There is still significant uncertainty about the extent to which employers will be able to recruit skilled and unskilled labour from the EU, when the UK leaves in 2019.
Businesses need time to prepare, particularly in those areas that currently rely on a high proportion of other EU workers. Anecdotally, hotel and accommodation providers are increasingly concerned about the possible impact of Brexit on housekeeping teams, given the high proportion of EU nationals currently employed in this area. A challenge facing the sector is that official figures suggests that migrant workers make up only 28% of the housekeeping workforce, which could downplay the potential impact on the sector.
We believe that the official figures significantly underestimate the number of migrant workers employed in housekeeping roles and are urgently undertaking research with hotel and accommodation providers to identify:
The extent to which their housekeeping teams employ migrant workers and are therefore susceptible to any restrictions imposed on recruiting EU workers post-Brexit
The extent to which recruitment and retention of housekeeping teams has been affected since the referendum
Possible ways in which employers are considering recruiting and retaining housekeeping teams post-Brexit.
The results will be shared with employers and industry organisations, as well as with government to help inform understanding about the needs of the hospitality sector in the run-up to the UK leaving the EU.
The research is being conducted by People 1st in January 2018 for release in early February. If you want to participate and share your views please contact Martin-Christian Kent on 07770733393 or firstname.lastname@example.org
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.
The 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.
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.
The Institute’s new Management Standards provide a valuable reference tool and checklist to enable individuals and organisations to achieve success and professionalism in their hospitality management careers.
Peter Ducker FIH, chief executive, Institute of Hospitality, says: “A common complaint is that, as an industry, we are not very good at communicating career progression and yet, in terms of employee numbers and revenue, our sector is one of the largest in the world. Our new Management Standards are an important technical resource that reinforces hospitality management as a true profession.”
Authors Ruth Asker-Browne and Phil Raynsford says: “Aspiring managers can use the new standards at the start of their career to see the key areas they need to master to be able to do their job well.”
“They can then use them to investigate other areas of the business, to identify opportunities to build new skills and knowledge and to help improve in their role or help to plan for promotion or a career move.”
The Management Standards are essential for:
Individuals – to help build a professional career in hospitality management
Employers – to identify the roles and responsibilities required in their business
Human Resource professionals – to aid recruitment, training, retention, career planning and progression and capacity building for their workforce
Managers and leaders – to determine their continuing professional development
Educators and training providers – to create learning programmes and benchmark against curriculum
Careers advisors – to understand the wealth of opportunities and range of occupations within the industry
We are grateful for the expertise of the many individuals from across the industry and education who took part in the consultation to create our new Management Standards.
The Institute of Hospitality has endorsed training programmes that help people affected by homelessness enter the catering industry and turn their lives around.
The catering and bakery training courses are provided by Providence Row, a charity that works with more than 1,400 homeless and vulnerably housed people a year in East London, offering an integrated service of crisis support, advice, recovery and learning and training.
Peter Ducker FIH, chief executive, Institute of Hospitality, says: “Endorsement by the Institute of Hospitality demonstrates that Providence Row’s training courses meet a wide range of essential criteria and benchmarks relating to quality standards and quality learning outcomes.”
Dominic Gates, Enterprise and Training Manager, Providence Row, says: “We’re absolutely thrilled to gain this prestigious endorsement as it’s a fantastic acknowledgement of our team’s great work offering catering and baking training to people affected by homelessness, substance misuse and mental health issues. In the last seven years, we’ve developed a traditional ‘soup kitchen’ into a supported training kitchen, offering people quality training to help them move away from homelessness and back into employment.”
Providence Row Charity has been helping vulnerable people for 160 years. It has been running the Catering Trainee Scheme for the last seven years, having worked with over 200 trainees, food designers, and nutritionists and over 20 professional chefs at Andaz Hotel Liverpool Street and other catering establishments. Providence Row has two full-time chefs with catering backgrounds. In addition, Andaz Hotel Liverpool Street provides workshops and work experience placements for trainees.
The Institute of Hospitality offers an endorsement service to training providers for the recognition of quality professional development and training.
Institute of Hospitality webinars are a series of informative and educational online presentations, available to members and non-members, and designed to help you advance in your professional careers and businesses.
Industry professionals and experts share their knowledge and know-how during live online sessions, that you can access from the comfort of your home, office, or from any mobile device.
Our webinars include Q&A sessions and follow-up materials. If you are unable to attend, you can log into your membership area to retrieve any past webinar recordings anytime*.
We have delivered over 50 webinars, helping hundreds of individuals improve their personal and professional skills, as well as their business knowledge.
Webinars are complimentary for members of the Institute of Hospitality. Non-members can access our live sessions for £10 (incl. VAT).
12 September 2017 3pm UK Time First Impressions – WOW!
Sarah Brickwood MIH and Jo Woods of Smart Revenue look at the impact of the service provided to those making email or telephone enquries on eventual bookings.
26 September 2017 3pm UK Time Food Waste Recycling
ReFood, experts in food waste recycling, look at the facts, figures and the ways to save money and food, as they celebrate the opening of their £32m anaerobic digestion facility in Dagenham.
10 October 2017 3pm UK Time Brexit’s impact on hospitality
John Coldicutt, chief marketing officer, Planday, and the Institute’s chief executive Peter Ducker FIH present the unique findings from our survey of your experiences of Brexit.
31 October 2017 3pm UK Time How to become a black-belt negotiator
Tom Flatau of Teamworking International advises on how to get that all-important emotional buy-in, shift the balance of power in your favour, and stop getting beaten down on price and making unnecessary concessions.
14 November 2017 3pm UK Time How to blend e-Learning with other formats
Pete Fullard of Upskill People provides a case study of the University Caterers Organisation’s strategy to work with the specific needs of its membership to implement e-learning as part of a blend of wider methods of delivering, tracking and analysing knowledge and skills.
28 November 2017 3pm UK Time Loyalty and love
Reka Mizsei, lectuerer, Glion Institute
Are hotel guests loyal because of the incentive they get from loyalty programmes or are they loyal because they love the brand? Do hotels need a loyalty programme to gain brand love?
12 December 2017 3pm UK Time Immigration and discrimination – planning for 2018 and beyond
Jonathan Gray, partner employment and licensing law, Pitmans LLP
To review the latest thinking on Brexit and immigration issues as at the end of 2017, and to consider how to fill the potential staff/skill gaps of the future by being a successful equal opportunities employer. This will include how to properly manage the gender pay gap reporting obligations and what to be aware of from an age discrimination perspective when seeking to attract and retain younger and older workers.
The Institute of Hospitality has made two important acquisitions: The Academy of Food & Wine Service and Hospitality & Leisure Manpower.
The Institute’s chief executive Peter Ducker FIH explains how these businesses will fit into the Institute’s strategic plans regarding customer service and productivity.
“For 30 years the Academy of Food & Wine Service has provided training programmes, offering a pathway to management for those working in front-of-house service. It has run some important industry competitions and provided support to its members as the professional body for front-of-house food & beverage service.”
Hospitality and Leisure Manpower (HALM) is a national training, research and consulting group, founded and managed by David Battersby OBE FIH, a former president of the Institute of Hospitality and co-founder of the Gold Service Scholarship. HALM has developed algorithms to benchmark productivity in hospitality.
In 2001, with the British Hospitality Association, Battersby launched the ‘Profit Through Productivity’ programme with backing from the Government and key trade associations. ‘Profit Through Productivity’ provided regional workshops across the UK to help businesses increase their profits and efficiency.
Ducker adds: “Given the pressures of wage inflation and the concerns associated with recruiting and retaining talent, this acquisition will enable us to help members identify opportunities within their businesses, and will also give us a service of value to the industry at large, worldwide.”
Institute chairman Stephen Kyjak-Lane FIH MI comments:
“In 2018 the Institute celebrates its 80th anniversary. These strategic acquisitions, combined with advances the Institute is making on a number of fronts demonstrate clearly that we are as important and relevant to the industry today as ever. Over the coming months you will see these two organisations re-emerge, delivering valuable support to our great industry.”
The two organisations were previously owned by the British Institute of Innkeeping.