BIHC 3rd CAREER FORUM

BIHC 3rd CAREER FORUM

On 13th July 2019, BIHC held its 3rd Career Forum. The initiative which is an opportunity for our students to interact with hospitality professionals. Our purpose at BIHC is to help students to set goals, inspire dreams and plans for their future with an understanding of what is involved. In order to achieve this vision, we seek to provide opportunities for them to engage with industry players and get a one-on-one experience on hotel operations, employer needs and emerging trends in the related fields.We were privileged to host a number of brands including: 

BIHC 3rd CAREER FORUM

1. Hemingways Collection represented by Josephine Kamau Human Resource Manager and Executive Chef Archie Attanasius 2. Four Points by Sheraton represented by Executive Chef Chandra Pandey 3. Tribe & Trademark Hotels represented by Human Resource Assistant - Claire 4. Boma Hotels represented by Moses Tsuma – F&B Manager, June Ouge – Housekeeping Manager and Angelina Nkako – Front Office Manager 5. Tobiko Nkuraiyia – Hospitality Human Resource Consultant Our programs include periods of industry placement where students can put acquired skills into more practice and gain a better understanding of the industry through hotel brands around the world. The forum opened up an opportunity for students set to commence their placement beginning August 2019 together with their guardians to engage and gain insight from industry professionals. Conversations ranged from what to expect from the interview process to tips around career growth, skill enhancement and industry expectations. The event marked the launch of the BIHC internships in the Caribbean, another great opportunity for students to choose from and explore the fields of events and weddings, F&B management training and more. The event ended with a cocktail at the La Pergola college club where our J1 2018 Alumni and the BIHC Culinary team treated guests to a sumptuous cocktail and barbecue. In the words of Louis L’Amour, “Knowledge is like money: to be of value it must circulate, and in circulating it can increase in quantity and, hopefully, in value”

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