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When hotel management students join internships or fresh graduates, hotel employees often forewarn them on their first day – “Forget everything you learned in college and start learning how it really works in the industry.” .”
Although this statement is said lightly, there is an unfortunate reality behind this mentality. Unfortunately, most hospitality management schools fail to understand the needs of the industry, the challenges it faces in today’s business environment, and how to prepare students for it. Most syllabuses are outdated and the content is gleaned from old textbooks and reference guides. Universities only review their courses after a few years when the content becomes redundant.
No matter which research paper or survey you refer to, they all indicate that the hotel development pipeline in India and many other countries is robust in the medium to long term. All global hotel brands are actively expanding their product portfolios. In addition, cruise lines, airlines, restaurants and cafes, retail stores, shopping malls, banks and other service-focused companies are actively seeking hospitality professionals. Now, it seems like an easy choice for young hospitality graduates when it comes to their careers. However, in order to get the best jobs and succeed in them, it is important that they acquire the right skills to stay relevant and employable.
Take the culinary department as an example. Food trends, cooking techniques, product usage and guest preferences continue to change over time. Chefs must look for opportunities to develop their skills—either on the job or through formal skills programs—to keep up with these changes. For example, a few years ago it was considered luxury to have exotic imported ingredients like Norwegian salmon, New Zealand lamb and Argentinian beef on a menu. On the other hand, today’s trend is for chefs to showcase local and indigenous products and return to traditional cooking methods. Chefs trained on old trends will quickly lose influence in today’s professional kitchens. Therefore, like doctors and lawyers, chefs must proactively improve their skills throughout their careers.
At Kamaxi Skills in Goa, for example, courses are reviewed several times a year, taking into account industry feedback, students’ opinions after completing internships, and market trends. Practice-oriented culinary skills courses teach budding chefs how to adapt to the realities of a professional kitchen without over-reliance on theoretical knowledge. Classroom sessions make up less than 25% of the course schedule, with the majority of time spent in the fully equipped training kitchen. When hiring teachers, industry exposure takes precedence over teaching experience. All chefs are faculty members who have spent several years leading hotel and cruise ship teams, ensuring they impart the same skills they sought from team members in their previous positions.
Hotels are increasingly turning to technology and artificial intelligence to enhance guest experiences and manage their processes. Hospitality professionals will benefit from keeping up with these changes and developing their skills accordingly. In addition to young students who want to enter the hospitality industry, skill development programs are also helpful for professionals who want to grow into higher-level positions. As more employers seek the right talent to grow their businesses, they will be looking for technology-friendly, aware and adaptable teams with skill sets that match today’s business environment.
Fortunately, there is a shift today in emphasizing skills courses rather than blind pursuit of postgraduate courses. Governments and relevant trade organizations are extolling the virtues of skills development as a means of employment. With the National Skill Development Corporation and Industry Skill Councils streamlining skill development programs, students can be assured that these programs will be recognized not just in India but globally. Instead of spending three years (or more) in education, ambitious young students can complete skills courses and join the workforce in less time.
(This article is written by Siddharth Savkur, CEO, Kamaxi Group. He is a hospitality industry expert with over 20 years of experience in hotel operations, asset management, strategic planning and business development for international hotel companies in different markets.)
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