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The Hornblower Magazine 2017-2018

HORNBLOWER 2017-2018

ALL

places the

You'll

GO

Special Instructions: Inside cover also prints.


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Foils used:

Name: U og G - Hospitality & Tourism Mgmt.

Materials used:

8.5x11 SC .1875� spine

Special Instructions: Inside cover also prints.


Letter from the Editors We are proud to present the 2017/2018 edition of the Hornblower, a student-produced magazine featuring articles and advertisements from all facets of the industry. Our team consists of three graduating tourism management students who have all had unique experiences during our undergraduate career. After getting involved on campus, studying abroad, and gaining insight into the industry, we wanted to know... so what's next? In this edition, our goal is to showcase the journey of a hospitality student and All the Places You'll Go. From your undergraduate years to your career and beyond, there are endless opportunities at your fingertips. We attempted to capture just a small sample of these possibilities featuring current students, recent alumni, and industry professionals. Producing this magazine has been a journey itself. With a team of only three, we stepped out of our elected positions to individually encompass all creative, technical and financial aspects of the magazine. Although we were faced with several adversities, our passion and commitment kept us moving forward. We are thankful for the support we have been given throughout this experience, and we're thrilled to be sharing our magazine with you. From a Valentine's Day dance flyer in 1973 to a 56-page magazine, the Hornblower continues to uphold its legacy at the School of Hospitality, Food and Tourism Management. We are honoured to be a part of it, and hope this magazine inspires you to discover some of the amazing places that you will go. Now you're off and away, Melanie Hampson | Managing Editor Emily Winson | Business Editor Colleen Morris | Creative Editor

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Table of Contents 1

Letter from the Editors Hornblower Editorial Team

from the Director 5 Letter Statia Elliot

Great Adventure People Emily Winson 22 The Adventures Beyond: A Guide to Backpacking 24 Emily Winson & Colleen Morris

to the Founder of the Hornblower Working Holiday 101: Australia Edition 6 AHeidiTribute 26 Nicolette Cheng (Higgon) Wilker

School Year. New HFTM. 10 New Melanie Hampson

Travel Confessions 28 HFTM Students

Involved With... 11 Get HFTM Chapter Presidents

Eat. Sleep. Travel. 30 HFTM Students

12

Survey Says: Part One 34 Colleen Morris

CO-OP and GO! Annissa Liu

Abroad 14 Study Sophia Forster & Erin MacDonald

Carving Your Own Path 35 Jenn DiRaddo Jefferson

16

Winning Weekend @ HTCC Melanie Hampson

36

Completing a Masters Abroad Lauren Chan & Nabila Norizan

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Exec in Residence: Michael Beckley Emily Winson & Melanie Hampson

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Taking Your Career International SeaYunn Tan & Stephanie Walker

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Year in Review HFTM Students

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Pineapple Hospitality Jerrett Young

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ing

Trends 44 Colleen Morris

Class of 2017 52 HFTM Graduates

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56

Hotel Trends Colleen Morris

Thank You Hornblower Editorial Team

& Drink Trends 46 Food Emily Winson Trends 48 Tourism Melanie Hampson Says: Part Two Colleen Morris 50 Survey

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Letter from the Director The challenge, and the wonder, of the journey of life brings forward many moments when we may question where we will go next and what path to follow. I hope your Guelph years have helped you find the path that is right for you. This Hornblower theme is perfect for students of our School of Hospitality, Food and Tourism Management, embarking on careers or studies in places near and far. Our industry is one of great depth and breadth, literally spanning the globe. A major in hospitality and tourism provides the foundation from which to build a career, a graduate studies program, a travel adventure, or whatever path you choose. And along the way, you'll likely encounter alumni much like you. 2017 is a significant year for the School. This fall we launch our new major in Hospitality and Tourism Management. Students currently in the HAFA major will be our final HAFA grads, as incoming students to the School will now be HTM majors. We're still one big family, connected throughout the industry via our strong and growing network of graduates. I wish you all a great year, and for the Class of 2017 I know, you'll move mountains! Sincerely, Dr. Statia Elliot Director School of Hospitality, Food and Tourism Management 5

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A Tribute to the Founder of the Hornblower:

DAVID J. HOUGHTON Author: Heidi (Higgon) Wilker, HAFA '76

school year.

David J. Houghton, HAFA '75, passed away on Saturday, September 17, 2016. Davidwasconstantly imagining new ideas and concepts. Along with his classmate Ann Duncan, he created the "HAFA Hornblower" newsletter in the 1972-1973

The Hornblower Magazine started off as a single piece of pink paper announcing the upcoming HAFA Valentine's Day Dance in 1973. It was initially written anonymously by Dave Houghton

under the pen name Hermann Hornblower for fear of negative repercussions. By the end of its second year in publication, the newsletter had grown to eight pages and 'reporters' were used to help capture stories. Today, The Hornblower Magazine has grown into a yearly magazine publication that is distributed throughout the School of Hospitality, Food and Tourism Management and the industry. The Hornblower features articles from all facets of the field and a listing of graduating students. Such a legacy to an innovator who was part of the pioneering years of what we then called the School of Hotel and Food Administration (HAFA).

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His laugh and his enthusiasm were infectious. He could convince people to get involved, although sometimes it was just to make him stop asking. He was very active on the HAFA Student Council during his undergraduate years. Often he was involved in planning HAFA events such as the Valentine and Spring dances, pub nights at the Bull Ring or University Centre, and Homecoming floats. If there was something HAFA related, David usually had his finger in it somehow.

Personally, David helped me obtain my summer job in 1975. In 1974, he was asked by the Oshawa Hospital Foundation to create a summer Tea House business at Parkwood, the McLaughlin Estate. He successfully did so, then recommended to the organization that they consider hiring me to manage the summer business in 1975, since he was graduating from HAFA, and starting his full-time vocation. To his credit, the summer Tea House is still in operation annually at the Parkwood Estate.

David was extremely passionate about the School. He was involved in creating the stylized 'h' that is still used within the logo of the HAFA/HFTM Alumni Association. The 'h' leaning to the right and the top point being an arrow was meant to represent forward thinking within the hospitality industry. He was the emcee of the 25th anniversary of the School in 1995, going so far as to create and proudly wear a costume of the stylized 'h'.

As an alumnus with extensive experience in the Canadian hospitality industry, David was often asked to provide advice in various aspects regarding the School. He was very involved within the HAFA/ HFTM Alumni Association for many years, until he moved to Calgary to manage the Ranchman's Club. At the time of his death, David was the president of the Canadian Society of Club Managers.

Our hearts go out to his wife, Donna, and children Jeremy, Christopher and Katie. 7

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A journey of a

thousand miles

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Starts with a

single step

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The School of Hospitality, Food and Tourism Management is transforming its undergraduate program. The changes will be launched during the Fall 2017 semester. Instead of enrolling in one of two majors, Hotel and Food Administration (HAFA) or Tourism Management (TMGT), students will pursue a major in Hospitality and Tourism Management with an industry specialization. The specializations are as follows: Hotel and Lodging; Restaurant and Foodservice; and Tourism Management. Students will be required to complete one course from each facet of the industry before declaring a specialization at the end of their second year. Cooperative Education (Co-op) will still be available for HFTM students after their second year. It is important to note that students are not limited to their specialization; for instance, a student focusing in foodservice will be required to take all mandatory food courses but can take some tourism courses as electives. Statia Elliot, the Director of the School of Hospitality, Food and Tourism Management, highlights how the program modifications are beneficial for the incoming students: The new major responds to students' requests for greater flexibility to select courses in their own area of interest. With three specialized streams, students can now focus more intensely on either foodservices, lodging, or tourism. Another benefit is that no matter which stream students follow, co-op is available to them, including tourism. This structure also allows for new streams to be added, like Sports Management, for example.

The undergraduate program has undergone various changes since its inaugural year under the School of Hotel and Food Administration in 1969. The HAFA Co-op program was not developed until the 1990's and the Tourism Management major commenced in September 2000. As a result, the School's name changed to the School of Hospitality and Tourism Management in 2002. Shortly after, PJ's Restaurant in the Atrium was established, which now provides undergraduate students with a richer experience in the restaurant industry. In 2014, the word "Food" was added to the School name. Statia explains that these new changes are meant to keep the school competitive and reflect the School's educational vision while developing industry leaders. When the Hotel and Food Administration major started 47 years ago, 'administration' was a broad business concept. However, with time, meanings change, and today the term "management" is more representative of what our curriculum offers.

These changes come at an exciting time for the School as its 50th anniversary is fast approaching.

Did you know the first Bachelor of Commerce students at the University of Guelph were HAFA students?

New School Year. 10

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New HFTM. Author: Melanie Hampson

3/30/2017 8:36:24 AM


Get Involved With...

Hotels ..

Our industry is all about relationships! As future hoteliers, we know the importance of connecting with guests and creating positive relationships. The Hotel Association of Canada (H.A.C.) is all about making relationships, meeting students who share your passion for hotels, and connecting with the industry. Deciding to get involved was probably the best decision I made in university, from both a social perspective and career development. Both my co-op job with the Ontario Restaurant Hotel & Motel Association, and my summer job with HVS as part of their Hotel Consulting & Valuation team were jobs I got directly through the networking offered by the H.A.C. Being involved has made networking much easier as I am more confident approaching potential employers and more times then not, when I walk into a networking event I know several people from past H.A.C. events I have participated in. For more information about the Hotel Association of Canada Guelph Student Chapter, please email hac@uoguelph.ca. -Christian Cross, HAC President 2016-2017

Events ..,

Getting involved on campus was one of the best decisions I made in university, other than of course handing in my assignments on time. Currently, I am the President of PMCA, which stands for Professional Convention Management Association. This chapter represents the events industry in HFTM, and is perfect for anyone interested in meetings, conferences, weddings, or conventions. PCMA not only organizes events on campus, like awards night and a speaker panel, but attends off-campus functions to learn more about the event industry. These include event space visits and various conferences. Through PCMA , I won several scholarships that allowed me to attend conferences in Chicago and Vancouver with all expenses covered. This was a great opportunity as I learned more about the industry and made networking connections. When you become involved with PCMA, you are not only learning about events but working with a team to build each others skills and succeed. For more information, please visit "PCMA Guelph Student Chapter" on Facebook. - Christina Tennyson, PCMA President 2016-2017

Food

Passion is far more important than knowledge or skills. If you are passionate about a topic or an industry it will take you much further in your career than any course or certification will. Slow Food is an international grass roots organization that started in Italy to combat fast food and fast life. Being a member of our student chapter demonstrates your passion for food. As an international organization, industry members in the food circle all around the world recognize what it means to be part of the Slow Food movement. Not only does this club open doors that can be invaluable for your career, but being a part of this club is low commitment and a lot of fun. Being the university "foodie" club you meet other students who share your passion for food and want to explore the world through food. Some events we have hosted in the past include a potluck, a honeybee farm tour, an urban organic farm tour, a Guelph farmers market and restaurant tour, and the very popular Niagara Region wine tour. For more information find us on Facebook as "Slow Food Guelph Student Chapter"! 11 - Sharon Lam, Slow Food President 2016-2017

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CO-OP & GO! How has your experience prepared you for the future? Author: Annissa Liu

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I am a third-year student in the Hotel and Food Administrative co-op program. I aspire to establish my own special events agency and eventually develop it into an internationally recognized franchise. I am inspired by the events planning and management aspect of the hospitality industry. Prior to my university studies, I searched for career opportunities within the industry with little success. Fortunately, the University of Guelph's co-op program assisted me during my placement search and I was able to find work experience that relates to my future career.

This opportunity taught me the fundamentals of opening your own business In the past year, I worked with COBS Bread in Mississauga; a franchise bakery that specializes in freshly baked breads and pastries. I received extensive managerial training while working various positions within the company. This opportunity taught me the fundamentals of starting your own business. During the first portion of my placement, I was trained in sales. I developed many skills in guest services, which included customer interaction, complaint management, improving guest relations, and target marketing. In my second position rotation, I concentrated on marketing strategies and project management. I was able to create funfilled staff competitions to increase sales and develop a marketing calendar that included a special offers schedule. I enjoyed all of these projects as they required planning, organization, and analytical skills that will better prepare me for future success in starting my own business. In my final placement position, I primarily focused on cash and employee management. Although I had some supervisory duties throughout the term, I was given the responsibility of managing the bakery for an entire week while the store manager was on vacation!

These situations taught me how to think on my feet and act in a timely manner The added responsibility was initially a bit nervewracking, especially with the occurance of a few unexpected situations. For instance, a staff member had a medical emergency causing me to find a replacement to fill in for them. In addition to that, we received the wrong ingredients in which I had to quickly correct in order to meet demand. Overall, these situations taught me how to think on my feet and act in a timely manner to allow operations to run smoothly. These experiences are essential to my future career choice as I have to expect the unexpected and quickly adapt to prevent unideal situations. My co-op placement provided me with unique hands-on experience that connects well with what I have learned in the classroom. It will benefit me greatly in pursuing my desired entrepreneurship career, and that will be the final place I'll go! 13

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S T U D Y A B R O A D

Solo Study Author: Sophia Forster Hong Kong, Winter 2015 I began my journey in Hong Kong in January 2015. I spent four and a half months there, studying hospitality at the Hong Kong Polytechnic University, and it was the best four and a half months of my life. I had chosen to go to Hong Kong for my semester exchange for various reasons, including the particular program and university, but mostly because Hong Kong was so foreign to me. Although Europe and Australia seemed exciting, I was searching for some extreme culture-shock for my first trip out of the continent. I figured Hong Kong would be unlikely to disappoint, and I was right. At first sight, everything about Hong Kong was different from the Western culture I am accustomed to. The bright neon lights of Central, the entrancing scents of Asian cuisine saturating the air in Hung Hom and Lan Kwai Fong, and the streets of Mong Kok - so busy you feel as though you might suffocate. It was absolutely perfect.

I created a global network of incredible friends pursuing careers across countless industries, and that is something I'll never regret. Although it would be impossible to get bored of such an intoxicating city, it would be silly no explore further into Asia whilst on that side of the world. During my exchange, I traveled to Taipei, Taiwan; Palawan, Philippines; Beijing, China; Bali, Indonesia; Kuala Lumpur, Malaysia; and Phuket, Thailand. There is one thing that makes travelling in Asia better than travelling anywhere else in the world at this age, and that is how ridiculously cheap everything is. It is the answer to travelling as a student. Everything about Asia is so exciting and vibrant, and its inexpensive nature makes all of its amazing attributes available to tourists and backpackers. One of the most invaluable realizations my exchange gave me is that my true passion lies within hospitality and tourism. Although I was quite certain I was pursuing a career in the right industry prior to departure, living in "Asia's World City" gave me that sense of satisfaction that this is exactly where I am meant to be. It revealed my strong appreciation for Asian cuisine, as well as my craving for travel and adventure. It opened my eyes to all of the exciting opportunities that the world has to offer, especially in hospitality and tourism. I left Hong Kong with bright ambitions for myself and have been planning my return trip ever since.

Within the University of Guelph, I was the only student who went to Hong Kong during the Winter 2015 semester. Although this was an absolutely terrifying concept, I found that going alone was a great choice because I was more compelled to get to know the other exchange students. It was a little gruelling at first not having a companion, but I can't help but think that if I had had one, I wouldn't have come out of my exchange with best friends from Germany and the United States.

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Group Study Author: Erin MacDonald India, Winter 2016 My family wasn't too thrilled when I decided that India was my first choice for a semester abroad. Even in the months leading up to our departure, I often questioned if it was the right choice as the unknown can be scary. India was completely out of my comfort zone, but the idea of traveling with a group of students made it much more comforting. We started out as 23 strangers, but it didn't take long for us all to become one big, crazy family. We were fortunate enough to travel the country throughout the semester, rather than being stationed in one spot. This was definitely a deciding factor when choosing this particular semester abroad. We were also able to experience the culture of India by living in a homestay and being taught by Indian professors. One of our favourite classes was learning the language of Hindi.

India is dirty. India is loud, overcrowded, and overwhelming. The cows have the right of way in the streets, and the smell in the air can be nauseating. Despite this, India is also beautiful with its varying landscape, the colours of women's sarees, the kind people, its unique culture, and so much more. From exploring the food market in Mysore, seeing the burning Ghats and River Ganges in Varanasi, participating in the Holi Festival, and riding camels in the desert, my semester in India was certainly my most memorable, and I will cherish the memories forever. For anyone thinking of participating in a semester abroad, my advice for you is to sign up and not look back. One of the greatest things about doing a semester abroad is that you are never alone. You are surrounded by those experiencing similar feelings as you, whether that be homesickness, culture shock, loneliness, or rather, feelings of pure joy, hope, and gratitude. The support is unbelievable and you will make both friends and memories for life. 15

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Winning Weekend @ HTCC Author: Melanie Hampson

On Saturday, March 4, 2017, I had the opportunity to represent the University of Guelph at the annual Hospitality and Tourism Case Competition (HTCC). This year, the competition was hosted by Ryerson's Hospitality and Tourism Students' Society, and included teams from Guelph, Ryerson, and Université du Québec à Montréal (UQAM). It was a weekend full of emotions that ended with top finishes for our teams. In the Hospitality category, Amber Douel, Sarah Douglas, and Colin Jackson captured first place while Christian Cross, Karen Lam, and Bonnie Nethery claimed second. It was a similar picture in the Tourism category: Karen De Leon, Katie Lo,

and Yonnie Wong took the top spot while Sarah McGill, Christina Tennyson, and I captured second place. It is the first time that one school has placed 1st and 2nd in both categories at HTCC. The journey to that crowning moment started long before the competition day. After successfully auditioning for an open spot, we were consistently meeting with our faculty advisor, professor Mike von Massow, to review approaches for case-based problems, industry trends, or other relevant topics. Each week, our small teams completed mock cases and presented in front for our faculty advisor and teammates.

These practice opportunities gave us the chance to improve and develop the problem-solving, teamwork, and communication skills needed to succeed. It was definitely draining at times, but it was worth the reward and skill development. We even received a course credit for our participation. As an HTCC delegate, I was able to participate in an applied learning experience that will benefit my future career. I am grateful for the support from this amazing team, and so proud of what we accomplished this year.

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The School of Hospitality, Food & Tourism Management introduced Michael Beckley as 2017's Executive in Residence. Michael Beckley is no stranger to the industry. In fact, he has left behind a lasting legacy after giving 56 years to the hotel industry. In an era when everyone became doctors and lawyers, Michael aspired to work in the hotel industry. After starting in a pub to help pay for his education, Michael studied at the Westminster Hotel School and worked as a management trainee for British Transport Hotels in the following years. Then the call came that changed his career; at 24, Michael moved his life to the developing Caribbean Islands. He started in Bermuda before becoming a General Manager in Barbados, and opened multiple properties on the Island. While working in the Islands, Michael was given a piece of advice that would serve him throughout his career:

"Ask rather than tell; lead rather than manage; and learn to be humble" The next phase in Michael's career took a step away from resorts. It included moving to Canada and becoming the President of Commonwealth Hospitality in 1987, where he faced several ownership changes. While contemplating retirement in 2001, Michael was encouraged to join the Marriott team. A two-year commitment turned into 15 years, and Michael helped establish 145 new Marriott properties in Canada. Today, Michael still gets his fill of the industry through consulting work with CBRE. From living on the old floors of an apartment in Paris to sitting with the Queen Mother at a fundraising event, Michael's career is full of memorable moments. He is also bestowed with knowledge and insight for success in the industry.

"The power of influence is far greater than the power of control" Michael stresses that it's always important to focus on the reputation you build. Doors that you walk out of are somehow the same doors you walk into later in your career. It is important to focus on the future, but it is equally as important to remember what you leave behind. Lead with passion and proceed with respect as you never know where your career will take you. Michael notes that the ownership structure in the industry has changed dramatically. Today, hotel owners often look at properties as just a piece of real estate, instead of having a sincere passion for the hospitality business. Beckley recalls sitting with the president of Fairmont and Delta, at a time where the three presidents were able to influence the direction and ambition of the hotel industry. Due to recent mergers and acquisitions, it has become increasingly difficult to collaborate amongst stakeholders. But the industry has also seen some positive changes. Hospitality no longer considered just a job, but has developed into a career path. Gender ratio of the industry has nearly reversed in favour of women since Michael first began his career. Companies have started to enforce diversity and encourage the success of women in the industry. For those who are planning on entering the industry, Michael has some words of advice. Work for a company with a culture that shares the same values as you, and be prepared to go abroad. Take the opportunity to experience multiple facets of the industry, whether it be through co-operative education or cross-training development. And most importantly, make sure that firstly, you are happy in the job you do, and secondly, you are adding value. Authors: Emily Winson & Melanie Hampson

Exec in Residence Michael Beckley

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Orientation

Think Pink

Awards Nig ht Grad Form al

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HAC Toronto Site Tour 4/27/2017 8:58:41 AM


ht Alumni Nig Job Expo

t

HTCC al Grad Form

A Year in Review 018-019 229011-2.indd 19

Exec in Re sidence 19

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Not all those who wander are lost

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The Great Adventure People Author: Emily Winson

One company has stayed ahead of the trend, and has since become the largest small group adventure travel company in the world. G Adventures was established by Bruce Poon Tip in 1990 when he saw an opportunity to provide likeminded travellers an authentic tourism experience in a responsible and sustainable manner. G Adventures is an adventure travel pioneer offering a wide selection of small-group tours, treks, and expeditions. Their trips embrace authentic accommodation, exotic cuisine, and local transport to connect its travellers with the world's people, cultures, landscapes, and wildlife. Not only was G Adventures one of the first companies to offer travellers an alternative to the resorts, cruises, and motor coach tours, but they did so in the most sustainable way possible.

"Our role as a company is to ensure that we're giving back more to the communities and the natural surroundings that we help you to visit than what is being taken away in our travels." - Bruce Poon Tip, Founder Preserving cultural heritage, conserving and replenishing the natural environment, and improving the lives of the local people are built into the foundation of travel, and is integrated into every decision made by G Adventures. Since 1990, G Adventures has grown from a one-man show to a company of over 2,000 employees worldwide. They offer over 700 trips around the world to more than 150,000 travellers every year. What has continued to remain the same is the company's passion for guaranteeing authentic adventure in the most responsibly sustainable way. This forward thinking has ensured the company's continuous success despite the incessant change of market demand and competitive challenges in the industry.

In 2003, G Adventures founded Planeterra, a nonprofit organization dedicated to ensuring that the communities involved with tourism benefit from the opportunities it provides. They connect social enterprises to the tourism marketplace by providing catalyst funding, capacity training, and a market link for small businesses supporting women, youth, and indigenous communities. With a purpose to improve people's lives, Planeterra aims to create and support social enterprises that bring underserved communities into the tourism value chain. The organization manages over 50 projects worldwide, including Women on Wheels, a professional driving service operating in Delhi, India. In partnership with the Azad Foundation, Planeterra was able to provide resources, such as driver training and vehicles, to help empower underprivileged women to obtain commercial chauffeur training in order to run a successful business. What makes Planeterra different from other organizations is that they are uniquely designed with the tourism value chain in mind. It helps to create self-sustaining businesses through an existing customer base of G Adventures' travellers. With an annual contribution from G Adventures to support operating costs and a large portion of project development costs, Planeterra is able to invest 100% of public and corporate donations towards project development.

"What I liked the most about traveling with G Adventures was the people. Our CEO was incredibly knowledgeable and made sure everything was organized, We never had to worry about missing trains, finding a place to stay, or eating authentic, local cuisine. Traveling with G gave us the opportunity to experience every destination to the fullest!" - Katie Lo, HFTM'17 23

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Molly Mulder Europe Sarah McGill Western Canada

Kelsi Del Vecchio South East Asia

Adventures Beyond:

A Guide to Backpacking Victoria, BC

My friend and I wanted the true Canadian experience of doing a road trip out West!

Gravenhurst, ON

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Pemberton was my favourite pit stop. Horseback riding through the mountains is a must! Calgary, AB

Thunder Bay, ON Regina, SK

Pemberton, BC

Revelstoke, BC

Mount Doug

Western Canada

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E U R O P E

London, ENG This route was perfect to get a taste of Europe's endless countries!

Paris, FR Croatia

Dublin, IRL

Amsterdam, NLD

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Malaysia Bali, Indonesia Lombok, Indonesia

Vietnam was my favourite country. The people are friendly, their Vietnam culture is rich, and the food is delicious.

S O U T H E A S T

Malaga, Spain Laos

Northern Thailand

Kotor, Montenegro

Greece

Southern Thailand

Belgium

Bosnia and Herzegovina, BA

Albania

If you find yourself in Lombok, sign up for the 3 day/2 night hike of Mount Rinjani.

I would reccomend limiting yourself to the number of places you go so that you can explore more in-depth!

Be mindful about the elephant sactuary Bangkok, you choose! Don't Thailand support elephant riding.

A S I A 25

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Working Holiday 101: Australia Edition

4

5

Author: Nicolette Cheng Flash back to December 2015, with my last summer before finishing my undergrad slowly creeping up on me. I had a rather crazy idea for someone who is afraid of trying new things. Amongst my friends, I'm known to be a bit of a hermit and shy away from spontaneous plans. With the new year coming up, what better way to set a new year resolution to break out of that mould than to travel halfway across the world to live and work on my own? That thought would take us to the beginning of my story: my working holiday experience in the Land Down Under.

Before Leaving

I figured that if I don't have the opportunity to travel after I graduate, then I may as well take the opportunity to do so during my last summer as a university student. After mustering up the courage to book my flights to Sydney for May 2016, it was set in stone and there was no going back. But what does one do to pursue a working holiday adventure down under? How does it work? How do you find a place to live? And wait, how do you even find a job for three months? How did you get paid!? I will take you through my three short months of working holiday down under in Australia, how I started, and where it took me!

1.

Save up!: This is not something to do spontaneously without any back up funds! I planned to pursue a working holiday term six months prior to my departure date. I had some money saved up, and also worked here and there throughout the second semester to have financial security for my trip as I've heard Australia living can be quite expensive.

2.

Flights + Visa: The first step I took towards this plan was to book my flights, as well as applying for my working holiday visa. Through using Skyscanner to look at my options, I decided to purchase my flights through Air New Zealand, which was a fantastically fun airline not to mention! Applying for the working holiday visa was very simple, all you have to do is go to the Australian Department of Immigration and Border Protection website and apply online! For first time applicants, apply for the working holiday visa subclass 417 good for up to one year. There is an application fee of about $450, and my visa was approved within the day.

3.

Accommodation: Depending on your own budget, there is a wide array of apartments and share-rooms available for rent. Many will require a minimum of renting 3-6 months, and you can find postings on websites like Airbnb, Gumtree and Domain. It is nice to have your own place but it will be costly (I was in Sydney, and the rent there was about as great as renting in downtown Toronto), and although share-rooms limit privacy, you really get to meet a lot of people coming from all over the world to really make it a cultural experience down under. I would suggest spending the first week in a hostel and conduct your accommodation search to be able to see the apartment in person prior to establishing an agreement for rental. Renting anywhere will require the tenant to pay a bond (deposit) up front to secure your spot, but will be returned to you when you leave the rented space if all is well in the unit. Most places will charge at a biweekly rate, which the first two weeks' of rent will be required up front as well. 26

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6

7


4.

Upon Arrival

Buy an Opal card to get around Sydney: This is only relevant if you are travelling to Sydney, but the Opal card is like a Presto card; you can tap on and off when commuting on train, bus or lightrail!

5.

Tax File Number (TFN): TFN is absolutely necessary for you to be paid in Australia! The application can be completed completed through the Australian Taxation Office website at no cost. The application takes up to 28 days to process but cannot be done until you have arrived, so make sure you apply for it as soon as you can after arriving in the country! All job applications will require your TFN, but it is not the end of the world if you find a job first and your TFN isn't ready yet. The TFN allows you to be paid in full without a % of your pay deducted, so as long as you provide your TFN to your employer as soon as you can, you will be golden!

6.

Get a bank account + prepaid phone SIM card: Using your local debit card in Australia regularly will likely result in losing your money through conversion rates, as well as ATM fees. The best banking option for working holiday travellers would be INGDirect (the Australian equivalent of Canada's Tangerine). The bank covers all of your ATM fees and has cash benefits for referring new customers to the bank. You can easily apply for an account online through their website, and confirm your identity with your passport and a confirmation form in person at any Australian Post office location. The bank card will be mailed to you shortly after and can be used after activation. The monthly phone plans in Australia are expensive, so it is better to get a prepaid plan if you already have your own mobile device. Australian prepaid phone plans are quite affordable. I was able to pay $40 for 6GB for a 28 day period, and add more credit whenever I need. The phone service company with the best coverage is Telstra, which offer different prepaid plans for immediate purchase.

7.

Job: Job search is never easy, but with effort and a little bit of time and patience, it is possible even for short term employment! It took me about two weeks to find a part time job, where I worked as a kitchen hand for a hospitality management company. There are endless hospitality job opportunities in Australia (particularly in their summer months, which is our winter), and many are casual positions for working holiday travellers. When Down Under, casual positions are paid at a higher wage rate with no benefits due to the nature of how fast people come and go as they are constantly between travelling and working. This may seem like a lot of steps and scary to tackle, but I promise it is not as stressful as it seems. Although it was a short three months spent for a working holiday adventure, I had an experience of a lifetime where I was able to push myself to be independent. It allowed me to travel to different Australian destinations within the three months such as Tasmania, Cairns, and the Whitsundays. Australia is a beautiful country with so much to offer that travelling its entirety would require much more time to discover. I cannot deny that the trip had its hardships, struggling with homesickness and adjusting to a new environment, but it gave me a taste of Australia and the travel bug in me definitely wants more.

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The most shocking feeling I experienced in Innsbruck, Austria was going to the grocery store and realizing I didn't know the names for any of the items I wanted to buy. What was the German word for milk, potato, or onions? This made the task of grocery shopping fun, but also a challenge. Throughout my exchange, I got better at learning German words, and sometimes when I go grocery shopping in Canada now, I like to think back fondly of purchasing food in Austria. The experience made me appreciate the culture shock new immigrants or tourists must feel when in a new country. -Sharon Lam

Travel Confessions

The Good

The Good The Bad The Funny The Bad While in the Philippines, I tried riding a motorcycle for the first time. But with no success. I decided to switch to a scooter, which I was told was easier to ride. Despite the fact, I still ended up breaking the scooter after falling so many times. My travel companion didn't have any more luck than I did and fell trying to rescue me. She had to get five stitches in her knee. -Sophia Forster 28

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We landed in Chiang Mai, Thailand in what could be known as normal travel clothes: comfy pants, t-shirts, running shoes, and phones in hand. When we arrived at our hostel, the front desk agent gave us a very confused look and asked us why we were not in our swimwear. We too were confused seeing as we had just arrived. Little did we know that we had come to Thailand during the Songkran festival: a 3 day celebration of the Thai New Year where locals and travellers alike partake in one giant water fight throughout the entire country. So what did we do? Suited up, bought a couple of Super Soakers, and joined in the celebrations, of course! We quickly found ourselves absolutely drenched and utterly happy as we soaked up every bit of the local culture. -Emily Winson & Colleen Morris

The Funny

Travel Confessions

The Good

The Bad

The Funny

The Good

During our European Backpacking Adventure, my friend and I relied on using my phone as our GPS. Fortunately, I had an Austrian number from my semester exchange so I was able to roam with data inexpensively. It was hilarious because we would have to take a couple of steps and watch the location dot to see if we were headed in the right direction. While in Brussels, my data did not work, so we had to rely on a physical map. We attempted to visit a specific location, but we ended up finding this amazing street carnival instead. I had never seen a street event this big before! It goes to show that sometimes the things you least expect are the most memorable. -Melanie Hampson 29

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Eat.Sleep.Travel.

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You cannot discover

new oceans

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until you have the courage to lose sight of

the shore

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Survey Says...

Author: Jenn DiRaddo Jefferson

We asked HFTM undergraduate students at the University of Guelph what their plans are after they graduate. Take a look at their responses!

Other Grad School Working Abroad Travel Work

6% 11% 20%

What are your post-grad plans?

40%

83%

What facet of the industry do you see yourself working in after graduation?

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hat

Carving Your Own Path Biography and advice from a University of Guelph Alumni Author: Jenn DiRaddo Jefferson In the decade since I graduated from the University of Guelph, I have learned so much that I wish I had known upon graduating from the HTM Program. I hope that these lessons help bridge the gap between school and starting a career in the field. Networking as an undergrad led to working for Oliver & Bonacini Restaurants and FRHI Hotels & Resorts in Operations Management and Human Resources; where I was meant to be. I have also been fortunate to teach HR to hospitality students at George Brown College. My career has taken me all over the world, connected me with top industry leaders, and has been an incredible extension of my education. Today, I own six hair salons (First Choice Haircutters) with my business partner who also happens to be my sister. I also do HR consulting, mentoring, and teaching. Continuous learning and the quest to grow is a never ending story. Sometimes you need to take a step back to take a step in the right direction. If I had continued to follow the path that I was on as a restaurant manager, ignoring the parts of my job that really engaged me, I would not have found my true calling. Discovering the potential of others', guiding them to realize it, and providing them with exceptional training and ongoing support is the part of HR that drives me most. Talent Management and Learning & Development have become my areas of passion. It wasn't until I went back to school for my HR Certificate, obtained my designation, and worked in positions like Training Coordinator, HR Generalist, HR Manager, and Manager of Campus Recruitment did I realize the stream of HR that resonated with my values the most. We spend so much of our lives at work, and I am gratified to see people feeling engaged and connected to the company they are a part of and the work they are doing. As someone embarking on your career, it is fundamental to figure out which companies and positions match

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your own set of core values; be honest with yourself. The best way to find a company that suits you is not to just read about it online but to seek out and interact with the people who work there. Do you feel a connection? You will not likely land your dream job right out of school. If you do, then you probably worked a lot during your undergrad and aligned yourself to make this happen, so kudos to you! Most people will not launch to the summit right out of the gate; enjoy the climb, I certainly am. Learning from each position you hold, each Manager you report to, each server or housekeeper that you work beside, shapes the perspective you bring to the table. Operational positions give you a solid foundation for careers in Marketing, Accounting, HR, Entrepreneurship or Management, and many other facets of this ever-evolving industry. It can be hard to see the light when you are polishing cutlery or making a bed, but take each moment and skill you acquire while knowing this is not your forever. Begrudgingly taking on these experiences diminishes the chances of moving above and beyond them. Every interaction has an impact on the direction of your career.

"Sometimes you need to take a step back to take a step in the right direction." Everything I have achieved is due to networking, trying anything offered to me (even an accounting role; I am not a numbers person by a long shot!) and carving out my own path. Show your commitment through your actions and align yourself to achieve your goals. Constant reflection and learning are the best ways to achieve this. Have many conversations with people in different areas of the industry while taking on diverse positions and tasks. Seek out mentors and coaches, volunteer for events and projects, and make yourself indispensable. Immersing yourself in your journey and taking the time to sink your teeth into each experience is the best way to mold your unique path. One last thing, if you have the bug...TRAVEL! 35

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Completing a Masters Abroad

Authors: Lauren Chan and Nabila Norizan

If you're wondering, "Is it worth it?", "Is it expensive?" and, simply, "Why?", then sit back, fasten your seatbelts, and travel to Europe as you read about our time studying abroad. About Us. We are graduate students of the EU-Sponsored Erasmus Mundus European Masters in Tourism Management, drawing focus to sustainable tourism development, environmental economics, product innovation, and destination management. There are many reasons why we chose to go abroad. We were most excited for the opportunity live in three countries - to step away from the comforts of home and venture into these different places, meet new people and have new experiences. 36

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The Program. The program is called Erasmus Mundus Masters of Tourism Management (EMTM). The masters is carried out by three institutions, in three different countries, as a joint program. The first semester is in Denmark at the University of Southern Denmark, the second semester is in Slovenia at the University of Ljubljana, and the final semester in Spain at the University of Girona. There is a short summer break in between the second and third semester where students can find work, internships, or travel! The program is two years in length, including a final thesis paper for the degree at one of the three institutions mentioned above, or at a partner university - from Ghana to Russia! There are currently 34 students, represented from 22 countries. The motto of the program is "learning through diversity", which could not be a better way to express the meaningful cultural exchanges. We found the program through networking. One of us was encouraged by a friend who did the Erasmus Mundus programme as well, but he recommended me to choose the programme. Don't be afraid to approach your professors about completing a masters program. They know you best, and choose the country that interests you - it seems straightforward, but that place will become home.

learning a lot about Europe! Our worldview is opening in both width and depth through understanding different perspectives and opinions through cultural exchanges between classmates.

Challenges. Language! We are undertaking our Master's in nonEnglish speaking countries. It was definitely very challenging usually during the beginning part of our move. We would bring our phones with us and have the translation app with us while buying our groceries, for example. However, we slowly learnt the respective languages and basic communication as simple as saying hello, how are you, and thank you. The locals seemed to be happy to help us as well, which has definitely helped ease our transition to moving to new countries every semester. Additionally, the learning styles are different - from Denmark to Slovenia, we have experienced new methods of teaching and learning. At University of Southern Denmark, their education system focused on teamwork. For example, we would have to write our research paper collectively. In Slovenia, so far it seemed like the education system is a bit similar to Guelph. Our assignments are divided into sub parts and you constantly evaluated throughout your schooling semester. We believe that University of Guelph's HFTM Benefits. Our first thought would School had definitely prepared us to definitely be exposure to other quickly being able to adapt to new cultures/language. You have the situations. This is something that we opportunity to learn about different very much appreciate as we are open education system and learn how to and always "hungry" for new adapt. You gain a different knowledge and experience. geographical lens to learn about your courses that are in your Financial Costs. We would strongly advise to begin doing your research surroundings. As for us, we are early. Approach your 036-037 229011-1.indd 37

professors, they are very knowledgeable in this regard. There are some countries where it is cheaper for you to pursue your Master's abroad. In our case, we find that doing our Master's in Europe is cheaper as compared to doing it in Australia or New Zealand. Also, we asked for advice in terms of budgeting from the students who have previously pursued the same program as us. Studying abroad doesn't necessarily have to be very costly. Denmark for example, had comparable cost of living to Canada; however, in Slovenia, the costs are about 50% less than Denmark. If you start the planning process early, you may be able to find scholarships or grants that support your studies and travel. Important considerations would be time, distance, and cost. Recommendation. We strongly recommend reflecting on why you initially thought about a master's, if it was to delay career decisions it's a costly choice to make. We would suggest a master's if you are interested in studying a topic that compliments what you studied in your undergrad or exploring something what you already studied in more depth, making you specialized in a certain subject. We both had to consider working first or studying first, and each person you will talk to will have a different opinion, but ultimately make the decision for yourself.

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Part One: United Kingdom Author: SeaYunn Tan

It took 6 months between getting

the job and starting it, but I do not think I truly understood the scale of my decision until I boarded my plane en route to London, England. I could not decipher if I was excited, utterly terrified, or borderline crazy, and as all good stories go, I was all of the above. I always thought I wanted to work in a different country upon graduating as a HAFA Co-op student. Guelph and Toronto were lovely, but I had the burning desire to travel and explore the world in its most natural form. I had moved

twice now, from Malaysia to Toronto and from Toronto to Guelph; so the third time would be a charm, right? Then I met Darcy, the Senior Director for Hilton's Revenue Management Consolidated Centre (RMCC) Europe. There was something about the way he described RMCC and its culture, something about his sincerity, something about how he mentioned that the team was hardworking, competitive, and passionate. That caught my attention and for the first time in

my (short) career, I thought this was the right fit for me. I suppose my story exists today because Darcy agreed that I too was the right fit for the company. Hilton's Human Resource Department sent me a link for an online application and only a week later I got a call to do a skills and personality assessment. It took me 3.5 hours to complete this online assessment and I came out of it thinking it was the hardest test I have ever done. I thought I would never get the job, but somehow found myself awake at 5:00am just a few weeks later being interviewed by two revenue analyst managers from a different time zone - bless caffeine! While it took 1.5 months between initial application and getting the job offer, the following 6 months consisted of visa applications. I am not a Canadian

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citizen, which made my United Kingdom visa application a lot more complicated than need be, but with the help of Darcy, Human Resources, and some immigration experts, I eventually got my work visa. My journey with Hilton has been smooth right from the beginning. My first month was dedicated to training seminars, videos, and courses. I was even assigned a work buddy! Our height difference is HUGE but our experience and perspective were oddly similar. As part of my job, I produce revenue related reports, perform market analyses for existing or new properties, and aid in the boarding of new Hilton hotels into RMCC. I also learned to code in Visual Basics, an excel coding language, something I never thought I would be able to do. That is just the beginning of all

the exciting opportunities that Hilton has to offer. My time in the United Kingdom, however, has been slightly chaotic. For one, it took over a month to open a bank account. I have never been more grateful to my Canadian bank cards for keeping me fed during these unpaid days. Living in Guelph, I was used to being away from my family in Toronto, but the idea that I cannot just visit them every other weekend pained me. For a while, I was scared to video call my family because I did not want them to see how sad and alone I felt. Some days I was angry with myself for not understanding how things worked, but ultimately I was just nervous about the immense change I had made in my life. To adapt to this change, I found myself exploring the tourist destinations of London, picking

up a few books, and going on food adventures all things I had done back in Toronto. I prioritized my friends and family by keeping in constant contact with them, and sharing thoughts that I may not have necessarily shared before. Luckily for me, my boyfriend and a friend of mine from high school are now living in the UK as well. It has been about 4 months since I moved to the UK. Some days I feel lost and still question if I had made the right choice, but the reality is I would have moved regardless. There is an odd sense of selfawareness you gain only when you remove yourself from a place of comfort, and that is irreplaceable. No adventure in life comes without some level of obstacles, be it emotional or physical, but as long as you know where you want to be, you will get there somehow.

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Part Two: United States Author: Stephanie Walker My name is Stephanie Walker and I graduated from the Hotel & Food Administration program in the spring of 2015. I am now the Lounge Manager for Earls Lincoln Park in Chicago, which opened in October 2015.

How did you adapt to the new environment?

How did you get your current position? I began working for Earls during the summer of 2012. I met the team at the HFTM Job Expo and the idea of growing and moving within a company that had so much expansion on the horizon was (and still is) totally up my alley. Throughout the next couple years, I had worked my way through day management positions at King St and even with trying new jobs across Canada, I still found that Earls was the best choice when it came to growth opportunity. I eventually ended up at Earls Square One as the Day Manager in 2014 when the open posting came up for leadership opportunities in Chicago. An application was required to be called for an interview. This application is a good mix of a cover letter and resume in one; it gives the employer a snapshot of your personal introduction, accomplishments in your current position and what you will achieve in the position you are applying for. This leads to the interview, which is very much based off of your application and backing it up. After this, the successful applicant is chosen and I was on my way shortly after graduation!

Earls typically posts these positions for new store openings a few months prior to the move. They also give an opportunity to take a trip and house hunt in the city. This made it easy to let it sink in, plan and speed up the adjustment process. There were still many tough challenges with the move; the goodbyes to the Earls team, my friends and my family took a long time to get over. We are so lucky to have advancements like FaceTime and Google Hangout, which make it feel like you're home with everyone, not missing a moment. Making new friends in a new city is also more challenging than some might think. It's easy to stick with the people you work with, but getting out there and taking classes, joining a gym or networking in a new environment can take some extra effort it is definitely worth it to achieve the right work/life balance.

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What have you learnted and want to teach others if they were to do similar things? It's the little things that you tend to become comfortable with at home and forget during the move that I've learned most. For example, the banking system was a challenge and building credit was something I never considering during the move. A great healthcare plan is something that fortunately came with the job at Earls, but it was something I never looked into beforehand, which could have put me in a tough situation.

er

Lastly, the VISA application process was made very easy by Earls, but may not be with other companies. Understanding what you are signing up for and for how long is important. It also ties closely into the U.S. legal system, which varies state to state, and how it changes how you work day in and day out.

How did the University of Guelph help prepare you for your current position? The HFTM Program has done wonders for my career. Getting involved and networking was the biggest game changer that set me up for where I am today. The HFTMSA helped develop many skills is takes to be an organized leader, while classes like Revenue Management, Strategic Management and Restaurant Ops set me up for reality in a new-store opening.

Do you see further opportunities with the company? Definitely. I am currently applying for a promotion in Plano, Texas for one of our newest openings, Earls Legacy West. There is such a need for great talent in our industry today, and Earls has the perfect opportunities to nurture that talent to grow into Chefs and General Managers.

Would you recommend working abroad to anyone? Of course! This opportunity has made me a more experienced, dynamic leader while advancing my career at the same time. Being paid to travel the U.S. and open brand new stores is also awesome - who wouldn't want that? Opportunities like these live in all companies across the globe. Whether it is hotels, restaurants or events, positions are available everywhere. Many Canadian companies are branching across North America and all it can take to get involved is research and networking. 41

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Pineapple is more than an app. It is a movement towards the creation of a new paradigm in an industry ready to evolve. It is likely that you know someone that has worked in the hospitality industry. You may even know someone who has chosen to make a career out of hospitality. Regardless of their status - full-time, part-time, casual or seasonal - we are dependent on these people to work in our restaurants, hotels, golf clubs, wineries, airports, and the list goes on. It is no surprise that hospitality-based companies strive to hire and retain the best employees for the long-term. The industry is currently stuck on business practices that have not been working, leading to high failure rates and a labour force that is in constant transition. With staggering turnover rates and a small margin for profitability, trying to attract, train, and provide a competitive compensation package is almost an impossible task. Many of the small to medium sized hospitality companies find it hard to compete in today's global marketplace. Not only do they struggle to attract talent, they often do not have the resources and support to manage other areas of their business for long-term success. Pineapple and Blueprint Hospitality are committed to finding solutions to strengthen the industry.

Jerrett Young, a University of Guelph graduate with a Bachelor of Science and an MBA in Hospitality Management, has devoted his education and career to the hospitality industry. He advocates the importance of hospitality in cities and communities, where he aims to evolve business practices to ensure that these companies are current and competitive when compared to other industries. After a 15-year tenure at Oliver & Bonacini as the Vice-President of Operations, Jerrett founded Blueprint Hospitality Inc. Blueprint Hospitality is a hospitality management firm that provides leadership, systems, and tools for clients to exceed expectations while implementing their vision and financial goals. BluePrint helps clients achieve operational excellence by establishing and promoting best practices in each area of their enterprise. By working alongside their teams, they collectively effect change that is both viable and sustainable. His firm specializes in helping smaller restaurateurs and business owners navigate the complexities of owning/operating restaurants, and helps them strategize for successful and meaningful growth. Jerrett's passion for training and creating inspiring company culture has been a common thread in his career. He believes if more time, finances, and recources are spent on developing people, the industry would be flourishing as opposed to dealing with a shortage of good talent. This belief was the seed for his partnership with Dejan Lazic, the founder of Pineapple. Pineapple is an app-based talent platform for people in the hospitality industry.

Pineapple aims at creating a curated ecosystem of hospitality professionals that:

Pineapple addresses many of the systemic labour related issues:

* Allows job seekers to set their own rates of pay based on sustainable wages, industry standards, and relevant experience * Allows job providers to post shifts or positions that are available. They can connect directly to a specific person or to the entire community * Relies on peer-to-peer reviews and experience to strengthen the Pineapple community * Provides immediate pay for completed work

* The desire for flexible work schedules that coincide with lifestyle and other priorities * The changing dynamics of loyalty to one organization and the rising cost of a permanent full-time roster * The necessity for companies to expand and contract their labour costs in real time * An opportunity to learn and obtain skills through various mediums such as workshops, videos, and manuals

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Trends The importance of forecasting trends in the hospitality and tourism industry

Author: Colleen Morris The hospitality and tourism industries is constantly changing and growing with new trends emerging each year. According to Trekksoft's 2017 Trend Report, it is imperative to recognize how the world and consumer behaviours will change so that measures can be taken to implement new ideas, improve current strengths, and move away from trends that have fizzled out. Forecasting trends can offer a much better understanding of how consumers are behaving and why they are behaving that way. Those who ignore these frequently changing trends will not be able to keep up with the demand and their competition.

The Rise of the Millennials In the last few years, the recognition of Millennials has become more prominent among the hospitality and tourism industries. They are the largest generation to date and the most important demographic for businesses to consider when developing products and services. Millennials are looking for authentic, unique, and personalized experiences as they decide where to travel, eat, and stay. As a generation who wants to make their own choices and have flexible options, they fuel the development of many new trends and will continue to define major paradigm shifts in the coming decades.

Trendy Tips The Millennial generation is constantly connected by the ever-growing world of technology. Therefore, it is important that all aspects of the industry -- from small businesses to large companies -- have a strong online presence through websites and social media platforms. Andrea Silver, author of Xero Blog, "Adapt or die. Is it important to follow trends?", provides many interesting points regarding the importance of keeping up with trends to attract new customers and to keep the loyal ones happy. It is a good idea to figure out what kind of relationship you want with your customers and build your product or service around that. Furthermore, ask for feedback, do not get upset if someone makes a complaint, as this is an opportunity for improvement. Social media is great for instantly connecting with your customers, so respond back as soon as possible to both positive and negative reviews. This feedback will help predict future trends and allow more personalized service to be provided. However, being aware of trends does not mean that every trend should be chased. Following short-lived trends waste money and resources. Continuously track trends, and research which ones look as if they will stay and which ones won't. Don't rush into changing your product too quickly, as it may become irrelevant the very next year.

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With the increased popularity of a sharing economy, companies such as Airbnb have boomed among the Millennial generation. As the largest home sharing network with over two million listings worldwide, Airbnb can pose as a real threat for the hotel industry. According to the New York Times article by Elaine Glusac, "Hotels vs. Airbnb: Let the battle begin," low hotel occupancy and rates broke records in 2015. Millennials are drawn to accommodations like Airbnb because they are generally cheaper and provides their guests with a more authentic experience than the traditional hotel stay. This new trend of a sharing economy has caused hotels to change their facilities and operations, to accommodate these new trends of customized experience, digital convenience and an online presence.

Customize it! Designing rooms and communal spaces with a homier feel and more technology will provide a unique atmosphere to the hotel. Even simple changes such as unbundling amenities will offer the guest freedom in choosing specifically what they want and making it will be more affordable. According to the New York Time's, Starwood's flag hotel, Aloft, has begun designing their services with Millennials specifically in mind. For instance, guests can now order food from an emoji room-service menu by texting the specific emoji for the item along with their last name and room number. Millennials are also intrigued by spontaneity. Therefore, offering exclusive promotions, such as flash sales, limitedtime discounts and one-night deals, will make them want to jump at the opportunity!

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Digital Age Millennials have grown up in the digital age, so it's important to incorporate digital technology into their accommodations. Travellers can expect to see an increase in hotel chains that have embraced digital trends such as mobile check-ins, the ability to use mobile phones as room keys, digitally oriented lobbies, and lifestyle brands emphasizing the local vibe. With all of these technological developments, the emergence of smart hotels have begun. According to the Hotels of the Future Study released by Hotels. com, by the year 2060, guests can expect "smart" features, such as augmented reality, artificial intelligence, morphing beds, robotics, touchscreen technology on almost everything, and hyper connectivity.

Staying Connected According to the Trekksoft 2017 Trend Report, most Millennial travelers check multiple sites before booking to get the best deal. And many of them post their trip experiences on social media. Therefore, it is important for hotels to be connected and user friendly with social media sites. For instance, they could create a blog that provides information on activities, attractions, nightlife and more. Hotel should also have guests post reviews on websites like TripAdvisor and Yelp. Another idea is to link local companies and attractions to social media sites. If the target market is the Millennial generation, then it is good idea to be more casual, funny and original, which will help intrigue, and connect hotels to this booming demographic.

Author: Colleen Morris

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Food &Drink Source: Skift

Trends

The food industry has always played a critical role in the business, social, intellectual and artistic life of a thriving society. Restaurants lie at the heart of modern culture, going beyond the basic purpose of simply serving food and drink. Restaurants bring people together to celebrate, share and reconnect. We take a look at what is shaping the upcoming trends in the food and beverage industry and what you can expect to see!

Culinary Tourism

Author: Emily Winson

Food has always been essential for tourism, but it has now started to drive travel motivation. Millennials are looking to go where the locals go. Included in the experiential travel trend, food lovers are seeking an authentic experience in the way of full cultural immersion through local cuisine. What better way to immerse yourself in a culture and experience their way of life than to dive into the local food scene? Culinary tourism isn't just limited to dining out, food experiences include food markets, tasting sessions, cooking lessons, and visits to farms or vineyards. These experiences provide a connection between people and the local traditions of a destination.

CNBC reports that more restaurants will adopt similar sustainability practices as consumers are better educating themselves about what they're putting into their bodies and where it's coming from. Ben Shewry, head chef of Melbourne's critically acclaimed Attica restaurant, says chefs will become more focused on the environment, if they aren't already.

Responsible Sourcing

In addition to the environment, chefs will also be committed to addressing social issues, including food waste and sharing with those in need. Wastebased cuisine is the new buzz phrase in the culinary world, according to the Vancouver Sun. This trend is simply an extension of what professional kitchens have always done: use everything when you cook, including trim and bones from meat and the peelings from vegetables.

Sustainability has been a buzz word for several years now, but what does that exactly mean when talking about the food industry? Sustainability can take on several definitions, including high-quality, locally sourced ingredients; fresh, seasonal menus; alternative protein sources; certified humane products; no antibiotics; no added hormones; etc.

"Chefs can no longer turn a blind eye to food sustainability and its impact on the planet" - Ben Shewry

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k

s

Wine Not! Wine is making a comeback! According to The Drinks Business, Millennials consumed 36% of all wine purchased last year in the USA. The increase in popularity can be attributed to modern, less "snooty" brands that are creating wines to be more relevant to the Millennial audience. For example, the Australian winery Cake Wines is connecting with Millennials by behaving like a beer or spirit brand. It hosts warehouse parties, street-food festivals and talks from chefs, winemakers and artists. Alternative packaging is proving to be more popular with younger drinkers who have concerns about waste or want to try a greater range of wines. Intimidating wine bars are a thing of the past any and all perceived rules have gone out the window. According to CBC, wine bars have become casual, social and drinkable, leaving the snootiness at the door. This trend allows for more affordable tastes, paired with well-curated food.

Craft Beer

From pilsners to porters, and everything in between, craft brews have become a huge trend, and the scene is booming. According to Beer Canada, there are nearly 650 breweries operating across the country, with the majority located in Ontario, Canada's beer capital. A focus on the quality and origin of ingredients has started a major trend in the craft beer industry. Consumers are taking an interest as to what kind of hops are used, where they're grown and their flavour profile, says Carla Snyder, Agricultural Entrepreneurship and Marketing Educator with Penn State University. According to Snyder, recent trends have indicated that wine and beer drinkers have become more interested in ciders, the fastest growing segment of the craft beverage market.

The Rwanda Project Ottawa craft brewery Beau's All Natural is setting a new standard for craft beer. In 2016, Beau's launched the Rwanda Craft Brewery Project, to be dedicated to empowerment and local social benefit. The Project aims to help local entrepreneur Josephine "Fina" Uwineza build a female owned and operated brewery in the African republic of Rwanda. Beau's will provide the financing, expertise, and hands-on employee training to help kick-start the local brewery. Beau's also helped to raise over $100,000 in donations to fund the purchase of a bottling line. CEO Steve Beauchesne appealed to equipment suppliers on behalf of the Rwanda Craft Brewery to request for special funding considerations. Beauchesne successfully brought the donation of a brewhouse from BC-based Newlands System Inc and the expertise of their COO, Christian Riemerschmid von der Heide, who has experience brewing in Africa. Alongside Beau's brewmaster, Matthew O'Hara, the two have been developing a beer recipe that uses as many local ingredients as possible from nearby co-ops that provide employment for women who grow and harvest crops. Beau's was founded on a promise of making excellent, flavourful beer and on using the brewery as a force of good in the world. The Rwanda Craft Brewery Project allows them to do just that! 47

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Tourism continues to be a dominant lifestyle movement. The United Nations World Tourism Organization reported that international tourist arrivals reached 1.2 billion in 2015, a number that has been growing since 2009. Domestic tourism around the world consists of five to six billion additional tourists as well. It is important for destinations to understand the needs and desires of the traveling demographics, such as Millennials and Baby Boomers. Below are several tourism trends that are forecasted to be widespread in the coming years.

growing market: create safe environments, encourage woman to submit reviews for tourism offerings, and establish a networking platform for solo female travelers.

Being Responsible

Today's tourists are more aware of the negative impacts that the tourism industry can create. According to Booking.com, 36% of respondents indicated that they want to use more eco-friendly options in future travels and 39% were interested in eco-tourism

T Source: Digital Tourism Think Tank

Going Solo

While flying solo may not be a new travel trend, it is becoming more mainstream. According to a survey conducted by BookYogaRetreats.com, 51% of respondents indicated that their next holiday would be a solo venture. Evolving within this trend are solo female travelers who are on the rise. In 2014, Booking.com commissioned the Solo Travel Report, which discovered that 72% of American women participated in solo travel. Forbes states that women already make 80% of travel decisions. With its popularity, social media is now easing boundaries and empowering women to travel alone to seek adventure, raw experiences, and self-discovery. This report also found that social media channels were used to boost safety and confidence, maintain communication with loved ones, and provide navigation. These factors were important to women and allows them to travel on their own. Trekksoft's 2017 Travel Trend Report suggests that destinations can conduct the following to entice this

experiences. The United Nations has even named 2017 as the International Year of Sustainable Tourism. The 2017 Trekksoft Travel Trend Report highlights that these shifts in travelers mindsets will lead to different travel behaviours. Included amoung these are increased domestic travel; longer travel routes using more environmentally friendly modes of transportation; volunteer tourism initiatives; and homestay visits. Tourists want to support operators that encompass their own environmental, economic, and social values; therefore, destinations will need to establish a strong social focus in order to stay competitive. It is important to note that tourists will need to do additional research to ensure that they are not doing more harm than good in regards to activities such as volunteering.

Food Experiences

Food is an element of culture that can establish a local identity for a region and allow tourists to

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experience the local way of life. Since today's travelling demographic is seeking authenticity, it is no surprise that culinary tourism continues to grow and expand into unique experiences. According to Skift Magazine: Megatrends Defining Travel in 2016, food is a leading incentive for tourists to select a specific destination. And it's simply not about eating: Skift's UK Editor Patrick Whyte states that 95% of culinary experiences include cooking lessons, visits to markets or farms, and tastings.

Trade Association (ATTA) provides more insight about the current demographics and product offerings. For instance, participants are more likely to be female and over the age of 50. Additionally, customizable trips and soft adventure (which consists of activities without extreme elements) are more popular than risk-taking, hard adventure activities. The ATTA also noted that this market has seen a growth rate of 16% each year and will likely continue to increase in the future.

Tourism Trends Author: Melanie Hampson

It is critical that a destination's marketing strategy incorporates food experiences in some way. As stated in the Trekksoft's 2017 Travel Trend Report, storytelling is a vital component to conceptualizing local traditions, while visual content on social media can entice potential visitors. Adding some form of food experience is also a great way to differentiate current product or service offerings.

Seeking Adventure Hiking, swimming, and cycling are just some of the many adventurous experiences that the traveling demographic is seeking. Approximately 58% of respondents in a Booking.com survey stated that they intend to focus on using their money for experiences rather than material goods. This shift to experiential tourism has led to the increase in active and adventure trips, which Virtuoso highlighted as one of the top 5 trends in 2017. Booking.com also revealed that 45% of respondents want to be more adventurous during their travels. The 2016 Industry Snapshot by Adventure Travel

Self-care Between work, school, and various other commitments, daily life can be hectic. Wellness tourism allows people to take a step away from the chaos, bring back balance, and even encourage a healthier lifestyle. These trips are focused on all aspects of health: body, mind, and soul. Booking.com found that 48% of people partake in vacations to reflect lifestyle choices; 44% wish to pursue spa or relaxation travel; and 38% want to partake in a wellness travel experience in 2017. Trekksoft's 2017 Travel Trend Report provides the following suggestions for destinations to capitalize on this trend: diversify the product line to accommodate niche interests; offer packages and eco-friendly programmes; incorporate social elements; and provide opportunities for locals to participate. These are a fraction of the trends that can be found in the tourism industry. It will be interesting to see which trends soar and which ones will not meet expectations. 49

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Survey Says... We asked HFTM undergraduate students at the University of Guelph where they will be traveling to next and what they would have done differently in their undergrad. Take a look at their responses!

Where will you be traveling to next? 49% 37% 20% 14% 14% 3% Study har der & watch les s Grey's Anatomy !

re o m Eat 's! J P t sa l a e m Complete a minor!

Europe Asia North America South America Australia Africa Attend mo re events and network!

If you could redo your undergrad, what would you do differently?

Talk profe to ssors!

Be more involved!

Try in work ah ote ing l!

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HFTM GRADUATES 52

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Shujing Chai

Hanny Chau

Ling Ding

Caleigh Duffin

Melanie Hampson

Paige Hewitt

Qianwen Huang

Joshua Karram

Austin Lamb

Oliver Leung

Iris Li

Rachel Long

Graeme McIsaac

Sonja Mobbs

Kotoko Nakazawa

Kelly Nastos

Victoria Wong

Wenting Xu

Pengsongze Xue

Jiaqing Yang

4/27/2017 9:32:14 AM


Class 2017 Of

Xiaolan Yang

Yixuan Yang

Stephanie Yee

Tianyue Yue

Qi Zhang

Chenyang Yu

Hey HFTM GRADS! Book your GRAD photos today!

ANDERSON-COATS PHOTOGRAPHY University Centre | www.guelphgradphotos.ca | 519-766-4587

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HFTM GRADUATES 54

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Megan Boland

Nicolette Cheng

Christian Cross

Karen De Leon

Mikayla Fisher

Sophia Forster

Jie Hu

Jenny Jung

Karen Lam

Sharon Lam

Kathleen Lo

Sarah McGill

Bonnie Nethery

Natalya Solina

Moru Song

Christina Tennyson

Laijia Wan

Emily Winson

Yonnie Wong

Ericka Zuana

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Alexandre Brown Kwan Yee Chan Zaki Cheung Sebastien Colle Dylan Cook Charles Course Sophia Darling

James Dix Emre Ergun Scott Forler Reilly Gallagher Temitope George Sharon Hung Sahil Lachmandas

Ho Him Leung Maggie Liang Min Lu Shuman Lu Andrew McCaughley Allison Mussari Kendal Orosz

Steven Pawluch Elliot Rodger Amy Rush Avril Saini Bojun Tian Sofia Thompson Kendra Vanleeuwen

Runyao Wu Rui Wu Xuanting Yang Haolong Zhang Tiantian Zhang

Faculty & Staff We wish to acknowledge the faculty and staff at the School of Hospitality, Food and Tourism Management. Your support, guidance, and expertise has helped prepare us for the industry, and for that we thank you. Joe Barth Chris Choi Jennifer Cosentino Alison Crerar Simon Day Kandis Dyack Statia Elliot

Joan Flaherty Lisa Fodor Mychal-Ann Hayhoe Shuyue Huang WooMi Jo Marion Joppe Michael Lever

Jingen (Lena) Liang Tanya MacLaurin Bruce McAdams Robert McLean Iain Murray William Murray Barb Piccoli

Kathleen Rodenburg Verda Sheikh Ye (Sandy) Shen Stephen Smith Erna van Duren Mike von Massow

Congratulations, Tanya! Dr. MacLaurin joined the School of Hospitality, Food and Tourism Management in 1991. During her 25 years with the School, she taught 17 different courses both at Guelph and abroad. When she first joined the School, she taught the Restaurant Operations course, but undergraduate students today are more likely to have interacted with her in Cultural Aspects of Foods or Economics of Food Usage. She also taught Safety, Security and Risk Assessment as part of the MBA program. Dr. MacLaurin took these topics of interest into her research, and has published as well as spoken extensively on food safety, risk and security, culinary tourism, sensory evaluation in product development, and foodservice management. Join us in congratulating Dr. MacLaurin on her retirement. We wish you all the best in the future.

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Thank You The Hornblower Editorial team would like to thank all of the students, alumni, and industry professionals who submitted content for this year's edition. We also wish to acknowledge the following individuals for supporting us on this journey and helping to make this publication possible:

Joan Flaherty Sofia Baczynskyj Statia Elliot Lisa Fodor Barb Piccoli Alison Crerar Heather Martin Rachel Long Simon Calaycay Lauren Chan Reza Shayani Anderson-Coats Photography Central Student Association A special thanks to our Contributing Editor: Annissa Liu 56

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The Hornblower Magazine 2017-18  

The 2017-18 edition of The Hornblower Magazine by the students from the University of Guelph's School of Hospitality, Food and Tourism Manag...

The Hornblower Magazine 2017-18  

The 2017-18 edition of The Hornblower Magazine by the students from the University of Guelph's School of Hospitality, Food and Tourism Manag...

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