Competencies and Qualifications of Management and Staff in Hospitality

The main aim of this research is to analyze the most required and significant competencies and qualifications for both managers and assistance staff in Food & Beverage department in two five star hotels: Art Nouveau Palace Hotel, Prague, Czech Republic and Swissotel Sochi Kamelia, Sochi, Russian Federation and to suggest possible recommendations for the improvement of the work in these hotels. This research is considered to be extremely relevant because the development of hotel and tourism industries creates an increasing number of work places, thus, there is a need of providing high-quality service and understanding of the whole industry in a deeper perspective. Moreover, results and recommendations can be used in work of managers in Food and Beverage departments in hotels as well as in independent restaurants. Management and staff competencies and qualifications are very useful for any hospitality establishment, with its help managers could know more about their employees, as well as to help employees to open up and learn more from professional point of view. It is also a way to help employees to become real professionals at the particular sphere of their work.

Autorentext

Anastasia Matviyenka es licenciada por el Instituto de Hostelería de Praga (República Checa). Obtuvo un máster en Lingüística en la Universidad Estatal de Lingüística de Minsk, en la República de Bielorrusia. Actualmente trabaja en la empresa de viajes estadounidense Expedia, Inc. y se dedica al fraude. Le interesa viajar.