Increasing demand of butcher chef's in the Hospitality Industry

Significance
Tourism has now become a significant industry in India. As per the World Travel & Tourism
Council, the tourism industry in India is likely to generate ! "#$#.% bn of economic activity in
$&#', and the hospitality sector has the potential to earn ! "$% bn in foreign e(change by $&#'.
The booming tourism industry has had a cascading effect on the hospitality sector with an
increase in the occupancy ratios and average room rates. While the occupancy ratio is around )&*
)'+, up nearly #&+ from three years ago, the average increase in room rates over the last one
year has hovered around $$*$'+. According to recent estimates, there is almost a $,# demand*
supply ratio for rooms in India, demonstrating the untapped potential that continues to e(ist in
this industry.
-overnment of India increased spending on advertising campaigns .including for the campaigns
/Incredible India/ and /Athithi 0evo 1hava/ * 2isitors are like -od3 to reinforce the rich variety of
tourism in India. The ministry promoted India as a sate tourist destination and undertook various
measures, such as stepping up vigilance in key cities and at historically important tourist sites.
India/s rapid economic growth has already set the stage for fundamental changes in the country/s
population. With more disposable income, the demand for travel and tourism has also grown.
Although, currently domestic tourists constitute a very small chuck of the total tourist pie, the
segment is growing.
The hospitality industry
The hospitality industry consists of a broad category of fields within the service industry that
includes lodging, restaurants, event planning, theme parks, transportation, cruise line, and
additional fields within the tourism industry. The hospitality industry is a several billion dollar
industry that mostly depends on the availability of leisure time and disposable income.
A hospitality unit such as a restaurant, hotel, or even an amusement park consists of multiple
groups such as facility maintenance, direct operations .servers, housekeepers, porters, kitchen
workers, bartenders, etc.3, management, marketing, and human resources.
The hospitality industry covers a wide range of organi4ations offering food service and
accommodation. The industry is divided into sectors according to the skill*sets re5uired for the
work involved. !ectors include accommodation, food and beverage, meeting and events, gaming,
entertainment and recreation, tourism services, and visitor information.
The Evolution of Hotel Industry
The history of travel is a great landmark in the field of tourism industry. Travel is as old as
mankind. 6rom the time of immemorial, people started the traveling due to the various causes. It
may be the purpose of the economic, social, cultural, spiritual achievement of the human being.
Travel in the distant past, however, was not undertaken for the purpose of pleasure since the
motive was not to seek any holiday from the work situation. The primary motive for which travel
was undertaken related to trade, commerce and the activities associated with it. 7o travel
formalities e(isted as there were no frontiers. The history of travel can be divided into mainly
seven divisions. These can be,
#. 8arly Travel
$. 9leasure Travel
:. Travel in ;iddle
%. Travel in <enaissance
'. 8mergency of spas and seaside <esorts.
=. The Industrial <evolution 9eriod
>. Air transport system
The 8arly Travel,
!ince the dawn of the civili4ation we have the evidence that, human beings were remaining busy
for the search of food and shelter which is the basic feature of mankind. We have the historical
evidence about the movement of people since the 7eolithic Age that is #&,&&& 1.C. In the early
phase of the travel we have following evidences of human being?s movement from place to
place. In 7eolithic age of #&,&&& 1.C. mankind started the settled life, agriculture, and so many
activities for the betterment of comfortable life.
In 8gypt sailing vessels were built in %&&& 1.C. !umerians knew the use of wheel & money
around :'&& 1C and used it in trade and commerce purpose. !hulgi of 1abylonia constructed the
rest houses for the travelers. Thus the trade and commerce relations were developed from 8ast to
West. Westerners imported the spices, silk etc. from the 8asterners. 6ollowings are some trade
routes of that time
China @ India @ Arabia,
India @ !outh*8ast Asia,
India@Tibet,
!ilk <outes. Thus Trade first motivated to travel and travelers needed more and more comfort
during their travel, like accommodation catering, health etc. As a result 9vt. Argani4ations were
emerged and it resulted in the following developments.
#. 0evelopment of creative activities.
$. !ervice to travelers constituted the local economic growth.
:. Cultural and Commercial contact.
%. 8(change of ideas and thinking.
9leasure Travel,
After the ending part of the early travel the <ome 8mpire reached the ape( of the glory. Bence it
is marked that the <oman people started the concept of the travel for pleasure. 1ecause of
#. -ood <oad Communication.
$. ;oney and time.
<oman people were 1est 9atron of art, learning and literature etc. We have the e(ample of the
silk route from ;editerranean sea to 9acific Acean consist of #$,&&& Cm. It was connected by
the older prosperous cities like <ome, -reece, 8gypt, ;esopotamia, 9ersia, India, China, like
this. !ome intellectuals of that period remained busy in creative activities due to their curiosity.
They are as follows.
i. Bomer?s odyssey records the prosperity of -reece.
ii. Berodotus visited 8gypt, 9hoenicia.
iii. -reek 9hilosophers like Thales, 9ythagoras, 9lato, Aristotle visited 8gypt.
The pleasure travel period came to an end due to the fall of the <oman 8mpire in .%&&*'&& A.0.3
8vents of Traveling in Ancient India,
9ilgrim travel assumed a great importance in India. Ashoka traveled a great deal in his eagerness
to spread doctrines of 1uddha. Ashoka and his entourage first traveled to 7epal starting from
9atliputra and then ventured to Dumbini -ardens, the land of 1uddha?s birth, on the Capilvastu,
the place where 1uddha spent his childhood. 6rom here, he went to !arnath, where 1uddha spent
many years of his life and finally to -aya, where 1uddha got enlightenment. Through his travels,
8mperor Ashoka had special memorials set up at each spot and also rest houses where traveler
could rest. Barsha was anoher emperor who built institutions and 0haramshalas for travelers.
<esthouses, monasteries and temples were also built for pilgrims.
Travel In ;iddle Age,
In the middle age a new class of people emerged for travel. They used both land and sea routes
of their local area. We have some important travelers of this age are
#. 1enEamin of Tudela visited many places of 8urope, 9ersia etc.
$. Foung ;arco 9olo visited entire 8urope and Asia.
:. Iban 1atutah left ;orocco, Crossed Africa, and West Asia and so on.
%. Gohn of ;onte visited many places for searching knowledge.
8arliest travelers to the Indian !oil,
9erhaps the earliest travelers from distant lands to the Indian soil were the trading 9ersians.
8vidences of Carvan of 9ersians visiting India lies engraved in the inscriptions dating to the
9ersian king 0aurius. 0uring the rule of the -uptas, there was free access to the ports along the
Western Coast, seaborne commerece with 8urope through 8gypt was yet another reason for
travel in and around the country. The greatest traveler remembered from the distant past is
Bieun*tsang. A devout Chinese 1uddhist, he made the perilous Eourney to India around A0. =::.
Bis main mission was to collect and translate ancient 1uddhist scriptures. !ome other notable
traveller were Ale(ander the -reat, ;arco 9olo, 1enEamin of Tudela, Ibn 1atutah, 6rancisco
6riar, Alfonso 0? Albu5uer5ue and ;ark Twain.
H 1enEamin, The first traveler to reach the orient was probably 1enEamin of Tudela, a Gewish
scholar, who left !argossa in the year A.0. ##=&. Be wrote a detailed account of his #: year long
Eourney through 8urope, 9ersia and India.
H Ibnbatutah, Be was born at Tangier in A.0. #:&%. In the year A.0. #:$', he left the home and
passing through various countries in Africa and West Asia, crossed the !indhu in A.0. #:::. Aut
of #>&&& miles, he covered more than #%&&& miles in the course of his travels through India, the
;aldives and Ceylon.
H ;arco 9olo, the fearless traveler spent almost $' years in Asia during the later part of the #:th
century. Foung ;arco 9olo left 2enice in the year #$># with his father and ncle. The three
together traveled through 9ersia and Afghanistan to the Iroof of the world?, the then unknown
9amir 9lateau. After crossing the wind*swept -obi desert, they reached Cublai Chan?s palace
and remained in China for over $& years. An his way back home, he stopped in !umatra, Gava,
India and Ceylon. ;arco 9olo?s description of a place Jipangu .Gapan3 , in his memoirs, set the
course for Columbus on his historic Eourney #%K$.
H Ather travelers, 2asco da -ama traveld from sea routes of Western 8urope to India in #%K) and
6erdinand ;agellan shipped around the world. 6rancisco 6riar, Gohn of ;onte Corvino also
visited India. The first great sailor to the westward circumnavigation of the world was 6rancis
0rake who knighted by Lueen 8li4abeth I in the year #')#. 6rom #>=) to #>>K Captain Games
Cook made three long voyages to the 9acific.
-rand Tour 9eriod,
The <enaissance period can be called the period of -rand tour. Italy became the cultural and
8conomic power of 8urope. In #''$ 8dward @ I2 of 8ngland 9assed an act for holiday. -rand
Tour came to an end due to 6rench <evolution of #>)K and attack of 7apoleon 1onaparte.
8mergency of !pas and !easide <esort,
The center of medicinal bathing and water cure is known as spas. It derived from Iespa? a
-ermany word which means fountain. In #)th Century, curative aspect of sea bathing came to be
recogni4ed and sea side resorts began. It marked the preventive factors of several maladies.
The Industrial <evolution 9eriod,
In this period the concept of modern tourism developed due to the many factors like
Changing of the economic and social system,
8stablishment of big factories and rise of new cities
Buge working class people, 9rosperity of city life
nhealthy conditions of lower class people
-ood transportation and communication system.
<ail Transport,
#KTB Century is a great landmark, due to the advent of the railway system. In #):&, the first
train started its running from Diverpool to ;anchester. 6rom #)%# the systematic and organi4ed
railway travel was started. The encouragement among the people for travel started, tracks were
laid down in 6rance, 8ngland, and !wit4erland which caused the immediate e(pansion of travel
industries.
!ea Transport,
The introduction of sea transport began another phase for the development of tour and travel
industry. The emergency of sea route was marked the travel between the intercontinental levels.
Thus inter*continental travel began.
<oad Transport,
<oad transport laid the vital role in between rail and ship. 7umber of roads and highways were
constructed after !econd World War. These are
#. Trans @ West @ African Bighways
$. Trans @ African Bighways
:. 9an American Bighway
%. Asian Bighway.
Air Transport,
9ost world war period was marked the development of air transport system. It was also marked
that, the growth of international tourism due to the advent airways. In #K'$, the M9ackage
BolidayN system began. Thus global tourism was developed.
-<AWTB A6 WA<D0 TA<I!;,
Introduction, International cooperation in any field of activity in the modern world has assumed
a great importance. The cooperation brings together worldwide government to Eoin together for
negotiations in activities mutually beneficial to all of them. The world bodies or the international
organi4ations provide a platform where ideas are e(changed and topics of mutual interest
discussed and solutions are arrived at. In the field of tourism, organi4ations emerged with the
obEective of developing and promoting the tourism industry. !o there are number of international
organi4ations e(isting today.
8arly Bistory, The history of cooperative endeavor in tourism can be traced back to the year
#K&). Three countries @ 6rance, !pain, and 9ortugal felt the need of pooling their resources in the
interest of promoting tourism and founded the M6rance, !pain, and 9ortuguese 6ederation of
Tourist AssociationN. This might be considered as the first international tourist organi4ation. The
international collaboration in the field of tourism was supported by many other countries after
6irst World War. In #K$%, the International nion of Afficial Argani4ations for Tourist
9ropaganda .IAAT93 was set up. 6irst congress was held at Bague of Bolland, in #K$'. It was
attended by delegates from 6ourteen 8uropean countries. In #K%>, the International nion of
Afficial Travel Argani4ations was founded .IATA3. In #K'&, India Eoined with IATA. Then
various organi4ations were emerged for the development of tourism in world level like WTA,
9ATA, IATA, ICAA, 6TAA, IBA etc.
World Tourism Argani4ation,
WTA, The World Tourism Argani4ations .WTA3, an intergovernmental technical body dealing
with all aspects of tourism began its legal e(istence on Ganuary $, #K>'. The head 5uarters of the
organi4ation was set up at ;adrid .!pain3 in #K>=. In Gune #K>>, the !econd -eneral Assembly
of WTA approved an agreement with the 7 for Cooperation and <elationship.
Aims,
#. 9romotion and development of tourism
$. 9articular attention to the interests of the developing countries in the field of tourism.
:. To play the central role in the field of tourism for effective collaboration with appropriate
organs of .7.A. and its speciali4ed agencies.
;embers, Three types of members
#. 6ull Time ;embers
$. Associate ;embers
:. Affiliated ;embers
6unction of W.T.A, It is mainly divided into three divisions. 6ollowings are the main divisions of
W.T.A
#. -eneral Assembly
$. 8(ecutive Council
:. !ecretariat.
-eneral Assembly, It consist of si( subsidiary organs like
#. WTA commission for Africa.CA63
$. WTA Commission for the America..CA;3
:. WTA Commission for the 8ast Asia & 9acific .CA93
%. WTA Commission for the !outh Asia.C!A3
'. WTA Commission for the ;iddle 8ast .C;83
=. WTA Commission for the 8urope.C83
8(ecutive Council, Consists of full members. It means there should be one member in between
every five full time members. It meets at least twice a year.
Activities,
#. ;aintains of statistical data, regulation etc.
$. !implifying frontier formalities and removing the barriers of tourists.
:. Argani4ing and convening international conference, seminars, roundtable for tourism.
%. 9reparation of 0raft and international agreement on tourism.
'. Collection and updating the information.
9acific Asia Travel Association .9ATA3,
6ounded in #K'# along with %% members to stimulate interest of the 9acific region.
6ounder, DA<<I7 TB<!TA7, a news paper publisher of Bonolulu. 6irst conference was held
in Ganuary #K'$, Bead5uarter is at !A7 6<A7CI!CA. Affices were opened at ;anila,
9hilippines etc in #K>=.
Activities, To assist small and upcoming destinations to develop their infrastructure.
To provide up to date information of tourism.
To organi4e annual conferences for the promotion of tourism.
0evelopment of !ervices 9lan to tourist.
To do research activities.
9ublications, 9ATA publishes number of activities for the promotion of tourism
>. 9acific Travel 7ews
). 9acific Area destination Bandbook
K. Botel 0irectory
#&. Travel -uide.
;embership,
It can be divided into nine categories
A. Active -overnment
1. Associate -overnment
C. Active Carrier
0. Associate Carrier
8. Active Industry
6. Allied
-. Affiliated Allied
B. Associated
I. !ustaining
9ATA !ecretariat, Affice is located at !an 6rancisco of !A
<ole****;aking of policies, plans, administration, finance, membership and planning for annual
conference.
0ivisions of 9ATA, mainly three divisions,
H Asia 0ivision* office is located at !ingapore and it looks Gapan, Corea, China, India, 9akistan,
Indonesia, !ri Danka, etc.
H 9acific 0ivision* office is located at 7ew !outh Wales and it looks Australia, 7ew Jealand etc.
H AmericanO8uropean 0ivision*office is located at !an 6rancisco and it looks 7orth and !outh
America and Western 8urope.
9ATA Chapter,
H Area Chapter
H 9romotional Chapter
It was introduced in #K=& among the travel organi4ations to continue education program.
International Air Transport Association .IATA3,
6ounded in*#K%', at Bavana. 0uring the !econd World War it was found that the rapid growth of
airlines network in International level. 9eople needed a worldwide common regulation of air
traffic system. !o an international convention was called by 9resident <oosevelt of !A at
Chicago. It constituted two permanent bodies. These are
#. International Air Transport Association .IATA3
$. International Civil Aviation Argani4ation .ICAA3
AbEectives****To encourage the development of reliable, regular and economical air transport for
the people of world.
To provide the means for collaboration among the air transport enterprises.
To cooperate with the International Civil Aviation Argani4ation
-lobal planning of International time table
Training of travel agents
To regulate and develop security measures.
!implification and speed movement of people and goods from any points of world air network to
other by combination of routes at a single ticket and currency.
To e(amine and solve the problems raised by tourists or passengers
!tandardi4ation of the reservation system
Traffic Conference Areas,
IATA has been divided into three Traffic Conference Area for smooth administration.
Traffic Conference Area*#, it consists of 7orth, !outh, and Central America, Bawaii Island,
-reenland etc.
Traffic Conference Area*$, it consists of All 8uropean countries including the part of nion
!oviet !ocialist <epublic .!!<3
Traffic Conference Area*:, it consists of Asia, part of <ussia, Australia etc.
International Civil Aviation Argani4ation .ICAA3,
In #K%', ICAA was founded at Chicago,
Bead Luarters*** ;ontrPal, Canada,
<egional Affices ;e(ico city, Dima, 9aris, 1angkok etc.
AbEectives 0evelopment of Airways, airports etc.
Try for the reduction of unnecessary formalities
Aircraft design and operation etc.
Argans of ICAA 9rincipal Argans is Assembly. It meets every three year.
!ubsidiary 1odies**** Three subsidiary bodies
#. Air 7avigation Commission
$. Air Transport Committee
:. Degal Committee
niversal 6ederation of Travel Agents Association .6TAA3,
6ounded in ;arch, #K== at <ome.
Aims**********To act as a negotiating body with various branches of travel organi4ation
To offer the technical and professional assistance to all its members
Bead5uarters***1russels, 1elgium etc. India, 9akistan, Indonesia, !ri Danka etc are the members
of 6TAA.
International Botel Association .IBA3,
6ounded in ;arch #K%= at Dondon.
AI;!******To federate 7ational Botel Association of All Countries
To study the 9roblems of Botel Industries
To inform all updates of hotel industry etc.
!tructure,
The Association has a -eneral Congress which meets at least every two years, an 8(ecutive
Committee consisting of :& members and a council having #)& members. Association is headed
by the 9resident and assisted by the group of officers.
;embership,
IBA has a membership spanning #%& countriesQ comprising hotels and restaurants .There are
more than )& 7ational Botel Association members of IBA.
Objectives
To know how customer gives importance to the hotel, they are loyal to which.
To study the influence of the hotel.
Increasing demand of butcher chef/s in the hospitality industry
Introduction
DEFIITIO OF !HEF
A chef/s Eob entails preparing recipes and cooking. Chefs use a variety of kitchen instruments in
the preparation of meals. The kitchen instruments and tools make their work more efficient and
effective. Aside from cooking and preparing recipes, they supervise the work of other kitchen
staff, prepare estimates for the food re5uirements,and order for meals. The chefs are normally
given workstations to carry out their functions.
A chef is a person who is a highly skilled professional cook who is proficient in all aspects of
food preparation.
The word RchefR is derived .and shortened3 from the term chef de cuisine .6rench pronunciation,
Sf.dT.ki.4inU3, the director or head of a kitchen. .The 6rench word comes from Datin caput
and is a doublet with 8nglish RchiefR.3 In 8nglish, the title RchefR in the culinary profession
originated in the haute cuisine of the #Kth century, that introduced many 6rench words into the
8nglish language. In non*8nglish 8uropean languages, a RchefR is the head chefQ others are
Rcooks.
Titles
1elow are various titles given to those working in a professional kitchen and each can be
considered a title for a type of chef. ;any of the titles are based on the brigade de cuisine .or
brigade system3 documented by Auguste 8scoffier, while others have a more general meaning
depending on the individual kitchen.
Chef de cuisine" e#ecutive chef" chef manager" head chef" and master chef
This person is in charge of all activities related to the kitchen, which usually includes menu
creation, management of kitchen staff, ordering and purchasing of inventory, and plating design.
Chef de cuisine is the traditional 6rench term from which the 8nglish word chef is derived. Head
chef is often used to designate someone with the same duties as an e(ecutive chef, but there is
usually someone in charge of a head chef, possibly making the larger e(ecutive decisions such as
direction of menu, final authority in staff management decisions, etc. This is often the case for
e(ecutive chefs with multiple restaurants.
!ous chef
The Sous-Chef de Cuisine .under*chef of the kitchen3 is the second*in*command and direct
assistant of the Chef de Cuisine. This person may be responsible for scheduling the kitchen staff,
or substituting when the head chef is off*duty. Also, he or she will fill in for or assist the Chef de
Partie .line cook3 when needed. This person is accountable for the kitchen/s inventory,
cleanliness, organi4ation, and the ongoing training of its entire staff. A sous*chef/s duties can also
include carrying out the head chef/s directives, conducting line checks, and overseeing the timely
rotation of all food product. !maller operations may not have a sous*chef, while larger operations
may have more than one.
Chef de partie
A chef de partie, also known as a Rstation chefR or Rline cook,R is in charge of a particular area of
production. In large kitchens, each Chef de partie might have several cooks or assistants. In most
kitchens, however, the Chef de partie is the only worker in that department. Dine cooks are often
divided into a hierarchy of their own, starting with Rfirst cook,R then Rsecond cook,R and so on as
needed.
!tation*chef titles which are part of the brigade system include,
Commis $!hef%
A commis is a basic chef in larger kitchens who works under a chef de partie to learn the
station/s responsibilities and operation. This may be a chef who has recently completed formal
culinary training or is still undergoing training.
S&E!I'( )O* OF !HEF
8(ecutive chefs mainly carry out supervisory roles of the kitchen staff. They determine the daily
procedures of the kitchen, that is, which meal should be cooked at what time. The e(ecutive
chefs are the ones who normally determine the amount of food that should be served at any given
moment. They determine the kind of plates that the food should be served on, as well as what
kitchen e5uipment should be used for a Eob.There are other chefs who do work below the rank of
the e(ecutive chef. They are called sous chef . The chef de cuisine .e(ecutive chef3 is normally
given the responsibility of managing one kitchen. The sous chef, sometimes referred to as the
sub*chef, is second*in*command to the chef de cuisine. Be or she takes charge of the kitchen
when the chef is not around.The dedication that a chef puts into his or her work will determine
the 5uality of meals. Luality meals will ensure that the chef builds a name for himself, as well as
for the restaurant or food outlet that he or she is working in. Consistency in preparing 5uality
meals may lead to promotions and raises. !mall food outlets, normally do not re5uire the
services of a chef. Bowever, large food establishments, such as restaurants and five*star hotels,
employ chefs in large numbers. This is because their customers/ demand specialty meals. !ome
cooks engage in research work, also known as food science.They combine their academic
knowledge in food science with their culinary skills to come up with uni5ue recipes. These rare
kinds of chefs are usually employed by chain restaurants and hotels.Chef Eobs can be found in
private homes as well. In such Eobs the chefs are involved in preparation of meals for the family
in accordance with their tastes and preferences. 9rivate chef Eobs are full*time Eobs that may
re5uire the chef to travel with the family. The contract for a private chef normally re5uires the
chef to maintain family secrets. Additionally, they manage the day*to*day operations of the
kitchen, they pay bills, make a budget for the kitchen, and buy groceries. 9rivate chefs usually do
not work full time. They normally work for one or two days, preparing a whole week?s meals
for the client.The work environment for a chef is normally demanding. They are usually given
short deadlines within which they are re5uired to prepare the meals. !everal kitchen instruments
and machines e(ist that make the work of a chef easier. 1ig hotels and restaurants also have
kitchens that have been designed to modern standards with reasonable working space. They are
normally well furnished and clean.
*utcher
A butcher is someone who prepares various meats and other related goods for sale.
A butcher is a person who may slaughter animals, dress their flesh, sell their meat or do any
combination of these three tasks. They may prepare standard cuts of meat, poultry, fish, and
shellfish for sale in retail or wholesale food establishments. A butcher may be employed by
supermarkets, grocery stores, butcher shops and fish markets, slaughter house, or may be self*
employed.
An ancient trade, whose duties may date back to the domestication of livestock, butchers formed
guilds in 8ngland as far back as #$>$. Today, many Eurisdictions offer trade certifications for
butchers. !ome areas e(pect a three*year apprenticeship followed by the option of becoming a
master butcher.
1utchers and meat cutters held about #:=,>&& Eobs in $&#$. About >: percent worked in grocery
stores, and another = percent worked in animal slaughtering and processing plants in $&#$.
The work can be physically demanding, particularly for those who make repetitive cuts in
processing plants. In addition, butchers and meat cutters typically stand all day, and workers
often must lift and move heavy carcasses or bo(es of meat supplies.
1ecause meat must be kept at certain temperatures, working in cold roomsVbelow %& degrees
6ahrenheitVfor e(tended periods is common.
1utchers and meat cutters, especially those who fill customer/s orders in grocery or specialty
stores, must keep their hands and working areas clean to prevent meat contamination and to be
presentable for customers.
Injuries and Illnesses
1utchers and meat cutters use sharp knives and meat saws, resulting in a rate of inEuries and
illnesses that is higher than the national average. To reduce the risk of cuts and falls, workers
wear protective clothing, such as cut*resistant gloves, heavy aprons, and nonslip footwear.
+or, Schedules
;ost butchers and meat cutters work full time. 1utchers who work in grocery or retail stores
may work early mornings, late evenings, weekends, and holidays. ;eat cutters who work in
animal slaughtering and processing facilities may work shifts that start in the early morning or in
the afternoon or evening.
1utchers who run their own meat shops often work long hours.
1utchers and meat cutters cut, trim, and package meat for retail sale.
Although most butchers and meat cutters work in grocery stores and specialty meat
shops, some work in animal slaughtering and processing plants. The work can be
physically demanding and may include e(posure to repetitive motions, dangerous
e5uipment, and cold temperatures.
1utchers and meat cutters learn their skills through long*term on*the*Eob training. 7o
formal education is re5uired.
The median annual wage for butchers and meat cutters was "$),%K& in ;ay $&#$.
8mployment of butchers and meat cutters is proEected to grow ' percent from $&#$ to
$&$$, slower than the average for all occupations. 1ecause the work is physically
demanding, most Eob openings will result from the need to replace workers who leave the
occupation each year.
ature of the +or,
1utchers and meat cutters cut, trim, and package meat for retail sale.
Duties
1utchers and meat cutters typically do the following,
!harpen and adEust cutting e5uipment
<eceive, inspect, and store meat upon delivery
Cut, bone, or grind pieces of meat
Weigh, wrap, and display cuts of meat
Cut or prepare meats to specification or customer/s orders
!tore meats in refrigerators or free4ers at the re5uired temperature
Ceep inventory of meat sales and order meat supplies
Clean e5uipment and work areas to maintain health and sanitation standards
1utchers and meat cutters cut and trim meat from larger, wholesale portions into steaks, chops,
roasts, and other cuts. They then prepare meat for sale by performing various duties, such as
weighing meat, wrapping it, and putting it out for display. In retail stores, they also may wait on
customers and prepare special cuts of meat upon re5uest.
1utchers and meat cutters in meat processing plants may have a more limited range of duties
than those working in a grocery store or specialty meat shop. 1ecause they typically work on an
assembly line, those in processing plants usually perform one specific functionVa single cutV
during their shift.
1utchers and meat cutters use sharp tools such as knives, grinders, or meat saws. They must
follow sanitation standards when cleaning e5uipment, counter tops, and working areas in order to
prevent meat contamination.
!ome butchers run their own retail store. In these settings, they usually track inventory, order
supplies, and perform other recordkeeping duties.
Employment
)ob &rospects
;any meat cutter Eobs, particularly those in processing plants, are physically demanding with
difficult working conditions. As a result, Eob opportunities are e(pected to be good because of the
need to replace workers who leave the occupation each year.
;eat cutters with several years of work e(perience, including training in various meat cutting
techni5ues, should have the best Eob prospects as retail butchers.
8mployment proEections data for butchers and meat cutters, $&#$*$$
Occupational
Title
SO!
!ode
Employment"
-./-
&rojected
Employment"
-.--
!hange" -./-0--
&ercent umeric
!A<C8, .!. 1ureau of Dabor !tatistics, 8mployment 9roEections
program
*utchers
and meat
cutters
'#*
:&$#
#:=,>&& #%:,$&& ' =,'&&
Training 1 2ualifications
;ost butchers and meat cutters learn their skills through long*term on*the*Eob training. 7o
formal education is re5uired.
!ulinary education
Culinary education is available from many institutions offering diploma, associate, and bachelor
degree programs in culinary arts. 0epending on the level of education, this can take one to four
years. An internship is often part of the curriculum. <egardless of the education received, most
professional kitchens follow the apprenticeship system, and most new cooks will start at a lower*
level $nd or #st cook position and work their way up.
The training period for a chef is generally four years as an apprentice. A newly 5ualified chef is
advanced or more commonly a tor5uecommis*chef, consisting of first*year commis, second*year
commis, and so on. The rate of pay is usually in accordance with the training status. Commis
chefs, like all other chefs e(cept the e(ecutive*chef, are placed in sections of the kitchen .e.g.,
the starter .appeti4er3 or entrPe sections3 under the guidance of a demi-chef de partie and are
given relatively basic tasks. Ideally, over time, a commis will spend a certain period in each
section of the kitchen to learn the basics. naided, a commis may work on the vegetable station
of a kitchen.
The usual formal training period for a chef is two to four years in catering college. They often
spend the summer in work placements. In some cases this is modified to /day*release/ coursesQ a
chef will work full*time in a kitchen as an apprentice and then would have allocated days off to
attend catering college. These courses can last between one to three years.
Training
1utchers and meat cutters typically learn their skills on the Eob and the length of training varies
considerably. Training for simple cutting may take only a few days. Bowever, more complicated
cutting tasks generally re5uire several months of training. The training period for butchers at the
retail level may last # to $ years.
Training for entry*level workers often begins by learning less difficult tasks, such as making
simple cuts, removing bones, or dividing wholesale cuts into retail portions. nder the guidance
of more e(perienced workers, trainees learn the proper use and care of tools and e5uipment.
Trainees also may learn how to shape, roll, and tie roasts, prepare sausage, and cure meat. Those
employed in retail stores are usually taught basic business operations, such as inventory control,
meat buying, and recordkeeping. 1ecause of the growing concern about foodborne pathogens in
meats, employees also receive training in food safety.
1utchers who follow religious guidelines for food preparation may be re5uired to undergo a
lengthy apprenticeship, certification process, or both, before becoming completely 5ualified and
endorsed by an organi4ation to prepare meat.
Important 2ualities
Concentration. 1utchers and meat cutters must pay close attention to what they are doing to
avoid inEury and waste of product.
Customer-service skills. Those who work in retail stores should be courteous, be able to answer
customers/ 5uestions, and fill orders to the customers/ satisfaction.
Manual dexterity. 1utchers and meat cutters use sharp knives and meat cutting e5uipment as
part of their duties. Therefore, they must have good hand control in order to make proper cuts of
meat that are the right si4e.
Physical stamina. 1utchers and meat cutters spend hours on their feet while cutting, packaging,
or storing meat.
Physical strength. 1utchers and meat cutters should be strong enough to lift and carry heavy
bo(es of meat, which often weigh up to '& pounds
)ob Outloo,
8mployment of butchers and meat cutters is proEected to grow ' percent from $&#$ to $&$$,
slower than the average for all occupations.
As more people demand pre*cut, partially prepared, and easy*to*cook meat products, butchers
and meat cutters will be needed to prepare them. The popularity of various meat products such as
sausages, cured meats, or specialty cuts is e(pected to result in demand for butchers and meat
cutters in grocery and specialty stores.
Bowever, meat processing plants continue to consolidate animal slaughtering and meat
processing by preparing and packaging meat products simultaneously. As a result, employment
growth should be limited as fewer workers will be needed to pre*cut, trim, or package meats.
)ob &rospects
;any meat cutter Eobs, particularly those in processing plants, are physically demanding with
difficult working conditions. As a result, Eob opportunities are e(pected to be good because of the
need to replace workers who leave the occupation each year.
;eat cutters with several years of work e(perience, including training in various meat cutting
techni5ues, should have the best Eob prospects as retail butchers.
Changing employment
between 2004 and 2014
Earnings
The median annual wage for butchers and meat cutters was "$),%K& in ;ay $&#$. The median
wage is the wage at which half the workers in an occupation earned more than that amount and
half earned less. The lowest #& percent earned less than "#),#'&, and the top #& percent earned
more than "%',:&&.
;ost butchers and meat cutters work full time. 1utchers who work in grocery or retail stores
may work early mornings, late evenings, weekends, and holidays. ;eat cutters who work in
animal slaughtering and processing facilities may work shifts that start in the early morning or in
the afternoon or evening.
1utchers who run their own meat shops often work long hours.
3niform
standard uniform for a chef includes a hat called a to5ue, necktie, double*breasted Eacket, apron
and shoes with steel or plastic toe*caps. A chef/s hat was originally designed as a tall rippled hat
called a 0odin 1ouffant or more commonly a to5ue. The 0odin 1ouffant had #&# ripples that
represent the #&# ways that the chef could prepare eggs. The modern chef/s hat is tall to allow for
the circulation of air above the head and also provides an outlet for heat. The hat helps to prevent
sweat from dripping down the face. 7eckties were originally worn to allow for the mopping of
sweat from the face, but as this is now against health regulations, they are largely decorative. The
chef/s neck tie was originally worn on the inside of the Eacket to stop sweat running from the face
and neck down the body.The Eacket is usually white to show off the chef/s cleanliness and repel
heat, and is double*breasted to prevent serious inEuries from burns and scalds. The double breast
also serves to conceal stains on the Eacket as one side can be rebuttoned over the other.
6rench chef painted by ThPodule <ibot .#)$:@#)K#3
An apron is worn to Eust below knee*length, also to assist in the prevention of burns because of
spillage. If hot li5uid is spilled onto it, the apron can be 5uickly removed to minimi4e burns and
scalds. !hoes and clogs are hard*wearing and with a steel*top cap to prevent inEury from falling
obEects or knives. According to some hygiene regulations, Eewelry is not allowed apart from
wedding bands and religious Eewelry. If wound dressings are re5uired they should be blueVan
unusual colour for foodstuffsVso that they are noticeable if they fall into food. 6acial hair and
longer hair are often re5uired to be netted, or trimmed, for food safety. 1andages on the hands
are usually covered with late( gloves.
)O* Description of *utcher !hefs4
9ull food from free4er storage to thaw in the refrigerator. Check the 5uantity and 5uality of
deliveries and received products, ensuring appropriate temperature of delivered items. 0ate
delivered bo(es and record food and supply deliveries. <otate food in free4er, walk*in cooler,
and stockroom prior to the arrival of a delivery. ;onitor the 5uality 5uantity of food that is
prepared and the portions. 9repare various cuts of meat as re5uired, including correctly preparing
beef, lamb, and pork cuts, and labeling the type of cut, date, and destination of meats. 9repare
and cook food according to recipes, 5uality standards, presentation standards, and food
preparation checklist. Assist management in hiring, training, scheduling, evaluating, counseling,
disciplining, and motivating and coaching employeesQ serve as a role model.
6ollow all company and safety and security policies and proceduresQ report maintenance needs,
accidents, inEuries, and unsafe work conditions to managerQ complete safety training and
certifications. 8nsure uniform and personal appearance are clean and professionalQ protect
company assets. !peak with others using clear and professional language. 0evelop and maintain
positive working relationships with othersQ support team to reach common goals. 8nsure
adherence to 5uality e(pectations and standards. !tand, sit, or walk for an e(tended period of
time. <each overhead and below the knees, including bending, twisting, pulling, and stooping.
;ove, lift, carry, push, pull, and place obEects weighing less than or e5ual to '& pounds without
assistance. -rasp, turn, and manipulate obEects of varying si4e and weight. 9erform other
reasonable Eob duties as re5uested by !upervisors.
!hef5s )ob 6ar,et4
Chefs oversee the preparation of food in restaurants, hotels and other places where food is sold,
in addition to working in private residences. 1esides hiring, training and supervising cooks, they
plan menus, ensure the consistent 5uality of meals and also order and inspect inventory. ;ay
$&#$ salary data from the .!. 1ureau of Dabor !tatistics reveals that chefs made a median
hourly wage of "$&.%$, and a median annual wage of "%$,%)&. Bowever, there?s a decreasing
demand for their delectable dishes.
Statistics and )ob Outloo,4
According to data from the 1D!, in $&#&, there were #&&,=&& chefs and head cooks employed in
the .!. Through $&$&, these Eobs are proEected to decrease by a negative # percent, which
represents a loss of )&& positions. The average Eob growth rate for all .!. Eobs is #% percent, so
this is significantly less than the national average. Bowever, the 1D! considers a negative #
percent as little or no change. Consumer demand for 5uality meals will increase demand for
chefsQ however, to lower costs, many restaurants will hire lower*levels cooks instead of chefs.
!omparison 7ro8th 9ates4
Comparing the Eob outlook for chefs with similarly*paying professions, demand for physical
therapist assistants is proEected to increase by a whopping %' percent ** which more than
5uadruples the growth rate for all other Eobs across the country. !ocial workers will e(perience a
$' percent increase in demand for their services while licensed practical nurses will see a $$
percent growth rate. An the other hand, there will be a modest ## percent increase in demand for
real estate agents, while Eobs for firefighters will only increase by K percent, and positions for
food service managers will decrease by : percent.
6ethodology
Data collection4
Importance of data,
0ata constitutes the subEect matter of analysis. Ane cannot draw inferences without analy4ing
the data. The relevance, ade5uacy and reliability of data determine the 5uality of the study. 0ata
form the basis of hypothesis testing. They are the basic input for constructing measurement
scales. The entire scientific process of measurement, analysis, testing and inferences depends
upon the availability or relevant and accurate data.
<esearchers are often tempted to plunge into primary data collection by means of e(periments,
surveys and observations, etc. Bowever, it is not pragmatic to collect
primary data, without e(ploring the available secondary data.
&rimary data4
0ata that we shall collect for the specific purpose at hand is called as primary data. It is
customi4ed according to the needs of the researcher and focuses e(clusively on the current
research problem. The collection of primary data is costly and time consuming.
It calls for greater planning and coordination. Collection of primary data re5uires employing
more manpower. In situations where it is impossible to use the secondary data keeping in view
the re5uirements of the proEect study, or in cases where there is no secondary data available, the
only way out is to collect primary data.
*asic methods of collecting primary data0
WCustomers <eviews
WLuestionnaire method
W6eedback method
Secondary Data4
!econdary data may be defined as data that has been collected earlier for some purpose other
than the purpose of the present study. Any data that is available prior to the commencement of
the research proEect is secondary data, and therefore secondary data are also called as historical
data. 8ven where subse5uent primary data collection is re5uired, an analysis of secondary data
enlightens the researcher regarding many aspects of the study and gives conte(tual familiarity for
primary data collection. It thus provides rich insights into the research process.
1asic methods of collecting secondary data*
W1ooking Agencies
WInternet
W;aga4ines
!ampling ;ethods,
!ample design is a definite plan of obtaining some items from the whole population. The sample
design used in this proEect is 7on*9robability sampling.
!ampling,
!ampling Techni5ue, 7on*9robability !ampling .A non*probability sampling techni5ue is that
in which each element in the population does not have an e5ual chance of getting selected 3
!ample nit, Foungsters & ;iddle*age customers
!ample !i4e, #&& customers
;ethod, 0irect interview, though
<ATIA7AD8 A6 !T0F
#. To know how customers give importance to the hotel, they are loyal to which.
$. What are the perceptions of the customers about the service the hotels provide.
:. To study the influence of the hotel.
%. To find the customer preference among the hotels.
A<-A7IJATIA7 A6 !T0F
#. Botel image
$. Botel loyalty
:. Botel management
%. Consumers/ perception
!onclusion
Af the #&&,=&& chefs and head cooks reported by the 1D! in the workforce in $&#&, restaurants
and other eating establishments hired roughly '$,=$& of them, making it the largest employment
industry. Traveler accommodation industries hired #$,$&& chefs and head cooks, while special
food services employed ##,:#& workers. Ather industries in which chefs found worked include
amusement and recreation industries and grocery stores, with employment numbers of =,#K& and
#,'$& respectively. 1y location, California led in hiring with #&,)&& chefs and head cooks,
followed by 7ew Fork with >,&=&. 6lorida, Te(as and 9ennsylvania rounded out the states with
the highest employment levels with ','=&Q %,K)&Q and %,=)& workers respectively.
*ibliography
http,OOwww.scribd.comOdocO=:>#':&:OA*chef
http,OOthehospitalityconcepts.blogspot.inO$&#&O#$Oevolution*of*hotel*industry.html
http,OOen.wikipedia.orgOwikiO1utcher
http,OOen.wikipedia.orgOwikiOChef