Now in its 27th year, the IHI’s Irish Hospitality Management Awards (HMAs) are a highly anticipated and prestigious event which recognises the contribution of Hospitality and Tourism professionals to our industry. The HMAs are solely in recognition of the individuals' professionalism, dedication, and excellence in our Industry Through a comprehensive judging process nominees are assessed on their leadership, technical skills, thirst for continuous learning, and the energy and innovation they bring to their role
Across 14 categories, a total of 42 Judges independently pre-screen nominations within their allocated category. The top 3-5 nominees are then shortlisted within each category and are asked to attend an interview with their assigned judges. The judging panel scores each nominee based on their interview and the winner of each award will be announced at the IHI Founders Evening & Hospitality Management Awards 2024 scheduled to take place on Thursday 28th November 2024 at the Clayton Hotel, Burlington Road.
Click here to view a video of the 2023 event.
*Please note, there has been a change to this year's categories. The new category, Inspiring Manager of the Year, has replaced the previous category of Employee of the Year (please email info@ihi.ie for more details).
When beginning your nominations, please note it is VERY important to:
Give the nomination the time it deserves, don't leave it to the last minute
Ensure you detail why your nominee deserves this recognition. Discuss the nomination with your nominee and explain each stage of the process.
It should also be noted that participation in the nomination process should be considered a learning experience for the nominee.
The winner of each category will be announced at the IHI Founder's Evening & Hospitality Management Awards on November 28th at the Clayton Hotel, Burlington Road.
For detailed information about the awards, please email info@ihi.ie
To begin nominating, please click here.
All the best,
Daragh O'Neill FIHI IHI President
Ludo de Jong
General Manager
The Marker Dublin Hotel
Colin McDermott
Operations Manager
The Convention Centre
Dublin
Carmel Walsh
General Manager
Maldron Galway (Oranmore)
Gezim Kokicki
Simona Lucec
Hospitality Manager
The Convention Centre Dublin
Hospitality Manager
The Convention Centre Dublin
Louise O’Hara
General Manager
Park Inn by Radisson at Shannon Airport
Morgan McInerney
Hospitality Manager
The Convention Centre Dublin
Fran Lawlor
Hotel Manager
Clayton Hotel Burlington Road
Graduate Members
Mark Sampson
Room Division Rising Fan
Mandarin Oriental Hyde Park
London
Micheala Mcilkenny
Hospitality Manager
The Convention Centre
Dublin
Ciara Macken
Sales Manager
The Convention Centre Dublin
Agne Dimaityte
General Manager
NYX Hotel Dublin
Ellen Thompson
Front of House Manager
Carton House
Mark O’Reilly
Beverage & Hospitality Manager
The Convention Centre Dublin
Philip Lambert
Front Office Supervisor
The Connaught London
“Houseware International, suppliers of Table Elegance to the hospitality trade.
Houseware International specialises in top-quality food service and presentation tableware and glassware, preferred by leading 4 & 5-star hotels. Products that elevate breakfast buffets, meeting rooms, and guest services with unmatched elegance.
As the Irish distributor for many top industry brands, we offer exclusive TABLE ELEGANCE collections such as ZWIESEL GLASS, CRASTER, BHS Tabletop, WMF, HEPP, SAMBONET, and PEUGEOT.
With over 20 years of expertise, Houseware International is the trusted supplier of premium tableware and food service products for Irish hotels and restaurants. We continuously introduce new products to provide our clients with cutting-edge solutions, enhancing their services and delighting their customers.
Contact:
Frank McKenna
O: 01 825 2860
M: 087 272 3058 or E: frank@houseware.ie
IMS - Integrated Media Solutions has officially rebranded to IMS connect, marking a significant milestone in our journey of growth and innovation. Over the past 20 years, IMS has evolved to meet the changing technological landscape while maintaining our core values and commitment to our customers. Recognising the need for our brand to evolve as well, we have undertaken a comprehensive rebranding effort. Say hello to IMS connect
For more information, visit our new website at www.imsconnect.com Contact details
Leo Colgan
061 310 752
leo.colgan@imsconnect.com Web www.imsconnect.com
IHI Featured Business Partner
Meet Our Client Services Team
Did you know Net Affinity had a 98% client retention rate and a 97% client satisfaction score in 2023?
These impressive statistics reflect the dedication to excellence at the heart of our operations, which is key to driving our continued growth and success
To provide an insight into what makes us unique, we sat down with four of our client services team, to learn more about their roles and what they believe sets us apart in the industry:
Meet some of our Client Services Team
For this blog, we spoke to four of our valued employees: Charlene McGovern, Sara Antoszewicz, Milena Hanrahan, and Deirdre Bracken. The client services team are all hired from within the hotel industry, with over 100 years of experience between them.
Charlene is our Client Experience Manager, having been a part of Net Affinity for 7 years. In her role, she talks to clients to learn more about their experience with the company, analyses client feedback and data, and collaborates with various teams to implement relevant actions. She also ensures continuous quality assurance and internal education through writing reports, delivering workshops, and attending meetings to give clients a voice in all departments
Sara, our Senior eCommerce Manager, has been with us for 5 years Sara helps hotels optimise tools and processes, implementing strategies to meet their KPIs, with her day-to-day responsibilities including identifying trends and sharing best practices with our clients
Milena, a Senior Client Success Executive, has been part of the team for over 3 years Milena acts as the first point of contact for clients, helping them boost their performance and coordinating revenue migrations
Deirdre is an eCommerce Manager and has been with Net Affinity for just over 2 5 years She serves as the primary contact and account manager for a selection of clients Her daily responsibilities include reviewing client performance, assisting with queries, and helping with overall marketing and revenue strategies by identifying key opportunities in the market.
What sets Net Affinity apart from its competitors?
We asked Charlene, Sara, Milena, and Deirdre why they thought Net Affinity had consistently outperformed its competitors. Their answers centered around the value of our product and the dedication of our team.
“It is a combination of our individualised approach to client management and our powerful new booking engine technology,” Charlene shared “Our clients are our number one priority, and they are at the heart of every decision we make ”
Sara agreed, adding: “Our commitment to innovation and customer satisfaction is key We not only meet but exceed industry standards by ensuring we understand and anticipate our clients' needs ”
Given that client feedback and satisfaction drive our success, it’s no surprise that our employees feel Net Affinity stands out from its competitors
“We genuinely care,” Deirdre said. “The personal interaction with each of our clients and the strong backbone of a great product sets us apart in the industry. Our customer service is exceptional, but it's the combination of service and a high-quality product that truly makes the difference.”
Milena echoed this. “Understanding individual client's needs and providing relevant suggestions tailored to their business helps us boost their performance. This personalised approach, combined with our quick response times and extensive knowledge, makes us highly effective and valued by our clients.”
Why our Client Services Team chose Net Affinity
Whilst the opportunity to build strong working relationships with clients was an important factor for Charlene, Sara, Milena, and Deirdre, there was also so much more about the business that initially drew them to join us
Charlene's first experience with Net Affinity was working with them as a client From the outside looking in, it seemed like "a fun, progressive company with a great leadership team that not only delivered great results but deeply cared about both their clients and employees " This inspired her to join the company, and seven years later, she believes it was one of her greatest decisions
Sara was drawn to Net Affinity for its reputation for innovation and commitment to excellence. She wanted to be part of a dynamic team at the forefront of the industry. What she enjoys most about her role is the fast-paced work environment and the constant challenges that push her to grow and develop her skills continuously.
Milena, a Senior Client Success Executive, has been part of the team for over 3 years. Milena acts as the first point of contact for clients, helping them boost their performance and coordinating revenue migrations.
Deirdre is an eCommerce Manager and has been with Net Affinity for just over 2 5 years She serves as the primary contact and account manager for a selection of clients Her daily responsibilities include reviewing client performance, assisting with queries, and helping with overall marketing and revenue strategies by identifying key opportunities in the market
Deirdre, with over 20 years in the hotel industry, felt that her previous roles positioned her well to understand her clients at Net Affinity She enjoys building relationships with clients and values the trust they place in her and the team Joining Net Affinity allowed her to leverage her passion for the tourism and hospitality industry in a new and impactful way
Our team culture and development opportunities
In return for their commitment and hard work, the team feel we’ve provided a supportive work environment and nurtured a culture of continuous personal and professional development.
“Although we’re a remote-first company, we make sure we don’t miss out on the social side of work life,” Sara highlighted. “I prioritise understanding our clients' needs and goals, which involves regular check-ins and performance reviews, staying updated on industry trends, and anticipating potential challenges.”
Charlene agreed “We put extra focus on making sure our team members feel supported, both in their work and on the social side of things I’m constantly making changes to processes, updating documents – and the team are still open and willing to try new ways of doing things ”
“The team has always been inclusive and supportive,” Deirdre commented “We genuinely care The personal interaction with each of our clients and the strong backbone of a great product sets us apart in the industry We have access to a huge number of online courses, which is crucial for our continuous learning and development ”
Milena added, “The most satisfaction comes from receiving good feedback from our clients. It proves that we have helped and understood our clients and that they are happy with our support. This environment, where client satisfaction is a priority, makes it a rewarding place to work. ”
What do our Client Services Team see in our future?
All four believe that there’s an even brighter future ahead for Net Affinity. “Net Affinity will always be ahead of the curve when it comes to technology for accommodation providers, ” Charlene said. “We’re entering a new era of hospitality technology driven by changes in consumer behavior, technological advancements, and transformational global events ”
She continued, “As a company, we genuinely want hotels to be commercially successful and we strive to help them achieve their objectives through new, innovative, and intuitive solutions ”
Sara echoed this: “I see the company continuing to be a leader and innovator in the industry, driving forward the latest trends and technologies We are committed to ensuring that we not only meet but exceed industry standards ”
Milena added, “Understanding individual clients' needs and providing relevant suggestions tailored to their business helps us boost their performance. This personalised approach, combined with our quick response times and extensive knowledge, makes us highly effective and valued by our clients.” “I hope to see Net Affinity continuing to expand their product offering and client base and to remain a market leader within their field,” Deirdre commented. “Our role as eCommerce Managers allows us to be the voice of the client and take that feedback to our senior team. We aim to continue offering top-tier service to both the client and the guest ”
Are you between the ages of 18 and 64 and working in the hospitality or service-based industry? Have you completed cancer treatment within the last three years? If so, we want to hear from you!
Trinity College Dublin would like to invite you to participate in an important research study on returning to work after cancer in the hospitality or service-based industry.
About the Study
All our lives have been touched in some way by cancer. For those with a diagnosis returning to work after cancer treatment can be a challenging journey. Our study aims to understand the unique experiences and challenges faced by individuals in the hospitality and service sectors returning to work after treatment. Your insights will help us develop better support systems and resources for those navigating the transition back to work after cancer.
Who Can Participate?
We are looking for participants who:
• Are between 18 and 64 years old
• Work/Worked in the hospitality or service-based industry
• Returned/planning to return or unable to return to work (due to cancer treatment difficulties) since finishing your cancer treatment
• Have completed cancer treatment within the last three years
What Will Participation Involve?
Participants will be asked to:
1. Complete a short questionnaire about their employment, cancer diagnosis and treatment.
2. Take part in a one-on-one interview to share their personal stories and experience of returning to work.
Why Participate?
By sharing your experiences, you will contribute to valuable research that aims to improve support services and workplace policies for cancer survivors. Your participation will help us create a more inclusive and understanding work environment for everyone affected by cancer and help provide future support services needed to return to work after treatment.
For More Information
If you are interested in taking part in our research or would like more information on our study, please provide your contact details in the link below and a member of the research team will be in touch with you as soon as possible: https://docs google com/forms/d/12yB9DjvS0SLfdq ezImYLfBNFlHyfuFmlj9PAOTyVo/viewform?edit requested=true
Alternatively you can contact TCD researcher: Hayley Connolly
Phone: 087 1783738/ 01 8961349
Email: returningtoworkstudy@gmail.com
Last year’s Hospitality Management Awards Winner in the Graduate of the Year category Evan O’Donoghue, won a trip to Masottina Winery in Italy.
Our business partners, Classic Drinks, and Masottina Winery sponsored the visit.
Evan, who recently travelled to Conegliano Valdobbiadene, where Masottina Winery is located said, “ We returned from Conegliano on Monday and it’s safe to say I may reposition myself there! What an amazingly beautiful place The trip was unbelievable the hospitality, the generosity of the Dal Biancos, the accommodation, the food, the wine, everything was truly mind blowing I am so grateful for the opportunity to get to travel there and I am honestly excited for the next person who receives the accolade to have that experience!
A huge thanks to Mr & Ms Dal Bianco president of Masottina for the warm Italian welcome & hospitality in Conegliano over the past few days!
Evan continued “What an amazing experience to have been given by the Irish Hospitality Institute, Classic Drinks & Masottina for being awarded graduate of the year
I am grateful for the experience to see the vineyard, where the vindication process takes place & the opportunity to try many of their wonderful products, paired with amazing Italian food”.
Niall Hill drives culinary excellence for Sodexo in Ireland as head of food
Chef Niall Hill has joined workplace services provider Sodexo as its Head of Food for the island of Ireland where he is responsible for driving the company’s culture of food service excellence and the continuing development of its culinary teams on client sites
Niall has over 30 years’ experience at the highest levels nationally and internationally He was a food consultant for over six years and a director of The Butler’s Pantry for 16 years before that, winning numerous awards including the Great Taste Awards, Small Business Award and Blas na hEireann
Niall Hill said, “I’m very excited to be working with Sodexo as its commitment to food excellence, sustainability, and ambitious Net Zero strategy aligns with my personal and professional values. The calibre of the craft development and culinary teams is unrivalled in the market. I look forward to continuing to innovate and deliver food solutions focused on nutrition, sustainability, and health and wellness.”
Niall is currently working on projects that involve food sustainability, food waste and carbon footprint that align with Sodexo’s net zero pathway while supporting the setting up of the WellChef Academy for Sodexo’s chefs, which is focused on the area of optimum nutrition
A native of Dublin, Niall holds an MSc in Applied Culinary Nutrition from TU Dublin and a BA in Botanical Cuisine and has just completed a postgraduate in Sustainability Leadership in Business Niall is also a part-time associate lecturer in TU Dublin, Tallaght campus, where he has been involved in designing a cocreated module called ‘The Mindful Kitchen- Creative Food Sustainability’ to engage student chef creativity in developing a sustainability mindset
David Fox, managing director, Sodexo Ireland said, “We’re delighted to have Niall as our Head of Food for the island of Ireland. With an award-winning track record in culinary excellence, he has brought a wealth of knowledge and passion for talent development, foodservice and culinary innovation. With Niall leading our culinary teams, we look forward to continuing as a market leader in setting the highest standards for workplace dining and partnering with our clients in creating the best environment for their employees to thrive and their businesses to succeed. ”
A verified member of Origin Green, Sodexo Ireland employs close to 3,000 people on the island of Ireland, delivering food and facilities management services to clients in business and industry, education, pharma and healthcare The company recently won four awards at the 2024 FM Awards, including Total FM Service Provider of the Year’; the Net Zero Carbon Award at the 2024 Business & Finance ESG Awards and Team of the Year at the 2024 Health & Safety Excellence Awards
Self-service portal provides greater autonomy for guests while more automation further reduces administration for hotel teams
We have introduced a host of self-service options to our GuestStay offering, incorporating artificial intelligence (AI) to further reduce pressure on hotel staff while empowering guests.
The self-service portal, part of the GuestStay product, enables guests to manage their hotel reservation with options to modify or update dates, rate plan or room type, and to pre-order additional products and services like breakfast or parking in advance of their stay. With greater automation embedded, AI identifies, categorises, and creates actionable requests in the Property Management System (PMS), saving valuable time administering each booking and ensuring guests’ needs are recognised and fulfilled more efficiently.
In addition to managing their stay, guests can secure a restaurant booking through ResDiary, a leading provider of bookings and table management software to clients in the hospitality sector and also part of Access Group, which is now fully integrated with the portal to offer a seamless experience for table reservations.
Chris Jones, Senior Product Manager at Guestline, said: “By empowering the guest to manage their own stay, our hotel partners are not only liberated from administrative tasks, they also benefit from faster access to more accurate first-party data, which can drive better efficiency and personalisation. With AI we can provide even further automation to support hotel teams. This means staff can focus on what’s most important - providing guests with a memorable, engaging experience. In trials, the self-service has proven particularly popular with corporate travellers who appreciate the ability to make amendments in a few clicks and to make specific requests ahead of their arrival.”
Through the guest self-service portal, hotels are able to surface more of their F&B offering and wider ancillary products and services throughout the digital guest journey to secure demand and drive increased TRevPAR while delivering an enhanced guest experience. This is especially relevant for online travel agent (OTA) bookings, where bookings are often room only.
Jones said: “As well as happier guests and refocused staff, hotels using the guest portal see increases in restaurant bookings thanks to the integration with ResDiary. We are already seeing properties with around 25% of their table bookings now coming via the GuestStay portal, with even more upsell options to the portal to drive additional revenue already in development. At a time when room-only margins are tight, every little uplift on guest spend counts - and with staffing issues still prevailing in hospitality, reducing ‘zombie jobs’ and creating more autonomy for guests is a vital part of our vision for GuestStay and the portal.”
As well as guest self-service, the portal enables hoteliers to prompt guests to complete admin processes from their own devices in their own time, such as pre-arrival digital registration, checking their spend during stay, and settling their bill and checking out on the day of departure.
Hundreds of Guestline customers are already benefiting from these tools, with the company continuing to innovate and invest in improving guest communications. With digital registration completion averaging 31%, staff and guests alike enjoy much faster check-ins. By collecting up to 100% more real guest email addresses, hotels are also driving more repeat business through their direct channels rather than via online travel agencies (OTAs).
Additional functionality and features are planned for later in 2024, enabling hoteliers to further improve the visibility of its wider ancillary services and F&B offering and grow revenues through automating upsells and upgrades.
Mentors Matter
Can a coach have an opinion?
The International Coaching Federation defines coaching as “partnering with a coachee in a thought-provoking and creative process that inspires them to maximise their personal and professional potential.” The principle is that the coach asks questions and probes the coachee which encourages the coachee to find their own answers, resolve their own issues and answer their own questions. So how should a coach respond if the coachee asks “what would you do” or “what do you think”?
Jan B Engelmann, C Monica Capra, Charles Noussair and Gregory S Berns undertook some research into the relationship between financial advice and decision-making They found that the brain “offloads” while it is taking in advice; that it goes into neutral and the advice does not embed in the neocortex. As a consequence the person receiving the advice is unlikely to take ownership of the information. And a coachee taking ownership of their difficulties and their solutions is key to successful coaching. Therefore it is essential that the coachee’s brain is fully engaged in the process of identifying their solutions. When a coach gives advice they engage the rational parts of the coachee’s brain. Whilst to fully engage the coachee, the emotive and sensory part of their brain should also be involved in the decision-making process.
Involving the emotive part of the brain in a professional environment may not seem appropriate. Surely emotions should be kept out of the workplace? Not at all – emotions are our natural response to what is happening around us and for most people it is impossible to turn them off. Our emotions can help us identify what we are actually thinking. For instance, feeling nervous before presenting to our peers shows that we care about how we are perceived and we want them to trust us and believe in us. So how can a coachee use their emotions to help them make decisions as part of the coaching experience? Very simply, the coach should help the coachee identify what gives them positive emotions – happiness, security and pride; and what gives them negative emotions – anger, uncertainty and frustration Identifying their emotional triggers can help the coachee identify the right path for them. It can also help them identify the impact their decision will have on others, and therefore how ethical their decision is. A word of warning though, negative emotions can distract a person from the bigger picture. It is therefore important that the coach helps the coachee see that bigger picture.
So in answer to the question ‘can a coach have an opinion’ – giving an opinion is very close to providing advice to the coachee. This detracts from the coachee’s decision-making process and so their autonomy. When a coach voices their opinion and as a result leads the coachee’s thoughts, the coachee owns less of the solution. In turn the coachee may not have the same belief, drive and determination to enact their decision, reducing their chances of success and also their accountability
Should a coachee ask “what would you do”, the coach should provide a balanced response, along the lines of “I am aware that sometimes people do it (this way) and others (that way)”. The trick is to continue to make this a learning experience, enabling the coachee to gain greater self-awareness and take ownership. Therefore the coach may want to follow up with “how do these insights make you feel?” or “what does this information reveal to you?”
As Sir John Whitmore, pioneer of coaching in the workplace said “Coaching is unlocking people’s potential to maximise their own performance. It is more often helping them to learn rather than teaching them”.
Unlocking Guest Behavior Insights
At Net Affinity, we care about empowering you as hoteliers with the insights you need to succeed.
Understanding guest behaviour is a must in today's competitive market, and leveraging data effectively can make all the difference.
Staying informed means you can make more strategic decisions, improve your guests’ experiences, and ultimately drive more bookings and revenue to your hotel.
Our latest data analysis reveals some interesting trends in hotel bookings for the first half of 2024, offering valuable takeaways for the industry:
Monday Night Madness
It’s worth noting our data shows that 9pm on Monday evenings is the most popular time for booking hotel stays, with the revenue generated at this hour significantly outpacing other times of the day.
This ‘Monday night madness’ exemplifies a pattern where the post-work slump prompts a surge in planning trips away.
Weekly Booking Trends
While Monday leads the pack, Tuesday follows closely behind in booking numbers. As the week progresses, booking activity gradually decreases, with Saturday being the least likely day for making reservations.
Interestingly, even though Saturday and Sunday see fewer bookings, they boast the highest average basket values, indicating that people tend to make higher-value purchases over the weekend.
Women Lead the Way
Our data reveals that women are the primary drivers of hotel bookings, accounting for nearly twice the number of stays compared to men and having a higher average basket value.
Specifically, women made up 64% of bookings and 65% of the total spend, which goes to show how much they influence the travel market.
Hourly Insights
When examining booking behaviour by the hour, early risers appear to spend less, with the lowest average basket value recorded at 11am Most substantial booking activity occurs later in the day, particularly around the 9pm mark
Harnessing the Power of Data
William Cotter, our Founder and Managing Director, emphasises the importance of these insights:
“There is power in data for many reasons, but mostly because it allows us to understand our customers better and improve their experience Data insights around customer behaviour and preference can spark seismic changes in a hotel’s approach to marketing and communications, leading to significant improvements in bookings and upselling.”
As we move into the second half of 2024, we’re eager to continue monitoring these trends and anticipate further shifts by 2025. We're dedicated to using data to help our clients, making sure we give them the best tools and insights for success in the hotel industry.
For more detailed information on how the team here at Net Affinity could support your hotel, visit our case studies page.
Alternatively, why not check out our guide on maximising revenue through the customer booking journey?
Ashling Hotel first in the capital to provide sensory and neurodiverse space for guests
Dublin’s Ashling Hotel has unveiled their brand-new sensory family bedroom, specifically designed for children & their family staying at the hotel
The provision of a sensory room for their guests in the Dublin 8 hotel makes them the first in the capital to offer this space.
The hotels’ proximity to St James’ Hospital and other neighbouring hospitals means that they frequently have families staying who are attending various medical appointments.
This, coupled with the fact that autism awareness charity As I Am is a long-standing designated charity partner, led to the idea to have a tailor-made family bedroom suite specifically aimed at offering a true sensory sensitive room for guests
Managing Director and General Manager of the Ashling Hotel Ronan Walsh said the room would provide a positive effect on all five senses and was designed to offer further support to families staying at the hotel
He added: “Many families who visit the hotel have Autism, Dementia or ADHD difficulties for one or more children and through our many years of engaging with them we determined that it would be beneficial for them to have this space at the hotel.
“We constantly strive to think outside the box, to offer our guests a little extra that will help to make their stay more enjoyable Having a child with a sensory sensitive condition is always a huge challenge when a family chooses to stay in an Hotel, we are delighted we chose to address this in a meaningful way and proud that Adam & As I Am believe this bedroom will significantly help any parent and child staying in the Ashling. Being so close to Heuston train station, yet in the city, The Ashling is a perfect location to stay and now another stressful scenario is addressed and families can actually look forward to bring a child with Sensory difficulties too.
“Parents of children who have a disability deserve a night away where they can have an enjoyable stay where they feel reassured their child will be relaxed.
“Studies have shown that sensory rooms can help improve focus, reduces stress & anxiety whilst also encouraging socialising, developing communication skills
“We look forward to our visiting families having the opportunity to experience the room and we are privileged to be able to look after them and support them as we are with all our guests," he concluded
The first family who overnighted in the new room were effusive in their praise The family of four said of the new bedroom:
“ Wow wow wow ’ it was spacious, specifically allowing our autistic child to regulate to his new environment, crucial for his comfort when travelling. The sensory installations including interactive speakers, LED colour changing lights, laser projection and the diffuser were all intentionally included to soothe the senses. ’
The star of the show was the bubbling water tower with colour lights too, it provided a calm for us all and focus for our child The purposeful inclusion of this feature and the other sensory equipment was not contrived but rather was a thoughtful addition to enhance our comfort & relaxation and it also relieved so much anxiety for the whole family ‘What sets the Ashling Hotel apart is how they have taken a neuro-affirmative stance & effort to create a sensory experience with Hotel bedroom accommodation.”
The Ashling Hotel’s sensory room includes
Extra-large LED Bubble Tube
Acrylic Mirror Panels to illuminate the bubble tubeO
Oversized Memory Foam Beanbags that conforms to your shape
The Lappy - Weighted Lap Pad
The Buzzy - Soft Vibrating Cushion
LED Mood Cube with Bluetooth speaker
Aroma Diffuser - LED Colour changing
Organic Aroma Oils
Fidget Box - 25 differentsensorybased
Toys/Fidget
50” Chromecast TV, set up for streaming Netflix & Prime
As I Am CEO Adam Harris was on hand to officially open the room for families and welcomed the hotel’s newest addition.
He said: "I would like to congratulate the Ashling Hotel on the launch of their "sensory bedroom" Autistic people, and our families, deserve the same chance to live, work and play in the community and accessible hotels are key to delivering this vision.
Too often families lose out on holiday opportunities due to the lack of predictable, supportive environments - this is a much welcome development that I am sure will see many others follow.”
The sensory room is the newest addition and is part of a larger significant refurbishment project at the Ashling, which includes the Reception , Restaurant & Bar in the Hotel for the first time since 2009 The works will see a redesign of the entire ground floor along with significant investment in plant and machinery as they continue their journey towards zero carbon emissions.
The hotel currently has a number of offers and packages suitable for those seeking city centre accommodation and breaks across the summer https://www.ashlinghotel.ie/offers
In The City, By The Park
Mespil Hotel thrilled with ‘best workplace in hospitality’ recognition from Great Place to Work® Ireland
The Mespil Hotel in Dublin is thrilled to have been recognised today as one of Ireland’s Best Workplaces™ in Hospitality in 2024 by Great Place to Work® Ireland.
Known as a global authority on workplace culture, the prestigious Great Place to Work programme helps organisations quantify their culture and produce better business results by creating a high trust work experience for all employees.
Mespil Hotel was first certified as a ‘Great Place to Work’ in 2022 and holds the certification since then The Dublin 4 hotel is now delighted to receive this further recognition as one of Ireland’s Best Workplaces in Hospitality
Located in the heart of beautiful Georgian Dublin and overlooking the Grand Canal, the four-star Mespil Hotel is just a walk from Grafton Street
This is the first year of the Best Workplaces™ in Hospitality designation, which, is an industry recognition compiled by Great Place to Work Ireland to acknowledge the top hotels in the hospitality industry.
To be considered for the recognition, hotels must have already been certified as a Great Place to Work. The organisation surveyed employees across the hotel industry and then acknowledged 50 hotels, including The Mespil Hotel, as the best in the sector.
Mespil Hotel Director & General Manager Janet Moore said:
“We are thrilled to have been named as one of the Best Workplaces in Hospitality in 2024 We first received certification as a ‘Great Place to Work’ in November 2022 We feel truly honoured to have been further recognised in the Best Workplaces in Hospitality in 2024 category
“We extend our gratitude to our wonderful team for their continued dedication and support Without our amazing people we would not have received this accolade We are looking forward to continuing our journey with Great Place to Work, and we will strive to further enhance our employee experience through continuous training, encouragement and support.
“This is a great achievement and we would like to take this opportunity to once again thank our fantastic team for their contributions and for making our workplace one of the best in the hospitality industry.”
Biodiversity, Ecology and Horticultural Studies Area
A recent KPMG report entitled Opportunities for Irish Horticulture Sector identified ‘education and training’ and ‘knowledge transfer‘ as two of key cross cutting factors to be addressed to support the sustainability of the horticulture sector. The report highlighted the need to create ‘accelerated and modernise horticulture training programmes to reflect the latest plant production methodologies’.
Research also conducted by TU Dublin identified knowledge gaps in the sector surrounding ‘plant identification and plant care’ plus a demand from firms for training programmes to address ‘biodiversity, ecology and sustainability’ as they attempt to frame how their company activities impact on the environment, clients expect horticulture practitioners to understand the current issues around biodiversity, carbon use and climate change and landscape firms need to evolve quickly to more sustainable systems and present their firm's environmental commitment positively.
Bar, Beverage and Restaurant Management
Studies Areas
Today’s customer now has the options of a wide variety of restaurants, hotels, huge cineplex’s, leisure centres, live entertainment, sports clubs and other avenues of entertainment when considering their night out. The fact that the hospitality industry has remained so popular is a tribute to the quality of the product. Bar, beverage and restaurant staff, supervisors and managers plays a central role here, they must familiar with the technical skills for professional practice, they must be superb people managers and be competent with the crucial business components which all contribute to a successful business. They must adapt a “learning not just yearning to grow” strategy for their premises.
TU Dublin’s Biodiversity, Ecology and Horticulture plus our Bar, Beverage and Restaurant Management programmes based at the School of Culinary Arts and Food Technology have recently developed a series of part-time and full-time horticultural programmes to meet these challenges, our hands-on teaching approach will give you opportunities to develop skills through real-life practical projects engaging with real life problem solving, while specialising in areas that interest you most.
Learn
& Develop - While You Earn
Hospitality Management Studies at TU Dublin School of Hospitality & Tourism
This is a great opportunity to support Management Development
The TU Dublin School of Hospitality and Tourism Management offer part-time, blended learning, Hospitality Management programmes, ideal for people working within Hospitality and Tourism who wish to develop supervisory and management skills.
The programmes are particularly helpful to those who may have left school early and gone straight into the workforce and are now ready to gain a formal third level qualification. The overall aim of each programme is to prepare students academically and professionally leading to employment at supervisory and management levels within organisations. This is achieved through programmes designed to be challenging and fulfilling in an environment which focuses on the individual student as an active participant in his or her own learning
Each programme offers a wide range of modules specifically tailored to the wider Hospitality and Tourism industry with a focus on developing skills in the areas of Management, Communications, Human Resources, Finance, Marketing, IT Skills, Budgeting and Decision-making; all providing the knowledge, skills and competencies required for operational, supervisory and management roles. Programmes are delivered on a mixed basis twice a week on Tuesdays and Thursdays. Students will be physically in class once a month at TU Dublin’s state-of-the-art Central Quad building while the rest of the classes will be delivered in an interactive online environment where students can interact with each other and their lecturers. This gives students the opportunity to earn while they learn, working in the industry when they are not in their evening classes.
Completion of the programmes offers participants a strong foundation in current management practices and trends. This enables graduates to contribute to both their own personal achievement, employability, and their potential to contribute to their own community and work environment.
TU153 (Level 6) Higher Certificate in Hospitality Management Studies
Graduates also receive a Certificate in Food Safety Management and HACCP from the Food Safety Professionals Association (fee of €55 00)
IHI Student membership and complimentary membership for one year following graduation. For more information Click TU 153
Graduates also receive a Certificate in Food Safety Management and HACCP from the Food Safety Professionals Association (fee of €55.00) For more information Click TU 154
Progression: Graduates can progress on to the final year of the TU150 Level 7 BA (Ordinary) Hospitality Programme (NFQ)
TU150 (Level 7) BA (Ordinary - NFQ) Hospitality Management Studies
Graduates of TU150 also receive Certification in Management of Training and Development (Train the Trainer) and a Certificate in Food Safety Management and HACCP from the Food Safety Professionals Association (fee of €55 00) and complimentary Graduate Membership of the IHI for one year For more information Click TU 150
Progression: Graduates can progress on to TU957 (Level 8) BSc Programme (one year full-time)
Comments from recent Graduates
“At TU Dublin I learned about all aspects of business in hospitality,” said 2020 graduate Alicia Vega. “The core skills I developed in the program have served as a foundation that has helped me advance to senior management positions since graduation.”
“Since graduating from Hospitality Management Studies in TU Dublin I have progressed my career from working as a chef in a café to being a Kitchen Manager in a large corporate catering company,” said Michael Brady, a 2020 graduate. “TU Dublin provided me with great knowledge into the running of business and enabled me to make industry connections that will last long into the future I highly recommend taking this course to help develop your career with the hospitality industry ” "After over 10 years of only working, I was a bit scared to go back to college,” said Franne Buzai, a 2023 student. “This online programme gave me the freedom to study at this time with my newborn. I enjoyed both our online and face to face sessions. the lectures and the online interface and the lecturers were very helpful. I found the programme suitable for my needs, informative with clear instructions and easy to learn even with English being my second language. I am very grateful and happy I enrolled on the part time programme, and I am looking forward to my 2nd year of studies".
Discounted/Part-Funded Places through the National Organic Training Skillnet (NOTS):
There is a limited number of funded places for eligible participants in the Republic of Ireland, who can avail of a 35% cost reduction on course fees for Year 1 of the MSc programme through our funding partners National Organic Training Skillnet. Please go to Sustainable Tourism & Event Management (ATU) – NOTS and sign up through NOTS to avail of their special funded rate for these programmes.
As set out https://www.itsligo.ie/courses/master-of-science-in-sustainabletourism-event-management-online/
