Career Paths in American Luxury Hotels: Hotel Food and Beverage Directors

Abstract

While much has been written on operational aspects of hotel food and beverage functions, the literature on career paths and background characteristics of successful food and beverage directors is quite sparse. A survey was distributed to all food and beverage directors of four and five star hotels in America to obtain a clear understanding of the career histories of food and beverage directors and to determine if there are any distinguishing characteristics in terms of demographics, education or experience which are possessed by successful food and beverage directors. Nearly all of the food and beverage directors reported having ambitions for higher positions, with hotel general manager the most preferred higher position. The results of the study have implications for hospitality education curriculum development and human resource planning in the luxury full service hotel industry.

Citation

Nebel, E.C., Braunlich, C.G. and Zhang, Y. (1994), "Career Paths in American Luxury Hotels: Hotel Food and Beverage Directors", International Journal of Contemporary Hospitality Management, Vol. 6 No. 6, pp. 3-9. https://doi.org/10.1108/09596119410070495