July 2002 - Faculty of Business and Law - Victoria University
July 2002 - Faculty of Business and Law - Victoria University
July 2002 - Faculty of Business and Law - Victoria University
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New advisor<br />
Tourism<br />
<strong>Victoria</strong>’s<br />
Deputy Chief<br />
Executive,<br />
Wayne Kayler-<br />
Thomson, has<br />
joined the<br />
School <strong>of</strong><br />
HTM’s<br />
Programs<br />
Advisory<br />
Committee.<br />
Mr Kayler-<br />
Thomson has had regular pr<strong>of</strong>essional<br />
contact with VU staff over the last<br />
seven years <strong>and</strong> is pleased the<br />
education sector is proactively seeking<br />
closer integration with the tourism<br />
industry.<br />
“<strong>Victoria</strong> <strong>University</strong> is a leader in<br />
developing industry collaboration <strong>and</strong><br />
delivery <strong>of</strong> quality education <strong>and</strong> I am<br />
delighted to have the opportunity to<br />
contribute to developing closer<br />
industry-education co-operation,” he<br />
said.<br />
Mr Kayler-Thomson is also<br />
Chairman <strong>of</strong> the Australian Regional<br />
Tourism Network <strong>and</strong> the<br />
Management Board <strong>of</strong> the Centre for<br />
Regional Tourism Research.<br />
Leader from Lonely<br />
Planet l<strong>and</strong>s at VU<br />
Tony Wheeler,<br />
the head <strong>of</strong><br />
international<br />
travel<br />
publishing<br />
phenomenon,<br />
Lonely Planet,<br />
is joining the<br />
School <strong>of</strong><br />
HTM as<br />
Pr<strong>of</strong>essorial<br />
Associate.<br />
There are few<br />
people on the planet who have<br />
explored as many corners <strong>of</strong> it<br />
Head <strong>of</strong> the School <strong>of</strong> HTM, Pr<strong>of</strong>essor<br />
Brian King, said Tony’s encyclopaedic<br />
knowledge <strong>of</strong> world destinations <strong>and</strong><br />
his commercial acumen would be<br />
welcome additions to the specialist<br />
expertise <strong>and</strong> skills within the School.<br />
“He is one <strong>of</strong> very few Australians who<br />
can claim to be a global figure <strong>and</strong><br />
influencer in worldwide tourism,”<br />
Brian said.<br />
“Our students <strong>and</strong> staff will benefit<br />
from their association with him <strong>and</strong> his<br />
company will provide invaluable<br />
resources <strong>and</strong> Co-op placement<br />
opportunities for us.”<br />
In Class<br />
Course makes a refreshing change<br />
Many people can nominate their favourite<br />
beer or wine. Some can only narrow it down<br />
to a br<strong>and</strong> or a grape variety. These measures<br />
are not enough for people getting serious<br />
about careers in hospitality, particularly<br />
students enrolled in the School <strong>of</strong> HTM’s<br />
Pr<strong>of</strong>essional Wine <strong>and</strong> Beverage Studies<br />
subject.<br />
This subject is unique in more ways than<br />
one.There are no prerequisites for enrolment<br />
in it, other than you need to be prepared to<br />
savour the odd drop <strong>of</strong> alcohol.This<br />
m<strong>and</strong>atory requirement has not proved a<br />
major hurdle to many prospective enrolments.<br />
Guest tutors in this program are seasoned<br />
beverage tasters. Recently, acclaimed<br />
winemaker <strong>and</strong> consultant, Gary Baldwin, <strong>and</strong><br />
beer expert <strong>and</strong> boutique publican, Graeme<br />
Calder, presented.<br />
Maldives students aim higher<br />
The Maldives are internationally renowned as<br />
jewels <strong>of</strong> the Indian Ocean.Tourism is the<br />
primary industry for this small group <strong>of</strong><br />
isl<strong>and</strong>s, which have received much publicity<br />
for their concerns about global warming <strong>and</strong><br />
the potential impact <strong>of</strong> rising sea levels on<br />
their l<strong>and</strong>.<br />
Students Zakkiya Moosa, Zeenaz Hussain <strong>and</strong><br />
Ahmed Samah (pictured right) are attending<br />
VU’s School <strong>of</strong> Hospitality,Tourism <strong>and</strong><br />
Marketing with the assistance <strong>of</strong> a Maldives<br />
government scholarship to complete their<br />
Bachelor <strong>of</strong> <strong>Business</strong> degrees in Hospitality<br />
Management.<br />
“There is great dem<strong>and</strong> for qualified<br />
hospitality <strong>and</strong> tourism workers in the<br />
Maldives,” they said.<br />
“The education programs <strong>of</strong>fered by<br />
Australian universities were very tempting<br />
compared with other countries.<br />
We are studying at VU because it is one<br />
<strong>of</strong> the leading universities in Australia in<br />
these fields.”<br />
Gary is in hot dem<strong>and</strong> as a consultant to<br />
wineries <strong>and</strong> winemakers, as a judge in wine<br />
competitions, <strong>and</strong> as an industry advisor. His<br />
formal qualifications in biochemistry <strong>and</strong><br />
wine science have provided a formidable<br />
backdrop to his h<strong>and</strong>s-on winemaking<br />
experience as former Chief Winemaker <strong>and</strong><br />
General Manager <strong>of</strong> Arrowfield Wines.<br />
Graeme Calder still likes a cold one <strong>and</strong>,<br />
more <strong>of</strong>ten than not, a warm one. He is a<br />
partner in the Br<strong>and</strong>on Hotel in North<br />
Carlton, one <strong>of</strong> four establishments in<br />
Australia specialising in conditioning <strong>and</strong><br />
serving real ales in the traditional British<br />
manner.<br />
He is a keen observer <strong>of</strong> the market<br />
successes <strong>and</strong> failures <strong>of</strong> hundreds <strong>of</strong><br />
Australian <strong>and</strong> international beers, that have<br />
come, endured or disappeared.<br />
The three already have Higher National<br />
Diplomas from their home country in<br />
Hospitality <strong>Business</strong> Management.They work<br />
at different resorts on the isl<strong>and</strong>s <strong>and</strong> have<br />
provided hospitality training for other staff.<br />
Higher qualifications will enable them to “go<br />
up the ladder” in the Maldives.<br />
Their diplomas <strong>and</strong> work experience have<br />
earned them sufficient credits to complete<br />
their VU degrees in only one year.<br />
“We have found the VU study programs very<br />
inspiring <strong>and</strong> challenging,” they said.<br />
co-op • tourism • hospitality • marketing • travel • careers • achievement • awards • goals<br />
directions<br />
alumni<br />
BEN’s<br />
brush with fame<br />
What a client list! Ben Kelly can boast one <strong>of</strong> the most<br />
illustrious in the world <strong>and</strong> all because <strong>of</strong> a dream<br />
Co-op placement at one <strong>of</strong> London’s most salubrious hotels, The<br />
Connaught, at the top <strong>of</strong> the Monopoly board in Mayfair. The<br />
Connaught is one <strong>of</strong> five Savoy properties in the UK.<br />
The right job would be music to his ears<br />
Combining one <strong>of</strong> life’s great pleasures with<br />
completion <strong>of</strong> a university degree seemed an<br />
outst<strong>and</strong>ing opportunity to Colin Barrass, who<br />
recently graduated with a BBus Music Industry.<br />
HTM marketing lecturer, P<strong>and</strong>ora Kay recently<br />
caught up with Colin while on a teaching<br />
assignment at Sunway.Colin chose to complete<br />
his degree at Sunway College in<br />
the Petaling Jaya area <strong>of</strong><br />
Malaysia, a strategy that<br />
required some careful<br />
long-range planning<br />
early in his VU<br />
course.<br />
He only had electives to complete by the time he<br />
went to Sunway <strong>and</strong> many <strong>of</strong> these were<br />
marketing-related subjects.<br />
“I completed my degree at Sunway to get the most<br />
out <strong>of</strong> my university experience. Travel is<br />
something I undertake for pleasure. The<br />
opportunity to combine the experience <strong>of</strong> living in<br />
another country as well as develop my academic,<br />
personal <strong>and</strong> pr<strong>of</strong>essional pr<strong>of</strong>ile was too good<br />
to pass up.<br />
“Gaining work in the music industry is<br />
particularly difficult. I will continue to<br />
pursue any avenues available to me. I also<br />
have a keen interest in economics <strong>and</strong> I<br />
am looking at working in that field also.<br />
“Having gained experience in a<br />
business/economics environment, I will<br />
continue to assess my suitability for a job in the<br />
music industry <strong>and</strong> apply as appropriate,” he says.<br />
But back to Ben’s client list, which has included<br />
Princess Sophie, Lady Spencer, Margaret<br />
Thatcher, Jack Nicholson, Sidney Poitier <strong>and</strong><br />
Joan Collins. Add to these a list <strong>of</strong> prominent<br />
politicians <strong>and</strong> diplomats <strong>and</strong> you have a pretty<br />
impressive list.<br />
Ben (pictured second from right) began his Coop<br />
year in the hotel’s Michelin-starred restaurant<br />
doing everything from polishing the silver<br />
(naturally it is silver service) to working the<br />
carvery trolley <strong>and</strong> presenting a delectable array<br />
<strong>of</strong> sweets to discerning, but tempted, guests.<br />
“My Co-op position placed great dem<strong>and</strong>s on<br />
me. Being a French restaurant, the menu was<br />
written in French, the kitchen staff spoke in<br />
French <strong>and</strong> the service dem<strong>and</strong>ed the best in<br />
French elegance.<br />
“I was the sole employee speaking English as my<br />
mother tongue. My school-level French had not<br />
equipped me to be fluent with the names <strong>of</strong> the<br />
dishes we <strong>of</strong>fered <strong>and</strong> I was slow to pick it up.<br />
The task was not made easier by the fact that we<br />
served more than 80 French dishes,” he says.<br />
As time passed <strong>and</strong> communication with<br />
colleagues became easier, Ben says there was<br />
plenty <strong>of</strong> humour shared by the staff. It also<br />
enabled him to learn from pr<strong>of</strong>essionals, most <strong>of</strong><br />
whom had worked with the Savoy group for at<br />
least a decade.<br />
Ben was promoted to Chef de Rang, but is now<br />
back in Melbourne, where he is completing his<br />
BBus Catering <strong>and</strong> Hotel Management.<br />
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