Public sector catering

In a nutshell

Most organisations in the public sector need hospitality services, from catering to events management. Food and beverage services are the most common area of work and there are many roles in management and support functions (such as human resources). Some services are carried out in-house while others are contracted out to external service providers. As a catering manager, your tasks will include planning menus, budgeting and supervising staff. Knowledge of health and safety law is important for looking after your staff and the people you are providing a service for.

Working environment

You may be employed by the armed forces, an educational institution, the health and emergency services, the police service, a prison or a local authority. You could be in charge of feeding a hospital full of patients and staff, or preparing meals and arranging supplies in a war zone. Some long hours, evening, weekend and public holiday work may be required.

Getting in and getting on

While employers will take graduates of any degree discipline, a relevant qualification in a subject such as business management, food science, nutrition, dietetics or hotel/catering management may be preferred. A postgraduate qualification can give you an advantage, particularly if you do not have a hospitality-related first degree. Relevant catering and managerial work experience is normally necessary, and is essential for mature candidates. Commercial awareness is important in this area of work, in particular the ability to work to tight budgets. Good interpersonal skills and flexibility are advantageous and applicants should also be capable of working well within a team.