picktourism by Jemma Publications

Tourism... For a Career Less Ordinary Be Your Own Boss

Travel the World & Earn Loadsa Cash Rub Shoulders with the Stars in the Hottest Hotels & Clubs Surf, Rock Climb, Play Golf and Do Other Cool Things at Work... And Get Paid for It Too!

Beans About Life e th s ill Sp ch hi W ag M s The Career

in Tourism

read All About it!

Tourism... For a Career Less Ordinary

Welcome to the first edition of the all new picktourism.ie magazine. Produced by Fáilte Ireland, picktourism.ie tells you everything you need to know about college life, tourism courses and what it’s like to work in the biggest industry in the world.

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The Careers Mag Which Spills

the Beans About Life in Tourism

Picktourism.ie is produced by Hotel & Catering Review on behalf of Fáilte Ireland. Editor: Sarah Grennan designer: Paul McCann Production Manager: Jim Heron Managing director: Simon Grennan Printer: Walsh Colour Print Hotel & Catering Review Jemma Publications Grattan House Temple Road Blackrock Co Dublin T: 01 76 2700 F: 01 76 27 0 E: sales@jemma.ie W: www.jemma.ie © Jemma Publications Ltd All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any means electronic without prior permission of the publishers.

Showcasing a wide range of tourism courses and careers, picktourism.ie hopes to give you an insight into life in the tourism industry. Not only is working in tourism great craic but there are plenty of opportunities to build a successful career with fantastic pay and perks. For an interactive look at the industry log on to www.picktourism.ie, for a complete course guide and course search facility, and to get current student and recent graduates’ insights on video. We have loads of great competitions and Bebo skins for you. You can join us on Bebo and Facebook and follow us on Twitter, get your questions answered and add comments to our forum. We look forward to hearing from you, The Picktourism.ie team

The views expressed in this publication are not necessarily those of Jemma Publications or Fáilte Ireland.

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So You Think You Know Tourism 2 Hours in Tourism with Outdoors Ireland Where the Stars Hang Out Face to Face: Alana Moriarty Meets Bartender Simon Hodson A Day in the Life of a Tourism Worker Cooking for Ronaldo Career Focus: Chris, Zara, Joe, Sharon, Deirdre & Stephen Tell All 10 Cool Things to do in Tourism Earn & Learn Craig’s Dream Job at the Volvo Ocean Race Travel the World with Tourism Be Your Own Boss (And Surf All Day Too!) Students Talk Sporting Life: Looking After the Munster Rugby Team Pay & Perks Stars in Tourism Tourism Goes Green How to Get Ahead – Tips for Climbing the Tourism Ladder Fact or Fiction? We Answer Your Burning Questions

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. . . m s i r u o T w o n K u o Y k n i h T u o Y So Think Again

tourism

When most people think of tourism, they think hotels, bars and restaurants, but as our chart illustrates, there’s much more to the tourism industry than accommodation and dining and there are loads and loads of other exciting jobs to choose from.

ACCOMMODATION Hotels Guesthouses Country Houses Bed & Breakfasts Hostels Read all about Chris O’Sullivan’s experiences as a hotel general manager on page 14...

Campsites Cruise Ships

Food & Drink Restaurants Cafés & Coffee Shops Pubs Gastro Pubs Wine Bars Conferences & Events Banqueting Contract Catering page

Check out what life is like for surf instructor Elisha Hickey on page 28...

Get the scoop on Simon Hodson’s life as a bartender on page 10...

Learn about Majella Fuller’s job in Thomond Park on page 32...

ACTIVITIES & ATTRACTIONS Leisure Centres Spas

Transport

Museums & Galleries

Airlines

Cultural Attractions

Airports

Heritage Centres

Trains

National Parks

Buses

Watersports

Chauffeur Services

Find out about Deirdre Eighan’s glamorous life working with Aer Lingus on page 15...

Angling/Fishing Golf

TOURISM SUPPORT

Equestrian

Fáilte Ireland

Walking/Hiking

Tourism Ireland

Rallies

Tourism Offices

Shows/Exhibitions

Tour Guides Holiday Reps Travel Agents

ENTERTAINMENT Concerts & Festivals Entertainment Venues Sports Stadia

Read Jessica Leen’s diary from a Cork Tourism Office on page 12...

Reservation Centres Internet Cafés Internet Guides

Theatres Nightclubs Theme Parks Visitor Attractions

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24 hours in tourism

The Great outdo o

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If you think spend ing your entire working life starin g at a computer screen sounds pre tty boring then maybe you’d prefe r a career with a sense of adventur e. We spent a day with Nathan King erlee, owner of Outdoors Ireland adventure compan y in Killorglin, Co Ke rry, and his colleagues Daniel Rawat and Fergal O’Grady, to find ou t what life in the adventure tourism business is like.

m: Nathan, the boss, sta rts early (he’s a mor person). He deals wi ning th the paperwork an d checks the weather forecast to make sure condition s are right for the day ahead.

8.15am: Nathan’s co lleague Daniel arrive preparing for the da s. They start y’s outings, getting the wetsuits and kayaking gear ready for the mornin g’s excursion and the harnesses and ropes ready for the afternoon’s rock climbing. 9am: Nathan drives to Killarney where he take a group of 10 plans to kayaking on the fam ous lakes. He has a cup of coffee and begins setting up the kayaks and the wetsuits. 10am: The group arr ive for their kayakin g adventure. They include two Iris h couples in their 20 s, some American tourists and a couple of Ge rman backpackers. They get changed into their wetsuits and hop into the water. 10.15am: Nathan ta kes the group padd ling on the lake. They go throug h the small wooded islands and limestone caves an d tunnels before pa ddling off to investigate the Bron ze Age copper mine s. The gang spend three hours kayaking through th e lakes, stopping to have tea and a ba r of chocolate midmorning.

1pm: The kayakers arr ive at Ross Castle wh change and pay for ere they their trip before he ading on their way. After they go, Nathan packs up an d heads back page 6

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to base where he pu ts photos of the gro up kayaking on Outdoors Irelan d’s website so they can show their friends back home.

m: Daniel drives across the Gap of Dunloe an American family to bring rock climbing. They walk up the cliffs above the Ga p where Daniel tells them about the area’s history and legends. The family stop for a picnic while he gets the ge ar ready for the cli mb. 3pm: Picnic over, it’s time to start the ad venture. Daniel brings the gro up rock climbing, ab seiling and belaying for the aft ernoon.

Dan forap ielgoes addl e

m: Daniel packs up an d drops the family their hotel after th back at e climb. They are hig h after their adventure and can’t wait to tell all their friends about the fun they had. 6pm: Back at base Na than and Daniel co mpare notes on the day an d follow up on sales calls. Repeat customers account for a third of the ce ntre’s business so Nathan and Da niel make sure every one is well looked after. They unpack and clean up the gear to get it ready for the next day. 6.30pm: Fergal arrive s. He is scheduled to take a gang of tourists on a sunset canoeing trip that evening. He gets the gear rea dy then drives down to the lakes in Killarney to set up . 8p

m: The evening’s adve nturists arrive. Toge Fergal, they paddle ther with out onto Lough Le ane past quiet rustling islands and sleepy swans where they see the orange western su n set over Dingle. It is the perfect end to a perfect day.

Follow Nathan, Daniel and Fergal’s adventu res on Twitter – www.twitter.com /NathanKinger lee

Killarney’s stunninglakes

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star spotting

Where the Stars Hang Out

taurants s e r d n a tels in Irish ho portunity to get g in k r o W p unique o ith some of the a u o y s e w giv personal d n a e where to s ’s lo e r e H up c . s r iggest sta world’s b : find them  He might be busy saving the world, but Bono still has time to return home to launch the Dublin Film Festival.

When Britney comes to town she hang s out at the luxurious five star Four Seasons Hotel in Ballsbridge, but her crew stay a few doors up the road at the Herbert Park Hotel. Her ex Justin Timberlak e has also been known to crash here during his trips to Dublin. Not at the same time we’re told… We’re sure Jessica Biel will be pleased. OK, OK, we know, he’s well before your time, but your folks will be thrilled to hear that Bruce Springsteen, AKA The Boss, stayed at The Merrion when he was in town for his last concert and popped into the Long Stand bar around the corner for a quiet drink. The Merrion is quite the place for star-s potting, and is a favourite haunt of Sex & The City’s Sarah Jessica Parker and hubbie Matthew Broderick. Othe r guests include action superhero Will Smith and his family, and Robbie Williams (minus his ex-bandm ates).

Dylan Delights

The supercool Dylan boutique hotel in Dubl in is also quite the style haunt and attracts all the beautiful people. Girls Aloud, Keira Knightly and Colin Farrell are among the many celebs who have been spotted there. (Read Alana Moriarty’s interview with bar supervisor Simon Hodson on page 18 to find out more.) And speaking of Colin Farrell, you’ve got to love him, he’s a home boy at heart. The Castlekno ck native has swapped Dublin’s Northside for a spot on the Southside in Irishtown, where back in the days when he frequented pubs he used to hang out in Clarke’s of Irishtown with his school mate s. He even brought Angelina Jolie there (pre her hook up with Brad) during a press trip to Ireland to promote Alexander.

Dylan, where all the stars hang out page

Other Dublin Northsiders who moved to the Southside include the U2 boys, well Bono and The Edge anyway, who can often be seen driving around picturesque Dalkey and Killiney. Bono likes to pop into Caviston’s of Glasthule, the famous Dublin seafood restaurant, when he’s hom e and also hangs out in Finnegan’s pub in Dalkey. Following U2’s recent gig at Croker the band were spotted relaxing in the ultra-cool Residence private

 Scarlett Johansson is in talks to film Mary, Queen of Scots in Ireland,and could be seen at a hotel near you soon. Tourism Ireland and Fáilte Ireland, the tourismpromotionanddevelopment agencies,have attracted many film crews to Ireland over the years. Movies filmed here include Saving Priva te Ryan and Braveheart, while the Tudor’s TV show also films in Ardmore Studios in Bray.

members club on St Stephen’s Green in the city, which is the place to be seen these days. Other Irish musicians who like to hang out there inclu de Andrea Corr. Bono and The Edge’s hotel, The Clarence, in Temple Bar is also popular with the jet set, and has hosted many the celeb-packed party. Among those through the doors include models Kate Moss and Naomi Campbell. Across The Liffey and The Morrison Hote l, designed by John Rocha, is a favourite of music execs and famous guests include Christina Aguilera.

Country Cool

It’s not just the capital which has been gettin g all the fun. The five star Heritage Hotel in Killen ard, Co Laois, which is a short hop from the Oxeg en stage, plays host to many of the musicians and bands who gig at the festival each year.

Residence, the new favourite spot of Ireland’s beautiful people

In Maynooth, Co Kildare, Carton House famously welcomed the Real Madrid football team and their new star signing, Ronaldo, for a training camp. (See page 13 for more.) Other teams have stayed at the plush resort too, including the Dublin footb allers. Nearby in Enfield, the Marriott Johnstow n House has also been attracting teams to train in their facilities. Among them were the Irish rugby team and the Sunderland team when Roy Kean e was in charge.

Check out the Haka… The All Black s stayed in Dublin and Limerick during their recen t tour.

Rugby Stars

The Irish rugby team stay in Fitzpatrick ’s Castle Hotel in Killiney in the week before game s, and move to The Shelbourne Hotel on Dublin’s Stephen’s Green on match day, where the postmatch receptions are held. When the migh ty All Blacks were in town they were spotted walking around the corner to the after-match dinne r at The Shelbourne from the nearby Conrad Hote l where they were staying. Prior to the match, the team stayed at the Castleknock Hotel & Coun try Club in Dublin 15, and when they travelled to Limerick to take on the Munster rugby team at Thom ond Park they stayed at The Strand Hotel in the city.

star spotting Lodge & Spa in Cork, which is famed for its thalassotherapy (water treatments). Other guests include the Cork hurlers.

What’s Hot & What’s Not The picktourism.ie team’s pick of the cool and not so cool.

In Cork city, the Imperial Hotel on The Mall has been welcoming  Miss Ireland Sinead Noonan famous guests for and Radisson Blu Galway gm more than 100 Stephen Hanley get ready for years. Michael Race Week Collins is among the celebrated historical figures but more recent guests include Tudors’ actor and local, Jonathan Rhys Meyers. And on the subject of TV shows filmed in Ireland, if you’re a Clinic fan then you may be interested to know that Amy Hubberman, fiancé of Brian O’Driscoll, raves about the exclusive Mon art Spa in Enniscorthy. It’s among her favourite place s to stay in Ireland. Meanwhile, if you fancy your chances as an actor, then you’ll be delighted to hear that movi e director Steven Spielberg is a big fan of Ireland. He shot Saving Private Ryan here and was recen tly spotted holidaying in the west of Ireland. Hang on while we get ready for our close

up.

The Munster team are among many team s who have chilled out in the spa at Inchdoney Island Roy Keane back in his Sunderland days at a training camp in Marriott Johnstown House in Enfield, Co Kildare  Dublin’s trendy Morrison Hotel, whe re Christina Aguilera likes to stay

OH SO HOT

Rock at work. Imagine, the guys working at this year’s festivals get paid to listen to all those smoking hot bands all day. Yeah, we know they say it’s work, but it still sounds pretty cool to us. Surf’s up. Why choose a life surfing the net when you can choose a life surfing waves like Elisha Hickey on page 28. Given the choice of a job in front of a computer or a job catching waves in the ocean we know which we’d choose. Dylan delights. Could Dylan be the coolest hotel in Ireland? Well the celebs evidently think so (see opposite). Read about what it’s like working in this uber-chic five star hotel on page 18. Passport to Travel. With skills in tourism you can travel the world. No matter where you go good chefs, bartenders, waiters and hotel managers are always in demand.

ICE COLD NOT

Rain at Oxegen. Seriously, are we ever going to see a summer’s day again? Luggage charges. We know Ryanair needs to make money somewhere in order to offer those really low fares but having to pay more for your bags than you did for your ticket is so not cool. CAO confusion. We’re teenagers – how are we to know what we want to do for the rest of our lives? * The recession. It’s such a drag listening to everyone bang on about it all the time. The good thing for those of you still at school is that it’ll be over by the time you enter the working world. * www.picktourism.ie is here to give you some ideas - if you decide not to go into tourism straight away there are always ways to transfer into it at a later stage and get qualifications while you work.– Ed

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face to face

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A: So why did you become a bartender? S: I like dealing with people. I don’t think I could ever do a job where I have to sit in front of a computer all day and where I don’t interact with people. I tried a hundred different jobs before I did this one but I hated the repetitive monotony of them. In this job every day is different.

A: Do you have much craic at work? S: Absolutely, my job is a lot of fun. On Friday and Saturday nights I come into work and have a laugh. I get to be in a bar all night enjoying the atmosphere and having fun without having to pay. In this job you get to know your regulars and you become friends with them. Most of the staff have been here since the beginning too so we’re a good team. Some jobs you have to put an effort to go in to work, whereas I look forward to going to work every day here.

A: As a bartender you have to work a lot of nights. Do you still get to have a social life? S: There’s definitely a very social

imon -year-old S 4 2 , y n n e rk e e Born in Lett ed the world when h ll e v setting job tje ’s d a Hudson tra any, D g up as his Africa, Germ in th w u ro o g S s a in w live . It e family to estinations d g n u fl on rbrought th g, and Sim d other fa n in a ll e d v n a a tr rl f e o Switz ing life, him a love globe trott e inspired in th e v li now ued to , Dubai and isor e has contin ic N , n o d Lon perv cts working in a he is bar su re F e h w , m d n tel TourisStorehouse, tnhde his back in Irela-cool Dylan boutique ho ultra r’ a ess Moriarty, a a n Guinn ncle Arthu reland’s at the la A t n e in of ‘U , is I lin. We s an College home Black Stuff attraction. in Dub ic in m o D t life s e s famou pular touri ion people student at th him about iz u q o to l l p n i to Dyla most han one m house gout. e t Wicklow, in s celeb han u o More ed the Stor m fa e th 8. visit working in in 200 page 10

side to this job. If it’s not too late after we finish a shift we often pop in to the bar around the corner. Once you’ve been working for a while you also get to know a lot of the other bartenders around town – particularly if you are involved in the cocktail scene as you meet others at the competitions. There’s a real scene for bartenders in Dublin now and we often head out on the same night together.

A: What’s the best thing about your job? S: I love having the afternoons off if I’m working in the evenings. It means that I can enjoy the day – if the sun is shining I can go sit in the park and read a book while everyone else is at work. It also made it very easy when I was going to college. I have a First Class Honours Degree in International Business from the American College. Working here at Dylan meant I could go to lectures or study during the day and work at night which was great.

A: What’s not so good? S: The worst thing is the long hours you have to work occasionally. It only happens every now and again but for instance if we have a wedding

A: That sounds so cool. Do you get great tips too? S: There are good tips if you know your guests and you look after them properly. You have to be friendly and able to have a laugh with people, but you also need to know when not to overstep the mark.

A: What do you get up to at work? S: When I come in on an evening shift

sometimes the guests just don’t want to go to bed so you might have to stay until early in the morning. It doesn’t happen very often and normally we just have a nine-hour shift. But I think in any job, no matter what the industry, you’re going to have the odd time where you’re going to have to work 15-hour days.

A: Have you any plans for the future? S: At the moment I’m going to see how it goes. I was made supervisor last year so I see myself staying here. It’s a stable job and I really enjoy it. A lot of my friends from college are working in banks and they worry every day about getting laid off. I’m very thankful that I don’t have similar concerns. In the future however I’d like to open a really nice sports bar with a strong emphasis on rugby. I could talk about rugby all day so being able to combine that with work would be great.

A: You love travelling. Does bartending offer much opportunity to see the world? S: As a bartender you can work anywhere in the world but in this job there are loads of opportunities to travel as well. One of our suppliers flew myself and some other bartenders to Amsterdam recently, while one of my colleagues was flown to New York for an allexpenses paid trip with another supplier. There are great perks in this job and the suppliers also often give us tickets to the big games.

the first thing I do is check that we have enough float money. The last thing you want is to run out of change in the middle of the night and have to give customers all their change in coins. They don’t appreciate that. Then I make sure all our spirits are stocked up and the kegs are lined up in the cellar. After that it’s just generally serving people, making cocktails and dealing with any queries that arise. We also have to prepare drinks for guests’ rooms – this could be anything from a chilled bottle of Dom Perignon Champagne to a six-pack of Bud. The kitchens close at 10pm so after then we might have to make some sandwiches for guests or put on a pizza for them. Then at the end of the night we clean up, strip down the bar and make sure everything is left spotless for the next day. One day a week I also do a stocktake and place orders with suppliers.

A: I hear you get a few celebs in here. Is that true? S: Yeah, we get quite a few. Girls Aloud have stayed, so has Peaches Geldof and Bryan Adams. The dude from Harry Potter was in recently with Kiera Knightley. Bono has also been here and Colin Farrell used to come in regularly.

A: So what’s it like dealing with celebs? S: The ones who are really big are usually very nice. It tends to be the ones that aren’t that famous who try to make a fuss and look for attention.

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a day in the life

e n i L t n o r F e h t on r in 8, is in 6th yea Jessica Leen, 1 dary School in n o c e S g in K st Chri e nt the last thre e sp s a h d n a Cork land’s ing in Fáilte Ire rk o w rs e m m su the city. She in e c ffi O st ri u To an e gets up to on reveals what sh Yes, they were work. them home?’… g in br d erical an average day at em th is completely hyst

us, I was Southwest, th vastated! completely serio , Fáilte Ireland ng ni or m d e completely de oo exactly er ‘G t w no rn s tu it’ in so y ey and th ng.’ Oka e of the many is Jessica speaki just one exampl but am in the , ’s m at To th t or aj Bu M to at work, believe t to ground control happen while I’m seller on the quite a bad star at ’t th isn gs ce in fi th of ist write a best Cork City tour I could probably e m . er three summers! th ei y the day nt desk – m nces of my past fro rie e pe th ex to y picture ily ay da w ers le to Google m So I make my greet the custom doubt I’d be ab to b no jo Japanese d y e An m th is e it us I fort – where of city maps go with it, beca h as to st e e phing ub Th uT t. Yo in po on ds ss for photogra and run the cash a unique fondne are my best frien e nd ve m hi ha of s be f nt AP ar O fro sc green work tourist I keep towered in d my luminous e heart of each an th e in m w e m lp as they he t to the desk! door! t my job has go be welcome in the can I say? May I love most abou t ot t N ha ha w h. l W uc el w m . so s.. ve learned The tourist are most is e fact that I ha t these people it th y bu , be cit le g ab in ict az ed this is pr and the am interesting. only about Cork makes my job ked here), but or n io definitely what ew before I wor sh kn fa r , ve re ne ltu I cu , ch hi ge nine million (w ua ng by la ve improved Whether it’s different ha s be ill to sk e es le ov op pr pe one my ns with complet personality, each ing conversatio pical day would av ty H . A . n nt ng he ce ni w r ai pe ge rt te ua and equally en ading body lang ge groups, strangers and re llowing: langua er now comes rri ba ag n st tio d ica an consist of the fo n un , he ying there is a comm milies, students d I find I’m enjo backpackers, fa s!), Japanese, nature to me an ve day. ie nd y th co er se ap ev e m as l or ca m more and le and yes, of parties, (the lo n, op lia pe ra w st ne Au g , meetin , English French, German n tourists. ica er s Am nd e th ha , in se cour they w it to the Yanks, Great Craic y job that comes packed with I have to hand ns asked’ m tio es qu e l ua us Another part of ost un . The staff in th down in the ‘m be professional ople I work with to pe t e rd ea th ha gr e ar rly ve n la ha fu icu le and we ric round. It’s part k. the nicest peop when an eccent or e w ar ce of fa ce e fi ht id of ig ts ra ou st and keep a th inside and land can I find bo Ire er ve in th ha re ge n he w to w c to crai ‘And t on the customer asks can like hunt ns and nights ou u io yo rs re ds cu he en ex w fri ur d O od el e go a Leprechaun fi ance to becom are given us the ch nd family! We la Ire e , ilt Fá ks y n pp Ya ha e g th bi ps e tri to on n it d an arisatio I have to hand to BBQs, famili ‘most e regulary treated lub admission, th tc in gh ni n e w fre o d d s od d e th an h se ur in co w they that my job nd. It’s andI of u without saying ro es ’ d go it ke k as in s th n o so s! unusual questi ssional definitely has its peelrk n’t like about fe ro p e b to y very little I do d ar in h nu y in ge rl is la e er cu Th parti get out of bed an en h t from having to w ar ng ap ce ni – ai fa rt b t jo te h y En ig m e. c’est la vi and keep a stra e y nings – but hey, er m or h m in w e ey th d on n m ‘A d mer asks social life, an tourists, a good to create the eccentric custo n au ore do you need ch m t re p ha W Le ... a ably et d ck n po fi I ld five wou prob in Ireland can job? My nine to ct em rfe th pe t t! n ou u ab h n like more to sing give Dolly a lot d where you ca

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page 12

Jessica’s colleagues in Fáilte Ireland’s Regional Tourism Office in Cork.

Touris m

acts Dublin i s I reland most ’s po destin pular touris ation, m by Kil followed Cork a larney, nd Ga lway.

Cooking for Ronaldo When the world’s most expensive footballer came to stay at Carton House along with the rest of the Real Madrid team, 19 year old Angela Cameron was among the team looking after him.

I’ve been working with the conference and banqueting team in Carton House for more than a year and combine it with going to college in DIT Cathal Brugha Street where I’m studying for a Degree in Culinary Arts. At Carton I get to have the best of both worlds because I work both in the kitchen cheffing and in the front of house waitressing. When I was younger I always wanted to be a chef but now I prefer working out front with the guests as you get to meet interesting people all day. Among the interesting people I’ve met recently were the Real Madrid football team. They held a training camp in Carton House resort before the new season started and stayed in the hotel for more than a week. It was crazy when they were here. The security was so tight and there were more than 1,000 members of the media around. We were all so star-struck looking at the players though we had to be professional and carry on as normal. We weren’t allowed to watch them train but it was hard not to get excited around them. They were all very nice and very down

to earth though and always stopped to sign autographs and pose for photographs with some of the kids who were staying in the hotel. Ruud van Nistelrooy was my favourite of all the players. He was so polite and always asked how you were, and he would really listen to your answers. He would always bring up his plates when he was finished too. He was a really nice guy. Ronaldo was nice too but he was a bit quiet and he kept to himself. It’s crazy to think though that his first interview as a Real Madrid player was in the Carton Suite! As I work in the kitchen also I got to cook for the team as well as serve them. I speak a bit of Spanish so I got to work with the team’s head chef who travels with them which was pretty cool. The players have a very strict diet with lots of olive oil, fruit, veg and fish. They also eat five times a day – at 8am, 9.45, 1pm, 5pm and 9.30pm. It’s important for them to keep their energy up. We needed our energy too. It was crazy for the whole time the team was here but it was so exciting.

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lege Shannon Col ah ar S t en ud st d Walsh worke in s es tr ai w as a ’s se Carton Hou Linden Tree ring restaurant du er her summ tells holidays. She the Real n us about whe d. team arrive ll fan cularly a footba rti pa t no I’m came am te t when the but it was grea s good it’ h at rm te the af to stay. Even in re su t so much expo as the hotel go r visit. ei th of e ld becaus around the wor who ily m fa an m er eG ta We even had on ge to for a week just stayed with us . glimpse of them ho Real Madrid w st ju t no s it’ But g. tin ci ex in Carton so make working g in go ng hi somet There’s always had for instance we y da To . re on he her ot e th d anc in, an Weddings by Fr ve lo I g. in film e here day Xposé wer n I saw t so excited whe go I so n io fash king or w t ou e thing ab e them. That’s th th e ar ys da o , no tw in this industry ng hi et m e’s always so same and ther ening. pp ha interesting

page 13

er g a n a ent, CIT M l a r anagem M e y t n li a Ge ospit

career chat

vana, , Age: 27 Business Studies and H i l l u S ’ manager, then worked in operations before moving into hris o l, Roscre achelor of

al ls; B acket H d Hospitality Skil R : s k r Wo elan Fáilte Ir

the sales department where I spent a year working in business development. I loved the experience I got there. I moved to Dublin to ‘do the Dublin thing’ and get experience in a big business, and joined the sales department of the Fylan Collection which runs the five star Dylan and four star Dunboyne Castle Hotels. I loved the lifestyle in Dublin but I’m a country boy at heart really so after gaining a year’s experience I moved on.

s Course

When did you become general manager? I met my current boss when I was working in Dylan. He offered me the job of general manager of Racket Hall in Roscrea a few months ago. Although I’m used to five star hotels and Racket Hall is a three star property I jumped at the chance to become general manager at 26. I was able to fulfil my ambition to becoming general manager much earlier than I hoped. I love working here now. I have a great team working with me and I couldn’t do the job I do without them. My role varies and each day is different. Mainly I focus on costs and overseeing accounts, driving new business and sales to the hotel and keeping on top of standards.

What’s the best and worst thing about your job? What attracted you to the industry? When I was younger I always wanted to be a chef, so I got a job in a local restaurant in Kanturk. I soon realised that I was a people person though so I moved into the front of house where I could interact with customers. The kitchen is great but pots and pans don’t talk back.

What are your plans for the future?

did you go to college? When I finished school I went to CIT where I took a course in Hospitality Skills with Fáilte Ireland. I loved the course and the industry, so I went on to do a Bachelor of Business Studies and Hospitality Management, again at CIT.

What did you do then? After college I moved to Kerry to work in the five star Aghadoe Heights Hotel, working in food and beverage, then I moved back to Cork where I worked in Hayfield Manor, another five star hotel. I started out as duty

For more exciti

ng courses an

page 1

d careers visit

I love working as part of a team and the best thing is that sense of achievement you get when things go well. You can also travel a lot with this job, particularly if you work in sales as you have to go on the road and sell the hotel. The worst thing I’ve had to do in my job is make some staff redundant recently due to the recession. You’d have to have a heart of stone not to be affected by it.

I plan to have my own business by the time I’m 30. I used to think I wanted to own my own hotel but now I’m interested in setting up a consultancy company for the industry, with events and marketing divisions.

What advice would you give someone considering getting into the industry? Find out what you’re getting into and what the role entails. If you’re not sure if the industry is for you it’s a good idea to do a Fáilte Ireland course first. They are very practical and you learn a lot more from hands-on experience than you do from books.

www.picktouri

sm.ie

deirdre Eighan, Cabin Crew

career chat

Works: Aer Lingus, Age: 23

How long have you been with Aer Lingus? I’ve been working with Aer Lingus for two years. It’s something I’ve always wanted to do. I like working with the public and the opportunity this job gives you to travel and meet new people really appealed to me. I did hairdressing after school but I found it very mundane and got bored. I love variety and in this job no two days are the same.

do you have to get up really early? Sometimes, it depends on the rota. The earliest of early starts is am which means I’m up at

Why did you go into the hospitality business?

3. am but when you do that you’re home by midday and have the rest of the day to yourself which is good. The latest start is midday and it can vary which time you finish.

about once a week. If we are on early we are finished at midday so we have the afternoons to ourselves to look around the shops. If we get in late I usually just chill out in the hotel.

What does the job entail?

What would you like to do in the future?

You check in an hour before take off, meet your crew, have a safety briefing and go through how many passengers will be on board and if there are any special requirements. There are so many people in Aer Lingus that you work with different people every day and you’re always meeting someone new, which is great. When you’re flying you have to follow safety procedures and then look after passengers. Safety is paramount in this job. The cabin crew training is really intense and we go on refresher courses every year to make sure we’re up to speed.

Where do you ﬂy? I work on European flights so it’s a bit of a mixed bag. On any given day I could go to Spain, Portugal, England or further afield. The only place we stay overnight is in London and we do that

I’d love to cover the transatlantic routes and go to the US. They’re longer flights but you get a few days off when you’re over there to acclimatise.

What do you love most about your job? I love meeting new people and every day is different which is such a bonus. Bad days are rare.

What bugs you? Getting delayed. Although it’s rare that you are, you can never be certain what time you’ll be home so it can be hard to plan things. I always pack a change of clothes in case we get delayed overnight.

Zara Carey, Chef

Works: Market Square Brasserie, Lim

erick, Age: 23

Courses: BA, UCD; Fáilte Ireland Prof It was always one of the areas that essional Cookery, LIT I wanted to work in. I started doing me back to the Market Square where I now work waitressing and I just loved working in as a pastry chef. restaurants. It really appealed to me and I always loved the buzz and the atmosphere in every place I worked. I did an Arts Degree in Geography How do you enjoy the work? I am very happy there. I really like it when it at UCD after school but I decided that I was gets busy. I get a great buzz from it. I am always more suited to a career as a chef. learning too. That is what it is all about.

What course did you do?

After college at UCD I went to do a Professional Cookery course in LIT and got a distinction. It was two years full-time but you could do it over three on a day-release basis if you wanted. You got to learn a lot and were in the kitchen two or three days a week. There was also a lot of theory and subjects ranged from food safety to business.

Tell us about your current job. I work in the Market Square Brasserie in Limerick. There are two other chefs. I went there after doing a placement in the summer and then worked in another establishment but they asked

What does your day involve? Preparing and baking of desserts and for the past few weeks I have been doing starters as well. It all adds to your experience.

What about the future? I want to go travelling to Australia. That is the thing about cheffing. You can take the qualifications with you. This means you can work abroad. Of course working abroad also adds to your overall experience.

And for the long-term? I would love to own my own place some day.

There are so many different ways to go in this business. You don’t have to stay in the kitchen. I was also thinking of perhaps becoming a chef lecturer some day.

What advice would you give someone considering going into the industry? You have to be willing to work hard and you have to have perseverance. However it is very enjoyable too. So persevere and eventually it won’t really feel like work at all! page 1

tor c u r t s in s s e n it F , y Sharon Case el & Leisure Centre, Limerick, Age: 21 Hot Works: Greenhills e & Health Studies, WIT s) Exercis

Courses: BA (Hon

you do loads of exercise classes. It’s really good fun. You have to do a six-month placement too. I did mine in the Lynch Hotel in Limerick, which is where I’m from.

How long have you been with Greenhills? What attracted you to the job? I’ve always been really into sport so becoming a fitness instructor was one way of combining this with work.

did you go to college? I did the four-year degree course in Exercise & Health Studies at WIT. It’s a really interesting course, and you study everything from anatomy and physiology to psychology and social, personal and health education. You also get your personal training certificate in the course and

I joined Greenhills last summer and I’ve been working here since. There’s seven or eight of us working in the Leisure Centre and we all get on really well. There’s a great social side to this job and we all go out together.

Tell us about your day. If I’m on in the morning I open up and then I might do a couple of programmes with people or take some fitness classes. In the afternoons or evenings I also take classes and close up. Although the mornings start at 6.30am I prefer them as you are finished at 2pm and you have the rest of the day to yourself. The evening shifts

Stephen delaney, Tour

start at 2pm and you don’t finish until 10.30pm.

What would you like to do in the future? I want to go on to do a Masters in physiotherapy. I’d still like to work within hotel gyms though. It’s an interesting job and you get to meet lots of different people every day.

What do you love and hate about your job? The best part of this job is that it’s not in an office! I would hate that. I also get to keep fit, which I love, and get free membership to the gym. The worst thing is the hours. You’re either working early mornings or late nights and you work a lot of weekends. The good side of that though is that it’s easy to get time off if you need it and you can arrange your rota so you don’t have to take holidays if you want to go somewhere. It can be very flexible like that.

Guide

Works: EIL Ireland, Age: 26

Courses: Fáilte Ireland Na

tional Tour Guide Progra

When did you become a tour guide? My career in the tourism industry began as a six week summer job in 200 . EIL Ireland (Experiment in Intercultural Learning) advertised for student leaders or ‘delegation managers’ for groups of US students in Ireland. I headed up their adult groups the following year and I enjoyed the work so much that I never left! After four and half years tour guiding experience I decided to become a professional guide through the Fáilte Ireland National Tour Guide Programme and I am now a registered tour guide with Fáilte Ireland.

What is your average day like? My daily job entails meeting a group of tourists at breakfast, leaving the hotel with the group around am, welcoming them on the coach and going through the itinerary for the day. The tour guides’ job is to interpret what the passengers see while they are on the coach and then organise visits to various locations. As well as guiding you are responsible for page 16

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the group so you must deal with problems that arise. Those problems can be anything from helping to change a hotel room to getting a doctor or coping with an accident, lost passports or lost luggage! Meeting new people is the best part of being a tour guide. I have met many interesting people and you can become very close to the groups that you work with.

What do you love about your job? Showing off Ireland as an Irish person is great because you are introducing US visitors to the best of Irish. I have seen my own country for free. I would never have seen half the places in Ireland that I’ve seen if I wasn’t working as a tour guide.

What qualities do you need to be a tour guide? If you are interested in working as a tour guide being a people person is a must. You have to

have a good relationship with your group, your driver and with hotel staff. You have to be organised, you must like travelling and living out of a suitcase, and you need to be able to handle yourself in different situations. Providing good quality information is important but the way you deliver it is what will capture the passengers’ imagination so you have to make it interesting and fun. Your job is about making things as enjoyable as possible for your group.

Joe Callopy, Food & Beverage

career chat

Works: Bridge House Hotel, Tullamore , Age: 22

Courses: Fáilte Ireland Professional Coo kery; Bachelor of Business in Hospita Business Management, AIT lity Professional Cookery and when that was finished I was able to transfer into the second year of the Bachelors Degree in Business Management. I’m in third year now and I love it.

What made you change from cheffing to hotel management? How long have you been with the Bridge House?

I always wanted to be a chef, which is why I did a Professional Cookery course which is a brilliant course. I decided to transfer to the degree course afterwards as I thought it was important to study business and management, particularly as I would like to own my own business someday, but now I’m doing this I love it. I really enjoy being front of house as you get to meet the customers, see them enjoying themselves and you get a great buzz out of that.

I’ve been with the Bridge House for two years. I started in the kitchen and then I went out front, serving bar food and now I’m training with the food and beverage manager. I really enjoy coming to work every day. I’m getting so much experience and there’s a great team here. A lot of the staff have been here for years so it’s like one big family.

did you go to college after school?

What do you love and loathe about your job?

small like bringing them a birthday cake, you see the smile on their faces and know they really appreciate the effort you made. I’m really enjoying everything I’m doing so I don’t have a downside!

Would you encourage other people to give tourism a go? I would definitely encourage others to try the tourism industry. I love this business. There is a new challenge every day and you have great opportunities to progress your career quickly. You will never get bored as there are always new departments to try in the industry. Working in hotels and restaurants also offers you great opportunities to travel. No matter what, people always want to eat so there will always be jobs for chefs or restaurant supervisors and waiters. In this business, you can get an education while travelling the world.

The best thing about this job is making customers happy. Even if it’s just something

I went to Athlone IT to do the two year course in

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page 17

10 1

Cool Things To Do in Tourism

Watch Real Madrid train while working at Carton House

b – home Caddy in the K Clu or of the Ryder Cup – s many another of Ireland’ lf courses. award-winning go ews and Great golf, great vi great tips too!

Cook for yo ur county her oes at GAA HQ in Croker

Mix c o stars cktails for a Bar in t the Octa the g Edge’ Bono and on s T Clare hotel, The he nce

3 page 1

rf Surf for a living like Irish Su his Champ John McCarthy at Lahinch Surf School

ilot as a p d l r o the w ber Travel crew mem air m in or cab e to call the s) d y (it’s ru es these da s hostes

10 7

Beco Spen me a ho party d your s liday rep in Ib ing whil ummers . even iza, Aya e you wo the A Napa rk ran I or slan ds!

Become a festival organiser and get up close to the bands at Oxegen, Electric Picnic and Slane

ies… The ook v o m e h t dc Go to at is… an ith h t t e s ie mov ew w st and cr ies like a c e h t r fo an ing comp ht ﬁlm cater o knows, you mig h Fitzers. W ed! er be discov

s and cool thing zy a cr e th ll a t re abou sm.ie To find out mo www.picktouri to n o g lo sm touri you can do in

land – s u ro e ventu adventur ur d a e B in an nd yo a job e and spe ing, b centr rock clim white days riding or horse rafting r wate

page 1

earn & learn

Earn

n r a e L u o Y e l i h W What courses did you do while you working? were

You don’t have to study full time to get a qualification. You can earn and learn at the same time through Fáilte Ireland’s National Apprenticeship scheme, like Anthony o’rourke.

I started on the Ac celerated Chef Traini ng programme or ACT and then did a National Apprentic eship in Professiona Cookery or NAP un l der the ‘Earn and Le arn’ scheme. I have FETAC Level Five fro m the first course and Level Six from the second course.

Why did you choo se this route to w the industry? orking in

Basically I always lik ed cookery from an early age. To get a professional qualifi cation while worki ng made it feasible.

Where do you wor k?

I am working full-tim e in Charleville Park Hotel which is a four star hotel. I am chef de partie there and have fou apprentices under r me. Before this I wa s at the Castletroy Park Hotel in Limeri ck.

Have you plans to

udy more? Yes, I have been pic ked to do a Batchelo r of Arts course in culinary arts. I will be doing that in Tra lee IT, where I also did the Professiona l Cookery course. I was the only one in the NAP class who was picked to do th is course.

That was quite an think you were pi achievement. Why do you cked? I suppos

e it is all about going that bit further in that you do and pu everything tting in the hard wo rk.

What does the co ur

se entail? It is a three-year co urse which takes pla ce one day a week It is the minimum . that you need to te ach later on so it’s pretty good course a to do. The standard of the teaching in Tralee is brilliant an IT d second to none. obviously you love

Facts m s i r Tou land’s

re n m is I Touris home-grow t n s i e y lo g larg , emp y r t s u ind than more eople. 00 p 220,0

For more ways to page 22

what you are doin No two days are th g. Why? e same and you m eet great people. There is also an ap preciation of a job well done. Also, it is passport to anywhe a re in world, workw ise. What advice wou starting out in th ld you give someone e industry? Firstly, I would

say to them that th ey must have an int If they have that int erest. erest and then put in some hard work anything is possible !

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ktourism.ie

Ra ce

an ors at the Volvo ectat Oce

new Adventure

aig Cr

h sp wit

Set Sail o na

dream job

Craig Flaherty, 20, landed his dream job this summer when he coordinated the troops at the Volvo Ocean Race in Galway. I was the accreditation manager on the Volvo Ocean Race in Galway. This involved identifying staff, volunteers and main contractors and managing the entertainment on the main stage. I was recruited to work on the event by Fiona Lawless, the volunteers’ manager on the Volvo Ocean Race. I had worked with her for two years in Macnas, the Galway-based arts and theatre company. The Ocean Race had a different atmosphere to a lot of the festivals that take place in Galway because everything was outdoors. All of the local businesses and local media were behind it. The town really made an effort to welcome this event. Nothing like this had every happened in Galway before and that meant there was much more involvement from people in the town than there would be for a regular, annual festival. 8

did You kno w?

The Vo lv of Sail o Ocean Rac ing’ ran e, dubb e fo and 20 0 . Sta r nine mont d ‘The Everes hs dur t r teams t in g in in , includ ing Ire Alicante in S g 200 sailed lan pain, s ov even world’s er 37,000 na d’s Green Dr a utical most t miles o gon, Town, reache ft Ko ro Rio de chi, Singapo us seas via C he re, Qin Janeiro ape gd ,B Stockh olm be oston, Galw ao, Cape Ho rn, fore fin a in Russ ishing y, Goteborg ia and in St P Each o . etersb ft urg of 11 p he seven bo ats had rofessio night f a n al crew sailing or team some o more than 3 who raced day an f the le 0 days d gs. at a tim e on The 20 0 Ireland winner wa s ’s Gree n Drag Sweden’s Eric on cam s e in fif son . th plac e.

page 23

dream job Great Craic There was a big team working on the event. I really enjoyed the work but I also enjoyed the fun that I had working with the other members of the team. There was a core group of us that were of a similar age. We got on really well and we all helped each other out and did a lot of socialising together. I met lots of new people through working on the Volvo Ocean Race and that was the best part of the job for me. Also, the fact that Volvo gave so many young people the opportunity to take on so many high end jobs was a major highlight of the event for me. We could manage areas on our own without too much supervision and see projects through from start to finish. They kept an eye on us but we had scope to show our own initiative and develop our own ideas. For example, I managed the accreditation but I did that job on my own. Being trusted to do that by the team was something I really enjoyed. In fact, there was no part of my work on the Volvo Ocean Race that I didn’t enjoy. I would definitely work on the Race again but I would like to concentrate on the entertainment aspect of the event.

Life After Volvo

as d e z z u B Galway me to Town Volvo dCaryastatus as a partgeydttoowonu, tdo

legen mana It enjoys ity of the Tribes ompeting in the C the ams c Marina. but even e 2009 when te Galway in n d Ju bout re in o o lf itse wds of a le Race m ro c n a d e e t c c O expe 0 peop Volvo isers had timated 350,00 n a rg o l spending an es Festiva t in fact stopover, ss. u e b h t 0 0 g n ,0 140 y duri proce o Galwa y in the ﬂocked t Ð70m in the cit about party. e helluva n o ’s t a h Now t page 2

After the Race I started working with Macnas in their production department. I work full time in the Town Hall Theatre in Galway and I run the St Patrick’s Day Festival in Galway. Last year I was the parade director so I had to manage all aspects of the Festival, from production to finance to marketing. I’ve worked in Macnas for the past four years so I have a lot of knowledge about what is involved in organising street spectacles and events. I definitely see myself working in event management in the future. I think tourism is a great industry. I like working in a nonrepetitive environment. The work is constantly changing. You are doing different tasks and dealing with different situations each day. That is one of the main attractions for me because it keeps things interesting.

‘I met lots of new people through working on the Volvo Ocean Race and that was the best part of the job for me. Also, the fact that Volvo gave so many young people the opportunity to take on so many high end jobs was a major highlight of the event for me.We couldmanageareasonourownwithouttoomuchsupervisionand see projects through from start to finish.’

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page 2

m s i r u o T h t i W Travel ure a Cooking Advent

see the world

Set Sail on

There are so many opportunities to travel with tourism that the world is your oyster. Two student chefs share their experiences with us. Here 21year-old Shane Sheedy tells us all about cooking on a private yacht anchored off Saint Tropez for the summer.

page 26

e industry when I I fell in love with th ts in a local bar and started washing po inns in Corrafin, Co restaurant, Boffey Qu . By 17 I had become Clare, when I was 1 nd man. I worked the owner’s right ha ghout the year there part time throu summer. and full time in the ool I went to sch d When I finishe Arts and then ary lin Cu dy GMIT to stu Honours Degree in went on to do the . There was a big Hotel Management e two courses th n ee difference betw gree was hard work and the honours de ar I graduated this ye but it was worth it. . rks ma h hig and I got reasonably that I got this job. It is through college te e worked as a priva A friend on the cours e sh up me ca job is th chef too and when tipped me off.

a trip away, and Sometimes we take , and to Corsica, Sardinia we’re next heading on sta ast. The family y around the Italian co e th on y sta d the crew land every night an boat.

Glamorous s like a very glamorou mmer working with su nd co se Although it sounds my is is g Th lon sh rk gli wo En I d an an rk cht. They are job it’s very hard wo love the family on the ya ly well with to say I absolutely me ve tre ha I ex t on bu t ge urs I d ho is family an th ve ha eged to nice people and it and I feel so privil them, they are really them of s ily are lovely to lot fam ’s e ere Th y. Th . nit rth opportu very down to ea eir th exam results this d an t ren six child rk for. When I go my wo – the parents, their opened a bottle of stay in their villa in summer the mother grandchildren. They ard bo ey’re also really on night but come gne to celebrate. Th pa am ch Saint Tropez every t is m a career point of r every day. The yach people to know fro od go ns for lunch and dinne th ve many connectio 30m sailing boat wi view also as they ha help ll a beautiful, classic, wi d an it on 67 nd was built in 1 taurants in Lo it res n at he W gre . in sts ma in tw . ure. g yacht in the world set me up in the fut was the largest sailin d ne nfi co to London for in me rk d wo They also flew me Even though I live an is it at for them. They gave beautiful boat th Christmas to cook I ion spaces, it is such a rat du e th ul. tif for r au ca be thing so own cottage and my s wa it nice to work on some t it, I had it, bu erranean starts at was there. You name My day in the Medit ve ha I talking 1 hour so a ’re se we at – t rk ou d very hard wo am. We’re anchore to z pe ings about being a t in Saint Tro . One of the bad th ys da to head to the marke ok but, at the same the day ahead. I co vate chef is the hours pri in my get the produce for ing the time indulging m scratch – includ time, I’m spending everything myself fro ok co I d. e petit fours. hobby which is foo the ice cream and th the crew, encourage young for ely r ne nit fi din de d an uld ch wo I o breakfast, lun r, of college to get int steward, housekeepe people coming out red which includes the pa d pre an be lf se to u have ain as well as my private cheffing. Yo deckhand and capt seven-course rk but there are a wo d rd an ha ch e lun th in do t I to pu for the family ’s ere th so . You don’t see any en ies ch nit kit e in th amazing opportu d dinner. It’s only me in ef z – only Ferraris an ily also have a ch Fords in Saint Trope a lot to do. The fam ere th er ov sionally I go Lamborghinis! their villa and occa t. to help ou

Set Sail

see the world

Eilis davenport, 1

8, headed to sunny Lanzarote to work as a chef I decided to become a chef because I always loved cooking at home. It was one thing I could do easily. I left school when I was 16 – I wanted to get straight into the workplace, I coul dn’t wait. I wanted to do Fáilte Ireland’s Culinary Skills course but you have to be 17 to do it so I went working for a year before I enrolled in it. The Culinary Skills course is a 16 week course and following that I did Fáilte Ireland’s Accelerated Chefs Training (ACT ) programme which runs for six months and includes work experience. You learn abou t everything from soups and sauces to pastry on the programme and it’s a grea t course. It’s a small enough class and it’s really good craic. For my work experience I went to L’Ecrivain Restaurant in Dublin which is a Michelin starred restaurant. I got on reall y well there and ended up staying for a year and a half. I started as commis chef and worked my way up to chef de partie.

See the World

One of the best things about being a chef is the opportunities it gives you to trave l. You can travel the world with your skills and you can get a job anywhere – peop le always want to eat. I decided to head to Lanzarote for a few months and I’m currently working in Mulligan’s Bar in Puerto Del Carmen. I just travelled to the Canaries on spec and I got a job easily enough. I’m working in the kitchen but if I was to come back to Lanzarote again I think I’d look for a job waitressing to experience what it’s like working front of house. At the end of the season I’m heading back to Dublin to work in Pichet, a new restaurant which is run by Stephen Gibs on, who was my head chef in L’Ecrivain, and Nick Munier, the maitre d’ from Hell’s Kitchen. I’m also hoping to do the Nati onal Apprenticeship Programme with Fáilt e Ireland and in the future I’d like to do the Advanced Pastry course as that is my

The Best Job in the Worl d

favourite part of the kitchen. I definitely want to travel more in the future though, and I’d love to go to Australia to work. That’s the beauty about this job, there are so man y opportunities out there.

– And That’s official

miah Corkman Jere A Sergeant K A O’Connor, also living Slaughter, is in tourism. the high life trumps in He came up re Factor’ ca ‘S London’s and earned competition at the le himself a ro Experience ge id London Br Tombs where and London are tactics he will use sc e wits out th to frighten d visitors. ‘It of tourists an ound in an ar beats sitting miah. re Je office,’ said

Life surely can’t get much better for Ben Southall, from England, who beat off competition from mo re than 3 ,000 candidates to be appointed caretaker of the stunning Hamilton Island off the coast of Queensland in Australia. Ben won the ‘Best Job in the World’ competition, which saw candidates fro m around the world fight it out for the caretaker’s role , including finalist Georg e Karellas from Bettystown in Co Meath. Part of Ben’s weekly dut ies include writing a weekl y blog, compiling a photo diary and filming video updates on his exploratio ns on the island. For his efforts he gets to live in a rent-free three-bedroo m villa, complete with pool on Hamilton Island and he also gets to take home a tasty Aus$ 3,000 salary! It sure sounds like the bes t job in the world to us…

Click on to www.islandreefjob.com to follow Ben’s progress.

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tou ww.pick w it is v n,

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be your own boss

r u o Y e k a M

s e v a W n w O

Elisha, above and right Below, with students and instructors at the School

The lifestyle is wicked and there’s never a bad day – everyone is so happy when they surf.

page 28

ther ortunities like no o p p o u yo s er ff o with Tourism u travel the world yo n ca ly n o t o N . ur industry dy, and combine yo u st u yo ile h w rk o your job, w it also offers you , g in liv a g in rn ea passion with n business and be w o r u yo n ru to y it the opportun rfer, student and Su e. ag y rl ea an your own boss at lls us all about te , 21 y, ke ic H a h is business owner El e. n the crest of a wav her ultra cool life o just three weeks old in the world. I was job r ely tte be no is e water, and I’ve rar For me, there ught me out into th bro life st fir ole ts wh ren my pa d when my water baby an since. I am a total been long out of it e ocean. ehold. My Dad, revolves around th in the Hickey hous air aff in ily fam a is Surfing d. He was a lifeguard neer surfer in Irelan to pio a s him d wa , ce ey du ck ro Hi int Tom When a friend . ars ye 22 for d , ke go loo Strandhill, Co Sli e with it and never he totally fell in lov ng too and rfi su to r he surfing in the ’60s d ce du my Mum he intro und Ireland back. When he met s spent travelling aro wa od ho d ild ch My rther afield too, an the rest is history. waves. We went fu ing as ch h n ut va So r a, pe ali m str in our VW ca and me to Au my brother Zachary It was my parents brought growing up to surf. re we we en wh ca eri Africa and South Am total bliss.

into a business and turn their passion to ed d cid de ts ren In 2007 they signe In 1998 my pa School in Strandhill. rf Su y ch Da mu ct w rfe ho s Pe set up the begin to expres me. I cannot even surfing the business over to ing in the world – th ing az the most am a brilliant s It’ . ge lle co to I love it. I get to do ess and going sin bu n ow mbine my co d ing an e summer – while runn to surf all day in th e m s year in ow rth all it fou as s my busines ay, where I’m in lw Ga I NU in ing the job with study ring the year. so I’m well used Marine Science, du r since the age of 15 cto tru ins rf su d wave a en I’ve be nds on the tides an now. My day depe by lesson s rf es su sin st bu fir e th to , I aim to take my ing ow all s all ve wa t, ce the students are conditions bu set up and then on to small rly ke ea ta e ive W arr n. I . at 10am hour lesso the water for a twos to t ise ou im ax ad m he is Th we s. d suite ery five student ev to r cto tru ins e g. groups, with on individual coachin the s us to give a lot of up and get ready for safety and also allow cle lesson is over I an h g’s ug nin ro or th m y e da th ce ery On we run ev e afternoon which out with kids’ surf camp in th ary, who is 15, helps ch Za er th bro My . m affair 5p ily 2m summer fro very much a fam Day Surf School is up ct rfe ck Pe pa e we Th p, p. m m the ca After the ca still very involved. at th are n ts so ren les r pa he my ot d an an have e next day, or if we and get ready for th . at th for evening we prepare

Back to School

the attract business at ds of new ways to loa . We at g ng rfi kin su loo o e int e’r W couraging women en is ich wh of gs e well as sta and moment, on es at the School, as rti pa n he of girls of lot a cater for If we have a group ey seem to enjoy it. th d ore at m an l s, fee ur to ey ol th ho as sc instructors ale fem em th e giv n’t women do have for a lesson we n’t understand that do n the Me . en m wo ease with r for us to get up on strength so it’s harde dy bo r pe up ch mu as boards!

Such a Buzz

do. It’s a dream I always wanted to at wh ing do I’m . I love surfing eing others get so ch a buzz out of se su t ge I d azing an e m job for ve. It’s such an am catch their first wa ey th en wh ed cit ex feeling. ht now. When my ng with surfing rig zzi bu is t all as co st The we said it was such a sm rfing in the ’60s he now su t d bu rte r, sta rfe su rst fi ery d Da would know ev u yo at th d h lan ut Ire so st and community in county along the we ery ev in ol ho sc rf su there is a taking off. ce coast and it’s really in Strandhill but sin surf school to set up rst fi show to es go t jus We were the ich ed, wh schools have open petition then another four don’t mind the com e W e. m co be s ha ng rfi there’s su d lar an pu ion po how at reputat well, we have a gre though, we’re doing waves for everyone. enough beach and people if they are rtunities for young po op at many jobs gre are There ng as there are so ing a career in surfi rsu guards, pu life in rs, d cto ste tru ere int – there are ins try us ind ng rfi su e ne and there’s ver a out there in th e lifestyle is wicked Th s… the op sh , ers ak board m surf. You can travel so happy when they is e a is on ery ere ev th – s y ve da wa bad are big too. Wherever there world with surfing to be found. rk wo s ay alw there’s surfing industry so ‘amazing’. There e word it would be on in job my up m that can get to you If I could su is job. The only thing th to es grey sid wn do are no t in summer and it’s r when you look ou he get wet at to we r h te Iris wa e e th th is u’re going into yo s, es rn fai in t Bu and raining. really matter. lucky anyway so it doesn’t the world. I feel so is is the best job in th e t ge n’t es do e Like I said, for m I love. Lif all day doing what to be able to spend this. much better than

Amazing

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page 2

students talk

g m Fle rk MJaacin y in wne ta do

owney D a t n i c Ja

Age: 22 Goes to: DIT Course: BA in Hospitality Management

Age: 21 Goes to: Shannon College of Hotel

Management Course: BA Commerce Limerick Works: Greenhills Hotel & Leisure Centre,

Why did you choose tourism?

What attracted you to the course in Shannon?

and in cted me to the hospitality industry most The opportunity to travel is what attra eas so that really overs e rienc expe work on go to ties Shannon you get two opportuni to to spend a year working away and I went appealed to me. In second year you get you can go away as well. year h fourt after Then . great really Luxembourg which was . It’s great come into the college to do interviews All the big international hotel groups have could you well on get you ammes so if as they all have really good training progr in America. work to love I’d . world the l trave can a job as soon as you finish and

il? What does the course in Shannon aenta restaurant, work in the kitchen, and

to run There’s a lot of practical work. You get rience e the college so you get a broad expe you also get to work in the hotel besid n huma ms, syste ess busin , eting ce, mark of the industry. You also do IT, food scien study in NUIG where to go you year h fourt In . more lots resource management and m , economics or marketing. You pick a strea you concentrate on business, accounting and focus on that.

you choose to You’re in fourth year now. What did focus on? experience in Luxembourg I found

was on work Accounting. Strangely enough when I it’s a of the business. The course is great as part sales and ing audit the that I loved industry, not just tourism. any to it take can you so ost forem business course first and

What are the hours like?

get pm in first year, then in third year you Classes start at .30am and run until go to NUIG. you when off time more get you Fridays off and in fourth year

Are the lecturers any good?

of s there to help if you need them. A lot I have to say they’re great. They’re alway what it’s like. We know they so nts stude non Shan past them are very young and are available Our director is lovely too. He’s always actually go out with our lecturers a lot. him. need a chat with you if you to sit down and have a cup of tea and

is there much of a social life?

in the you making contacts with your peers Yeah, it’s great craic. Shannon is big on we all stayed in Bunratty for year rst fi In side. l socia the push industry so they really a little . We had a fair few parties alright, it was a year in 10 houses beside each other wild sometimes!

is there a good mix of guys and girls many romances?

and, tell the truth, are there

her have been loads of romances! I got toget Yeah, it’s about 60: 0 girls to guys. There in work both We her. toget still and we’re with my boyfriend, Colin, in first year a part-time. He works in the bar and I’m Greenhills Hotel in Limerick together waitress.

orm in Shannon? is it true you have to wear a unifout of the uniform when we went to NUIG g Yes, I was really looking forward to gettin to one. You never had to worry about what ing wear y hand was it say to have I but wear in the morning!

page 30

The tourism industry is one industry which will always be there. People will always want to go on holiday. Also, I love the happy buzz of the industry. I really wanted to work within it.

did you go straight to diT after scho

ol?

No, I did the two year Diploma in Trave l & Tourism in Colaiste Dhulaigh first and then went to DIT to do the BA in Tourism Management. DIT is a great college to go to. I did the Applied Leaving Cert so, confi dence wise, I didn’t think I’d be able to get in here but when I finished my Diploma I wanted to keep learning and my careers guidance counsellor in Colaiste Dhulaigh said I would be able to transfer into this course. Because I had already done the Diploma I was able to go straight into second year.

What subjects did you do?

In second year we did sustainable touri sm and tourism destinations which were my two favou rite subjects. We also had to learn a language and I took up Spanish. In third year we study accounting, tourism law, e-tourism and other subjects.

What’s the course like?

The course is very well planned. In secon d year you do theory from September to December and then you go for six months’ work placement. I went to Leuven in Belgium where I worked in the Irish College in the conference, catering and accommodation departme nts. I loved it there. It was a life changing experience. Gett ing work experience abroad really opens your mind and I would love to travel more in the future.

What’s your ultimate goal?

I worked with the Dublin Airport Auth ority in customer service at Dublin Airport as a college job before I went to Belgium and I’d love to go back there when I finish studying. Dublin Airport is like a city in itself – there’s a real community there and it’s like one big family. I miss that. I’d also like to work in other airports aroun d the world. I have to finish the course first though. It’s a three year course with the option to do a fourth year to get an Honours Degree. I hope to do that.

students talk

ey nely wo re doF KJaacin tan Age: 26 Went to: Galway Mayo

Institute of Technology Course: Higher Certificate in Business and Hotel Management, Trainee Manager Development Programme (TMDP) Works: Hotel Kilkenny

nee Manager Why did you choose to do the Trai ? development Programme (TMdP) and then attending

y weeks, I liked the idea of working for so man the working month so I didn’t up d mixe and e exibl fl was It ge. colle a lot of different elements to the get bored at all with it. There were practice. and ry course, with a good mix of theo

How long is the course?

is an option to go back and I did the three-year course, and there n. This would allow you to catio ifi qual do a fourth year for a NCEA h is an option for some but go into teaching down the line whic e are also a lot of other Ther in. est inter no it’s something I have h you can eventually go for, whic l management positions in the hote ager. man ral such as gene

? What did think about the college is a great vibe around it.

there GMIT is a great college to go to and test part of the course, and grea the y nitel defi were The lecturers were on work placement we n Whe . were on hand for everything if there were any problems they we had their mobile and emails so into the hotel to see how I am pop they now Even . were always there in your life. tors men doing and it is great to have such

which did you like What subjects did you study and best? management and finance.

law, In my third year, we did accountancy, of it and now I spend one day a I really liked the accountancy side ess with Hotel Kilkenny. It is an week working in that side of the busin over the years. more into get to like ld area that I wou

What is the exam structure?

two assignments which It’s broken down into three elements, the course passed before have can you so 30% and 10 account for . 60% for unts doing any exam, which acco

nished the course? did you all get work after youe fiI am front of house

wher I’m still working in Hotel Kilkenny remained in the hotels where supervisor and most of my class have lling and working in various hotels. they trained. A few have gone trave you can travel anywhere which stry, indu this t abou That is one thing also gone back to complete have is a great option for many. A few year. the fourth

Jacin Caulfield n ta Bria downey

Age: 1 Goes to: DIT Course: BA in Leisure

Management

Works: Tonic Health & Day Spa at

the Castleknock Hotel & Country Club

Why did you decide to do Leisure Management?

I wasn’t sure what I wanted to do when I finished school, but knew I wanted to do something aroun d sports. I got offered a course in Dundalk IT as well as DIT and as two of my friends from school were going to DIT too I chose here.

What’s the course like?

It’s a business course first and foremost so it gives you a good grounding in the business aroun d the leisure industry. The majority of the course is theory, and subjects include marketing, communications, accounting , economics and management. There is a good practical side too though and you train as a personal trainer and a lifegu ard. By the end of second year you are a certified perso nal trainer which is brilliant because it is so expensive to do that course outside of college.

does the course involve work experie nce

? Yes, you do a 12 week placement after second year. I got a job in Tonic Health & Day Spa at the Castleknock Hotel & Country Club which is near where I live. It’s great as when I finished the 12 weeks they offered me a part-time contract so I could keep working with them when I went back to college. They gave me a lot more hours than I expected too so I was delighted. How long does the course run?

I am in third year now which is the final year but you have an option to go on to a fourth year to study Level if your marks are high enough.

What do you plan to do when you finish college?

I’d like to keep working where I am for a year or so and then I’d like to set up my own personal traini ng business by myself or with a friend. I met a personal traine r recently who runs his business through a hotel and he pays them rent. If I could do something similar it would be great.

page 31

sporting life

r e t s n u M g n i

Feed

or with is v r e p u s a k, where r a is , P 1 d 2 , n r o e m ull unster ty at Tho Majella F li M a e it h p t s d o n ts a efs H Masterch er corporate gues like working in aft it’s she looks She reveals what . r rugby. e m t a s e n t u y M b f rug ground o d e w o ll a the h

spitality when I th Masterchefs Ho ole industry. I started working wi l in love with the wh fel lly ta to I d an was 16 Kilshane House th the company in wi d rke wo ly ain m I sive weddings. they cater for exclu in Tipperary, where e when the day look on a bride’s fac When you see the rthwhile. wo akes this job so goes well it really m try so after a career in the indus I wanted to pursue d’s Tourism lan to study Fáilte Ire school I went to LIT and really it ed lov lly urse . I tota Hospitality Skills co itality sides of urism and the hosp enjoyed both the to the course. event ing with a girl doing At the time I was liv ing thing. m was the up and co management, which sted in ere int s d great and wa I thought it sounde the business. of e sid y lit ita o the hosp incorporating it int t ou it and when s in Masterchefs ab I talked to my bosse ond Park they om Th t to look after rac nt co e th t go they Of course I like to work there. asked me if I would ce! jumped at the chan t course in LIT and Event Managemen I’m now doing the ough it’s nice to Thomond Park. Alth I work part-time in unt myself so I’d do it for free. I co st ne ho be to id, get pa nce. such great experie lucky to be getting

Thomond Thrills amazing. I d Park is absolutely

Working in Thomon itality for up to I manage the hosp am a supervisor so atch days. We rporate suite on m 600 guests in the co two days prior rs ba e e tables and th th up t se ly ral ne ge elf, if it’s a .30pm then on the day its to match day and , go through the e, I come in at 2pm kick off for instanc go, make sure dy erything is rea to ev k ec ch , ns pla table er the guests when d and then look aft the staff are briefe working with me a team of 11 or 12 they’re here. I have make sure all to my responsibility but ultimately it is lves. It’s hard se em th ts are enjoying the corporate gues

page 32

see a sea of 500 s on but when you work and very hand then you look th happy faces, and or 600 people, all wi ch going on you at m a where there’s ch pit e th to de tsi ou u are. realise how lucky yo t the players in e guests, we also ge rat rpo co e th as ll As we meal. We section er the match for a from both teams aft od at coming out but they’re very go off a room for them Paul O’Connell es e corporate gu ts. th th wi ng cti era and int the crowd in a very and interacts with is particularly good comes out to talk his meal he always relaxed way. After to the kids. . They eat with privacy too though The players like their e th match on the d we always replay the other team an a look at it. All ha on so they can ve cti se eir th in ns ee scr al and they’re are very profession is of the Munster team eirs and everyone job and they do th very nice. I do my happy.

Fun For All

ond Park also gby matches Thom ru r te ns Mu as ll As we and Rod Stewart we had Elton John holds concerts and e were a bit went really well. W here both of which the stadium in e the first concert apprehensive befor emed to enjoy se e on ht and every but it was a great nig themselves. everybody of my job – seeing That’s the best part so much, we ks an ‘Th y sa e guests having fun. When th m it eans so much en they’re leaving had a great day’ wh ccess. The worst su a s r hard work wa ou all at th ing ow kn ong but there’s goes drastically wr t. is when something u always sort it ou ere to help and yo the m fro rn always someone th lea u yo d solute disaster an There’s never an ab g though. This is mething goes wron so e mistakes. It’s rar enjoy it. you can’t help but such an amazing job

ers

urses and care

sm co ation on touri rm fo in r e h rt fu For e .picktourism.i log on to www

page 33

pay & perks

p U g n i Cash

ne . Micheli m s i r u o nt u work i o y f i expect. s o k t r t e a p h sw fab loads of m, tells u r t i e F g e d h T n t a reat pay itment specialis g n r a e You can tality and recru spi from ho

Employment Benefits

What can you earn now?

* Money is only part of the deal… most hospitality and tourism jobs offer perks!

*Keep in mind that the minimum wage is �17,542 per annum

� Tips can boost your earnings � If you work in a hotel group you can get free or discounted stays in hotels around the world � Bonuses of up to 2 % of your salary are often included for senior managers with financial responsibilities � If your hotel has a leisure club you could get free use of the facilities � Discounted private health insurance is often part of the package � You can get free meals at work, a suit or clothing allowance and free dry cleaning.

page 3

Bartender Server Receptionist Accommodation Assistant Commis Chef Post-Graduate Manager (after college) Undergraduate Manager (trainee manager)

Corr,

21,000 to 2 ,000 21,000 to 2 ,000 20,000 to 26,000 1 ,000 to 22,000 20,000 to 22,000 2 ,000 to 2 ,000 22,000 to 2 ,000

What can you earn later on in your career? * If you are the very best and have a top attitude you will be in demand and then the sky is the limit!

General Manager Head Chef Deputy Manager Sales & Marketing Professional Food & Beverage Director Catering Manager Department Supervisor Events Manager Restaurant Manager Spa Manager Tour Guide Emarketing Executives

6 ,000 to 100,000  0,000 to  0,000  ,000 to  ,000  0,000 to 6 ,000  0,000 to  0,000 32,000 to  0,000 26,000 to 2 ,000 3 ,000 to  ,000 3 ,000 to  0,000 30,000 to  ,000 30,000 to  0,000 30,000 to  0,000

orr heline C ic M t c a t n rm.ie. ustry co rism ind m.ie, www.thefi u o t h is r Ir fi ks in the micheline@the and per , t y n a e p m n it o ecru ation atering R e inform For mor Firm – Hotel & C at The

Star Value

celebs

d restaurants, an ls te o h in t u o g like hangin A-listers don’t just out some tourism k ec ch e W . o to them they love owning ry famous bosses. ve h it w s se es n si bu were founders of Hollywood e perfect hair, the They have it all… Th endorsement style, mega-bucks smile, the lavish life perfumes ed line of own-brand deals, an extensive lity ita sp ho n now, their ow or aftershaves, and operations. ve been at it now, these guys ha Well when we say arzenegger, hw Sc ld Stallone, Arno for years. Sylvester e got the ball en wife Demi Moor Bruce Willis and th llywood, 1 1 with Planet Ho rolling way back in d Fashion ive t-l or lowed by the sh omi which was later fol Na , fer hif Sc dia els Clau on. Café from supermod ers Ph rlington and Elle Mc tcher, Ku Campbell, Christy Tu on ht As d, latest husban Meanwhile Demi’s ts, an ur ta res for a penchant also proves to have and Dolce od’s Geisha House wo lly Ho in investing rlake has be te while Justin Tim Enoteca e Ristoran restaurant i Ch his dim sums at turned his hand to in LA.

the Continental restaurant in n’s California, while Be opened z, pe Lo er nif Jen , ex in Pasadena Madre’s restaurant sing it in 200 in 2002 before clo r twins (in fairness, after the birth of he on her plate). she does have a lot

iro dine with denov ie star

m When it comes to p the success of to few rs, eu restaurat ha o s gone global Robert DeNiro wh i chain developed sh su with his Nobu buyuki with sushi chef No g legend is no tin ac e Th a. his Matsu urant game, ta stranger to the res Rubicon in ed olv inv and is also beca in San Francisco, Tri d Ago in an rk Yo w Ne in ill Gr mogul At the Bar sic mu a co-owns as r he ree ich ca es his Hollywood wh r ba Rapper Jay Z combin 0 - 0 Scott and movie can and heads the stein. with director Ridley en se with that of a publi n te of ’s airman Harvey Wein he w York where ucer and studio ch od pr ing, ep lke te e ho th at and restaurant in Ne on ing a game tried his hand tch o wa als s s ha lad e ro th Ni th De wi in ich Hotel 200 . chilling out the trendy Greenw ed en op d an keeping . ns e ee big scr meanwhil y of stars to give inn on and Ben Affleck He is one of an arm n’t be wo ey th n Old pals Matt Dam ko ehow we rec a go – though som g, ornin but then breakfast in the m there to serve you ow… again, you never kn

Bono’s Beds

Bono and The have our very own Here in Ireland we blin’s Quays. Du on The Clarence Edge as hoteliers at vich is a backer a actor John Malko Across the Irish Se chain which Sleep design hotel of the no-frills Big d Eastbourne m rdiff, Cheltenha an Ca in ies ert op pr s ha prio acquired erica Leonardo DiCa while in South Am Belize and is and off the coast of Blackadore Caye isl endly resort fri ointo a luxury ec it ing rn tu on t en int reckon there’ll e Four Seasons. We with the help of th checking it ria’s Secrets models be an army of Victo -girlfriends ex of judging by his list out when it opens li. fae Ra r Ba d els Gisele an which include mod y guests are keen to No wonder so man hotels. ed stay in celeb-own

page 3

going green

rd nt and safegua e m n o ir v n e e t th d want a job y can to protec n e a r th t io a rr h a w g -w o in c o e d on. If you’re an f life people are ti o p e lk c a x w e . o ry n e v is e m In hear from you nd touris a to t, e e v n lo la p ld u e o th w f the future o urism industry to e th n e th , e c n with a conscie

ge e ll o C t a n e e r G o G Sligo IT has launched an exciting new eco tourism course. The Bachelor of Arts in Ecotourism and Green Event Management Level 7 is the first course of its kind in Europe and runs for three years, full time. This course is designed to prepare students for a career in the tourism industry and focuses on the environment and the community. A major feature of the course is a four-month placement in Ireland or abroad where students can gain experience working in the tourism industry, and placements include Tour operator Jerom e O’Loughlin stints in national/local signed up for the ec otourism course in tourism development Sligo IT. He tells us all about it: agencies, wild life centres, ‘I decided to learn mo re about community and local ecotourism as I wa nted to start a small ec o tou development groups, r company that would offer a range of eco adven travel agencies, tour ture tours in Ireland. As the ma in part of my busin operators and heritage ess is eco tours I needed to have a better and archaeological understanding of ec o tourism if my centres. International business was to be a success. field trips are regularly The course in Sligo interested me arranged to destinations as it was the only on e of its kind in the country and it cover such as Amsterdam, Paris, ed a number of different topics includ Madrid, Venice and Rome ing ecotourism development, the ec (how cool is that?!). onomics of ecotourism and the The course provides management and marketing of ecotouri sm. students with loads of I really enjoyed my time in Sligo as it career opportunities, was great fun and I met some brilliant not just in ecotourism people. The facilities at the college were but in the wider first class and the lec turers were all ver y helpful to me. tourism industry. Also, having a worki After the course, ng and academic understan students can go on to ding of ecotourism means I can bring exp study for the Bachelor erience and knowledge with me to other jobs of Arts in Ecotourism anywhere in the wo rld. However, the and Green Event best thing about my current job is being Management (Hons) my own boss!’ Degree Level in IT Sligo.

Eco Warrior

Check out www.itsligo.ie for more. page 36

ponsibly do Your Bit: Travel res planet, and going on y in protecting the We all have our part to pla green while re are a few tips for going He . ion holiday is no except you travel: 1. Fly Wisely: st Air travel is often the mo of ect asp ing sum con rgy ene stay le sib pos your trip so where her rat tion tina des longer in one erent diff to und aro g pin hop n tha places.

7. Eat Local: by Reduce your ‘food miles’ al loc a it Vis al. loc choosing a locally at p sho t, rke ma er’s farm choose owned grocery store and that ts ran tau res ned locally ow al. loc buy

2. Travel Light: By Pack only what you need. of r you t igh reducing the we tly cut luggage you can significan . ons green house gas emissi 3. Book responsibly: or Pick a hotel or tour operat ly. which is eco-friend 4. Before You Leave: Turn off lights and unplug t can household appliances tha are you ile wh ged lug unp be left away. 5. While You Are There: air Turn off all the lights and you en wh conditioner/heater lug leave your room, and unp . ces lian app ry ssa ece unn Around: 6. Greener Way To Get ses, hor es, bik es, bus , ins Use tra le to sib pos camels or walk where . ons issi em cut back on gas

8. Save Water: t of Use the minimum amoun r/bath, we water needed for a sho ving, sha ile wh run don’t let water ng, shi wa or th tee r you brushing a linen has el hot the if ck che and reuse programme. nably: 9. Charge Your Trip Sustai ions opt use Whenever possible, Buy ies. ter bat uire req that do not r you for ies ter bat ble gea rechar as h suc s essential travel item lights. cameras, razors, and flash ble 10. offset the Unavoida Footprint: Contribute to a carbon support offsetting programme to rgy, ene e abl ew conservation, ren ts. jec pro ing sav rgy ene and other g the For more tips on protectin log vel tra you ile wh environment . .org rism ou cot w.e ww on to

st e n e e r G s ’ d n irela Hotel The Bush Hotel in Carric k-on-Shannon is the greenest hotel in Irelan d. It recently became the first hotel to achieve the EU Eco-label Flowe r status, which is only awarded to the greene st of green hotels in Europe. To earn the award, The Bush had to comply with more than 0 eco -friendly tasks set by the EU, including using low energy lighting, renewable energy source s, recycling and waste reduction. Guests at the hotel are encouraged to use energy efficientl y and cut back on water usage and staff can even bring their own rubbish from home into work so it can be recycled in an eco-friend ly manner! Log on to www.bushho tel.com and www.ecolabel.com to find out mo re about the hotel and the Eco-label Flower sch eme.

reduce, reuse, recycle of leftover furniture and somewhat unusual art salvaged from dumps. The bar was quite a talking point in the city when it opened last year, with food critic Georgina Campbell writing: ‘Decorated with junk shop finds, including You’ve probably heard the traffic bollards, an old photo waste ad on the telly telling booth, toilet seats (new you to ‘Reduce, Reuse, Recycle’, – we suspect!), net curtains, and in one of Dublin’s trendiest old books and mismatched watering holes they’ve taken furniture, it looks like a cross that advice to the extreme. between a car boot sale and your grandmother’s parlour.’ Shebeen Chic on Dublin’s South Great George’s Street The design was all in the name is decorated purely with of going green, though we unwanted cast-offs and flea suspect Shebeen Chic’s owners market bargains, providing quite liked the minimalist price punters with a hotch-potch tag of the fit out too.

courses and the green ry st u d in sm .ie ri u ww.picktourism re about the to w o it m is t v u r, o e d ff n o fi To and jobs on page 37

d a e h A t e G m s o i r t u o s T y n i a W

climbing the ladder

Want to rise to the top in tourism? ps Here are our top ti for getting on…

n & ofﬂine urs, aunts 1. Be Sociable – o ow working in the industry. Friends, neighbol networking

u kn your socia Talk to everyone yo e industry through y be about real life in th t ou whose jobs you ma d er Fin itt s. tw cle on un or . follow people .ie k, oo sm eb uri fac kto d pic an w. bo ww sites such as be reer profiles on ca d an nt de stu e ut th interested in. Checko

nce r for the 2. Get Work Experiea you may be interested in. Why not voluntee an eye on job

e are ep Paid or unpaid in th lvo Ocean Race? Ke or events like the Vo l supermarkets va in sti s Fe ard y bo Da e ’s tic ck St Patri rs. Check out no pe pa l na tio na ruitment agency. d rec an a re or through nt vacancies in local ce job re, nt ce h local yout and cafés, also your y of tion 3. Get a Qualifica n you can to get you started. There are plent urism.ie for catio g on to www.pickto Get the best qualifi rn along the way. Lo lea d an rn ea to ies opportunit more details.

ge for full-time Job While in Colle 4. Get a Part-Timerience and something to talk about when going e Park? You will pe d or Crok This will give you ex tch days in Thomon ing a waiter on ma be t ou ab w Ho s. ss. job your cla other graduates in stand out from the

Travel ustry? The 5. Work While Youl or college holidays abroad working in the ind nities to travel oo ers plenty of opportu Why not spend sch industry is that it off sm uri to e th t ou beauty ab the world.

. Work in different ific area of expertise ec sp e on to ck sti n’t ds. Over your career, do even for short perio ferent tourism areas dif or ts en rtm pa de

6. Be Versatile

ills cond Language Sk 7. improve Your Set it might make working and travel easier. y, bu It is not compulsor

ether perience 8. Broaden Your Exining courses as possible over your career, wh tra Do as many tourism own accord. of work or of your ce pla ur yo gh rou th

ared CV 9. Have a Well Prepitten CV that highlights your skills and that iser on ll-wr . Use the CV build You will need a we yers are looking for plo em sm uri to at tailored to wh for help. www.picktourism.ie

at the Money age, the 10. don’t Just Look ider the whole pack s and opportunities, cons

rm job as free meals, unifo When considering ssion and perks such you add it gre en pro wh for – ies hip nit ers opportu sure club memb lei d an on ati od discounted accomm think! ll be more than you all up, these perks wi

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tourism, visit w s to get ahead in

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and you have urism is really bad to in y pa e th at th Q: i heard hours. is this true? hile the to work really long d hospitality once had a bad reputation. W long

sm an cases hours were A: It’s true that touri d after staff, in some ke loo s se es s certainly no sin bu r industries. But that’ vast majority of he ot to d are mp co t great ustry, it hasn’t been and the pay was no ys in the tourism ind gu e th to r fai be d to longer the case, an long time. that way for a long, , Charter, for instance up to an Employer n sig y da to nt ce ts de ran tau y them a Many hotels and res of their staff and pa e to take good care dg industry in many ple ey ing th ter ca ich d wh an in ge in the hotel wa um nim great rates of mi e th ea wage. In fact, ctors. You can rn se r he ot ile in is it an her th r industries and, wh cases is actually hig are higher than othe ich wh ) . 34 rm ge no pa ’ e ger th pay (see ‘Pay & Perks hours, this is no lon ll have to work long occasionally you wi

and shift work? ly offer part-timethe industry, many of which on bs jo m is ur to o Q: d e jobs in time jobs of different full-tim

ds are of course partA: No, there are loa are nine to five. There ) es rol ed as they will allow as -b ce (such as offi ring going to college ide ns co are u yo if at too and these are gre your studies. d un aro rk wo to u yo h while everyone to relax on the beac e nic be n ca It d. all ba And shift work isn’t rk. wo at is e els with

i have to deal ith customers. do w ng ki or w e lik t Q: i don’ es there are loads of rol the public? people person, and a is e c. on bli ery pu ev e t th No th t. wi

A: Absolutely no le direct contact ere you will have litt ing positions may behind the scenes wh technology or cook g, tin rke ma , rch ea , res People in purchasing rily tourists. ents but not necessa cli de tsi ou th wi al de urism?

t a job in to l qualification to genot require a university ve -le ird th a ed ne do Q: do i industry ry. Many sitions in the tourism

l po usually necessa A: Most entry-leve on and training are ati uc many ed of ms for r d practised. There are degree, but othe must be learned an y at th ma u lls yo ski , e se uir oo ch req u occupations e occupation yo th on ing rtificate nd ce pe ge de d, ining, a colle routes to learning an rough on-the-job tra th ion sit po nt me achieve a manage these. or a combination of

ent role? nd me a managem, think and organise yourself to la ee gr de a ill W : Q rn o supervisory tes your ability to lea

tra ve more quickly int A: A degree demons rtainly help you mo ce n ca it d an few people, even ks, tas complete in today’s economy, r, ve we a lot of Ho s. ion sit nt position without and management po p into a manageme ste e, gre de ty rsi ive those with a un e behind them. practical experienc

forum on swered go to the an ns tio es qu n To get your ow .ie www.picktourism

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