The Institute of Hospitality recently held a roundtable discussion on the new generation of apprenticeships. The debate covered the background to recent reforms, the participation of employers in the hospitality sector, and reaction to the apprenticeship levy. We are grateful for the expert input of our debate participants:
Peter Ducker FIH, chief executive, Institute of Hospitality
Simon Tarr, chief executive, People 1st Helen Anzani MIH, head of catering services, University of South Wales
Martin Knight, sales director, HIT Training
Tony Clodd FIH, deputy head, University of Derby
Sally Beck FIH, general manager, Royal Lancaster
David Foskett MBE FIH
Julie Barker FIH, director of accommodation & hospitality, University of Brighton and former chair of TUCO
Tony Mullen, Apex Hotels HR manager for London
Graham Eveleigh, head of skills development, WSH Limited
Jonathan Gray, partner, Pitmans Law
To gain an understanding of the recent reforms to the UK apprenticeship system, read the article here taken from the current issue of HQ Magazine .
People 1st Consultation
The Education and Skills Funding Agency (ESFA) recently consulted on the withdrawal of apprenticeship frameworks in April 2018. People 1st responded to their consultation and suggested that, where a framework is subject to review and there is a new and approved apprenticeship standard in place, that certain pathways should actually be withdrawn earlier.
People 1st is now running a consultation on this topic. The final decision on withdrawal dates will reflect the outcome of the consultation, so People 1st wants to ensure that employers have had their say. Employers are invited to take part in the short survey by 8 June.
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 www.instituteofhospitality.org/ems
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 email@example.com
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.
The Institute of Hospitality’s membership is made up of hospitality professionals in all types of roles across our exciting industry. Many of our members work within the foodservice sector. Their roles range from restaurant management to chef roles in upscale restaurants or gastropubs, to care catering and teaching.
If you’re responsible for foodservice or are teaching or studying in this area, these brief Chef Masterclass videos show you how to make the most of your food investment. For example, get practical tips and ideas on how to get more from valuable ingredients and waste less meat, vegetables or fish.
Good for you, good for your business and good for the environment!
The countdown to the introduction of the apprenticeship levy has started and People 1st has announced the creation of its Apprenticeship Network to provide insight and guidance to member businesses interested in keeping ahead of the curve on apprenticeship reform and the introduction of the levy.
The introduction of the apprenticeship levy in April 2017 will bring significant change and additional cost to businesses across the visitor economy. Although new apprenticeship standards, designed by employers, put businesses in the driving seat, a significant amount of detail on the new apprenticeship system has yet to emerge.
People 1st understand the challenges that face businesses in understanding the detail around the changes and ensuring their levy contribution makes a positive return. People 1st’s new Apprenticeship Network can help companies stay on top of the changes whilst gaining valuable insights from People 1st’s apprenticeship experts. Membership of the network will also provide a unique opportunity for businesses to share experiences and collectively overcome issues in preparation for the introduction of the levy.
Member benefits will include access to a broad range of information including:
quarterly network meetings at which People 1st’s experts will review the latest news and developments in apprenticeships
updates and analysis on the latest information as it emerges from government and other organisations on the implementation of the levy, and new apprenticeship system, procurement, apprenticeship delivery and assessment
webinars and events supporting businesses to ensure they understand the basics and what they need to do next
members’ only support materials
access to People 1st’s apprenticeship consultants
For more information on becoming a member of the People 1st Apprenticeship Network, on upcoming events or on People 1st’s apprenticeship consultancy service, go to www.people1st.co.uk/apprenticeships.
Terrorist attacks on ‘soft targets’ such as restaurants, hotels and resorts in Paris, Mali and the Côte d’Ivoire are a stark reminder to the hospitality industry about the need for a regularly reviewed security policy, a business continuity plan and for well-trained staff.
In a recent Institute of Hospitality Insight article, academic and risk expert Alexandros Paraskevas highlighted four key areas in which hospitality organisations and their staff can build their baseline security and anti-terrorism measures.
The key points are:
Active shooter and hostage situation survival
Radicalisation (awareness of)
Members of the Institute can access the full article in the February 2016 Insight e-Newsletter in our Publications section of the website.
In the meantime, managers can refer to helpful free resources like NaCTSO’s Stay Safe firearms and weapons attack training materials, which can help managers, staff and the public in learning how to survive a weapons attack. The materials describe what to do during an event to ensure the safety of oneself and others, how and when to alert authorities and how to get to safety.
Attacks on soft targets, like hotels, resorts and concert halls, show that managers in hospitality should continue their good practice when it comes to security but they should also revise their security to mitigate an attack with counter-surveillance and measures aimed at dealing with specific patterns of assault that include active shooters and hostage situations.
Alexandros Paraskevas is professor of strategic risk management and chair in hospitality management at the University of West London
There’s a lot of talk about the UK’s Apprenticeship levy which will be introduced in April 2017. The levy is designed to increase UK employers’ investment in training and apprenticeships and is similar to successful levies in countries such as Denmark, the Netherlands and South Korea.
Whilst the levy will ensure every big UK company plays their part in delivering a new generation of skilled apprentices and industry-led training standards, it will also help the UK government create 3 million apprenticeships by 2020. For the hospitality industry, the addition of more and better-qualified employees to an increasingly competitive job market will be very welcome news!
On top of an increased commitment to apprenticeships by employers, the levy will raise £3 billion across the UK, of which £2.5 billion will be spent on apprenticeships in England and the remainder will be distributed within the devolved nations (Scotland, Wales and Northern Ireland). The devolved governments will have their say in the development and application of apprenticeship policies in their regions.
So who pays the levy? UK employers that have a pay bill in excess of £3 million will be subject to the levy, but the good news is that businesses will also receive an allowance of £15,000 to offset against their levy payment. Funding arrangements for companies who are not required to contribute to the levy are still being considered and clarification should be available in late 2016 but People1st, the hospitality industry’s sector skills council, believes that the ‘major beneficiaries of the levy will be those small to medium businesses that will be able to access the levy without making a contribution until they hit the £3m paybill’.
Looking beyond the levy to the bigger picture, apprentices bring enthusiasm and productivity to workplaces, they can help improve staff retention and there can be a healthy return on investment for employers. If your business is seeking staff – from commis chefs to front of house staff – now is a good time to consider the benefits of employing apprentices. New apprenticeship roles can be posted from February 2016 at https://www.gov.uk/apply-apprenticeship
Hospitality employers who would like to learn more about the benefits of employing apprentices can find further resources at People1st. In addition, the GOV.UK website will offer regular updates on the levy and employment matters, but a good place to start is Employ an Apprentice.
If you’re in the hospitality industry and serve wine, you will enjoy a special series of Tweets featuring ‘sip-sized’ learning from the wine experts @JascotsWine.
Watch the Institute of Hospitality’s Twitter feed, @IoH_Online, during the next two weeks to catch #Winetips from Jascots’ wine educators. Jascots Wine Merchants offer Institute-endorsed wine training programmes which mean the programmes meet the Institute’s rigorous standards for quality hospitality training.
Jascots Wine Merchants has further enhanced its industry leading training offer for its on-trade and hospitality clients by adding WSET (Wines and Spirits Education Trust) foundation and intermediate programs to its portfolio of specialist wine and hospitality courses.
Whilst Jascots’ Sales & Service Training helps staff members and managers to get the most out of their wine list, the WSET qualification offers broad coverage of all product categories in the field of alcoholic drinks, together with the theory of tasting technique. It is suitable for those with little previous experience.
Perhaps more important is how investing in this type of training benefits a hospitality business with the productivity and retention of staff. Jascots courses are proven to be crucial in developing key staff.