Moving into the financial side of hospitality
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I have been working in catering for six years. I did a BTS (brevet de technicien supérieur) degree in hospitality management in France. I am now assistant F&B manager in a private club in London. My responsibilities are very straightforward: planning the staff rota, ordering food and wine, dealing with guests' complaints and organising the team. This job is a very hands-on position, but it has become quite boring.
I would like to improve in my career and learn about the financial side of hospitality, such as budgeting and calculating profit and loss. Where do I start? Do I need to study again or work as a trainee somewhere?
What the expert says
David Goldfarb, director, Mayday Executive
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