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Advanced Diploma in Hospitality Managements Newsletter Prelude to Success

measured? Logic can therefore be usto measure these good senses. Logicindeed defined as the science of corect thinking and the simplest anbasic meaning is the correct or incorect use of reasoning.

It can therefore be essentially arguethat experience do teach to a greextent, but it is the individual capaity to absorb it using correct reaso

ing that determines the substance understanding..

We hypothesise that the more correthe reasoning is applied to experiencthe better the understanding. This probably why we have higher anlower IQs. When incorrect reasoninis applied, the understanding lowerBut in both situations, experienteaches.

It will therefore be concluded thwithout experiences an individulacks the practical ability, skills an

the savoir faire, this will also fail compliment his or her Knowledge.

Experience further guaranties effetiveness and efficiency. Its tangiband its real. Its the action of anthing. Hence, In other wordExperientia Docet.

The Seychelles Tourism Academyemphasises the practical componentsthrough all its courses. It aims atcultivating in students real live opera-tions of their specialised domains.Through actual observation of orpractical acquaintance with facts orevents, students learn and gainknowledge in their respected field.The two Latin words: ExperientiaDocet on the students scarves andties reflects this philosophy. It meansExperience Teaches.

An individual gains experience boththrough second hand reports of testi-monies from others, and from firsthand acquaintance. Experience isoften divided between the internaland external. Internal experience isrelated to an individual's own mentalevents, while external experience isthought to be aspired into an individ-ual's consciousness.

Plato disliked the notion of experi-ence since it is only a step to under-standing universals. Further, it isunreliable because the observer can

be deceived by the senses. It is onlythrough logic that the mind can un-derstand the experience, InternetEncyclopedia of Philosophy (2010)

As it is outlined above, experienceitself is not enough. The individualtherefore seeks other elements tocompliment the experience.

Attitude, communication skills, posture,body language, charm, grooming, generalenthusiasm are some of the elements thatcompliment experience.

In the Tourism business, service is the keyword to success. Giving excellent servicecan be mastered through experiencewhereby the individual absorbs skills andtechniques involved. But it is the addi-

tional input of core values and ethics that

gives substance or value to efficient ser-vice.

Therefore experience itself is essential butnot enough to become fully effective andefficient. Common senses are talked abouteveryday. It has been said frequently inthe past by various individuals that somesenses are not common. This begs thequestion as to how can common sense be

Message From the PrincipalCongratulations to all of you ADHM Studentsfor this wond erful initiative. It is surely thebest form of communication. Mastery of com-munication is what makes great Hotel andTourism Managers which you will be in thenear future. Always remember that for everydisciplined effort there is a multiple REWARD.I wish you the very best of success all the way .Mr. Flavien JoubertPrincipal

Radisson in

Tahiti and the

Sheraton

Moorea in

French Polyne-

sia. The trade

feels that the

experience and

knowledge of Mr. Guitton wil

greatly help with the further devel

opment of the Academy and

wishes him the very best of luck..

Success through Experience holds the key to

Knowledge and Self Esteem.

E x p e r i e n t i a D o c e t

B y J . C e s a r & V . S a u z i e r A D H M 3

S C O P E S

Promoting appro-

priate tourism

practices

ADHMs views,

contributions and

suggestions

Portraying tourism

through sustain-

ability

Encouraging Love

& Passion for a

career in the in-

dustry

Reflection on the

Seychelles Tour-

ism and Hotel

Operations

I N S I D E T H I S

I S S U E :

CLIMATE CHANGE WORK SHOP 2

INTERNSHIP CHALLENGES 2

TAKAMAKA BAY WORKSHOP 2

NATURE VISIT 3

EVENT MANAGEMENT FORREGATTA 3

STUDENT CONTRIBUTIONS 3

ADHM TEAM/ENTERTAINMENT 4

N e w s t a c h a i r m a n

a p p o i n t e d .B y J e a n M a r c L a r u e A D H M 3

S E Y C H E L L E S T O U R I S M A C A D E M Y

Spectrum

Volume 1, Issue 1 June/July 2010

Mr. Phillip Guitton; the

Regional GM of Con-

stance Hotel Groups;

responsible for Constance

Lemuria on Praslin and

Ephelia Resort on Mahe

has been appointed as the

new Chairman of the STA

Committee and Vice

Chairman of the STB

Board. He has had ample

of experience as the GM

of Lemuria Resort,

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Hoteliers of our day and age have

more than their conventional task

to consider. With climate change as

the order of the day, more than

ever there is the need to rethink

and re-assess our position as indi-

viduals and that of our respective

organisations.

On April 26th 2010 the Sustainabil-

ity for Seychelles a local Non-

Governmental organisation with

secured funding from the UNDP and

LUNGOS organised a one day work-

shop for STA students. The aim of the

workshop was to educate partici-

pants about the reality of climate

change, as well as to see to it that

the tourism industry adjust and

adapt itself to it. Lastly, they aimed

to empower participants to walk the

talk .!

The workshop was facilitated by

Michelle Martin who was very

passionate on the subject and

really caught the attention of

her audience. Throughout the

presentation participants were

able to have clearer meaning

about what is climate change,

the effect of human activities

on the climate and means and

ways to minimize our impact. Mi-

chelle boarded the subject of sustain-

able development and echoed its

importance in all aspect of our daily

lives. The Department of Risks and

Disaster Management was also repre-

sented, by Mr. Paul Labaleine who

gave an overview of the depart-

ments function and role .Participants

also had the unique opportunity to

have a sneak peek into the new sus-

tainability label which will be

published soon by the Sey-

chelles Tourism Board. Mrs.

Betty Seraphine of STB was

there to discuss the outline of

the label, which is aimed to

give its bearer a marketing

advantage and ease decision

making for travel when choos-

ing the type of hotel they want

to stay in.

A participant creating her own cocktail

C L I M A T E C H A N G E & s u s t a i n a b l e t o u r i s m

W O R K S H O P

B Y M I C H A E L B A R R E A U A D H M 3

T a k a m a k a b a y w o r k s h o p B y T A N I A R E G I N A L D A D H M 1

P a g e 2

O U R I n t e r n s h i p

C H A L L E N G E SB y S t e p h a n i e M a r i e A D H M 2We managed

to obtainskills,

knowledgeand most

importantlythe attitude

Students listening attentively to the present-

ers

S p e c t r u

Takamaka Bay representatives, Mr. ChristopherLusta, the Beverage Consultant and his assistant MsBeryl held a workshop for ADHM 1 students at theSTA campus on the 9th of June. We learnt that

the company started with the two brothers Ber-nard and Gerald DOffay. They began with only

three employees in a very small warehouse at theProvidence, and has grown up to 15 plus workershence the intention of re-locating the company toPointe aux Sel, La Plaine St Andr, subsequently to

better accommodate the rising markets for theproduct.

As the workshop progressed, we discovered moreabout their products. The representatives gave an in-depth description of the features of each of theirproducts so that we could have a profound under-standing of the smell, colour and taste of the sixdifferent drinks, being Rum (white), Rum (Gold),Coco, Victoria Gin and their latest brand the Taka-maka Bay St Andr .We were all luring with enthu-siasm when Mr Lusta began demonstrating some ofhis signature cocktails made especially from theTakamaka Bay brand and students were more thanhappy to participate and help with the preparations.

Before the workshop ended, some students weregiven the chance to come up with their own signa-

ture cocktail and was tasted by Mr. Lusta. In his

own line of experience, he was quite impressed withthe outcome of the cocktails prepared.

Overwhelmed by this knowledgeapresentation, a vote of thanks was givby a fellow colleague on behalf of t

class .It was agreed that it had been unforgettable experience. A spec thanks to Mr. Maxime Louise our Foand Beverage lecturer for arranging twhole event.

All started on the 11th November 2009. Littledid we know how much were about to change

then.

Most of us were more than eager to go out

and experience the thrill of the world of work.

We were attached to various hotels in theSeychelles, namely Maia Luxury Resort, Four

seasons resort, Ephelia resort, Lemuria Resort,

Labriz Silhouette, Ste Anne Resort, and Ber-jaya Beau Vallon Bay.

After the 5 months exposure, we all came back to school with a more mature attitude

towards life, our studies and surely a sense of

fulfillment and achievement . We all ex-pressed our concerns and what was interesting

was that we used our PESTEL and SWOT

skills that we had acquired from lectures.

These analysis can assist one to evaluate theirstrengths and weaknesses , opportunities and

threats that they are bound to face.

Life working in a hotel is not as glittery as gold as

everybody thinks. Strong work ethics is a must. By

standing firm, one demonstrates the managementqualities that are being ingrained in us. Whilst

Hotel life is tough and challenging compared to

other jobs, we were all determined to give our bestwhich we did. Regardless of minor hiccups here

and there, where some of us felt that we were notwell appreciated for our effort.

The hotel I was attached to; The Berjaya BeVallon Bay is a three star hotel and compa

to all the other hotels that the students chose

was different in its own way. Regardless of

problems, it can considered as a good place

start your attachment because it provides o

with the opportunity to put into practice whas been learned at school in order to mak

difference.

Making wise choices of hotels which w

enable you to put into practice all skills learnto the maximum and at a high standardhighly recommended. Being innovative is w

will distinguish this generation of manag

from the others .As aspiring future Seychellhotel managers we want to revive the love a

passion of good old Seychellois hospitality.

During the Brainstorming session o

Sustainable Tourism Development

Towards the end of the worksh

the participants were divided in

groups to do an inventory of

Seychelles Tourism Acade

campus and audit the premise

noting all of its good and b

practices as well as those n

practiced at all. The session end

with each group designing th

own sustainable tourism establi

ments.

Management Trainees at

Maia Resort acquiring

experiences.

ADHM 1 trainees with their facilitators an

their newly made cocktail

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N A T U R E V I S I T .

B Y A M I A C O N F I A N C E A D H M 3

Welcome on board ADHM 1

E V E N T M A N A G E M E N T F O R R E G A T T A 2 0 1 0 !B y D a v e M o u s b e A D H M 3

P a g e V o l u m e 1 , I s s u e 1

through a short presentation

Mr. Shah took us for a brief

visit to Cousin island

Mr. Seeboo accepting the kind donation from

Barclays Bank.

The group taking a break after a tiresome tour in the bird reserve

park.

The year 1 ADHM 2010 trainees, currently comprises of fifteen stu-

dents aged between nineteen to thirty f ive years .

The group is made up of a mixture of professionals coming from differ-

ent backgrounds mainly from Guest Relations, Cabin Crew services ,

Broker Agent, Receptionist, Accountants to secondary school teacher.

Others are past Polytechnic, NIE and A Level students. This surely

reflects the STAs determination in its mission to provide the countrywith serious and mature professionalswho wnts to m ake a diference in

the tourism industry. The ADHM staff members and students wel-

come the the new bacth on board.

This year, the organiser of the annual

charitable Regatta event; The Sey-

chelles Round Table will donate a

substantial amount of the money

collected to a learning establishment:

The Seychelles Tourism Academy for

renovations.

Mr. Seeboo the Chairperson of the

Seychelles Round Table was present

with other members during the

launching of the second culinary com-petition at the La Golette Restaurant

at STA on Friday 14thMay 2010. Tothe prospective sponsors who at-

tended the short cocktail ceremony

sponsored by the ISPC, he wowed

them in a short speech whereby he

there, through a short presentation Mr. Shah took

us for a brief visit to Cousin Island, and gave us an

insight of the various activities that is carried out

there.

Officially purchased by Wildlife International in

1968 and since 1998 the island has been under the

management of Nature Seychelles. Apart from

being the home to many endangered species in-

cluding five endemic bird amongst which, is the

Seychelles Wobble which to date there are only,

about twenty left, the island, is also one of the

most important nesting place for the hawksbill

turtles.

We also visited the garden at the sanctuary. Thanks

to our very informative host, who gave us an insight

of the various fruits, spices and medical plant that

thrive in the garden, of which many were unknown

to us.

The visit was indeed a very fruitful one as

enabled us to know a lot more abo

Cousin island and what Seychelles is doi

in regards to sustainable tourism. It was

great use for us as it will also help with o

of our module Sustainable Tourism th

facilitating our comparisons of sustainab

tourism locally and internationally. Fu

thermore, the concept of their own gardis a perfect example of what tourism esta

lishments can do as an illustration of su

tainable practices.

stated that;We want to give a hand to

S.T.A as they are training about one

thousand people every year, to work in

Seychelles leading industry..

It was also during this ceremony that

the Barclays Bank generously donated

a cheque of R20, 000 to the Seychelles

Round Table Foundation. At present,

the year three ADHM trainees are

following an Event Management ses-

sions with Mr Seeboo every Thursdaymornings.

This aims to equip trainees with the

necessary skills and knowledge

needed to effectively organise vari-

ous regatta activities, for example,

Mr. & Miss Regatta, the running of

the stalls, sports, games, and other

logistics. This will definitely help the

Committee to enrich if not revive

this event this year with fresh and

new ideas.

We are all excited about this years

Regatta and STAs fervent involve-

ment in the event!!We count on all

your support and look forward to

seeing you all at the event!!

SeriousBe serious at work and be serious with your work. What does this mean? Being serio

with your work does not mean that you cannot have fun at work. Neither does it meyou cannot enjoy your work. It just means that you need to focus on your work.

Be focused and never let anything distract you from what needs to be done on time w

speed and consistency. No bosses like people who are not mindful of their job. When yare serious at work you minimize silly mistakes. Bosses and colleagues can feel ycommitment. This career promotion advice does not stop you from having fun at woBeing serious at work means being focused and yet still being able to enjoy your work

HardworkingThis is one career promotion advice that many career newbies find difficult to take. Aall, they feel, shouldnt there be some form of short cuts? Being hardworking proba

sounds laborious to many. And many would expect that a career promotion advice wotalk more about working smart than working hard. Well, not this career promotion adv

You see, no matter how much you work smart and no matter how many tricks you kn

to work smart, you still need to work. You still need to be hardworking in order for

results to show. Any short cut that does not require being hardworking will not bfruits!

In the next Issue: How to be Indispensible and Nice.

How to SHINE and Gain the Respect and/or Promotion You Want

Contributed by Rhonda Barreau ADHM 3

Did you know that the Cousin Island is the home to

seven endemic reptile? Well, guess what, most of us

in the class didnt know either, but we learned about

that and a lot more thanks to Mr. Nirmal Jivan Shah

during a small visit at the bird sanctuary at Roche

Caiman.

This took place on Thursday 27 May 2010 and from

Regatta Tickets are currently on sale

S.T.A staff members on the Regatta Co

mittee and students at only Rs 10:00!!!

ADHM 1 with Mr. Joubert, Mr. Max and Mrs. Stella

Reflections

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IThe Guest is the most important person in our busi-

ness

IIThe Guest is not dependent on uswe are depend-

ent on him.

IIIThe Guest is not an interruption of our work; he is

the purpose of it.

IVThe Guest is part of our business, not an outsider.

VThe Guest is the lifeblood of the business, just as

you are.

VIThe Guest brings us his desires; it is our job to

fulfill them.

VIIThe Guest is a human being with feelings and

emotions.

VIIIThe Guest is someone to be welcomed warmly

and graciously.

IXThe Guest is deserving of the most courtesy and

attention possible.

RESTAURNT JOKES....!!!

Did you hear about the new resta

rant on the moon?

Great food but no

atmosphere !!

Why was the restau-

rant called Out of this World

Because it was full of Unidentif

Frying Objects!.

Hello? Freds Restaurant. Hello! I

like to know, do you serve crab

We serve anyone, sir! Come on in!

Contributed by Annette Pierre ADHM 3

La Misere

P.O Box 1051

Phone: 00248388628

E-mail: spectrumnewsletter@yahoo.com

Face book page: Adhmnewsletter

A D H M S P E C T R U M

T h e T e n C o m m a n d m e n t s o f H o s t i n g

THE ADHM TEAM

Spectrum is purely the contribution of the Hospitality Management students of

the STA. Inputs for this first issue are entirely from the ADHM students. The

initiative was taken by a group of students who called themselves the

Management Action Team. Their aim is to anticipate positive changes to-

wards the tourism industry. They believe that Seychellois have competitive

potentials which are not being fully exploited. The local tourism manpower

should therefore be empowered with the ultimate savoir-faire of the trade,

Competitions evolves with trend and trainings are therefore inevitable.

The ADHM team is ready to assist the academy to promote good ethics, core

values and good attitudes and also to help develop the dedication and pas-

sion needed for careers with the Tourism Industry.

The Newsletter targets students, professionals and the general public that are

as passionate as we are and have their hearts for tourism. It is to inform and

guide. The newsletter will be published every two months and contributions

from all STA students are welcome.

Articles and other contributions: ADHM students.Compilation: Ms Lydia Wirtz

Editing: Mrs. Stella Bergmann

Entertainment

Did you know?

-The colors yellow, red, and orange are used in fast food restaurants because those are the colors that stimulatehunger.

-The largest hotel in the world is the MGM Grand, which has 5,034 rooms and is located in Las Vegas, Nevada.

-Honey is the only food that does not spoil.

-It takes about three hours for food to be broken down in the human stomach.

C t ib t d b J C ADHM 3

Winston

Churchill:

The price of

greatness is re-

sponsibility

STA students serving welcoming drinks at a Corporate

Event. Notice their postures, charisma and the flamboy-

ant smiles.

XThe Guest pays our salary.

Extract from the Book: The Art of Hosting by Gerard

Pollion (2002) Contributed by J. Cesar ADHM 3