Tourism Needs Sustainable Step Change
 The long-term viability of the tourism industry necessitates a step change, says NUI Galway ac...

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Hospitality Employees Denied Rights
Evidence of significant breaches of basic employment rights to hospitality workers has emerged from ...

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Third Level Courses for Hospitality Workers
A new suite of third-level education programmes has been launched to encourage the retention and rec...

Read more

IFSA/Chef Network Operating Guidelines
Representing over 200 member companies, IFSA (the Irish Foodservice Suppliers Alliance) and Chef Net...

Read more

Tourism Needs Sustainable Step Change
Hospitality Employees Denied Rights
Third Level Courses for Hospitality Workers
IFSA/Chef Network Operating Guidelines

Newsflash

Tourism Needs Sustainable Step Change

 The long-term viability of the tourism industry necessitates a step change, says NUI Galway academic Sheila Malone.inchydoney

Writing on the RTE News website, she says that while Ireland's National Sustainable Development Policy in 2019 committed to help achieve certain UN Sustainable Development Goals, opportunities to implement such change has been slow moving. Of central importance was the commitment to more sustainable tourism industry and to improve the quality of life for all.
 The Government's tourism policy, in particular, seeks to address environmental and economic sustainability. Although the tourism industry has been historically fraught with issues associated with non-sustainable practices, we are now presented with an opportunity to re-design our tourism landscape. Does Brexit and Covid-19 provide a pathway to formulate a new way of consuming tourism, an opening to create a more sustainable and resilient tourism model?

 

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Hospitality Employees Denied Rights

Evidence of significant breaches of basic employment rights to hospitality workers has emerged from a study by a NUI Galway academic.emoloyee0821
The breaches span contacts of employment, payslips, working hours and other legal rights. 
The study also includes employee testimonies regarding verbal, psychological and physical abuse and the witnessing and experiencing of harassment and bullying. 
The absence of mechanisms for employee voice are also striking, whether it be to offer and idea or raise a grievance. 
On the positive side, the research participants had clear and concrete suggestions for how working conditions in the sector could be improved. 
Dr Deirdre Curran, author of the report plans to work with interested parties to develop policy and practice that would address issues raised in her research

 

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Third Level Courses for Hospitality Workers

A new suite of third-level education programmes has been launched to encourage the retention and recruitment of talent for the tourism and hospitality sector. Recent researcheaducartion FI from Fáilte Ireland indicates that almost 1 in 4 staff employed this summer are expected to be new to the tourism industry therefore a focus on training and upskilling is central to these practical new online education programmes.  

 The new online education programmes will provide tourism and hospitality employees with access to third-level qualifications to upskill them and help advance their career in the sector.
 Prior to COVID-19, the hospitality and tourism industry employed over 260,000 people in Ireland making it one of the largest employers and the industry with the greatest regional spread of economic activity. As tourism and hospitality was severely impacted by the pandemic, thousands of skilled workers were forced to seek employment in other sectors.

 

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'Skills to Advance' helps Hospitality meet Challenges

Pictured at the launch of the'Skills to Advance' programme are (from left) Andrew Brownlee (ceo, Solas), Simon Harris, Minister for Higher and Further Education, Elaina Fitzgerald, president, IHF, Niall Collins (Minister of State for Further Education) and Tim Fenn, ceo, IHF). 
solas 

Click here for more details

 
 
Skills to Advance is a policy initiative aimed at enhancing the skills of people in employment. Developed in 2018 by SOLAS (The Further Education and Training Authority) and the Department of Education and Skills, it has since been rolled out with the Education and Training Boards (ETBs) around the country. 
Skill to Advance provides upskilling and reskilling opportunities, anticipating and responding to skill needs. It particularly targets those facing changes in their work due to technology advances, changing work practices and market diversification. 
A key feature of Skills to Advance is its focus on sectors experiencing disruption or those with emerging opportunities. A current example of this is Developing Leaders for Hospitality and Tourism. Driven by the critical challenges now facing the industry, and in order to boost the retention and career progression of key talent, two new training programmes have been developed by SOLAS and the ETBs in collaboration with the Irish Hotels Federation, Failte Ireland, and Regional Skills Fora. 

 

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IFSA/Chef Network Operating Guidelines

Representing over 200 member companies, IFSA (the Irish Foodservice Suppliers Alliance) and Chef Network, with its 3,500 strong membership, have combined their efforts to IFSA Chef Network image 002launch the IFSA and Chef Network Catering Business Covid-19 Operating Guidelines and Procedures document. 

 Drafted by an IFSA/Chef Network working group, with the assistance of The Food Safety Company, the comprehensive document has been created based on the best available national and international guidance. Its purpose is to deliver information on industry guidelines and protocols which may allow and help foodservice outlets to resume business.
   “Shutting down our economy came as a huge shock to all businesses, but it’s become apparent that restarting our economy and preparing businesses for the ‘living with Covid’ phase is an even greater task that will take much consideration and planning,” adds Patrick Clement, IFSA Chair.
 The aim of the document is to help, support and advise foodservice business operators on how best to plan for the re-opening of their business.  Patrick Clement continues: 
 
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