No limits in tourism
Students encouraged to think big picture at World Tourism Day Open House
“THE ONLY limit there is in tourism is the limit you place on yourself,” was the statement reiterated by Jamaica Hotel and Tourist Association (JHTA) VicePresident Robert Headley.
The JHTA official made the statement during an address to over 200 students attending a World Tourism Day open house at Sandals South Coast, which was part of the resort’s Tourism in Schools initiative.
Sharing his own journey within the industry, from a mini bar attendant at Sandals Royal Caribbean to the office he holds today as vice president of the JHTA, Headley encouraged the students the big picture that considering a career in the hospitality and tourism industry. “As you prepare to enter this exciting industry, it is important that you know your island, explore and understand what Jamaica has to offer to the world,” he said. He also encouraged them to look at how tourism connects the dots with other industries like transportation, craft and construction, and explore opportunities in emerging industries that are driving tourism, like tours and weddings, etc.
The Tourism in School initiative provides opportunities for students with an interest in tourism and hospitality to experience resort operation first-hand and interact with hospitality professionals in preparation for a career in the industry.
The event attracted final-year students from four high schools in Westmoreland, St Elizabeth and Manchester, as well as Shortwood Teachers’ College and the HEART Trust/NTA in Culloden.
Sandals South Coast General Manager Adrian Whitehead, who also participated in the event, encouraged the students to gather as much information and contacts as they could to help them to better determine what area of hospitality would suit them best.
Thereafter, the students roamed the resort’s grand ballroom, which had been transformed into a kaleidoscope of miniature display booths, showcasing various resort departments. Among the key departments presented were food and beverage, rooms division, watersports, weddings, landscaping, loyalty and travel and sales, as well as various revenue areas and administrative departments, like information systems, public relations and environment, health and safety.
Commis chefs in training, who were in attendance at the event, also had an opportunity to tour the resort’s expansive kitchen facilities with resort Executive Chef Marco Goldin and his team. For Rogelio Grant, a chef de partie in training at Culloden Heart Trust, this experience was especially useful. “I found the tour of the kitchen facilities and its operation to be very informative as I, one day, aspire to work in a similar facility,” said Grant. He described the atmosphere in the kitchen as very fast-paced.
BE PASSIONATE
“Everyone there seemed to know exactly what they were about and the stations within the kitchen were organised and easily identified,” Grant added. “Chef Goldin also reminded us that no matter where we go, the rules of the kitchen remain the same”. His take-away for us was to ensure that food preparation is something that we’re truly passionate about and then, just be prepared to work hard and always keep developing.”
In keeping with the theme of the day, ‘Tourism and the Digital Transformation’, students also received instruction from resort Information Technology Manager Richard Griffiths on how Sandals Resorts was using digital technology to serve guests better.
Sixth-form students at Black River High, Annika Gray and Shevieka Laird, who we caught up with during the expo, expressed their gratitude to Sandals South Coast for hosting the event. “This is my first year doing tourism and hospitality and the World Tourism Day expo at Sandals South Coast really helped to open my eyes to what’s available,” said Gray.