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.

This story is from the Mid August year 2 Issue 8 2019 edition of Hospitality Food & Wine.

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This story is from the Mid August year 2 Issue 8 2019 edition of Hospitality Food & Wine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

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