What Should Matter For Students In A Hotel School?
Hospitality Food & Wine|Mid August year 2 Issue 8 2019
This is prime time for Schools and Colleges to take admission in Bachelor Level and there are many students intending to join Hospitality Studies too.
What Should Matter For Students In A Hotel School?

For some students studying Hotel or Hospitality Management is their own choice and priority but for some it is compulsion due to pressure from peer group, family members, career counseling from course facilitators, etc. Likewise, hospitality schools are also mushrooming & these youngsters are in dilemma to decide on a suitable school for them. Some are after University name, some are after foreign degree in Nepal & some do not have any idea at all & they join whichever they find convenient or cheaper, or join a particular school for simple reason that somebody counseled so that they join the particular school, etc.

There are many students who join hospitality studies & leave the course within their first year only for the reason that they come to know that it is not their cup of tea; some find the studies difficult, some other find the practical difficult & some feel that the course is not for them. So, before taking up this course, student should do their self-assessment & take the decision rather than getting influenced by others.

Before joining the course you should conduct Self-Assessment It is important to know strength, weakness of self, and then match to the requirement of the course and industry, this is often very difficult to analyze. Take help from parents or teachers for self- assessment. If you have some weaknesses then discuss & define how you deal to overcome them.

For some of you, you may feel that the status of work might be below what you are used to at home. Moreover, you might not be comfortable or suited to mundane task such as cleaning and serving. Lastly, your parents might feel that it could be shameful or a ‘lost of face’ by having you working at such a low-level entry position, due to societal reasons.

Esta historia es de la edición Mid August year 2 Issue 8 2019 de Hospitality Food & Wine.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición Mid August year 2 Issue 8 2019 de Hospitality Food & Wine.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE HOSPITALITY FOOD & WINEVer todo
SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK
Hospitality Food & Wine

SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK

Well-defined by a balance of impressive designs and luxurious interiors, the hotel offers guests luxury accommodation complimented by exceptional service.

time-read
4 minutos  |
Mid Feb 2020 Year 3 Issue 2
Home Remedies Backed by Science
Hospitality Food & Wine

Home Remedies Backed by Science

It’s not clear exactly what makes a home remedy do the trick.

time-read
7 minutos  |
Mid Feb 2020 Year 3 Issue 2
Blissful Dining At The All New Spice Room, Hotel Yak & Yeti
Hospitality Food & Wine

Blissful Dining At The All New Spice Room, Hotel Yak & Yeti

Hotel Yak and Yeti’s famed Sunrise Restaurant is no more and in its place is the all-new Spice Room; an Indian fine dining restaurant by night and a buffet during the day.

time-read
4 minutos  |
Mid Feb 2020 Year 3 Issue 2
Hospitality Food & Wine

Making Restaurant a Sustainable Business

Restaurants, Bars, Clubs, Lounges, Banquets, whatever type they are, they have now become a community center of this century

time-read
7 minutos  |
Mid Feb 2020 Year 3 Issue 2
20 POPULAR RESTAURANTS of Kathmandu according to Travelers
Hospitality Food & Wine

20 POPULAR RESTAURANTS of Kathmandu according to Travelers

There are some things which are growing as global phenomenon with the development in accessibility, communication & internet.

time-read
10+ minutos  |
Mid Feb 2020 Year 3 Issue 2
The Make Year for Nepali Tourism
Hospitality Food & Wine

The Make Year for Nepali Tourism

Visit Nepal Year 2020 kicked off and well underway, but majority of us are skeptical about the country’s goal of reaching 2 million tourists.

time-read
4 minutos  |
Mid January 2020 Year 3 Issue 1
The Rise of Jogi Bhat
Hospitality Food & Wine

The Rise of Jogi Bhat

Let me ask a serious question about Nepalese food. Most of us have grown up in households where left over rice has either been used to be served with hot milk or Bhuteko bhat with onions and local butter with a touch of turmeric.

time-read
3 minutos  |
Mid January 2020 Year 3 Issue 1
5 Coffee Shop Trends Set to Dominate the Market in 2020
Hospitality Food & Wine

5 Coffee Shop Trends Set to Dominate the Market in 2020

Nowadays, it seems like there is a coffee shop at every corner no matter where you find yourself, and if there is a corner without a coffee shop right now, you can bet that there’ll be one in 2020.

time-read
4 minutos  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

DISCOVERING AUSSIE WINES

Enoteca @FNW

time-read
2 minutos  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

MÖVENPICK KUREDHIVARU MALDIVES WITH GO AIR

When Go Air announced its winter schedule for Malé, Maldives, timed ahead of the upcoming holiday and wedding season in India and with fares as low as INR 9,999 all-inclusive, anyone would be enticed…so why blame me?

time-read
3 minutos  |
Mid January 2020 Year 3 Issue 1