Media coverage for Planday Brexit survey

brexit

Earlier this month (12 June) the Institute partnered with workforce collaboration software company Planday to launch their YouGov survey of hospitality managers and staff to find out how prepared they are for Brexit and what impact they think it will have on their business and jobs.

The media coverage from the launch was highly successful, with a total number of 42 pieces of both online and broadcast media. Our chief executive Peter Ducker FIH took part in a total of 13 radio interviews with stations such as BBC Radio Scotland and Jazz FM, with a reach of over 2.4 million people.

There was a total of 29 pieces of editorial coverage, including Press Association, the selective newswire service which feeds the British media, alongside online coverage in the Independent.

The survey received strong pick-up across the hospitality and HR trade media, such as The CatererBig HospitalityHotel OwnerHospitality & Catering News and Boutique Hotelier, some of which included insights from the Planday Brexit Survival Guide.

The coverage did not stop at just the UK, as the research was picked up globally in the US, India, Indonesia, Germany, South Africa, France, Sweden, Portugal, and even included an article in Welsh.

All members will receive a printed copy the Brexit Survival Guide with their copy of HQ Magazine this July. The guide is packed with smart tips on recruitment, retention and staff engagement.

Download your Brexit Survival Guide here

 

 

Advertisements

The Institute’s achievements 2017-2018

Attendees of the Institute’s Annual General Meeting in June were presented with the infographic below which summarises recent Institute activity.

The Institute is supported by more than 20 Business Partners and Academic Partners.

Nearly 600 programmes of learning in 20 countries are currently endorsed or accredited by the Institute.

AGM 2018 - IOH_infographic_finalPDF

 

Institute of Hospitality Awards 2018 Winners

280 hospitality professionals came together this week (19 June) to celebrate the very best in people development at the Institute of Hospitality Annual Dinner & Awards.

(For coverage of the Hospitality Assured Awards, click here)

web BaxterStorey -talent development team of the yearTalent Development Team of the Year – BaxterStorey
Sponsored by Tchibo

BaxterStorey’s nine-month graduate programme fast tracks candidates into managerial roles. Now in its seventh year, it receives over 500 applications from hospitality graduates per year, proving how popular and recognised the programme is.

In 2017, BaxterStorey launched its newest training initiative: the Service Academy. Designed to ensure hospitality staff across the business are equipped with skills and confidence to provide a service to rival that of a five-star hotel, the initiative is the first of its kind within the hospitality industry. It was developed by graduate Gabrielle Le Roux AIH who successfully completed the WSET Wine Educator programme and led the application for BaxterStorey to become the first UK Contract Caterer accredited to deliver WSET courses. This also makes her the first APP educator within the foodservice industry, and she is responsible for running the training available to all 8,500 BaxterStorey staff.

web PPHE Group winnerBest Student Placement of the Year –  PPHE Hotel Group
Sponsored by Pitmans Law

PPHE Hotel Group’s you:niversityplus undergraduate placement programme has been crafted into a learning curriculum specifically designed to support the students’ development and journey in accordance with the Springboard INSPIRE kite mark. PPHE has engaged with several UK and Netherlands based universities, including Surrey, Bournemouth, Brighton, Leeds, Manchester, Portsmouth, Plymouth, Birmingham, Chester, Sunderland, and Stenden Hotel School.

Sixteen successful students (out of 140 applications) went through the selection process.
Regional training manager Paresh Vara said: “Inducting our students in the right way was important to us. We wanted them to feel welcome and know that they had made the right choice by joining our company. We designed a ‘Fresher’s Week’ full of great induction activities, starting on their first day with our company induction workshop: Connect!

“A Whatsapp group was created prior to the arrival of the students. We also provided them with an induction workbook, the Discovery Book to track their learning and serve as a reference tool throughout the placement. Their Fresher’s Week also consisted of a hotel welcome, a “get to know London”, using Twitter and Instagram to snap #landmarkselfies. Their week ended with a treasure hunt across the London hotels.”

web Hilton - best grad schemeBest Graduate Scheme of the Year – Hilton UK & Ireland
Sponsored by Ecole Hôtelière de Lausanne

 Hilton UK & Ireland’s Management Development Programme was introduced in 2012 with the objective of developing the future talent pool for operational roles (assistant/departmental manager). The overall aim is to cultivate and prepare individuals who have the potential and drive to reach at least departmental manager status within 18 months. Their experience includes two nine-month hotel placements in the UK covering two main areas in each placement (F&B and front office), five residential workshops and two business-driven projects.

The graduates are assigned a hotel senior leader as mentor and also have a ‘graduate group leader’ who oversees four or five of them as a peer-group to provide additional support, guidance and direction. Since the programme’s inception in 2012, it has successfully filled 58 leadership positions.

web outstanding award Enam AliOutstanding Contribution to the Industry – Enam Ali MBE FIH
Sponsored by JING

Enam Ali MBE FIH is among the most prominent British Asian personalities and the man behind revolutionary change in the curry industry. He began his community work by establishing numerous trade associations in the 1990s and published the industry’s first and leading trade publication, Spice Business Magazine, in 1997. Subsequently he founded the Annual British Curry Awards in 2005 which is dubbed as the ‘Curry Oscars’. He is also the founder of multi award-winning restaurant Le Raj and recently established a training restaurant Le Raj Academy @ NESCOT college. Alongside this, Ali has developed outstanding relationships in the political arena as a member of the Home Office Hospitality Advisory Panel. In 2009 Enam was appointed a Member of the Order of the British Empire (MBE) in the 2009 New Year Honours for his services to the Indian and Bangladeshi restaurant industry.

web judges special award The Grand FolkestoneJudges Special Achievement AwardRobert Richardson FIH and The Grand, Folkestone
Sponsored by Planday

Peter Ducker FIH, chief executive, Institute of Hospitality, commented: “Robert has demonstrated a tireless energy and determination to support colleagues, using creative and inspiring methods to attract and retain an engaged and enthusiastic team despite not having the funds and support of a big brand behind him.”

The following organisations were Highly Commended by the judges.

web concord highly commended

Best Graduate Scheme Highly Commended – Concord Hotels

web the ritz highly commended

Best Student Placement Highly Commended – The Ritz 

web good hotel group highly commended

Talent Development Team Highly Commended – Good Hotel London

The Institute of Hospitality Annual Dinner & Awards 2018 were generously supported by the overall sponsor workforce collaboration software company Planday. The other event sponsors were Meiko and aslotel. The venue sponsor was Park Plaza Westminster Bridge.

The judges were Angela Maher, Head of Hospitality School at Oxford Brookes Business School; Wendy Sutherland, Managing Director, Ramsay Todd; Alex Wilson MIH, House Manager at Rocco Forte Hotels.

If you would like to register your interest in entering the 2019 awards or attending the event please email your contact details to events@instituteofhospitality.org and we will keep you updated.

Thanks to all those who attended and shared the event via social media. Follow the conversation #IOHAwards on Twitter – @IoH_online

 

 

 

The Menu Museum

menu museum logo large(1)A Brighton-based academic is bringing a unique archive of menus to the attention of the wider international hospitality industry and education practitioners with the aim that it will remain free to users and continue to grow.

The Menu Museum is an interactive online menu archive that facilitates research and teaching in menu design, pricing and food and beverage trends. It currently features more than 640 menus and has over 1,500 users.

Ioannis Pantelidis FIH, principal lecturer in hospitality and culinary arts at the University of Brighton, started the website with his colleague Ken Woodward. Pantelidis says: “I had a big collection of restaurant menus that I was using for food and beverage management-related modules, so I had numerous folders that I used to carry to my classes. When I came to Brighton I started teaching a module with Ken. He had his own collection, so when we put the two together we had about 500 menus which we scanned and uploaded onto the website. Since then a further 140 menus have been uploaded by users, which is great.”

The collection includes a menu replica from the Titanic (1912) and a 19th century menu from the Dorchester Hotel, London.  Menus can be searched for by country and year of origin. Once registered, users can upload their own menus or collections of menus.

BU_23NOV17_AW_047

Pantelidis adds that the website continues to be a work in progress and wants to bring it to the wider attention of the international hospitality community in order for it to grow.

The website can be an important teaching aid. Pantelidis has used it to compare a 1970s Dorchester menu with its equivalent today. He says: Students are able to explore the differences – how the pricing strategies differ, the design and the types of dishes on the menu. I want to keep the website free and I want the community to use it.”

The Menu Museum won the 2017 Teaching Innovation Award,  presented by
The Council of Hospitality Management Education, in association with the SHARE center.

The Menu Museum received initial funding from the European Union. Subsequently both the Savoy Educational Trust and Trigger Solutions have helped with server hosting and maintenance costs.

BU_23NOV17_AW_050adjustedFor further information about supporting the Menu Museum, please contact:
Dr Ioannis S. Pantelidis FIH – Principal Lecturer
Admissions, recruitment, marketing & WP leader
School of Sport and Service Management
University of Brighton,  Darley Road, Eastbourne, BN20 7UR
Tel:  +44 1273 64 4748   Email: isp12@brighton.ac.uk

 

Bright future for hospitality management graduates, says Institute of Hospitality Student Learning & Development Forum 2017

38478909371_d3546d5a7b_o(2)
Eleni Michael AIH and Dana Kanibolotska AIH told the Forum how the Institute had helped their management careers get off to a flying start.

Hospitality management students from across the UK attending the Institute of Hospitality’s 12th Student Learning & Development Forum gained vital insights into the exciting career paths ahead of them. The Forum included a special focus on the importance of diversity in the workplace.

The fully-booked event (15 November) was entitled “The Future is Now.” In his introduction, London Branch chair Paul Evans FIH said: “The future belongs to millennials and generation z. At the Institute of Hospitality London Branch, 40% of our organising committee is under 30 and a similar percentage are female. The hospitality industry is booming. In London, there are 8,000 new bedrooms opening this year, plus 3,500 in the rest of the UK. This growth presents an amazing opportunity to forge a great career. Our industry needs accountants, chefs, digital marketing experts, lawyers, revenue managers and HR managers.”

Next on stage,  two recent graduates described how involvement with the Institute of Hospitality had assisted them in making the right career choices. Eleni Michael AIH was invited to join the Institute’s London Branch Organising Committee when she attended last year’s L&D Forum. She went on to help Michael Voigt FIH MI organise the Institute’s Careers Fair in May 2017.  She was also inspired by the ethos and style of Firmdale Hotels while attending last year’s Forum which took place at the group’s Ham Yard Hotel in Soho. A recent graduate from the University of Surrey, she is now at the start of a two-year management trainee programme with Firmdale Hotels based at its Charlotte Street property.

Dana Kanibolotska AIH is another London Branch committee member and a recent graduate from Oxford Brookes University. She said: “The Institute of Hospitality networking and learning events that I attended as a student had a great impact on my personal and professional development, and allowed me to progress in my career at such an early stage.”

Following work placements at The Savoy and the Mandarin Oriental in London and an exchange at the Burgundy Business School in France to improve her accounting and business knowledge, Kanibolotska is currently head receptionist at the Old Bank Hotel, a 42-bedroom boutique property in Oxford.

Nearly 250 students attended the Forum from  the Edge Hotel School, Oxford BrookesUniversity, Glion Institute of Higher Education, University of West London, Westminster Kingsway College, Bournemouth University, Coventry University, Anglia Ruskin University, Norwich City College and University of Sunderland.

24607106248_e18cae3dcf_oThe inspirational speakers and panelists were:
Alistair Storey OBE FIH, president of the Institute of Hospitality and chairman and chief executive of WSH;
Michael Voigt FIH MI, general manager, L’Oscar London;
Tony Fleming, executive chef L’Oscar London;
Sean Wheeler, Group HR, Principal Hotels;
Rafael Bejerano FIH MI, director AB Hotels;
Giovanni Valentini, head of operations of hotel services for the TLC Group;
Josh Light, HR director, The Curtain Hotel, London;
Jessica Berry, talent manager, The Doyle Collection;
Josh Craddock, sales & marketing director, The Doyle Collection;
Serena von der Heyde, owner, The Georgian House Hotel;
Gregory Hall MIH, committee member Institute of Hospitality London Branch and operations manager, Elior UK;
Mary-Jane Flanagan, founder of MJ Inspire
PJ Kenny, general manager, The Hoxton, London;
Jula Fowler, human resources manager, L’Oscar London;
Antony Woodcok, managing director, Gig;
Robert Nadler, founder of Nadler Hotels.

The Institute of Hospitality London Branch Student Learning & Development Forum 2017 was generously sponsored by the venue, the Bloomsbury Hotel, part of the Doyle Collection; Preferred Hotels & Resorts; Gig; Graphico Printing and NS International.

38447284152_bc87bdfa6d_o

The Menu Museum

menu museum logo large(1)A Brighton-based academic is bringing a unique archive of menus to the attention of the wider international hospitality industry and education practitioners with the aim that it will remain free to users and continue to grow.

The Menu Museum is an interactive online menu archive that facilitates research and teaching in menu design, pricing and food and beverage trends. It currently features more than 640 menus and has over 1,500 users.

Ioannis Pantelidis FIH, principal lecturer in hospitality and culinary arts at the University of Brighton, started the website with his colleague Ken Woodward. Pantelidis says: “I had a big collection of restaurant menus that I was using for food and beverage management-related modules, so I had numerous folders that I used to carry to my classes. When I came to Brighton I started teaching a module with Ken. He had his own collection, so when we put the two together we had about 500 menus which we scanned and uploaded onto the website. Since then a further 140 menus have been uploaded by users, which is great.”

The collection includes a menu replica from the Titanic (1912) and a 19th century menu from the Dorchester Hotel, London.  Menus can be searched for by country and year of origin. Once registered, users can upload their own menus or collections of menus.

Pantelidis adds that the website continues to be a work in progress and wants to bring it to the wider attention of the international hospitality community in order for it to grow.

The website can be an important teaching aid. Pantelidis has used it to compare a 1970s Dorchester menu with its equivalent today. He says: Students are able to explore the differences – how the pricing strategies differ, the design and the types of dishes on the menu. I want to keep the website free and I want the community to use it.”

The Menu Museum won the 2017 Teaching Innovation Award,  presented by
The Council of Hospitality Management Education, in association with the SHARE center.

The Menu Museum received initial funding from the European Union. Subsequently both the Savoy Educational Trust and Trigger Solutions have helped with server hosting and maintenance costs.

For further information about supporting the Menu Museum, please contact:
Dr Ioannis S. Pantelidis FIH – Principal Lecturer
Admissions, recruitment, marketing & WP leader
School of Sport and Service Management
University of Brighton,  Darley Road, Eastbourne, BN20 7UR
Tel:  +44 1273 64 4748   Email: isp12@brighton.ac.uk

HQ Magazine Autumn 2017 out now

001_HQ_AUTUMN_2017_1

Your autumn edition of HQ Magazine has arrived in the UK and been dispatched to the rest of the world. It is available to view on our website now.

In this issue, our cover feature is on how to close the gender gap in hospitality. Globally, 70% of hospitality and tourism workers are female, and yet men hold the vast majority of management and board positions.

More women than men gain university degrees and women earn more than men early in their careers. But the situation starts to reverse when people get into their mid-thirties. Sometimes the pay gap appears because women take time off to have children. Sometimes they get ‘stuck’ at a particular level.

Tracey Fairclough MIH presents brand-new research based upon interviews with 100 women from our sector and, most importantly, provides a new road map towards achieving greater equality.

We report from an Institute of Hospitality roundtable discussion of GDPR and present the best ways to prepare for the new data protection laws that come into force in May 2018. Our participants found that GDPR is actually a good opportunity to spring-clean their data and re-think their marketing strategies.

Other topics covered this autumn include preparing chefs for the open kitchen environment, job-jumping and what it means for career progression and the new health-conscisousness sweeping through hospitality.

Editor Ben Walker AIH says: “I am encouraged to see so many of our members taking the initiative to get in touch and contribute excellent articles to the magazine. The majority of our magazine is generated by members for members. My warmest thanks go to all of our marvellous contributors. A big thank you also to our designer Miranda Willan at H2O Publishing for an especially eye-catching cover.”

Members can view the magazine by logging into the members’ area of our website.

If you are not a member, please join the Institute of Hospitality now to receive your copy of HQ Magazine.
Here is a free download from the current issue:

Report from Institute of Hospitality Roundtable on GDPR