prosTarT
InTroduces TeXas HIgH scHool
junIors and senIors To THe
Remain flexible food servIce IndusTrY. have a positive attitude and enjoy working
Flexibility is the key to staying positive in with people, and you have to be very flexible
the face of such hard work, says Jackie Ray, and mobile. Because of my job, I’ve been all
director of convention services for the Omni extremely hard and having an event planner over the country—I’ve been to Europe and to
Corpus Christi Hotel. “Once the office opens, come up and hug you because you just got her Mexico, places I wouldn’t have gotten a chance
my day is not my own,” she says. “We book a promotion?” she asks. “I love this job.” to see if it weren’t for this industry. It can be
events through the year 2012, so at any given grueling—late hours and working around the
point I might have a client calling about Energy Matters clock. But you meet a lot of neat people and
something that’s happening next month or a It takes a lot of energy to be successful in you make a lot of friends. I would not trade it
meeting that’s happening in 2010,” she says. Hospitality & Tourism, says Scott White, for anything.”
“I’m a working director, so I attend several executive director of the San Antonio
meetings every day—my focus is making sure Convention and Visitors Bureau. White
everything is clear and concise and everybody manages a team of 75 people responsible for
knows what is expected.” bringing upward of $300,000,000 in tourism-
For Ray, the reward is in making the client related dollars into the San Antonio economy.
happy. “If you think about it, where else can “In this business, you never know how the
you get the instant gratification from working day will start or end,” he says. “You have to
5
Cool Careers
cHecK ouT THese eXcITIng careers In
HospITalITY & TourIsm
1. 2. 3. 4. 5.
MEETiNG PLANNEr CrUiSE DirECTOr PASTry ChEF rESTAUrANT OWNEr CONCiErGE
Money magazine recently picked from poolside games to las The life of a pastry chef is richard chamberlain is the “This job is about performing—
meeting planner as one of its vegas–style shows, there’s a challenging, artistic, and executive chef and owner of we are dancing on our feet
top 20 jobs for young people, whole lot to see and do aboard exhilarating. It’s also very chamberlain’s steak and chop all day long, playing the parts
predicting 22 percent growth in the kinds of cruise ships that precise, says becky Kastelz, House, recently rated the best of psychologist, investigator,
the field in the coming 10 years. come and go from the port pastry chef and owner of steakhouse in dallas. “I never confidant, executive assistant,
says peg wolschon, a certified of galveston. It’s the cruise speculoos patisserie and café work a day in my life,” he says. magician, friend,” says lorley
meeting professional with director’s job to keep the good in galveston. “In baking, it has “It’s pure pleasure.” still, he musiol, chief concierge for the
the dallas-based physicians’ times rolling. “The cruise director to be exact—if you get to the notes that many aspiring owners four seasons Hotel in austin. for
education resource, which is the most visible employee on end and you left something out, might be surprised at all he does 25 years, musiol has handled
coordinates up to 400 meetings board,” says vance gulliksen, there’s nothing you can do about in a day: “when you’re running a special requests from her hotel’s
and conferences around the u.s. public relations manager it,” she says. “at the same time, restaurant, you’re as involved in guests. “You get to know a lot
each year: “we do everything for carnival cruise lines. “a you can use creativity with the marketing as you are in making about people,” she observes.
from selecting the venue to fun-loving attitude is essential appearance and the combination sure the food is good. You are “It’s an art form—people aren’t
sending out thank you notes for the job, but so are great of different flavors. There is more involved in the maintenance of all the same. when you serve
and processing the final bill. It is organizational skills. The job demand for trained pastry chefs the kitchen, hiring of the kitchen people, you learn something new
rewarding and fun, but it can be is to make sure that guests than there are pastry chefs. If staff, running the front of the every day.”
tedious and it takes a lot of time. are entertained and informed you have the skills, this field is restaurant—you have to be able
It is definitely not a 9-to-5 job!” about the various activities wide open to you.” to do everything.”
aboard ship.”
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