There is no doubt about it, in Hospitality the hours can be long, inconsistent and draining. You give of yourself every shift to cater to your customers, to look after your staff, and to have a great venue. It can leave you feeling wrought out, tired, and sometimes it can lead to burn out…
 

Hospitable Hospitality, what does it really mean? I spend the majority of my time analysing Hospitality and Tourism businesses from an outsider’s perspective; looking at the business as a whole including financially, from a customer’s perspective, and in terms of how they market the venue. I even do it when I’m not working, when I’m out to dinner with my partner or friends. It’s a part of my brain that doesn’t turn off.

Guest Blogger: Hoang Nguyen
Meet Hoang Nguyen, Hoang is an International student and Uni SA Marketing graduate. In January 2017 Hoang decided to pursue his passion for cooking by starting further study in Commercial Cookery at TafeSA and leaving other work commitments aside. Hoang states “It is not an emotional decision but rather a rational one because I am very passionate about the Hospitality and Tourism industry.”
Hoang was lucky enough to be involved in Tasting Australia event, held in Adelaide recently. Here’s what he had to say about it. ​

As a commercial cookery student, it was quite an opportunity to learn from renowned chefs across Australia. Being able to see what chefs can do with the some of the greatest produce that South Australia has to offer is much more rewarding when you are involved in the process of food preparation.
 
At cookery school, we learn that Mise en place is one of the most crucial parts of a successful service. Basically it means that the better you prepare for your service such as picking herbs, pre-cooking some elements, organising your section, the better you’ll be during service. Good Preparation is key.
 
But my goodness me, these chefs have raised the bar!
In my first shift of the week, myself and two volunteers were asked to prepare the herbs for dinner service.
 
We spent 4-5 hours picking, washing and counting every single leaves. Everything was prepared and calculated precisely to ensure we had extra for service, with 200 guests dining with us that evening, that’s a lot of herbs to pick!
 
This approach helps chefs estimate how much food is required and how many portions are ready for service, which in turn help them communicate better with front of house staff.

Learning to cook is also learning to plan, demonstrating just how much effort goes in to getting great food on to your plate.  Great produces and a polished product comes with great preparation.
 
Once a job is finished, everything was cleaned down until spotless and the section was ready for the next service and the next onslaught of preparation.
 
Service done. Cleaning begins.
 
Until spotless. And then the cycle of service begins again.