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The Contemporary Hospitality Industry | The Contemporary Hospitality Industry (Task 2.1) | | | | Lam Leung Man David | 1/14/2013 | |

Contents Abstract 2 Acknowledgment 3 In relation to the current skills gaps, assess the staffing requirements of operational level of the Food and Beverage departments of different hospitality industries (2.1) 4 Skills Gap 4 An example of a JOB DESCRIPTION 4 Analysing the job description 5 Are there skills gap in the Mauritian hospitality? 5 Staffing 5 Importance of staffing 5 Staffing in the Food and Beverage department 6 Staffing in the kitchen 7 Staffing for restaurant front of house 7 The Procedures 8 2.5“The hospitality industry has failed to retain
This in turn enhances the performance level of the organization. 2. Training and development: Staffing in an organization provides training and development to the employees and enhances the employees to work effectively. Tus enhancing productivity. 3. Increase productivity and reduce operation costs: Staffing in a company would increase productivity and reduce operation costs in terms of lower turnover rate and transition costs. Staffing in an organization could be able to minimize cost in order to maximize profit, because it could assist the company to stay more competitive within the industry. 4. Effective recruitment and placement: Staffing provides effective recruitment and placement which selects the right person for the right job which enhances the performance of the organization by having or selecting talented employees for the organization. 5. Building effective human resource: Talented and experienced staff is the best asset of a business concern. The staffing function helps developing this asset for the organization. Staffing inculcates the corporate culture into the staff which in turn ensures smooth functioning of all the managerial aspects of the business. 6. Maximum utilization of work force: Staffing helps in increasing the organization