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restaurateurs purposes for 2018: train to become an industry professional HORECA

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As each new start of year, return loaded with good intentions. Purposes that most of us disappear or are diluted past several weeks, We are that way. But the beginning of the year is always the best time to consider new challenges, personal and professional, especially for those who are thinking about changing jobs or prepare for an upcoming promotion.

In this sense, I refer to data from a recent study by Turijobs which says that in 2017 increased job offers in 30% Y, the most interesting, It is that among them offers kitchen and living are the most demanded, with a 18% Y 17% respectively. The study highlights a percentage that gives me joy to see, and it seems that every time we are more convinced that training is the basis for the proper performance of any professional activity.

The same study also draws the 66,3% professionals working in the tourism sector have higher education. And although there is no specific evidence of what is the percentage corresponds to professional restaurateurs, it seems that data portend a growing understanding of the many benefits of quality training.

The new restoration is no longer amateurish

And it no longer works the theory of drawers that had my parents, now the hospitality industry requires large professionals who are trained to see grow and monetize their businesses catering. Obviously this is no easy task, Nobody gets up one morning knowing perfectly manage your business.

For this reason, from Gastrouni, through Master in Restaurants & F&B Hotelero, We offer the necessary tools so that this can be achieved with the training they provide active professionals in the sector who are part of our teaching staff.

Students apply weekly business guidelines learning in classrooms and are slowly discovering leaks profitability not even have stopped to think they might have and establish action plans for "Pack 'em" and are a factor less solve, until get the integrated management of their business.

I remember a comment from one of the students who formed us at the Master in Restaurants & F&B Hotelero of Gastrouni what did he say: before starting the Master had a restaurant and was hotelier, Now I have a business and I am an entrepreneur. I think this is precisely the change in mentality that provides us to be formed, We open our eyes and understand that only we can change the direction in which we want to focus our business and our future.

Companies in the hospitality industry are aware of this change in mentality and when recruiting staff an increasing range of possibilities opens because of the skills and training of potential employees.

I see every day companies require for their professional business sector have been specifically trained in specific skills and capabilities hospitality. I am glad that, little by little, This is no longer the sector in which everyone just when "nothing else". The profession of hotelier is really complicated and, although it has always been like, every time we are more convinced that requires exceptional skills, psychology, intuition, professionalism, quality ... that can only be achieved through training at all levels.

Find the training you need

And when I talk about at all levels we must differentiate between the different types of training that currently exist in the sector. Not all of it fits the needs of all professionals. So once you have made the decision to form, Search and selection of matter in which you want to specialize is essential. Although If we talk about people hoteliers or entrepreneurs who want to start their own business, the choice is easy: training in integrated management of hospitality businesses, as can be to Gastrouni.

Insist that, aunque aún queda un largo camino por recorrer concienciando al sector de the advantages provided training, forecasts are very favorable. We hope you are satisfied!

restaurateurs purposes for 2018: train to become an industry professional HORECA
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About the Author

Oscar Carrion

I'm a lucky guy that life has given him much more than I expected. I teach at the University Institute for Tourism Research. I am Director of the Master in Restaurants & F&B Hospitality University of Alicante.

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1 Comment

  1. Agapito Barroso
    Agapito Barroso on

    Magnífico e ilustrativo artículo del que entresaco una frase doctrinal:
    fugas de rentabilidad

    Acaso no es una fuga de rentabilidad, el desconocimiento de la nueva forma de entender el Diseño de una Cocina Profesional?

    Que porcentaje de los beneficios netos hay que deducir (every year), por tener en el negocio una cocina, que desde el punto de vista del Diseño, no se hayan tenido en cuenta la sostenibilidad, energy saving, el costo de inversión mas adecuado, etc. ?

    Éste problema surge, por la falta de diseños independientes.

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