Assess the Evaluation Procedures of Those Applying for a Job in Hotels: The Heads of Food and Beverage Outlets Prospects

Fathy, Ehab

doi:10.21608/mfth.2019.45637

Assess the Evaluation Procedures of Those Applying for a Job in Hotels: The Heads of Food and Beverage Outlets Prospects

Document Type : Original Article

Author

Ehab Fathy

Faculty of Tourism and Hotels Management, Pharos University

10.21608/mfth.2019.45637

Abstract

The study aims to identify the evaluation procedures of those applying for a job in hotels according to the heads of food and beverage outlets; the study was applied to the five and four stars hotels in Cairo. The study included 21 five -star hotels and 17 four- star hotels. The study reached to the next results: that the majority of the workers are not holders of a specialized hotel qualification as hotel may use in many times their workers lack the minimum level of skill. Training does not ensure that new employees receive food and beverage departments who have a license to practice the profession according to more effective measures. Hotels can be required to have their employees licensed by the profession. If training programs are available to equip new employees. The study recommended the existence of a mechanism to establish an entity to train those wishing to work in the hotel sector that lack scientific skill. The training in this entity shall be professional academics and professional men, and that this entity is under the joint supervision of the ministry of tourism and the Egyptian ministry of labor force and hotel facilities.

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