Hilton Invests in New, Industry-leading Continuing Education Benefit for Team Members through Partnership with Guild Education

Pic Credit Hilton

In a first for the hospitality industry, Hilton team members will be able to earn a vast new variety of educational credentials at no cost to them

 In an industry first, Hilton has announced a new educational benefit designed to empower its team members to continue to learn, grow and thrive. Through a new partnership with Guild Education, Hilton will provide its team members with a best-in-class continuing education platform to help them pursue and attain their educational dreams. 

Beginning this spring, team members at Hilton’s U.S.-owned and managed properties and corporate locations will be able to earn a vast array of new educational credentials debt-free as they pursue their personal and professional goals.

“At Hilton, we’ve been on a life-long journey to build an inclusive culture of continuous learning for all. We want work at Hilton to be one of the best parts of our team members' lives, and that means creating opportunities for continuous professional growth and development,” said Laura Fuentes, Hilton executive vice president and chief human resources officer. “This partnership with Guild Education – a first of its kind in our industry – is yet another way we will be able to better meet our team members where they are right now on their educational journeys and help them achieve their career aspirations.” 

The new continuing education platform will offer a robust variety of learning offerings, debt-free for all team members. These options include everything from high school completion, English-language learning, digital literacy, professional certifications in high-demand career areas such as culinary, business, data analytics and technology, and college degrees. 

A continued focus on growth through education is key to attracting and retaining top talent, now more than ever, which is why Hilton sought out best-in-class partner Guild Education. Guild has partnerships with the nation’s top universities and learning providers for working adults, offering more than 2,200 programs and the expertise to guide all learners through their educational aspirations and journeys. 

“Hilton is enhancing its commitment to creating a top work environment and a workplace of growth with its new education program,” said Natalie McCullough, Guild Education president and chief commercial officer. “We’re proud to partner with Hilton to provide their team members with career mobility opportunities that will give them the skills needed for the jobs of today and the careers of tomorrow.”

Hilton has developed a strong reputation as a purpose-driven company with a great workplace culture, driven by its team members. Amid one of the most challenging times in the history of the hospitality industry, Hilton continues to be recognized for its exceptional and resilient workplace culture and team member benefits. Great Place to Work and Fortune named Hilton #1 on the 2021 Best Big Companies to Work For® list and #3 on the 2021 Best Companies to Work For® list in the U.S. Hilton is the highest ranked hospitality company to appear on both lists, especially notable given the significant impact the pandemic has had on the travel industry. DiversityInc also ranked Hilton #1 on its 2021 list of Top 50 Companies for Diversity.

“At Hilton, more than 40 percent of U.S. team members have been part of the Hilton family for 10 years or longer. We are thrilled to be partnering with Guild Education to expand our efforts to support our team members in building lifelong, fulfilling careers here at Hilton,” says Gretchen Stroud, Hilton’s senior vice president of talent and inclusion. 

Prior to adding these new educational opportunities, Hilton already offered more than 25,000 online professional development learning courses. In addition, Hilton offers a comprehensive benefits package including mental well-being offerings, paid personal and parental leave, sabbaticals and GoHilton travel discounts. 

Hilton is actively hiring. The company has nearly 2,900 hotel job openings available in the U.S., with levels spanning entry-level through general manager, at all of its 18 brands.

For more information on Hilton’s partnership with Guild Education, its award-winning workplace culture and the many kinds of jobs available, please visit jobs.hilton.com.

Chefs Day | International Chef’s Day Special- INSPIRED TO ACT!

International Chef’s Day Special- INSPIRED TO ACT!

On the occasion of International Chef’s Day, Auro University School of Hospitality Management presented Chef Jerson Fernandes, Executive Chef of Novotel Mumbai Juhu Beach a dynamic platform to engage aspiring hospitality professionals with ‘The Art of Food Plating’.

With plant-based diets on the rise, the value of bringing knowledge via a workshop  with a focus on ingredients that benefit the planet and sustainability helped emphasize the theme ‘Healthy Food for the Future’ on International Chefs’ Day. 

According to Chef Jerson, art inspired presentations of food influence the diner’s perceptions and responses. The visual tasting experience adds to the complexity of the composition, and represents the culture of the food, through traditional or contemporary techniques. 

Food presentation, Chef Jerson avowed is a reflection of the personality of the chef, and being artistic and original in plating, further amplifies  the delightful flavour experience.   With detailed principles of plate presentation being demonstrated, the importance of  communicating quality through the components of the visual aesthetics were reiterated.  

The interactive session concluded with essential wisdom: “plating is the final step of respecting  food to creating that final first impression. 

In the words of Amreesh Misra, Registrar and Head of School of Hospitality Management, AURO University, “By being able to see the structured process and not just the final product, on the plate made the session relevant, and the content comprehensive for the student community. A true collaboration that promotes ongoing learning, and an opportunity of the wealth of  knowledge and insights; from Chef Jerson Fernandes.”

CHANDIWALA HOSPITALITY ENSEMBLE, 2020

Hotel Management is all about passion, innovation and dexterity in the world of hospitality. Chandiwala Hospitality Ensemble provides the perfect platform for the students to showcase their skills and push the envelope while participating in this awe-inspiring event. Through this ensemble, participants across many catering colleges get a unique chance to discover their calling and compete against the best in the industry.

The 19th Virtual Chandiwala Hospitality Ensemble is scheduled to take place on 22nd and 23rd November, 2020, in an online mode. This would be the virtual unlocking potential of hotel management students, through a series of events, comprising of culinary and non-culinary competitions.

This year, Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi has associated with Korean Cultural Centre India for the occasion of International Kimchi Day, November 22, 2020.

One of the major highlight of CHE, 2020 is Korean Culinary Challenge. This Challenge will test the knowledge and culinary skills of budding student chefs of various Hotel Management colleges and professional chefs PAN India through virtual mode due to unprecedented Covid-19 pandemic. This challenge is about showing through cooking that we can still do things that we enjoy, and at the same time ensure that we keep communicating with one another through digital platforms.

The Kimchi event will be judged by panel of eminent International judges who will be specifically looking at the recipes, technique, passion, knowledge of the product, and plating skills, to determine the finalists and the ultimate winner. Participants are supposed to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion for the dish prepared. The event winners will receive cash prizes. All the winners and participants will receive a printed certificate confirming their participation in the 19th ‘Virtual’ Chandiwala Hospitality Ensemble- 2020 and Korean Culinary Challenge 2020.

Lecture on “Disruptions and Happiness” will be delivered by Ms. Deepika Pandita, Director-Human Resources, Hamstede Living Pvt. Ltd on Jul 10, 2020 04:00 PM India

This is the Seventh online lecture of “Career Talk” series for Hospitality students by IHM Ranchi.

The lecture on “Disruptions and Happiness” will be delivered by Ms. Deepika Pandita, Director-Human Resources, Hamstede Living Pvt. Ltd. A Business Leader who is passionate about shaping & building organizations, culture, talent & leaders. She is having 15 years of experience in Hospitality, including over 13 Years in Human Resources, Handling Talent Acquisition in Leadership Hiring, and Campus Recruitment. Worked on Manpower Budgeting, Deployment, Talent Management, Learning & Development, Employee Engagement, and various other facets of Associate Management and business well being. Currently working on assembling a great leadership team to craft a global organisation in the field of revolutionizing the Co-Living Ecosystem.

You are invited to join the lecture on: Jul 10, 2020 04:00 PM India

Register in advance for this lecture: https://tinyurl.com/yamg65v6

After registering, you will receive a confirmation email containing information about joining the Lecture.

'Planning Hospitality Career amidst the Fourth Revolution’, a session by Dr. Sudhir Andrews

Servo Hospitality School organised a significant & remarkable session titled, ‘Planning Hospitality Career amidst the Fourth Revolution’, by the versatile & dynamic personality of the hospitality industry, ‘Dr. Sudhir Andrews – The Living Legend’.

Dr Andrews is an alumnus of St. Stephen’s College, Delhi and was the first MBA from IIMs to join the hospitality industry in 1971. He had set up the Oberoi School (OCLD) as the Director and later set up the Ecole Hoteliere, Lavasa as Dean Academics. The guest speaker holds a gigantic status in the hospitality industry and has written several hospitality books of all core departments, for which he has bagged several noteworthy awards including the Rashtriya Gaurav Award (2010) & Rajiv Gandhi Award for Excellence (2010).

In the Servo Hospitality School’s sixth online talk of the web series, Dr Sudhir Andrews expressed the brilliant standards of centring and imbibing the fundamental hospitality traits, so as to lead a successful career. He emphasised on the significance and need of going Digital in this COVID era since the people are the drivers of the change. As indicated by him, digitalization implies going from screen to screen and its two important components are disruption and innovation, which in today’s scenario shall change the entire World’s perspective of observing the things. He said this is an ideal opportunity to give our clients the astounding touch less guest service and create a wow experience.

The speaker termed different types of generation i.e, Z & Y as Millennial, out of which generation Z (the current one) is driven by technology, text savvy, not looking up for positions and is unquestionably more digitalized than generation Y. Dr Andrews boosted the morale and confidence of the budding and aspiring hospitality professionals and advised them to manage their own work and not to be dependent on anyone for their daily chaos, as in their younger age, someone readies the tea for them, puts on the geyser, make up the bed and room, prepares the breakfast for them and so on. Referring to the student’s mindset, he quoted that working in a different way or finding an alternate way out to complete a task, converts the idea into an innovation.

Thinking out of the box is what is required in the present time. College life is brimming with fun consequently should be utilized productively. Post completion of the hospitality course the student can opt for higher studies, pursue a specialization in a particular department, join academics, decide do a job or become an entrepreneur. He gave the mantra for success i.e, Fun + Mastery + Network, wherein, fun alludes to passion required in the field, mastery indicates the excellence required over the competencies and skills and network refers to have a good connection which the concerned people, so as to excel in career. He stressed on the importance of learning good English, which has consistently been the most significant resource. The speaker educated the students that their playground is not the colony, district or country they live in, but the entire world and that they have to work in such a way that makes them recognized globally.

Dr Andrews was pleased to hear and appreciated the efforts of Servo Hospitality School while promoting students for internships and jobs, globally. His professional advice to students was, to get certification in their respective field, subscribe to journals, spend time in crafts, download subject related talks from youtube and make good networks. He said that it’s very necessary to make and keep companions of school and college, as to cherish joy and sorrow. Adulating the youth, the session expert stated that they are very anxious to showcase their talents, are full of energies and charisma, works beyond the constraint of temperature and time and have higher dreams. In today’s world, the things are changing so fast that the old ones get obsolete very soon; hence learning is a continuous process. Projecting an image of a buffet, he correlated various dishes with the subjects being taught to the students and how one finds a specific or numerous dishes appealing or vice versa.

Speaking on the industry, Dr Andrews emphasised on quality and said how the organizations are now looking for unique specialists. The interview of the candidates will be conducted online; by first viewing the student’s skills, in created a video clip format. He advised the students to work towards Point casting which means centring to just one particular area and excelling in it. Quoting some examples of his successful students, he overwhelmed the audience by their point casting techniques in different fields such as ice sculptures, cake models, linen supplying and carpet shampooing etc.

On the contrary to the current hierarchy chart that is followed in the hospitality industry, the speaker stated that the inverted chart has to be followed up, wherein the staff who are in contact with the clients directly, will come first and needs to be perceived and paid well since they are the ones who deliver delightful experiences and get businesses, followed by the support staff such as the I.T. team. Furthermore, the speaker enlightened the audience with his thoughts on prospective future hospitality avenues and as to why the hospitality is still renowned and shall remain one of the demanded industry, globally.

Speaking on the sub-theme i.e, Job scenario after COVID -19, the distinguished professor inquired with students whether or not they have learnt new skills or art during the lockdown period and if not, then they have burnt through the time since it was a golden opportunity for them to upgrade themselves. He mentioned that post-COVID the skills that would be required from the candidates are unique skills, soft skills and entrepreneurial skills. The future hospitality jobs would be data analysts, front office associate, revenue managers, owners of outsourced, estate managers, banquet coordinators, concierge, IT specialists, Chef.

He briefly explained how several countries have outsourced almost all their operations and are performing well; hence, for this reason, he focused the student’s mind towards point casting. Outsourcing can be of rooms, spa, food, travel, cars, linen, banquets etc.

Edited by Mr Vipul Bhandari HoD – F&B Services Servo Hospitality School

The event was held on Monday 15th June 2020

Carole Ackermann, new President at EHL Holding SA

Dr. Carole Ackermann will succeed EHL Holding SA from 22 June 2020 as President of the Board of Directors and President-Elect of the Board of Governors. Having 20 years of management experience on the boards of SMEs and large companies.

For More Details Click Below :

hospitality-on.com/en/appointments/appointment-carole-ackermann-new-president-ehl-holding-sa

This young chef is building own food brand

Key Take Away

Chef Karanveer Singh (21), who was earlier aspiring to work in the hotel industry after his graduation, is now working to set up his own home catering business. He is pursuing a BSc in hospitality and hotel management from New Delhi. He had finished his internship with ITC, Maurya when the pandemic struck.

He spent his lockdown working on his own niche home catering business with his father Chef Arundeeep Singh.

For More Information click below :

www.tribuneindia.com/news/amritsar/this-young-chef-is-building-own-food-brand-102017

Plant Based Food - Culinary workshop successfully organized at IHM Ranchi

Institute of Hotel Management Brambe, Ranchi in collaboration with Human Society International successfully organized the Plant Based Food Culinary workshop for students on 23 and 24 June 2020. The two days online workshop was inaugurated by Dr. Bhupesh Kumar, Principal, IHM Ranchi. The workshop was conducted by the owner of Bodhi Green Chef Varun Sharma.

The workshop focused on new plant based food products, innovative recipes and repurposed ingredients in line with paradigm shift taking place in global food Industry as healthier food. As recommended by the National Council for Hotel Management and Catering Technology the plant based food alternative and effects at culinary institutes is crucial to cater the increasing consumer demand for sustainable and ethically produced food. The workshop’s vision was to educate citizens on social and ethical concerns of the food industry especially the students who are the future of this industry, to ignite conversations about animal welfare and motivate them to make conscious food choices.

The recipe demonstrated during workshop by Chef Varun were Coconut Cream, Green Smoothie Soy/Peanut Yoghurt, Mango Banana Nice-Cream With Coconut Cream, No Bake Peanut Butter Cookies and Vegan Fried Chicken. Dr. Bhupesh & Chef Rajnish Singh of IHM Ranchi and Mr. Arnab & Mrs. Radhika C.Rao concluded the two days workshop with vote of thanks to Chef Varun and all the attendees. In his closing remarks Dr. Bhupesh Kumar said that the workshop was successful in sparking a sense of companion towards animal and the duty of students as citizens to help create a humane, sustainable food industry.

Vikram Aditya Singh joins The Leela Palace Udaipur as General Manager

Key Take Away

The Leela Palaces, Hotels and Resorts has announced the appointment of Vikram Aditya Singh as the General Manager of The Leela Palace Udaipur. 

He comes with a rich experience of over two decades wherein he has been associated with some of the iconic domestic and international hotels.

Singh has spearheaded many successful projects and has risen to fame with his distinguished approach and proficiency.

For More Information Click Below:

www.hotelierindia.com/operations/11221-vikram-aditya-singh-joins-the-leela-palace-udaipur-as-general-manager

Campus Reopening: EHL Becomes the World’s Best-Equipped Hospitality School for a Digital Future

key Take Away

After two months of campus closure and confinement, EHL Group announces the reopening of its campuses

In order to ensure the best conditions for the return to the campus, the School has put in place a complete disinfection plan and has reviewed all its teaching methods, technologies, and on-site facilities.

 In total, more than 7,000 hours of courses have been given online since the beginning of the containment, with close to a hundred professors who had to switch their entire programs to distance learning in just a few days.

For More Information Click Below :

indiaeducationdiary.in/campus-reopening-ehl-becomes-the-worlds-best-equipped-hospitality-school-for-a-digital-future/

NCHM JEE 2020 postponed; NTA to announce new dates for Hotel Management entrance exam soon

Key Take Away

National Council for Hotel Management Joint Entrance Examination or NCHM JEE 2020  were scheduled to be conducted on June 22 after it was deferred. Initially, the NCHM JEE 2020 was supposed to be held on May 5. The entrance exam dates were postponed twice by National Testing Agency (NTA) in the wake of the coronavirus situation in the country. 

As per the official notification, the NCHM JEE 2020 Admit Cards will be released 15 days prior to the date of examination on the official websites -- nta.ac.in or nchmjee.nta.nic.in.

For More Information Click Below :

www.indiatvnews.com/education/news-nchm-jee-2020-postpone-nta-hotel-management-entrance-exam-new-dates-624294

Five ways hotels can use technology for a better guest experience

An interesting story about a hotel and its guest experience. The incident goes back to the early 70s when there was no internet and travellers would make hotel bookings through travel agents or phone calls. A couple in their mid-50s arrived at a hotel which was located far from the city. Little did they realise that the booking they made via phone prior to their arrival was tentative and not confirmed. On learning that the hotel was full, they were forced to look elsewhere.

The incident didn’t leave them happy as they weren’t prepared for this situation. The hotel was also helpless and couldn’t do much to accommodate them. This situation could have been avoided if both the hotel and the couple had a confirmed booking! Now imagine if this incident had occurred in today’s era: the guests would have most likely damaged the hotel’s reputation all over the Internet through negative reviews and posts. Technology has changed the way we travel, experience and share the hotel experience and I believe, the change is for good! I couldn’t have imagined myself in a situation like that of the couple. Using technology, new-age travellers are preparing their own itinerary and replacing the traditional travel agents. On the other hand, hotels are also experiencing broader visibility through platforms that bring travellers from all over the world together. They are able to use technology and provide value-added services, comfort and convenience to their guests which were not the case in the past. Here are five viable technology solutions that can help hotels serve their guests better and personalize the experience:

1. Mobile bookings are gaining popularity and have increased to 25% of online bookings by 2017. What is more interesting for hotel owners is that 40% of leisure travellers and 36% of business travellers book overnight accommodations in hotels using their mobile phones. Hotels should take advantage of this growth to engage with the travellers, especially with the rise in Millennial travellers who are highly dependent on their Smartphone. Having the hotel’s booking engine optimized for mobile viewing can offer guests a convenient option to book. Hotels can also try connecting with their guests pre-arrival through mobile apps that can help in a variety of ways, like assisting guests with directions, sending notifications of the seasonal packages and offers, or inviting a repeat stay from an old guest. Strong mobile promotions can be used as key marketing and sales strategy by hotels. Hotels can also look at integrating Beacon technology that will help them gather guest data in order to offer personalised services. The technology allows hotels to engage with the guests on a personal level by pushing special offers based on their location, request for special services, access to view maps, or connect with the hotel’s social media channels. Starwood Hotels & Resorts and Marriott International have already implemented beacon technology.

2. Tablets are growing in popularity among the new-age generation as seen in a recent survey that found that the number from 1 billion people worldwide in 2015, (representing nearly 15% of the global population) has reached 1.43 billion in 2018. So, hotels should consider providing tablets to enhance the guest experience and use it for multiple marketing purposes. Here’s how:  Front desk: Front desk is one of the busiest areas of the hotel which is mostly accessed by the guests, hence it’s good to use tablets at the front desk to check-in/out the guests and take their quick feedback. It can also be used for digital signage by displaying information on nearby attractions, local map and to encourage guests to sign up for future email marketing. Consider the OnSpot Social app that collects email addresses and guest data to engage with them through various digital marketing strategies.  Rooms: After Wi-Fi, guests are expecting hotels to provide tablets in the rooms. Seeing this rising demand, many hotels have started investing in tablets and are installing third-party apps to give their guests the control of room lights, AC, TV and more.  Restaurants/bars/spas: Another effective area where guests are more likely to engage with tablets is a hotel’s point of sale to browse through the menus and packages. Hotels can encourage guests to give real-time feedback on the services.

3. Self-check-in New-age travellers like to be on self-sufficient to save time and effort. Self-check-in technology can play a role in providing convenience to the guest while also easing the burden on the front desk staff. This technology allows guests to check-in via tablets or phones using a QR code that captures their expected time of arrival and sends the notification to the hotel. Checking-out the guest can also be done via smartphones or tablets from the luxury of the guest’s room using technology like a mobile-optimized hotel software. Self-check-in technology also eliminates errors and speeds the process. Ritz Carlton uses this technology for their guests to check-in via QR codes through their mobile app.

4. Live chat. While there have been many debates over the merits of embedding a live chat feature on a hotel’s website due to the cost and infrastructure involved, it is one of the best ways to connect with a potential guest. Live chat may be expensive, but it helps in increasing sales while providing a convenient platform for interaction. Research suggests that 52% of travellers visit your hotel’s website after seeing you on an OTA. With a live chat option, a hotel can tap into such travellers easily. This simply means that people prefer websites that can immediately attend to their queries while they are in the process of making a booking. This also helps eliminate website bounce rates as the live chat assists guests through every stage until they complete their action. Engaging potential guests through this feature will make them feel valued and can convert lookers into bookers. As many buying decisions are purely based on convenience, a live chat option could lead guests to stay and not move on to your competitor hotel’s website.

5. Door opening technology No, this technology is not for burglars, it’s for the hotel guests to open room doors using a mobile. This technology is similar to the self-check-in technology where guests receive a code on their mobile app through which they get control to their room door. Open Ways introduced this technology that uses a Crypto Acoustic Credential system for electronic access control in hotels. The system can also be integrated with many other services such as concierge or security. It can be activated on a guest’s handset without him paying a visit to the reception. Hotel chains like Hilton and Starwood provide the luxury to their guests to unlock their rooms using a Smartphone app. Travelling today is much easier than it used to be a few decades ago. Now, travelling is all about instant gratification for travellers. Millennial is a dominating segment that often looks for hotels that offer quick services and technology allows hotels to deliver what they expect. So, strike the iron while it’s hot!

About The Author

Soumyadeep Roy.

Completed hotel management from IHM Bhubaneswar (Batch 2001- 2004). I started my career with a small property in Bhubaneswar named Triumph Residency as Trainee Front Office Assistant. Then I continued my journey with different other hotels like Lemon Tree Hotels Gurgaon, Intercontinental The Grand New Delhi, The Clarks Inn Shahibabad (East Delhi), The Claridges, New Delhi and Taj Bengal Kolkata. The journey was through Front Office operation and Room Reservation. I have started my career in academics since 2017 with Amity University Kolkata as Assistant Professor.

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All views, thoughts, and opinions expressed in the text belong solely to the author, and not necessarily to the author's employer, organisation, committee or other group or individual.

Top Dining-Out Trends for a Post-Pandemic Society

Florida International University's Chaplin School of Hospitality & Tourism Management projects five dining-out trends affecting restaurants, bars, and consumers that are emerging in a post-pandemic world. The trends were presented by Michael Cheng, dean of the Chaplin School.

Top Dining-Out Trends in a post-pandemic society:

• Dining-Out Trend #1 Transparency and Communication

• Dining-Out Trend #2 Innovation and Creativity

• Dining-Out Trend #3 Contactless Technology and Virtual Presence

• Dining-Out Trend #4 A Collaborative Community

• Dining-Out Trend #5 Reset!

"While these are signs that we see today, the next 12 months will give us better clarity of the way forward," said Cheng.

Hilton College Initiates First-ever Hospitality Hackathon (HC3), Sponsored by HFTP; Challenges Students From Hospitality Programs Across the Globe

Key Take Away

The University of Houston Conrad N. Hilton College of Hotel and Restaurant Management, in partnership with Hospitality Financial and Technology Professionals (HFTP®), are addressing the immediate need for creative and thoughtful solutions that will assist hospitality companies to put their businesses back on track

The idea for the HC3 was first proposed by Arlene D. Ramirez, CHAE, CHIA, CAHTA, CHE, Hilton College instructional assistant professor, and HFTP Global past president.

The main objective of HC3 is to produce initiatives that can be easily implemented within an operation, and are not necessarily tech-centric. She floated the idea to hold a virtual student competition during the College's spring faculty meeting.

Registration for HC3 is FREE and is now open.

For More Details

www.hospitalitynet.org/news/4098978.html

https://youtu.be/Y8fJC5-z1fo

Vakkaru Maldives Appoints Iain McCormack As General Manager

Key Take Away

Vakkaru Maldives has announced the appointment of Iain McCormack as its new General Manager. A hotel management graduate of Southampton College, Iain started his career path working at many renowned hotels with over 36 years in the hospitality business and a career

With Iain’s rich multi-faceted experience in resorts worldwide and his passion for top-notch guest services, he will be a key player in enriching the stellar reputation of the Vakkaru brand.

For More Information

www.traveltrademaldives.com/vakkaru-maldives-appoints-iain-mccormack-as-general-manager/

Online Awareness Test on " Teaching Aptitude and Employability Skills for Hospitality Teachers"

5 Insights Into the Changing Landscapes of Hospitality and Higher Education

Key Take Away

Successful hospitality professionals know that multiple institutions have shifted their educational offer from the physical space into a distance-learning format in record time - proof of how the educational system can evolve.

With Covid-19 acting as a trigger for change in our educational model for more individualization, flexibility and global reach, we can now return to the original meaning of "crisis" as a turning point for better hospitality educational models in the future. The difference between success and failure often depends on how we deal with challenges and difficulties.

For More Information

www.hospitalitynet.org/opinion/4098730.html

U.S. Leisure and Hospitality Industy Lost 8.2 Million Jobs in 2 Months

The U.S. leisure and hospitality industry in April lost 7.7 million jobs, a 47 percent drop, and was the worst-hit sector among non-farm payrolls for the second month in a row, according to the Bureau of Labor Statistics

April was the first full month where the coronavirus pandemic raged in the United States. The job losses come on top of half a million jobs lost in leisure and hospitality in March.

It was food and drinking establishments, rather than hotels, that were most-impacted in April. The bureau stated that restaurants and bars lost 5.5 million jobs in April, or 71 percent of the total decline in leisure and hospitality employment.

The April job loss in leisure and hospitality was more than three times greater than the second-most-impacted sector, education and health services, which saw a decline of 2.54 million jobs.

The two-month employment drop, including March and April, reached 8.2 million in leisure and hospitality. Some 459,000 jobs were lost in leisure and hospitality in March, versus February, as the coronavirus pandemic began to take its toll. As in April, dining establishments and bars took the brunt of the hit.

In late April, the U.S. Travel Association and Tourism Economics projected that the coronavirus pandemic would lead to the loss of 8 million jobs out of a total of 24 million in the U.S. economy. 

Cookery League by Institute of Hotel Management (IHM), Ranchi

Institute of Hotel Management (IHM), Ranchi is an Autonomous Institution of Government of Jharkhand established in 2019. The Institute has been set up with joint assistance from the Ministry of Tourism, Govt. of India and Department of Tourism, Govt. of Jharkhand with a view to provide quality education and develop. IHM Ranchi is the First and only Hotel Management Institute of Jharkhand which affiliated by National Council for Hotel Management Catering Technology (NCHMCT), Ministry of Tourism, Govt. of India.

The Institute is currently offering four different demand-driven courses in core hospitality operations. The SIHM currently operates from a beautiful building in an Environment friendly location on the outskirts of Ranchi town in Brambe. During the Covid-19 Lockdown, the Institute has not left any stone unturned to keep their students spirit high by starting online cookery league for them and to share their mother’s secrete recipe, with the dual purpose of making realize the importance of mother in one’s life.

There were certain parameters for the judgment of the dish like,

a. Choice of ingredients used

b. Method of cooking

c. Explanation of dish during cooking

d. Plating and presentation

e. Innovation of new dish

f. Social media likes

Almost all the students of the institute participated in the online cookery league. A total of 26 videos were received through official email, and few were rejected too because of not fulfilling the criteria. The videos shared on social media were liked and shared by the viewers.

The winner of this cookery league was Miss Simran Shruti, the student of Food Production Diploma course and the runner was Miss Kanu Priya First year B.Sc. in H &HA student.

Winners will be awarded with gifts and certificates once College reopens. Such more cookery leagues will be held in the coming future to keep students of all the IHMs motivated and engaged during Lockdown.