WORKFORCE QUALITY IN THE HOSTELERY SECTOR
During the last few years there has been some upward qualification, within the quality of the workforce, in the catering sector.
Without succeeding in getting that qualification to fill the deficit that exists, it is necessary to continue with the lines that are developing this work.
There have been many years in which the profession was known only through learning, directly in the workplace. Veryfewcamewith a training obtained in training centers.
I was lucky enough to go to a training-hotel, for six months and although I knew the principles of the profession, that time of study and practice improved my training and my knowledge.
I went through several departments of the hotel, starting from the dining room of the staff giving the corresponding service, passing through other sections such as thecocktail-bar, customers dining, buffet, purchasing, floors and ending with concierge and reception.
That is why this new situation, in which the training centres are acting to prepare and improve this quality of the workforce, is worthy of applause