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National Hospitality Training Conference


21 July, 2003

National Hospitality Training Conference

Lord Charles Billington – a multi-millionaire who once mopped the floors of back street London pubs and who in 1999 sold his 25% share in the world’s largest accommodation company for £354 million, shares his secrets of success with attendees at the National Hospitality Training Conference on 26th July, Stamford Plaza, Auckland.

The hospitality industry is going from strength to strength in New Zealand, and this growing maturity is reflected in the first National Hospitality Training Conference, according to the national operations manager of the Hospitality Standards Institute, Steve Hanrahan.

“The line up of top international and New Zealand speakers shows the depth of talent and quality we now attract to our industry and that our industry is putting training at the top of their agenda”, he says.

Ex pat Kiwi and world-renowned chef, Peter Gordon, who jointly runs the kitchen at one of London’s finest restaurants, is speaking about the UK-NZ Link Foundation scholarship programme, where young trainee chefs get to expand their skills and knowledge working in the UK.

Mike Tamaki, of Tamaki Maori Village fame, gives his recipe for success as a Supreme Award winner at the New Zealand Tourism Awards.

Douglas Adair, a hospitality and tourism training consultant from Washington, USA, joins an eminent panel to present “GlobeQual” to the industry, a scheme that allows international recognition of national qualifications for participating countries, that has been pioneered and developed by the HSI in New Zealand.

Steve Hanrahan says food, beverage and hospitality are the foundations for our tourism industry, which has just hit $6.2 billion in export earnings in 2002, making it our second largest export industry behind the dairy industry.

“Tourism is one of New Zealand’s tangible success stories for growth and makes a solid contribution to our GDP. Tourism is supported by the hospitality industry, and the industry knows it must take training seriously in order to provide the professionalism and quality of service that customers demand.”

Media are welcome to attend the NZ Industry Pork Board Cook off (to find the Modern Apprentice of the Year) Friday 25 July at AUT, Wellesley Street, Auckland and the HSI National Training Conference, Sat 26th July, Stamford Plaza, Auckland, 8.30am start.


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