 Meeting Magazine and Efficient Hotel Partner are following six students of Hotelschool The Hague (Amsterdam Campus) for four years. Twice a year we ask them about their ambitions, dreams and vision towards the hospitality industry. Late November our students were introduced to four MICE-veterans. This resulted into very interesting insights on both ends of the table. At the time of the round-table session, our students are in the middle of applying for their first internship. Hans Meyer is interested to find out what is going to make them happy during their internship. “What is your ideal employer and hotel? And how can they help you become successful?”. Tom Bruin has already discussed this at length with the Executive Chef of the Pulitzer Hotel in Barcelona. “When I told him I ultimately wanted to open my own restaurant and create new restaurant concepts, he was instantly intrigued as his interest line up with mine.” Ursula de Mol finds it inspiring to see that Tom is so enthusiastic, but emphasizes he shouldn’t underestimate himself. “Your mentor may have a lot of experience and success, but he is also a businessman, so don’t be shy to make suggestions.” Mark Wolff has also got a very clear picture in his head about what he wants. “My internship will take place at Lungaro Hotel Collection in Florence. Ultimately I want to lead in a high quality hotel where I can implement my own concepts. As a child I dreamed about becoming the General Manager of the Amstel Hotel.” Fauve Eman’s internship will be at Bloomsbury Hotel in London. Her dream is to have a her own living room style restaurant with a menu that changes monthly. “It would be very exciting to welcome returning guests who spontaneously decide to eat at my restaurant on a Sunday afternoon. I already have my own food based account on Instagram, @FoodbyFauve. I’ve also written my own cookbook.”  ENTREPRENEURSHIP Razvan Dumitru’s ambitions lie in entrepreneurship. His internship will be at Claridge’s Hotel in Mayfair, Londen. “Most students pursue an internship in the F&B department, but I opted for Housekeeping and Supervision. I hope they will show me what it takes to run a high end hotel. In the future I would like to run a ski chalet. Family friends gained a lot of operational experience in the winter sports industry and built their own chalet.” Marie Hussenet and Sam de Mooij are also looking forward to their internship. Marie is deciding between Rosewood Hotel in Londen or Belmond Le Manoir aux Quat’Saisons in Oxford. Sam is tossing up between The Bloomsbury Hotel or the Rosewood Hotel. Both ladies haven’t exactly got a clear picture in mind yet of what their dream job is. Marie: “The hospitality industry appeals to me because there are so many different options. My interests at the moment lie with Luxury Brand Management, Hotel Management and Event Management. I wanted to do the latter during my first internship, however I found out the emphasis is more on banquet operations and I want to learn more about the organisational process.” Sam: “I also don’t exactly know what I want to do yet, but I definitely want to be working within the hospitality industry. The Open Day and first impression of this school were an eye-opener for me and I thoroughly enjoy studying here.” Elisabeth Stevens encourages the students to gain as much experience as they can to get a clear picture of what they do and don’t like. “The advantage of this field of study is that it is very broad. During your internship you are exposed to all kinds of new experiences”.  HANDLING DISAPPOINTMENTS It’s not unusual for students of Hotelschool The Hague to end up in a different industry all together. “That’s why it is important for hotels to show interests in these students”, Marianne Kuiper says. Hans agrees: “When a student/intern or employee doesn’t feel motivated or appreciated they will find somewhere else to work. Nevertheless, I am very interested to find our how you will manage expectations and handle disappointments during your internships.” Mark: “I would try to make the best of it. During an internship at a Michelin star restaurant I started out serving water and bread. I could have been bored after two days, but there’s more going on in restaurants like these. By observing you also learn a lot.” Sam has heard about disappointing internships: “Interns who got cursed at in the kitchen and only served water and bread for six months. I don’t know if these students said anything about it, but I definitely would. I expect to learn something in those six months” Tom: “It is indeed important for companies to show that they care about their interns and employees. I’ve had a positive experience at a restaurant in Utrecht. Every two months there was a meeting in which everyone was able to give their input. “Listening is very valuable”, Ursula nods. “That’s why it’s such a shame that many companies invite their personnel to participate in these conversations, but don’t do anything with the feedback. A tip from Gijs Verbeek; “Start with your goals and explain which path you want to take and what you want to achieve. Definitely show them that you are proactive and enthusiastic. I’ve supervised many interns in the last couple of years. My experience is that what you put in, you get out. Don’t sit around and wait for something to happen.” “Think about what you have to offer”, Hans adds. “When you’ve got the right attitude, the company will bring out the best in you.” “Still, it is advised to indicate what you want”, Elisabeth says. “The company has to provide opportunity, but the intern or employee also has to put in an effort. Show them your best, regardless of your internship or function.” “And don’t forget that it is ok to ask for help”, says Gijs. “If you have the ambition to become a General Manager, send a message with your motivation. The chance that they will give you advice is very high”.  STARS The internships will take place in four and five star hotels. This is a mandatory requirement set by Hotelschool The Hague. Hans advises to also keep an eye out for hotels with less stars. “In a luxury environment you learn what professional service entails. A hotel with a more informal concept usually offers more possibilities. To get acquainted with a wide range will help you decide and choose a path.” “In one of the first weeks we visited Moxy Amsterdam”, Mark mentions. “There’s a very relaxed vibe in this hotel and we were encouraged to use informal language.” “There were young team members who didn’t wear a uniform”, Sam adds. “Notes were stuck on windows and walls to draw attention to the details of the room. Naturally, there were rules for the employees, but the ambiance was very different.” Marianne doesn’t oppose the informal approach. “Although, I would like to recognise the staff as soon as I enter a hotel.” “That’s why it is important to find the right balance between formality and recognizability of personnel”, Fauve says. I also think that adapting the conversation topic and tone of voice is very important. A guest may be a little less formal than the other. It would be nice if we were given some freedom at school to adapt to this.” “We notice that the definition of luxury is changing”, says Hans. “In a high end hotel you are more inclined to adjust your behaviour and your attitude, while you may prefer to comfortably sit in the lobby whilst on vacation. One of the regular guests at Zoku values a sincere conversation with staff more than a fancy rug or a marble bathroom. You always have to ask yourself if you are serving the guest or the organisation.”  INNOVATION Ursula asks everyone if they have any specific ideas regarding innovation and technology. “I find it annoying when the Wi-Fi connection is lousy”, Mark comments. “In addition, I think it is very important that hotels go the extra mile with regards to sustainability. There’s a lot you can gain by adopting a few smart adjustments. Technology can also be used to implement innovation on a small scale.” Fauve: “The pet-friendly rooms at Moxy were very interesting. You also see a lot more pet-friendly restaurants emerging. The vibe is much more relaxed. I’ve even heard that a hotel in Spain has a vending machine for dogs!” “I’m interested in the use of Artificial Intelligence in hotels”, Razvan says. Marianne askes if the students are aware of trends and developments within the industry. Fauve: “we’re learning a lot about sustainability, but I believe there’s much more happening. For instance, serving coffee and tea in thermos jugs on trolleys is outdated (as she points to the trolley in the room). Sometimes I feel like there’s a mismatch between what we learn here and what is actually happening in hotels and meeting venues.”  JOB APPLICATION TIPS Lastly, the students receive valuable tips for the job application process. Hans: “Are you interested in the job and the salary is less than you expected, ask for room for improvement. Show them what you’ve got!” “It’s also about passion and the right attitude, this is important for every organisation”, Ursula says. “Even when the first interviewing round is formal, during the second interview they are looking for a spark, the enthusiasm. Preparation is key. Especially women need to know what they are worth and shouldn’t be afraid to ask. This may seem impossible, but it’s part of the negotiation.” “Think about what you would like to get out of it”, Elisabeth says. “Is the pay a little low? Ask about the courses they offer. Don’t forget that the skills you learn are extremely useful. Companies like to work with Hotelschool students, because they have been broadly educated, are flexible and sociable. The social skills in particular will greatly benefit you!” Interested to find out the student’s progress? In the second half of 2020 a new interview will be published. Participants - Marianne Kuiper Owner Efficient Hotel Partner and Music Meeting Lounge. - Ursula de Mol Freelance consultant in strategic communication - Elisabeth Stevens Independent consultant for start-ups. - Gijs Verbeek Executive director of MPI Netherlands. - Hans Meyer Co-Founder and General Manager at Zoku. - Fauve Eman (20) Has written her own cookbook - Sam de Mooij (20) Lived in Spain for the past 10 years - Mark Wolff (18) Dreams about a career in hospitality since he was 7 years old - Razvan Dumitru (20) Has a passion for the automotive industry and is from Romania. - Marie Hussenet (20) Born in France and lived in the Philippines for the past 10 years. - Tom Bruin (18) Has been working in restaurants since he was 14 years old. His dream is to create his very own concept restaurant. Translation: Jennifer Lam Alumni Hotelschool The Hague Works with Marianne Kuiper at Efficient Hotel Partner & Music Meeting Lounge | Inschrijven nieuwsbriefBlijf op de hoogte van alle nieuwtjes uit de branche
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