR course for middle management
- Supervisory course
- Facilitator's course

- hotel groups
- own business e.g. a restaurant
- motels and motel chains
- self-employed, for example own a small hotel or a restaurant

Tourism Business Council (TBCSA)
P O Box 11655
Centurion, 0046
Leriba Lodge
245 End Avenue
Tel: (012) 654-7525 Fax: (012) 654-7394

FEDHASA (South African Hotel Association)
National Office
Magelevendze House
2 Gale Road
Tel: (011) 726-6666 Fax: (011) 482-4254