The purpose of this study was to identify the essential competencies for entry-level management positions in the food and beverage (F&B) industry based on the perspectives of Taiwanese industry professionals across three groups: work experience in Taiwan and/or mainland China, two F&B sectors (Hotel F&Bs and restaurants), and three management levels (first-line, middle, and top). A total of 515 Taiwanese F&B industry professionals participated in this study with 104 participants currently employed in mainland China, some of whom worked previously in Taiwan, and 411 participants working in Taiwan, without work experience in mainland China. Factor analysis produced four dimensions of important competencies: leadership, F&B management, interpersonal skills, and communication skills. Results indicated that communication skills was the only dimension that showed significant difference between participants with and without work experience in mainland China. The findings of this study indicated that 14 of 41 competency items were ranked in the top 10 based on the responses of the three groups. Participants from all three groups ranked "high level of personal integrity" as the most important competence and "ability to communicate orally in proper English" was ranked as the second most important competence by all groups except the restaurant sector. The results also showed that 10 of 41 competency items were ranked differently between participants with and without working experiences in mainland China. Findings are beneficial for graduates preparing to enter a management position in F&B, industry leaders/managers, recruiters and corporate trainers, educators, and future research.

When asked to identify what characteristics are needed to fulfill an entry level management position in their companies, recruiters replied they were looking for someone “good”. When asked why they are enrolled in a 4 year hospitality program, a student may say to acquire a “good” job. The purpose of this study was to investigate the word “good” as it relates to hospitality industry recruiters in fulfilling an entry-level management position, as well as the hospitality management students perspective of “good” related to acquiring an entry level management position upon graduation from a four year hospitality degree program. This study investigated characteristics, skills, experience, and education of an entry-level manager, as defined by hospitality industry recruiters and hospitality students as “good.” There are opportunities to ensure that development is relevant and valued by both organization and students, through greater understanding of which competencies the industry recruiter is looking for in a “good” entry-level manager. Examples of good practice that enable development of existing talent should be published, in order that industry, academia and college graduates can learn from each other. Industry will ultimately determine the strengths and weaknesses of each four year hospitality degree program, based on whether or not they are able to recruit “good” entry-level managers from the program’s graduates.