WILLEMSTAD, Curacao (May 27, 2009) – Tourism leaders across the region are being encouraged to value the importance of human resources in the sector.
The subject of investment in human resources development was a key talking point at the opening of the 5th Annual Caribbean Tourism Human Resources Conference here today.
The Commissioner of Tourism for Curacao, Hon. Eugene Rhuggenaath, told delegates that in order to remain competitive the tourism sector must invest heavily in staff training.
“The principles of sustainable tourism development are applicable towards benefitting local communities and other stakeholders through training, education, participating in management; and for this to happen there needs to be extensive training of human resources at all levels,” Mr. Rhuggenaath said.
The Commissioner of Tourism estimated that by 2011 Curacao’s hotel room stock would double from the current four thousand to over eight thousand. This, he said, would provide challenges for tourism leaders in the area of human resources.
“In order to deliver the growth plans across the sectors and to focus on high quality tourism it is essential to develop the product not only by improving the physical tourism product but also the human resources component. In this the availability of appropriately trained manpower is crucial to success,” he said.
Meanwhile, the Executive Director of the Curacao Tourism Board and Director of Tourism Evita Nita also emphasized the importance of human resources training in the sector. She told conference participants this would lead to a more highly motivated workforce.
“It is imperative for both our tourism workforce as well as our entire community to be motivated to deliver high level experience and service to our guests,” the director of tourism said. “You should see investment in our human resources not only as a means to achieve a better tourism sector but to reach a stage where our whole community is motivated to work towards a better island.”
The May 27 to 29 conference has as its theme, Best Practices for Creating a Motivated and Productive Tourism Workforce. The Caribbean Tourism Organization (CTO)’s Human Resources Director, Bonita Morgan said the theme was critical in these trying times for the tourism sector.
“The theme becomes even more complex to address in this difficult economic environment where there are job layoffs and contraction, high feelings of stress related to job security and even levels of distrust,” Ms Morgan said. “We have brought together a number of high quality speakers and presenters to share strategies, their experiences, best practices and case studies that can help us to address how we can truly create a motivated and productive tourism workforce in our countries, our organisations and in the units and departments we work within.”
The conference, being held at Breezes Curacao Resort, Spa & Casino, is organised by the CTO in collaboration with the Curacao Tourism Board (CTB).
Thursday, May 28, 2009
Tourism HR professionals challenged to adopt new approaches
WILLEMSTAD, Curacao (May 28, 2009) – Caribbean tourism human resources professionals meeting here have been challenged to adopt a new approach to human resources that will lead to a more hospitable experience for visitors.
Professor Nigel Hemmington of the Auckland University of Technology (AUT) told delegates attending the 5th annual Caribbean Tourism Human Resources Conference that this new approach must take the emphasis away from service delivery to the delivery of experiences that are personal and memorable.
“Customers do not buy service delivery, they buy experiences. They don’t buy service quality, they buy memories. They don’t buy food and drink, they buy meal experiences. They don’t buy events and functions, they buy occasions,” said Hemmington who researches customer experiences, professional development and learning, and consumer behaviour in hospitality and tourism.
In a presentation entitled, From Service to Experience: The New Hospitable Experience Paradigm, Mr. Hemmington said the paradigm shift from services to hospitable tourism means customer service becomes a performance and the staff become part of the cast.
“Increasingly, tourism and hospitality businesses are using a different language. Instead of talking about customers, managers and staff they talk about guests, hosts and cast,” the Pro Vice Chancellor and Dean of AUT said.
“Think of your staff as performers and think about the opportunities for your staff to perform and if they are now performers they are going to think ‘I am not just a waiter now, I am part of the performance. Look at my skill, look at what I can do,’” he said.
Mr. Hemmington explained that performing does not mean trying to tell jokes and being comedians but the manner in which service is delivered.
During the May 27 to 29 conference, participants will explore how to create a culture of lifelong learning at work; managing stress in difficult times; as well as how to measure and monitor productivity and performance in the workplace, among other topics.
The conference, which has as its theme, Best Practices for Creating a Motivated and Productive Tourism Workforce, is organised by the Caribbean Tourism Organization (CTO), in collaboration with the Curacao Tourist Board.
Professor Nigel Hemmington of the Auckland University of Technology (AUT) told delegates attending the 5th annual Caribbean Tourism Human Resources Conference that this new approach must take the emphasis away from service delivery to the delivery of experiences that are personal and memorable.
“Customers do not buy service delivery, they buy experiences. They don’t buy service quality, they buy memories. They don’t buy food and drink, they buy meal experiences. They don’t buy events and functions, they buy occasions,” said Hemmington who researches customer experiences, professional development and learning, and consumer behaviour in hospitality and tourism.
In a presentation entitled, From Service to Experience: The New Hospitable Experience Paradigm, Mr. Hemmington said the paradigm shift from services to hospitable tourism means customer service becomes a performance and the staff become part of the cast.
“Increasingly, tourism and hospitality businesses are using a different language. Instead of talking about customers, managers and staff they talk about guests, hosts and cast,” the Pro Vice Chancellor and Dean of AUT said.
“Think of your staff as performers and think about the opportunities for your staff to perform and if they are now performers they are going to think ‘I am not just a waiter now, I am part of the performance. Look at my skill, look at what I can do,’” he said.
Mr. Hemmington explained that performing does not mean trying to tell jokes and being comedians but the manner in which service is delivered.
During the May 27 to 29 conference, participants will explore how to create a culture of lifelong learning at work; managing stress in difficult times; as well as how to measure and monitor productivity and performance in the workplace, among other topics.
The conference, which has as its theme, Best Practices for Creating a Motivated and Productive Tourism Workforce, is organised by the Caribbean Tourism Organization (CTO), in collaboration with the Curacao Tourist Board.
Thursday, May 14, 2009
Jamaican tourist industry fights for survival
The Jamaican Hotel and Tourism Association invited regional journalists to its AGM. The Business Guardian reports today that survival was the focus of the talks. Read more here
Trinidad and Tobago's draft tourism policy available for comment
Public consultations on the draft national tourism policy for Trinidad and Tobago will be held on May 25 in Trinidad at the Hilton Trinidad and May 26 in Tobago at Coco Reef Resort.
Interested persons can download the policy from the Ministry of Tourism's website
Interested persons can download the policy from the Ministry of Tourism's website
Monday, May 11, 2009
Jamaica benefits from Mexico's swine flu snub
As cruise ships and tourists sunb Mexico in the aftermath of the Swine flu or H1N1 virus that has killed hundreds there, other countries are reaping the rewards.
TUI Travel, the owner of Thomson holidays and Europe's biggest tour operator, says Jamaica, the Dominican Republic and Egypt have emerged as the top destinations for tourists avoiding Mexico.
The company says bookings to Jamaica are up 30 per cent, to Egypt by 23 per cent and to the Dominican Republic by 19 per cent in the last two weeks, according to a report in The Telegraph.
TUI Travel, the owner of Thomson holidays and Europe's biggest tour operator, says Jamaica, the Dominican Republic and Egypt have emerged as the top destinations for tourists avoiding Mexico.
The company says bookings to Jamaica are up 30 per cent, to Egypt by 23 per cent and to the Dominican Republic by 19 per cent in the last two weeks, according to a report in The Telegraph.
Best Romantic Caribbean Sunsets picked
Travel and Leisure has picked the islands and resorts with the best view of the sun setting. Below are their picks of “Most Romantic Caribbean Sunsets”.
Boqueron Beach, Puerto Rico is famous for the “green flash” sunset.
Eden Rock Hotel on St. Bart’s offers comfortable viewing space from an open-air deck off their French restaurant.
Jade Mountain on St. Lucia has west-facing rooms that offer panoramic rooms and private infinity pools.
Landfall Park, San Salvador in the Bahamas features a marker commemorating Christopher Columbus’s first landfall in the New World.
Mount Sage National Park on Tortola houses the highest point on the Virgin Islands.
Peter Island Resort on Peter Island offers an evening “Sunset at the Loop” tour for guests.
Rick’s Café, Jamaica is famous for sunset views from the terrace.
Seven Mile Beach, Grand Cayman, is ideal for setting up your own private viewing space.
Shirley Heights has the highest point on Antigua, perfect for sky gazing.
Sunshine’s Grill, Nevis features outdoor tables off Pinney’s Beach, with views of St. Kitts.
Boqueron Beach, Puerto Rico is famous for the “green flash” sunset.
Eden Rock Hotel on St. Bart’s offers comfortable viewing space from an open-air deck off their French restaurant.
Jade Mountain on St. Lucia has west-facing rooms that offer panoramic rooms and private infinity pools.
Landfall Park, San Salvador in the Bahamas features a marker commemorating Christopher Columbus’s first landfall in the New World.
Mount Sage National Park on Tortola houses the highest point on the Virgin Islands.
Peter Island Resort on Peter Island offers an evening “Sunset at the Loop” tour for guests.
Rick’s Café, Jamaica is famous for sunset views from the terrace.
Seven Mile Beach, Grand Cayman, is ideal for setting up your own private viewing space.
Shirley Heights has the highest point on Antigua, perfect for sky gazing.
Sunshine’s Grill, Nevis features outdoor tables off Pinney’s Beach, with views of St. Kitts.
Tuesday, May 5, 2009
Caribbean chefs to square off at Taste of the Caribbean
Thirteen culinary teams featuring Caribbean chefs will take the stage at the Taste of the Caribbean which runs from July 12-14 at the Caribe Hilton, Puerto Rico.
The teams will participate in qualifying rounds of "live kitchen" competitions, preparing a three-course meal in under four hours, using a “mystery basket” of ingredients that is kept secret until the competition begins.
The competing culinary teams are from Anguilla, Antigua, Barbados, BVI, Curacao, Grenada, Jamaica, Puerto Rico, St Lucia, St Maarten/St Martin, Suriname, Trinidad and Tobago and USVI.
Patrons can watch these masters at work, as they sift, chop, sauté, reduce, and garnish indigenous Caribbean ingredients to create artistic, mouth-watering delicacies, right before your very eyes, in a live-kitchen environment, and complete the experience by signing up to eat at the lunch or dinner cook-offs, paired with wines.
For more information visit: www.caribbeanhotelandtourism.com
The teams will participate in qualifying rounds of "live kitchen" competitions, preparing a three-course meal in under four hours, using a “mystery basket” of ingredients that is kept secret until the competition begins.
The competing culinary teams are from Anguilla, Antigua, Barbados, BVI, Curacao, Grenada, Jamaica, Puerto Rico, St Lucia, St Maarten/St Martin, Suriname, Trinidad and Tobago and USVI.
Patrons can watch these masters at work, as they sift, chop, sauté, reduce, and garnish indigenous Caribbean ingredients to create artistic, mouth-watering delicacies, right before your very eyes, in a live-kitchen environment, and complete the experience by signing up to eat at the lunch or dinner cook-offs, paired with wines.
For more information visit: www.caribbeanhotelandtourism.com
Subscribe to:
Posts (Atom)
