Hospitality In Hotels

The hospitality industry is divided into two main classes of food and lodging :
Accommodation (accommodation for stay and accommodation, lodging or Dwelling , Rooming ):
Hotels , Guesthouses , Inns with accommodation, non-hotel accommodation (hospitality establishments in the accommodation offer, in general, meals, such as full board (accommodation and all meals) or half board (bed and breakfast and one meal), and bed and breakfast - this whole section is called hospitality industry )
and pure accommodation
Catering ( food , cooking, food and beverage F & B, food and Meals , etc.
In addition to the classic hospitality industry is the entertainment sector (such as night clubs , dancing ) - this is usually with meals, rarely associated with accommodation.
The fourth branch of the hospitality industry is the cure - and spa to name ( Spa ).
As one specific sector divided the Horeca-sector , it includes hotels , restaurants and cafes , the hotel industry as true subgroup
Not for the hospitality industry is not the entire economy lodging and meals, such as domestic other.
After continuous operation , a distinction is year-round businesses and seasonal businesses . Among the seasonal resort differentiates it from Einsaisonbetrieb (summer or winter) and two seasonal operation (closed summer and winter season).
After corporate form of business enterprise , a distinction is owner - and leasing companies , as corporate form are private enterprises , joint stock companies and limited liability companies predominate, hotels are also under franchise - or management contracts out, cooperatives are also represented.
Waiter is the general term for a language professional employees of a catering establishment (restaurant , bistro , etc.). Waiter was originally the name for the business manager of a noble material, see Keller (office) .
Tasks
The duties of a waiter today are diverse. In addition to serving the guests with food or drinks , he is the primary contact and representative of the operation. The job of a waiter in one of the worst paid occupations of the Federal Republic of Germany. On average, an unmarried long-time waiter does not deserve more than 1000 € net per month, though there is a tip, that is, especially in upscale restaurants, sometimes more than ten percent of sales. In these cases, it may happen that the monthly gratuity the amount of net salary, mostly in high-traffic "scene" restaurant businesses, far beyond.

In Austria, women against men are as heavy laborers within the meaning of hard work and the Regulation issued to career list. Employer the existence of hard labor in women over the age of 35th have Age (men over the age of 40) independently reported to the Health Insurance.
Job Title

In Germany, in 1980 the title of the education profession in restaurant manager / restaurant management or hotel management / hotel management changed. Obsolete names are the men's (shortening of head waiter) and Garcon, the common salutation formerly Miss for female staff and the piccolo for trainees .
In Switzerland, the title of the service employee after a two year certificate-training employees Restoration / Restoration employee, after the regular apprenticeship of three years REFA restoration specialist / restoration specialist EFZ. The training takes place in a restaurant, hotel, or the operating system and catering and follows a defined training plan with weekly attendance of the vocational school. External courses complement the training.  The terms waiter and waitress (female staff) are now obsolete.
In Austria, the terms "Miss" and "men's" usual, when the waiter is directly addressed. "Miss" but is considered by some young guests as outdated.