The hotel and catering industry is struggling with recruitment problems. Refreshing the training occupations should now make work in restaurants and hotels more attractive for trainees.
The training occupations in the hotel and hospitality industry are being refreshed. From August 2022, there will be new training regulations for six training courses, according to the Federal Institute for Vocational Training (BIBB). A new job is even added.
With the updated training regulations, greater consideration should also be given to the topics of sustainability, environmental protection and digitization. The changes at a glance:
► The apprenticeship as a restaurant specialist will be renamed. In the future, the trainees will be future specialists for restaurants and event catering. This makes it clear that we are dealing with the event specialists in the industry, writes the BIBB.
►The training to become a specialist in the hospitality industry is also getting a new name: in future there will be talk of specialists in the hospitality industry. According to BIBB, they are the “all-rounders” in the hospitality industry, their focus is on looking after guests.
►System catering specialists, on the other hand, should organize all areas of a restaurant in the future. This includes, for example, the control of work processes and the monitoring of product quality.
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►The hotel professionals should remain the generalists in hotels and inns. You will continue to take care of the guests from arrival to departure.
►Hotel clerks will in future be trained as clerks for hotel management. This is accompanied by a stronger focus on the commercial area. The aim is to make the training an alternative to practice-oriented bachelor’s degree courses.
►With the update of the training regulations, future cooks should also be able to decide to specialize in vegetarian and vegan cuisine.
A new occupation is the kitchen specialist. According to the information, the two-year training is aimed at practically talented young people who will support cooks in the preparation of dishes in the future.