A shortlist of rising stars in the world of hospitality management has been announced ahead of the Institute of Hospitality Aspiring Managers Awards.
The awards, now in their tenth year, take place at the magnificent new London venue Four Seasons at Ten Trinity (pictured) on Friday 10 November.
The event is organised by the Institute of Hospitality London Branch. The overall winner will receive an awards package focused on further professional development and networking, including invitations to five key industry events, a mentoring programme and accredited training.
This year’s shortlisted rising stars are:
Callum Curtis-Bennett, Deputy General Manager, The Brookwood Partnership Carmen Rademacher, Director of Sales, Hilton London Bankside Charlotte Horler, Front of Office Manager, Montague on the Gardens (Red Carnation Hotels) Ciaran Burns, Assistant Front Office Manager, The Dorchester London Daniel Dreiseitel, Assistant Restaurant Manager, The Ritz London Daniel Thompson MIH, General Manager, Thurlestone Estates (Mullion Cove Hotel) Laura Amos, Catering Manager, Ampersand Rebecca Cupitt, Group Manager, Lusso Catering
The evening starts with drinks at 6.30pm followed by a sumptuous three-course dinner in the grand ballroom, live music, a magician’s performance and an inspirational guest speaker, Jason Allen Scott, an entrepreneur and expert on event management.
The Institute of Hospitality Aspiring Managers Awards
Date: Friday 10 November 2017 Time: 6.30pm Venue: Four Seasons Hotel Trinity Square, London Tickets for Institute of Hospitality members: £150 per person Tickets for non-members and guests: £175 per person Table cost for members: £1400 for a table of 10
Three students received the accolade of “Student of the Year” at The Institute of Hospitality Southern Branch’s Student Awards Gala Evening at the exclusive Lainston House Hotel, near Winchester on 2nd May.
Over ninety people attended the event, which was hosted by the celebrity chef, Steven Edwards, and featured the top college students from Dorset, Hampshire and Wiltshire who competed for prizes in the Chef, Pastry Chef and Front of House categories.
The Chefs’ Forum Award for Chef Student of the Year went to Reegan Graff from Kingston Maurward College.
The Yate Supplies Pastry Chef Student of the Year was won by Jessica Edwards from Bournemouth & Poole College.
The AA Front of House Student of the Year was Carmen Darmanin from Eastleigh College.
The evening included a sumptuous three course meal prepared by the chefs at Lainston House using meat provided by the Agricultural and Horticultural Development Board (AHDB), organic fruit and vegetables from Sunnyfields and wine from Nyetimber and Bancroft. Further sponsorship was received from the Institute of Hospitality and Halton Foodservice.
“The competition was very close; the judges had a very difficult time choosing the winners. It was a spectacular evening – there was a real buzz going around the room the whole night; and when the winners were announced it was electrifying!”, explained Tom Goss MIH from the IoH Southern Branch. “We are thrilled with the high level of support that we have received from the industry and the colleges”.
In addition to Kingston Maurward College, Dorchester, Bournemouth & Poole College and Eastleigh College, entrants came from Brockenhurst College, Highbury College, South Downs College and Basingstoke College of Technology.
The full list of finalists is as follows:
FRONT OF HOUSE Carmen Darmanin VTCT Diploma in Food and Beverage Service Supervision (Level 3) Eastleigh College Kiera Diment Advanced Apprenticeship in Customer Service (Level 3) Kingston Maurward College Jamie Duncan VTCT Diploma in Food Service & Supervision (Level 3) Basingstoke College of Technology Jack Gadd C&G Diploma in Hospitality Supervision (Level 3) Brockenhurst College
CHEF Jane Doma VTCT Diploma in Advanced Professional Cookery (Level 3) Eastleigh College Daniel Field NVQ Diploma in Professional Cookery (Level 3) South Downs College Hannah Fisher VRQ Advanced Diploma Professional Chef (Level 3) Bournemouth and Poole College Reegan Graff Intermediate Apprenticeship in Hospitality & Catering (Level 2) Kingston Maurward College Precious Smith NVQ Professional Cookery (Level 3) Highbury College
PASTRY CHEF Molly Scarlet Ash C&G Advanced Diploma in Patisserie and Confectionary (Level 3) Highbury College Jessica Edwards VRQ Advanced Professional Patisserie and Confectionery (Level 3) Bournemouth and Poole College Shannon Foreman VTCT Diploma in Professional Patisserie and Confectionary (Level 3) Eastleigh College
Now in its seventh year, Passion4Hospitality 2017, which took place on Monday 13 March at Novotel London West, provided networking and advice for hospitality management students at the start of their careers.
The all-day programme included inspirational stories from hospitality leaders, speed networking and one-to-one careers advice, the student debating competition and the HOTS Business Game to successfully operate a virtual resort hotel.
The subject of the debate was “Hospitality is about creating experiences, not processes and procedures.” Six universities put forward teams: University of Surrey, Plymouth University, Hong Kong Polytechnic University, Glion Institute of Higher Education, University of Derby and University of Brighton.
The finalists from Plymouth University (Lilla Ferencz and James Cusselle pictured) and the University of Derby (Anna Derby, Marulis Elena-Cristiana and Ieuaf Griffiths) went head-to-head in front of the live audience.
Arguing for the motion, the University of Derby team said: “New generations like to spend more of their money on experiences rather than material things. Emotions cannot be standardised. Guests need more than a bed and a shower; they need a friend. Social interaction is important for our health and survival. We have to gain the customer’s trust and respect in order to generate customer value. To make them feel looked after, this cannot be achieved through standards and procedures, which make employers lose sight of the goal of connecting with the guest.”
Arguing against the motion, the Plymouth University team said: “At the core of experience is a procedure. Hospitality is like a play and, without a script, what would happen? If there’s no script, there’s no theatre. Service failure creates bad experiences because the organisation didn’t properly put into action its processes and procedures. It’s up to the customer to create the experience. If there’s no procedure, there’s no service and there’s no hospitality. Airbnb does not provide the experience. As such, they are a good example of why processes and procedures come first.”
An audience vote declared the Plymouth University team winners. Lilla Ferencz and James Cusselle received their trophy from Michael Sloan FIH MI, general manager of the Novotel London West, the venue sponsor, and from Matthew White FIH, chair of the University Caterers Organisation (TUCO) the headline sponsor of Passion4Hospitality 2017.
The HOTS Business Game consisted of a competition to successfully operate a virtual hotel, setting up rate, revenue and marketing strategies for a full year. The finalists were teams from Plymouth University, Manchester Metropolitan University and University of Surrey. Three individuals were awarded special merit for their performances during the day: Joyce Tsang, Rowan Boothroyd and Georgia Armstrong.
The overall winners were Joseph Hoare, Victoria Stewart, Katie Bradshaw and Beth Ineson from Manchester Metropolitan University.
In second place came another team from Manchester Metropolitan University: Alex Wood, Georgia Armstrong, Callum Nicholls and Jordan Scott.
Peter Ducker FIH, Chief Executive of the Institute of Hospitality, said “I always come away from Passion4Hospitality inspired and energised. Students attended from across the UK and we even had a group who travelled from Hong Kong. We are delighted to see this event grow and attract more interest each year.”
The Passion4Hospitality 2017 programme featured a keynote presentation “Who’s life is it anyway?” by Ben Bengougam FIH, Senior Vice President of HR EMEA, Hilton Worldwide.
A series of panel discussions highlighted the enormous variety of opportunities available in the hospitality industry. Expert advice and comment was delivered by: Liz Hartsone FIH, Liz Hartstone Executive Search Vivien Ivanyi MIH, Glion Institute of Higher Education Daniel Healey FIH, The Bloomsbury Hotel, London Jessica Berry, Firmdale Hotels Antony Woodcock, Gig Adam Rowledge FIH, Georgian House Sophie Murray, National Association of Care Catering Juliet Price, Hotel Booking Agency Association Matthew White FIH, The University Caterers Organisation Paul Hurren FIH, Association of Catering Excellence
The headline sponsor of Passion4Hospitality 2017 was the University Caterers Organisation (TUCO). The other sponsors were: Glion Institute of Higher Education, Snapshot, Fresh Montgomery, Novotel London West, arena4finance, HOTS, The Savoy Educational Trust, The Council for Hospitality Management Education (CHME) and Waters Productions.
The winners of the Institute of Hospitality Education Research Award 2016 at last year’s EuroCHRIE conference in Budapest were Henri Kuokkanen MIH (pictured right) and Carlos da Silva MIH for their research into the future of wine ordering in restaurants
Wine can be a source of great pleasure. Yet consumers may perceive selecting wine a risk, and particularly in restaurants the choice can create stress. The solid reputation of a restaurant eases such concerns when patrons can seek advice from expert staff. When combined perfectly with food, wine elevates a meal experience to a new level. Thus wine selection is an essential component of customer experience, and the assistance a restaurant offers is critical.
A wine steward, or sommelier, acts as a facilitator in wine purchases by providing sensory descriptions of wines. While a sommelier directly boosts wine sales, he or she also indirectly augments wine revenue through better staff training. Customers generally perceive extended interaction with staff positively, generating further benefits from hiring a sommelier.
Employing trained sommeliers inevitably increases costs. In an attempt to enhance customer experience without this cost, some restaurants have replaced traditional paper wine lists with electronic tablets.
Tablets as food menus show promise in enhancing the service experience of a customer by providing extended information, but the potential of combining food and wine orders on tablets has yet to be tested. Tablets are beneficial when customers perceive value in them, and wine suggestions may be included in these tools. Restaurant revenue management may also benefit from the use of technology. However, the special role of wine in creating a dining experience calls for extra attention to how wine itself is presented; it should not merely be treated as a sub-component of the food menu.
To read more (the article The Wine Tablet Experience in the current issue of HQ Magazine, the Institute of Hospitality official publication), click here For the full research paper, please contact Henri Kuokkanen MIH, research and education, Switzerland, email: firstname.lastname@example.org
Left to right: Vic Laws MBE FIH (Branch Honorary President), Michael J Gray FIH MI (Guest speaker), Andre Borges, Natalja Naumenkova, Gaia Martini, Koula Michaelides, Ashley Gomes, Antonio Fernandes FIH (Awards officer), Ben Singer MIH (Branch Chairman)
Stars of the hospitality industry were recognised at the Institute of Hospitality Aspiring Manager Awards Dinner at The Lansdowne Club on 29 October.
The awards, now in their ninth year, are organised by the Institute of Hospitality London Branch. Entries from across the hospitality industry were treated to a Champagne reception, four-course dinner and casino entertainment. The guest speaker was Michael Gray FIH MI.
The winners announced on the night were: Koula Michaelides – The Ritz Hotel London Natalja Naumenkova – The Tamarind Collection Ashley Gomes – The Langham Gaia Martini – The Arts Club Andre Borges – The Wellesley Hotel
Branch chairman Ben Singer MIH said: “The Institute of Hospitality is the Industry’s Professional Body as well as an Educational Charity. We support hospitality organisations and professionals throughout their careers, promoting CPD (continuous professional development) and rewarding hardworking talented individuals. One of the ways we do this is through our Aspiring Managers Awards programme. A Hospitality organisation can recognise and reward their talent through The Institute and their peers.”
To view and download photos from the night click here
Michael Herriott FIH, secretary of the Institute of Hospitality Scotland Branch, congratulates Katarina Seboova after she was presented with a quaich, book token and one year’s membership of the Institute by Her Royal Highness The Princess Royal, and Chancellor of The University of the Highlands and Islands.
The photo was taken at Perth College’s Graduation Ceremony on 6 October 2016. Herriott says: “For many years, The Institute’s Scotland Branch has sponsored this annual award across the majority of universities and colleges offering courses in hospitality management in Scotland and are very pleased to continue to do so.”
The Institute of Hospitality’s Learners of the Year were rewarded for attaining the highest marks in their final exams. Their achievements were recognised during the Institute of Hospitality Awards Dinner at Westminster Kingsway College (WKC) on 13 June 2016.
Georgia Georgantopoulou Level 3 Learner of the Year
Georgia took the Institute’s Level 3 Diploma in Hospitality and Tourism Management . Georgia is working as a BaxterStorey team leader at law firm, Reed Smith, London. She says: “I’ve always thought that to further a career means hard work and continuous learning. BaxterStorey gave me the opportunity through their Leadership Academy to study for the course. It was a great and challenging year at WKC. I had the chance to further my knowledge, learn new things, challenge myself, meet new people and finally see my hard work rewarded. Working and studying at the same time is not easy but the benefits are worth all the effort. I’m utterly thrilled to be Learner of the Year for 2016 and I wish to continue learning, improving and progressing within the hospitality industry.”
Simon Hansen Joint Level 4 Learner of the Year
Simon took the Institute’s Level 4 Diploma in Advanced Hospitality and Tourism Management. Simon Hansen has been a lecturer in hospitality and catering at Kendal College in Cumbria for ten years, and previously worked in fine-dining restaurants across the country, gaining rosettes and recognition for his skills. He will be part of the newly-expanded teaching team at Kendal, delivering Institute of Hospitality qualifications. Simon says: “I was encouraged to continue my own learning at Kendal while working. I was able to balance work, my passion for football and coaching local teams, and studying with lots of support from my tutor Suzanne Horner, who has been inspiring and supportive throughout. I hope to inspire my own students to understand that learning is for life and is something that should be embraced and not feared.”
Jay Barnard Joint Level 4 Learner of the Year
Jay took the Institute’s Level 4 Diploma in Advanced Hospitality and Tourism Management. Jay is a BaxterStorey hospitality manager at the British Medical Association, London. He studied the Institute of Hospitality Level 4 Diploma at WKC as part of BaxterStorey’s Leadership Academy programme. He says: “Half way through the course I was promoted to hospitality manager at BMA. My first task was to re-launch the hospitality offer. I was excited to be able to showcase some new concepts to add the wow factor to events. This included using a vintage cake cart – which can be added to any event. As part of the course we needed to look at different aspects of the business and then present our proposals to senior members of the BaxterStorey team. Mine was on visual merchandising. I look forward to many more great years and opportunities with Baxterstorey in this exciting industry!”