Key Skills For Professionals In The Hospitality And Tourism Sector

Do you consider yourself an updated professional?

If this is not the case and your sector is Tourism and Hospitality, this article will help you to know which skills you should improve.

Knowing what you need to be a better worker is easy: Learn and develop yourself in the training trends of the sector. Even so, it is not that easy, tourism is very broad and involves multiple jobs and not all of them are related.

 

Key Skills For Professionals In The Hospitality And Tourism Sector

 

Sector-oriented Business Management and Logistics

Sometimes we think that working in tourism is limited only to being a guide, working in a hotel or being a travel agent. Quite the contrary! There are multiple occupations around tourist activities that involve skills such as logistics management and optimization, both in passenger transport and in warehouses. To solve the shortcomings of this knowledge, we recommend promoting training in these topics:

 

– Supply and storage of food and beverages

 

– Logistics applied to the kitchen

 

– Road safety procedures for road transport

 

 

 

Culinary Techniques

The Restoration Client increasingly has more information and is up to date with cooking techniques, knows international dishes, and is an expert in new flavors and textures. We live in a boom in gastronomic communication, on television culinary content occupies prime time and social networks illustrate an enormous activity of bloggers and influencers from the food industry. That is why professionals must be up to the task. It is best to train in specific techniques for certain ingredients or new trends. In this case, the recommendation lies in these formations:

 

– Kitchen for celiacs

 

– Vegetarian cuisine

 

– Planning menus and special diets

 

– Creation of cards and menus

 

 hotel staff applying new cooking techniques

 

Food handling and preservation techniques

Optimizing resources in hotels and restaurants is essential, and for this, one of the main options is to know in detail the techniques of food preservation. Chefs and the kitchen team must plan the menus and menus, and act accordingly in terms of supply and conservation. To do so, they must master these skills:

 

– Food handling and preservation

 

– Pre-processing, regeneration and hygiene in food handling

 

– High risk food handling and HACCP

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