Who are they and what do they do? A publican runs a public house or similar premises preparing and serving food and drinks, attends to diners and may provide accommodation services as well.
Job opportunities exist in all types of restaurants, hotels and other establishments offering accommodation, but also in commercially-oriented facilities where meals and drinks are served, for instance on board ships, in dining cars on trains, in garden restaurants and at any other place, where accommodation is provided. The term "catering manager" may be used where the provision of food and drink is the prime concern, and in larger hotels the job may be split between the "hotel manager" who runs the place and the "bar staff" or "kitchen staff" who provide services in those areas, while a specialised "housekeeper" organises the servicing of rooms, beds etc. The terms "publican"/landlord/landlady generally refer to smaller establishments and guesthouses often owned by the person concerned.
What are the activities of the job? Preparation of hot and cold meals, ready-to-cook food and hot and cold drinks. This may include the preparation of dietary meals. S/he accepts orders, and gives his/her guests information and advice on meals and drinks, s/he attends independently to his/her guests, charges them, using electronic cash registers, collects money and hands out receipts. S/he prepares the menu. S/he adheres to the regulations governing health and safety at work and since s/he works with food, it is obvious that s/he needs to comply with the food safety and related regulations.
S/he operates technical equipment and keeps administrative records in public catering establishments. S/he is responsible for the public rooms in guesthouses and boarding houses, and similar establishments, including their furnishings, and their cleaning, the replacement of bed linen, towels and other accessories. S/he keeps records of goods used from the minibar. S/he usually has a good command of at least one foreign language in both verbal and written form.
Where is it done and under what conditions? Indoors, but sometimes outdoors, in good weather. S/he works shifts, usually also on public holidays. S/he is financially liable for raw materials, products, goods, furnishings and equipment of his/her establishment.