University of Greenwich becomes the latest learning provider to join the Institute of Hospitality


Hospitality, Leisure and Tourism students at the University of Greenwich now qualify for free student membership of the Institute of Hospitality. Thanks to the University’s recent decision to join the Institute’s Education Membership Scheme, their students will benefit from the resources and career benefits offered by the industry’s professional body.

Maria Gebbels, Ph.D. MSc MIH, Lecturer in Hospitality Management says:

“The University of Greenwich is proud to have joined the Institute of Hospitality’s Education Membership Scheme (EMS). This free for students membership will give them access to valuable industry resources and contribute toward their academic and professional journey. At Greenwich, we are devoted to helping students move into high-quality, graduate-level jobs, which will be further enhanced through the EMS by bringing students into contact with hospitality industry professionals through the mentoring scheme and networking events.”

The scheme has been operating for many years and is an excellent example of how the Institute is supporting entrants to the industry. There are over 70 academic institutions taking part in the scheme both in the UK and worldwide. Full details and a list of EMS participants can be found at

Learning providers who wish to discuss options to join the scheme and establish free membership for their students should contact Rosalyn Berry on +44 (0)20 8661 4927 or email

The University of Greenwich is a British university with campuses in south-east London and north Kent. These include the Greenwich Campus, located in the grounds of the Old Royal Naval College (see photo) in the Royal Borough of Greenwich, London. It is the largest university in London by student numbers and the greenest in the UK as assessed by the People & Planet Green League Table.


Institute of Hospitality at ScotHot 2017


The Institute is delighted to be participating in ScotHot on 15 & 16 March at the SECC Glasgow. Come and visit the Institute of Hospitality stand number 4834. Here you will find out about all the activities of our Scotland Branch. We also have some specially-designed membership offers for all ScotHot delegates who are not already members of their industry professional body.

ScotHot is Scotland’s biggest food, drink, hospitality and tourism trade show. Over the two days, key buyers and decision makers from top hospitality and catering establishments networked with a wide variety of suppliers from all areas of the hospitality, tourism and catering industries.
Register now to attend ScotHot2017.

A new feature of ScotHot 2017 is The Buell Business Advice Centre which has been developed to enable owners and operators of hotels who are visiting the show to obtain free advice and guidance on matters that are impacting on their businesses.

It brings together a group of professional and advisory companies from the hotel and leisure sector which will be on hand to advise visitors to the show on a broad range of topics from Strategy to Property, Funding to Financial Management, Operations to Marketing, and Procurement to Revenue Management.  This new drop-in centre will allow owners and operators of hotels to talk to professionals and advisors on an entirely confidential basis and on virtually any subject of interest.

Through The Buell Business Advice Centre, visitors to the show have access to a one-stop-shop which will connect them with leading advisory and service providers who really understand the dynamics of the hospitality sector.

Book a free session with a business advisor at ScotHot

Melvin Gold FIH shows the way to independent hotel success

Download your copy of The UK Independent Hotel Sector Today by leading consultant Melvin Gold FIH and discover a wealth of statistical information plus the key topics, actions and opportunities that will underpin the independent hotel sector’s future success.melvin-gold

“In terms of its innovation and influence the UK Independent Hotel sector has rarely beenstronger and had such influence.  Although it is shrinking, both in terms of its overall size and as a proportion of the country’s serviced accommodation sector, those that have survived – and Independent hotel rooms still comprise more than half of the serviced accommodation rooms in the UK – have thrived because they have truly understood the requirements of the 21st Century traveller and striven to satisfy their requirements.

Over 40,000 hotel rooms in independent hotels have closed in a little over a decade. In most cases failure to invest and innovate put them at risk in the face of a more discerning, better informed, consumer, and the marketing strength of hotel brands and online travel agencies (OTAs).

There are numerous examples of best practice and innovation that emanate in Independent hotels permeating through into the chains. Perhaps there is no better example than around the country’s seaside resorts, they have participated in the re-ignition of tourism. Where once it was thought that the British seaside was in terminal decline it is now evident that there is a strong market for the new breed of modern boutique and lifestyle hotels. They may not serve the traditional bucket and spade tourist but they are not as seasonal either. Their guests are aspirational and seek authenticity; quality food and drink; spas, gyms and leisure; and quality cultural and leisure attractions. Sunshine, when it comes, is an added benefit! The trend is replicated by Independent hotels in cities, thriving market towns and country houses. The common thread is that they have striven to move with the times and satisfy their customers.

There is little doubt that the hotel brands will continue their growth and equally that some Independent hotels might fall by the wayside. Some may choose to rebrand but the majority will remain, either through choice or because they are simply too small, tooquirky or too unusually located (or perhaps a combination) to affiliate. The best will provide leadership and innovation for the whole hotel sector and this report highlights key topics, actions and opportunities that are likely to underpin their success.”

The complete report is available free of charge at Independent Hotel Show weblink

Hotel ICON general manager Richard Hatter FIH re-activates the Institute’s Hong Kong Branch


This September Hotel ICON welcomed the active members of the Institute of Hospitality Hong Kong Branch for lively interaction and to discuss future steps on re-launching the branch.

Attendees included Andrew Jones FIH, Chairman of the Pacific Asia Travel Association’s Executive Board, Duncan Palmer FIH, Managing Director of the soon-to-open Marco Polo Hotels flagship property in Hong Kong, and Kaye Chon FIH, Dean of School of Hotel & Tourism Management, The Hong Kong Polytechnic University.

Members and representatives of the Institute of Hospitality Hong Kong Student Chapter brought forward many constructive ideas on how to promote the chapter’s role in the metropolis by conducting a wide range of leadership and education-based events.

Richard Hatter, Chairman of the Hong Kong Branch, is positive about the future of the Hong Kong branch: “In conjunction with the planned activities we will not only re-engage current members of the Institute of Hospitality, but will also attract other industry professionals in the city to join the institution and to unite professionals, promote excellence &, facilitate learning.”

Read more information about the Institute of Hospitality Hong Kong Branch

In separate news, read about Hotel ICON’s pioneering use of electric and eco-friendly vehicles

The Institute helps shape ‘The Future of Hospitality’

The Institute was delighted to contribute to a major news supplement ‘The Future of Hospitality’ distributed with The Times on 22 September.

The supplement includes extensive quotes from our chief executive Peter Ducker FIH and exclusive data and research from our publication Spotlight on Hospitality 2016.

Among a series of thought-provoking articles on modern dining trends, Brexit, Airbnb, data analysis, technology and corporate hospitality, Ducker highlights how hospitality is deeply woven into the very fabric of our society and how organisational culture and better work/life balance can increase staff retention.

The supplement quotes our Spotlight on Hospitality 2016 report which says that while about 30% of hospitality employers have policies in place to support work/life balance, the increase in staff retention form these companies is about 80% higher than those who do not.

In an article on Brexit, Ducker puts the current situation in context and suggests that with the right long-term approach, the downsides of Brexit may be avoided altogether

“We know about our staff shortages and hear from friends and relatives that the thought of a graduate debt of £40,000 is putting some young people off taking the university route. We also know that the impending Apprentice Levy is exercising the thoughts and training strategies of many businesses, and the rationale behind apprentice programmes is now more compelling.”

Download a PDF of ‘The Future of Hospitality’

English Lakes Future Leaders take Institute’s Level 4 Diploma at Kendal College


English Lakes Hotels Resorts & Venues has joined forces with Kendal College to deliver the Institute’s Level 4 Advanced Diploma in Hospitality Management, our modular qualification which we have tailored specifically for the group.

Candidates selected from across the group’s hotel venues in Cumbria and Lancashire are undertaking the qualification, which allows them to study various modules.

These range from venue and destination promotion, multi-site hotel management, and purchasing trends, through to recruitment and retention of staff, conflict resolution, and legal and financial issues within the industry.

English Lakes Hotels Resorts & Venues managing director Simon Berry says: “The hospitality management training programme is another mechanism for us to help our staff go that extra mile for both our guests and each other.  We are always seeking to make additional service improvements and this leadership programme is an important investment in helping our staff grow into future management roles.”

With a combination of dedicated training and on the job learning, coaching, and self-managed study, English Lakes Hotels Resorts & Venues is supporting each participant with a company mentor, whilst Kendal College provides a staff member to regularly visit each student in the workplace.

Suzanne Horner from Kendal College says: “What makes this programme unique is the opportunity for the students to tap into the experience and knowledge from the senior management team, and be exposed to leading professionals within the business

“They benefit from gaining a wider understanding of the attributes required to be a hospitality leader, as well as the key aspects of the business.  When they graduate in the autumn of 2017, the course will have boosted their skills, knowledge, experience, confidence and ultimately their future ability to play a leadership role in the hospitality industry.”

The Institute of Hospitality and Kendal College have been working together for more than 25 years, training our next generations of hospitality managers across a range of sectors.

Click here for more information on Institute of Hospitality Diplomas


Giving back to the hospitality industry: Cyrus Todiwala OBE DL FIH visits Doncaster College

Learning from an expert: Chef Cyrus instructs a Doncaster College student in the art of knife work and Asian cuisine.
Fingers under! A student learns about knife work and Asian cuisine from Chef Cyrus Todiwala.

Doncaster College and University Centre, a new member of the Institute’s Education Membership Scheme (EMS), recently welcomed celebrity chef, author, and restaurant owner Cyrus Todiwala OBE DL FIH to the Waterfront Restaurant.

Cyrus was joined by his wife Pervin and Doncaster’s Catering and Hospitality students for the preparation of his signature menu, which was then served to lucky guests at the Benefits for Business event at the College.

Level 3 Catering and Hospitality student Shila Gale from Intake was on hand to help prepare the main course and, as a result, has gained an opportunity to visit Chef Cyrus’ restaurant. “It was a nice experience to prepare a different type of food, bring new ingredients to the College and learn about traditional Asian cooking,” said Shila – who along with her fellow students – agrees that experiences like the Todiwalas’ visit are a great way for students to gain valuable industry contacts.

To learn about Doncaster College’s full-time Hospitality and Catering courses click HERE.