Studentspeak
Theirs is a world of cuisine and guests
On mocktails, languages and more. — Photo: K. Ananthan
KEEPING GUESTS happy and serving them the best of food and drink in a professional manner requires knowledge, patience, understanding, and the stamina to cope with workdays that end late in the night.
However, for young people who want to make a successful career in the hospitality industry, the opportunities to meet interesting people from various cultures and learn about exotic food are reasons enough to take a college course that equips them with the necessary qualification and training.
Seven young people - Henry Bright, Gurudev J. Bhat, S. Rahavendran, J. Vikram, E.V. Jacob, Ritu Jacob and S. Beulah Primrose - all students of B.Sc. Catering Science and Hotel Management at VLB Janakiammal College of Arts and Science, speak to A.A. Michael Raj about college life and job prospects.
Henry Bright: Being kind-hearted and understanding is a necessity in the hospitality industry. There are training courses for students who wish to gain experience during the summer and winter vacations. It all depends on interest. Selection depends on talent. More than textbook knowledge, it is common sense that matters.
Gurudev J. Bhat: During the compulsory training, we gain experience in a hotel environment. In the hospitality industry, we need to taste all things and learn. The main divisions are front office, food and beverage production, food and beverage service, and housekeeping. There is also hotel engineering and hotel accountancy.
S. Raghavendran: The basic training kitchen is like a practical class, with the focus on individuals. The quantity-training kitchen is for learning to prepare food in bulk. We also have a bakery for pastries and cakes, a restaurant and a mock bar for serving cocktails and mocktails. Mornings are for theory classes, and in the afternoon it is usually practical work.
J. Vikram: During outdoor catering and college functions, we get practice in serving people. In restaurants we may have to stand for eight to nine hours and work in shifts. It can be hard work.
E. V. Jacob: To be successful, you need to be a `people' person. It is very important in this field. You need to be able to interact with people and please them. It is necessary to inculcate self-control after learning all about alcoholic drinks.
Ritu Jacob: Practical classes begin from the first year itself. Theory and practice go on simultaneously. Guests can be agitated, but when we speak to them, they calm down. Very few are rude. If you are good at your job, you will be taken on as a management trainee. You can start as an apprentice, but it you are good at your work, you will be recruited for a higher post.
S. Beulah Primrose: In the hotel industry there are divisions such as front office, housekeeping, food production, and food and beverage service. In three years, we can learn both theory and practical work. In production, there are more men because it is hard work in the kitchen, but in the reception area, there are usually more women. Most of what we learn, we learn from service.
Bhat: If you are well versed in South Indian and North Indian cuisine, it will help you when you go abroad. South Indian food generally needs cinnamon, cardamom and cloves, known as `C3' in catering.
Raghavendran: Knowing more languages can be an advantage when we meet guests. Catering students can go for higher studies in Switzerland, Sydney and Dubai. If they do part-time jobs when studying, they will not only gain experience but also earn a stipend.
E. V. Jacob: Knowing foreign languages like German and Spanish are added advantages. In India there is a boom in tourism.
Ritu Jacob: I worked for five months in the front office of a hotel in Bangalore, and it was a very good experience. In college, you deal only with people you know, but it is different in this industry. You become confident after dealing with guests and tackling problems.
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