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8/9/2019 Spectrum Newsletter 1
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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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8/9/2019 Spectrum Newsletter 1
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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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8/9/2019 Spectrum Newsletter 1
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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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8/9/2019 Spectrum Newsletter 1
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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: [email protected]
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