Scarf’s Post

In a bid to bolster vocational training and enhance skill development in the culinary and bakery sectors, a new initiative has been launched in collaboration with the National Skill Development Corporation (NSDC). This program aims to provide comprehensive training to aspiring chefs and bakers, equipping them with the necessary skills to excel in the industry.   The partnership with NSDC underscores a commitment to fostering talent and promoting employment opportunities in the hospitality sector. Through this initiative, participants will receive hands-on training from industry experts, covering a wide range of culinary techniques and bakery practices.   Speaking on the occasion, an NSDC representative stated, “This collaboration is a significant step towards empowering individuals with the skills required for successful careers in the culinary and bakery fields. By providing access to quality training, we aim to create a skilled workforce that meets the growing demands of the hospitality industry.”   The program will include practical sessions, workshops, and internships, ensuring that participants gain real-world experience. Additionally, the initiative will focus on upskilling current professionals to keep pace with industry trends and innovations.   This initiative is expected to benefit a large number of individuals, opening up new avenues for employment and career growth. The collaboration between industry stakeholders and NSDC reflects a shared vision of enhancing skill development and contributing to the overall growth of the hospitality sector. HospiSource.com #CulinarySkills #BakeryTraining #NSDC #SkillDevelopment #HospitalityIndustry #VocationalTraining #ChefTraining #BakerTraining #EmploymentOpportunities #HandsOnTraining #HospitalityCareers #IndustryExperts #Upskilling #CulinaryInnovation #CareerGrowth

मेहनत इतनी खामोशी से करो कि सफलता शोर मचा दे... This is the only and only option left for students NOW to prove their capability, talent, dedication and devotion for the cause , if they wish to succeed in their career in Hospitality Management . Jobs are in abundance in Hospitality industry but problem as per employer is that they feel right talent is not available for employment and hospitality aspiring students are complaining that right opportunity are not available for them on desired emoluments with defined career growth. In fact both are right , as it is must to accept that students in general are not giving their best to the academics , attitude, dedication and devotion , which is clearly expected from them by Institute,parents and industry . On the other hand it is also true that hospitality industry is not respecting young talent who devoted his 3 important years of their career in studying HM . Both need to think seriously about their attitude , actions and future . Students must give their entire focus & attention to studies , developing themselves whereas Industry must relook their offerings, working conditions and future prospects . We being the hospitality educator and students should do their best and after gaining right exposure, attitude, personality, communication, knowledge and relevant skill with managerial ability move to sectors along with hotels, restaurants if they get better offer . Why they should stick to hospitality only if hospitality industry of feels that their concern is not being addressed by Industry in requisite manner .

In my opinion these are 4 ‘P’ in Hospitality Mgmt. Education and career - 1- Perception & Publicity- Perception about Hospitality industry career is badly effected in last one decade. Erosion in that started before COVID , but in and after COVID till date we ALL STAKEHOLDERS are not able to create positive perception about career in Hospitality industry and it will be extremely difficult to turn around perception as time passes . It is responsiblity of all of us to do their bit in terms of creating positive vibes about career in hospitality by taking reasonable steps for people working in this industry by offering them good initial pay, better working conditions , scientific mentorship clearly showhing that industry is really serious about their young Human Resources and then with in 2-3 years perception will change and in results , we will in position to attract better suitable students in requisite numbers by infusing money in marketing to be provided by Govt., industry and IHMs in social media, print marketing with alumni success stories . 2- Product - Here is biggest catch - Product. Students coming to us for 3 years programme need to work on their attitude, personality, communication,Knowledge , Skill and other essential & relevant areas under the guidance of faculty and mentors , so that students themselves see the positive changes in themselves and appear in campus placement with positive zeal and get selected . It’s a dream but can be true provided we all work together . 3- Process - the process of developing the young students into a person full of positivity, knowledge, communication and skilled person is very important . We need to carefully look into our curriculum and inculcate the habit of self learning among students and then we can expect wonders . 4- Pride- Students need to develop the concept of pride in choosing and working in this career will help them to remain in this industry . This can only be possible if industry treat them well starting their Industrial Training to job and provide them positive environment of learning , growth and take pride in working in Hospitality industry. Let’s hope all stakeholders come out of their self interest and barriers and build such a positive and healthy learning and working environment .

We know how to have a good time in the world of #hospitality! 🕺🏼🍸🎤💃🏼🎉🤘🏼 Here's a little snippet of what we got up to at our #back2school party on Tuesday at All Star Lanes! #hospitality #hospitalityjobs #celebrations #party HUU - Hospitality & Universities United Appetite4Recruitment Appetite4Apprenticeships Appetite4Work

🚀Second day of Internship Experience UK 2024 at Bright Network – Part 2! ✅The first speaker was Marie Fukuura, who shared her personal and professional journey across 4 countries from Fashion to Alcohol – a true success story! She told us about AB InBev evolution, it was a surprise to me that some of their acquired companies date back to 1240. ❕One of the charts she presented opened my eyes to the undoubtable popularity of Beer as it takes more than 40% among other alcoholic drinks in consumption. Beer also has showcased a fastest recovery after lockdowns, while remaining the most affordable. That was an awkward revelation for me as a bartender. 🔗Overall, Marie emphasised a safe, inclusive and sustainable environment. This is done by working with companies that ensure safety of the consumers and staff, while embracing the needs of zero-alcohol consumers and maintaining a sustainable outlook. She admitted that ABInBev has a winning portfolio with many of their beer brands being most popular and best-selling. However, she emphasised a need for further growth. ✨The takeaways from Marie’s Q&A: -       It is important to embrace your cultural background. -       On Trade (sites) is less structured than Off Trade (shops). -       ABInBev takes pride in listening to consumers. -       The graduates need to have curiosity in the category and be aware of consumer trends. ✅The second session was conducted by Aileen Nathan. Her full-circle story of her connections with chocolate was sure a treat to listen to. She mentioned sustainable snacking initiatives at Mondelēz International, particularly focusing on packaging of chocolate eggs. There were consumer criticisms of overpackaging and oversimplicity. The 🥚-PIC transformation of packaging of simply putting smaller chocolate eggs into bigger ones caused: -       28 million pieces of plastic packaging saved -       400 tonnes of cardboard saved -       25 thousand pallets not used -       Consumer satisfaction Aileen has also touched on the UK&I Early Career Options: Graduate, Internship, Apprentices (Office based). All processes are on the website and very accessible. Overall, her presentation can be called EGG-cellent! ✨The Q&A takeaways -       If things go wrong, have transparent conversations straight-away. -       Be nice to people and be yourself! -       Need to be prepared to give bad and good news. 🔄️Overall, the midsection was like a perfectly poured pint – smooth, refreshing, and left everyone with a great aftertaste or as satisfying as a rich, velvety chocolate truffle – perfectly indulgent and leaving everyone feeling sweetly satisfied! Please feel free to share your insights! #Leadership #ProfessionalSkills #CommercialAwareness  #CareerAdvice   #IEUK   #Internship

Second day of Internship Experience UK 2024 at Bright Network - ✔The first speaker was Marie Fukuura , who shared her personal and professional journey across 4 countries from Fashion to Alcohol - a true success story! She told us about AB InBev evolution, it was a surprise to me that some of their acquired companies date back to 1240. One of the charts she presented opened my eyes to the undoubtable popularity of Beer as it takes more than 40% among other alcoholic drinks in consumption. Beer also has showcased a fastest recovery after lockdowns, while remaining the most affordable. That was an awkward revelation for me as a bartender. Overall, Marie emphasised a safe, inclusive and sustainable environment. This is done by working with companies that ensure safety of the consumers and staff, while embracing the needs of zero-alcohol consumers and maintaining a sustainable outlook. She admitted that ABInBev has a winning portfolio with many of their beer brands being most popular and best-selling. However, she emphasised a need for further growth. +The takeaways from Marie's Q&A: It is important to embrace your cultural background. On Trade (sites) is less structured than Off Trade (shops). ABInBev takes pride in listening to consumers. The graduates need to have curiosity in the category and be aware of consumer trends. ✔ The second session was conducted by Aileen Nathan . Her full-circle story of her connections with chocolate was sure a treat to listen to. She mentioned sustainable snacking initiatives at Mondelēz International ēz particularly focusing on packaging of chocolate eggs. There were consumer criticisms of overpackaging and oversimplicity. The-PIC transformation of packaging of simply putting smaller chocolate eggs into bigger ones caused: 28 million pieces of plastic packaging saved 400 tonnes of cardboard saved 25 thousand pallets not used Consumer satisfaction Aileen has also touched on the UK&I Early Career Options: Graduate, Internship, Apprentices (Office based). All processes are on the website and very accessible. Overall, her presentation can be called EGG-cellent! +The Q&A takeaways If things go wrong, have transparent conversations straight-away. Be nice to people and be yourself! Need to be prepared to give bad and good news. Overall, the midsection was like a perfectly poured pint - smooth, refreshing, and left everyone with a great aftertaste or as satisfying as a rich, velvety chocolate truffle - perfectly indulgent and leaving everyone feeling sweetly satisfied! Please feel free to share your insights! #Leadership #ProfessionalSkills #CommercialAwareness #CareerAdvice #IEUK #Internship

🌟How Your Work Environment Shapes Your Experience🌟 It’s been a little over a month since I joined Attitude Hospitality Ltd as an operations trainee, and I can confidently say that the experience has been nothing short of amazing! The hospitality industry can be fast-paced and demanding, but one thing I’ve realized is how much your colleagues and work culture can shape your day-to-day experience. At Attitude, the sense of teamwork and positivity makes even the busiest days enjoyable. It’s inspiring to be surrounded by people who are passionate, supportive, and driven. I truly believe this atmosphere plays a big role in why Attitude stands out as one of the best places to work. For anyone starting as a trainee or in junior positions – yes, the learning curve can be steep, but having great mentors and teammates makes all the difference. 💡 My takeaway so far – The people you work with can transform a challenging job into a rewarding journey. I’d love to hear from others in the hospitality industry – how has your work environment shaped your growth and experience? #HospitalityIndustry #CareerGrowth #HotelOperations #LearningAndDevelopment

So, you can cross-train to be an astronaut, but not to be a barista ? My son was looking for a job. He had a year to invest in an “Education in Life” before getting onto his university journey. My own Alma Mater being the Hospitality Industry and therefore knowing very well what the lifelong learning benefits are from working in that sector, I suggested he look for opportunities there. And: everybody is looking for people, right? Well, it looks like the need is not dire enough for organizations to shift their paradigms that align with circumstances. What I mean? My son is 20, has an excellent high school degree and is also reasonably smart, speaks three languages, has decent manners and can carry a tray. And he is super friendly. Perfect for any entry-level job in the business, right? Not a chance. Of course, he has little experience but, between you and me, with some basic interpersonal competences - see above - and just a little bit of training and orientation, anybody can pour a glass of wine and even serve a sandwich. As a matter of fact, back in the day, working for #DO&CO , #AttilaDogudan, the founder, insisted we only hire people with no experience and rather train them ourselves, rather than having to re-train them. And we were spectacularly successful with this approach, as are some contemporaries that I know of, namely #Rubyhotels. But so many others still do not see the incredible opportunities this supposedly dire labor market presents to them; they insist on apprenticeships or an elaborate CV rather than hiring for attitude and interpersonal competencies with the aim of teaching them the rest. All the while despairing of the labor market. Let's look at it this way: The fact that amateurs can even be trained to walk in space should encourage all of us in need of staff to re-visit our paradigms around the possibilities of training!

Career tip 🌟 Why apply for a J1 traineeship or internship for hospitality in the USA? 🇺🇸 ✨Hone skills for pastry, culinary, food & beverage service or front office ✨Acquire management acumen ✨Career boost I am a former J1 trainee at Hyatt Regency Orlando and a hospitality graduate from University of Cebu - Banilad Campus . Like you, I once dreamed of honing my pastry skills and management acumen abroad. 🍰 It is a once in a lifetime opportunity for you who desires to improve. 🔥 Give yourself a career boost. Prepare the funds, apply for that visa and experience the edge of learning in an international setting. 🔥 👇🏻Book a J1 training virtual orientation https://lnkd.in/dqbdcVGe 👇🏻Book an online career coaching session https://lnkd.in/dFn-uFEC #chocolate #sweets #savory #food #study #career #j1 #hotel #j1visa #internship #trainee #visa #usa #australia #cook #work #paidtraining #abroad #travel #globalcitizen #international #world #finance #money #frontdesk #restaurant #housekeeping #hospitality #tourism #business #purpose

Today our college, (Shri Shikshayatan College) conducted an industrial visit to Coca-Cola which was immense, it was such a great opportunity for me. Being a student, and specially being a commerce background student we are always learning either from books, event or from a job or internship but this chance to visit to such a 8000 to 8300 sq feet area in which huge factory is based gave such a exhilarating experiences. we were literally given a visit to the whole processing area of beverages which comes under coca- cola like, Fanta, Limca, Sprite, thumbs-up, Minute Maid etc. Coca-Cola have more then 3400 products under it world-wide. We were given information by HR himself with the visit to the ground where big machines do work. Every bit of information was given precisely. We were also thought about how machines works individually for each part of the process of beverages making individually n respectively, the ingredients and how they are combined in certain quantity after going through concentrated methods. We got to know about how these large scale work is done with so much of precautions, risk taking and management methods, their threats, strengths, opportunities and weakness. we were explained about the companies auditing, profits and everything. We got to know about the working environment, There are Total 1500+ employees, the workers n employees working in such a chemical based environment n heavy noise made by huge machines, giving both their time n efforts, are kept under security n safety with precautions. Knowledge of the beverage industry, an industrial visit can provide a comprehensive understanding of the beverage, industry exposure thier practices, Building professional communication, Improved confidence by giving the idea and knowledge in such a practical basis n by providing exposure to new challenges and opportunities and by helping in learning and developing new skills. Infact if someone is interested they do encourage you to fill the application form to their site for an job opportunity or internships like summer internship, their is a huge opportunity for marketing, finance as well as science background person. You can fill the form through Thrive coca -cola site of their company. So, don't miss the opportunity to learn n grow, Because every failure gives lessons, every achivement gives courage to thrive back with full motivation in one's career.