Perceptions of employment, turnover and training in the hotel, catering and tourism industry were identified from three separate studies commissioned by CERT: an industry survey on staff retention in the hotel and catering industry; a survey of senior cycle pupils, their parents and teachers and CERT's own follow up survey of graduates from 1982 to 1994.
Perception of employment in the industry: Employees were generally satisfied with the industry and over two thirds indicated that they would be likely to stay in the industry. Five per cent said they definitely would not stay. Almost four fifths would follow the same career path if given the choice again.
Employment conditions with in the industry: Hours worked were usually long in hotels, restaurants and licensed premises. Fifty eight per cent of graduates worked over the national average of 40.8 hours per week worked by industrial workers. Split shifts were widespread except in fast food outlets. Managers were most likely to have long and unpredictable working hours. Accommodation graduates work shortest hours Work related benefits: . free or subsidised meals (up to 83 per cent) . staff discounts (up to 36 per cent) . accommodation (up to 24 per cent) . use of leisure facilities (up to 19 per cent) . provision of company pension schemes was low. Profile of potential recruits: Seven per cent expressed an interest in a tourism job. Pupils ranked the following job expectations in descending order of importance: . career progression . feeling of achievement . working with friendly people . chance to learn new skills . comfortable working conditions . opportunity to earn high salary Proposals to reduce turnover: The industry should improve pay and conditions. It should also improve staff/management relations and introduce rewards and incentives. It should develop career paths and provide more training. CERT should sharpen its recruitment methods and provide more training while the State should reduce tax and PRSI and provide funding directly to employers for training. The studies will be published in late March or early April.
