A local hotel group is aiming to widen interest in hospitality amid an industry-wide recruitment crisis by launching student bursaries.
Launched as part of Seymour Hotels' centenary, the bursaries have two tiers.
University students will be eligible to apply for £3,000 towards their studies in a hospitality-related undergraduate degree, including culinary courses.
Sixth form students, meanwhile, can apply for a sponsorship package to support their studies on the Hospitality and Tourism or Culinary Arts full-time courses at Highlands College.
Pictured: The bursaries will help those wanting to take courses at Highlands.
“There’s a recruitment crisis in our local hospitality industry and we all have a role to play in raising the profile of how rewarding and stimulating a career in hospitality can be for local students," Managing Director David Seymour explained.
Along with the financial bursary support, the successful candidates will be offered work experience and placements with Seymour Hotels throughout their studies, providing an opportunity to explore all areas of the business.
Mr Seymour added: "Development, success and enjoyment are the three pillars of a career with Seymour Hotels. Across the group we employ everyone from chefs to accountants, gardeners to lifeguards. Our staff are our most valuable asset and we work incredibly hard to find and nurture talent. We are delighted to launch the Seymour Hotels Centenary Bursaries, reflecting our continued commitment to Jersey’s tourism industry."
Eileen Buicke-Kelly, Director of the Academy of Culinary Arts and Hospitality Studies at Highlands College, commented: “Hospitality isn’t just a job; it is a truly amazing career. And through the range of courses, events, and experiences we offer at Highlands College, we seek to inspire the next generation. We’re so pleased to receive the support of Seymour Hotels through their student sponsorship packages to encourage home-grown talent. Through their current offering and their story, Seymour Hotels are an inspiring example of local hospitality.”
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