Work Force Diversity Study in Restaurant Industry and Its Future Implications

3239 Words Jan 27th, 2011 13 Pages
Work Force Diversity Study in Restaurant Industry and Its Future Implications

Prof. Sanmath Shetty and Prof. Arvind Burande

The term “workforce diversity” refers to policies and practices that seek to include people within a workforce who are considered to be, in some way, different from those in the prevailing constituency.

Workforce diversity is an integral part of today’s human resource management. Due to advancement in the business and its resource imperative nature, workforce diversity has gained importance. Various organizations make use of work force diversity to suit its industry requirements.

The restaurant business is a fast growing industry in Indian economy, but still it belongs to
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A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning "to restore". Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion.
Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers includes busboys and steward.
Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling food characteristic of the local culture are simply called restaurants, while restaurants selling food of foreign cultural origin are called accordingly, for example, a Chinese restaurant and a French restaurant. In India also the restaurant system is very similar to the customs carried out all across the world. Higher end restaurants usually are less in number and

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