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Most people have some idea of what it's like to work in the hospitality industry - and very often they're well wide of the mark. In fact, it's a huge industry, with an immense variety of careers on offer

Hotels

Hospitality - that's like being a waiter or working in a hotel, isn't it?
Actually, the hospitality industry in the UK employs more than 1.8 million people across four sectors: hotels; restaurants; pubs, clubs and bars; and contract catering or food services.

Tell me about the hotel industry. The hotel sector employs more than 222,000 employees, and hotels range from small, independent, country house hotels in the Cotswolds to glitzy five-star hotels on London's Park Lane. The sector offers a wealth of opportunities as hotels are not just places where guests sleep, but also where they eat, meet for conferences, entertain guests and relax in leisure facilities.

So, it's not all making beds and cleaning toilets?
Not at all. Certainly, the housekeeping department plays a crucial and important role in the hotel, but there are all sorts of other functions, too. You could work on the concierge desk helping guests with their needs, welcome them on the front desk, or work behind the scenes in the kitchens as a chef.

Are there any bonuses? This is one of the best sectors to work in, if you want to travel. There are plenty of opportunities abroad with hotels, especially at the five-star end of the market. Start out with an international company in London and you could be in the Caribbean in a few years.

What are the downsides?
Working in a hotel can involve long hours, and sometimes unsociable ones, too. Very often, the times when you'll be busiest at work are when your friends are ready to play. That usually means weekends and evenings.

Who do I know that's famous?
Every year, Caterer recognises the Hotelier of the Year - past winners include Peter Crome, managing director of Chewton Glen; Ricci Obertelli, director of operations, Dorchester Hotel Group; Nicholas Rettie, managing director, Great Eastern hotel; and Ramon Pajares, former managing director of the Savoy Group.

Those hotel names ring a bell.
It's true that, to the general public, some hotels' names are more famous than the names of those who work in them. The Ritz, the Savoy, the Dorchester, Claridge's and the Connaught are all well-known London hotels, while Chewton Glen in Hampshire was one of the original country house hotels, and Le Manoir aux Quat'Saisons is as well known for its food as its hotel services. International chains such as Marriott, Hilton, Inter-Continental, Four Seasons, Ritz Carlton and Shangri-La are also well recognised around the globe.

Restaurants

I've worked in the training restaurant at college, but what's it like in the real world? It's the largest sector of hospitality, with more than 122,000 establishments. Of those, 95% employ fewer than 10 employees. It's a very diverse sector, made up mainly of independent owners offering a wide range of different foods, including traditional European and Asian cuisine. Included in this is also the quickly-growing fast-food sector.

Fast food - that's like McDonald's and Burger King, right?
That's right, but before you dismiss it, the fast-food sector offers good opportunities for rapid promotion. If you dream of managing your own store before you're 25, this could be the place to make your name.

What about other restaurants?
There's everything from the mid-spend chains like Groupe Chez GŽrard and Pizza Express to the fine-dining end like the many restaurants in Marco Pierre White's control, or Gordon Ramsay's burgeoning empire.

What's the downside?
Like with hotels, the hours can be unsociable. Most restaurants are open for lunch and dinner, with certain types opening for breakfast, too. This means early mornings and late evenings. This is no desk job, either - you'll be on your feet for much of your working day.

What's the buzz? Working flat out with a dining room full of customers "oohing" and "aahing" at the latest plate of food paraded in front of them is the buzz most front of house staff report, while the chefs in the kitchen seem to enjoy working in very hot rooms, constantly under time pressures.

Have I heard of anyone from this sector?
Usually, it's the chef who becomes famous. Gordon Ramsay was well known in the industry but shot to public fame when his temper got the better of him while the TV cameras were rolling. His food has won three Michelin stars at his eponymous Chelsea restaurant, and he has recently taken on the dining room at Claridge's, too. Other famous names include Gary Rhodes, Raymond Blanc, the Roux Brothers, and Pierre Koffman.

Do I have to come to London to work at the top end of the restaurant trade?
No. Across the UK, there are chefs and restaurateurs providing first-class food and service. For example, Paul Heathcote in Manchester, Michael Gill in Leeds, Andrew Radford in Edinburgh and Nick Nairn in Glasgow are all success stories.

Pubs

I really like the idea of working in a pub - lots of beer and bonhomie. The pub sector has more than 110,000 establishments and employs some 271,000 staff. Many of these work for a handful of major companies, such as Whitbread, Bass and Scottish & Newcastle. But it's not all beer and crisps, as the sector is diversifying, with a greater emphasis placed on the production and service of food.

Do you mean the Hungry Horse and the Rat and Parrot?
Yes, there are several chain operators which have worked out that there's money to be made in food, but also lots of independent pub operators who are putting food pubs on the map.

Like who?
Dennis Watkins, chef-proprietor of the Angel at Hetton, North Yorkshire, and Steven Doherty, chef-proprietor at the Punch Bowl Inn at Crosthwaite, Cumbria, are two of the originals. Today, they've been joined by Andrew and Jacquie Pern, two-time Catey winners and former diary writers in Caterer, who run the Star Inn at Harome, North Yorkshire.
Many chefs who train at top restaurants dream of opening their own pub offering quality food, and there are several pub companies which are willing to back them, too.

I like the idea of lots of beer and chatting with my mates over the counter.
First of all, you can't drink while you're working. As for chatting with your mates, your boss is more likely to encourage you to talk to the entire bar - by taking orders, for a start. Those pubs with food operations can expect some similarities with the restaurant trade. Pub opening hours run in accordance with licensing laws so, again, you'll expect a few late nights and work on Saturday and Sunday.

I'm starting to go off the idea now.
If you enjoy people and the buzz of working in a bar on a busy Friday night, this is exactly where you should be. Expect noise and dancing and generally having a good time - when you're not collecting a further 12 beers for the stag night at table 10, that is.

Anything else I should know?
Pubs are going to be the place you encounter drunken patrons more regularly than elsewhere - that's why they're there, after all. So a firm hand and some diplomatic skills will come in handy when it comes to calling "Time!" at the end of the day.

Who will I know from the pub sector?
Tim Martin, chairman of JD Wetherspoon, is one of the industry's much-loved characters, but possibly more relevant is the landlord of your local.

Food service

Contract catering sounds a bit odd. What is it exactly?
Contract catering covers a wide area of food provision services. The food at sporting events such as Wimbledon or Ascot, as well as food served in staff restaurants or university canteens, is all provided by contract caterers. And some companies offer other services, such as cleaning, to provide a comprehensive package for hospitals and schools.

Sounds a bit dull - student food and staff restaurants.
Not at all. Some of the most innovative chefs of recent years have allied themselves with contract catering companies, such as Gary Rhodes, who works with Sodexho, or top US chef Charlie Trotter, working with Aramark.
Even Gordon Ramsay acts as consultant to Singapore Airlines, which uses a contract caterer to provide the airline's food. Involving such well-known names means that the quality of the food often improves, and sometimes high-profile chefs offer the chance of working in their restaurants to understand what is happening on the cutting edge of the consumer's taste buds.

That sounds good. What are the hours like?
The best thing is the hours. Work for a caterer that provides staff meals to the City of London and you work an eight- to 10-hour day, five days a week. Of course, it's not all like that, and the event catering side can involve long hours, too.

Why are there more people in this sector?
Before celebrity chefs started working in contract catering, it was seen as the poor cousin to the industry. However, there is a large sector that realised it allowed them to have a better quality of life. Recruitment consultants say it is often where people go for their second job if they become a bit disillusioned by the hours involved in, for example, working at a hotel.

I don't want to work for a large public company. Are there any independent contract caterers?
Yes, there are. Houston & Church, Redcliffe Catering, Piglets Catering, Celtic Catering and Egglestone Catering Services are all independents with fewer than 100 contracts. Most of the managing director-owners have worked with the big players and decided to offer a more individual service. This could mean that jobs offer more versatility and room for rapid career development. Alternatively, working for one of the international contract caterers such as Sodexho, Aramark, Elior or Compass offers the benefits and relative security of a large company.

Is there any travel involved?
It depends on who you work for. If you join a contract caterer who has a contract to feed a British team when it travels, then you'd better update your passport soon. Working for the events division of one of the large players, you may be moved around the country to a variety of venues, or just stationed at one.