More cash for tourism trainees

Vice-President Joseph Belmont this week announced that government negotiations with an Arab bank look set to secure additional funding for local tourism training.

The Vice-President, who also holds the portfolio for Tourism and Transport, was speaking at the 2004 graduation ceremony for the Seychelles Hospitality and Tourism Training College (SHTTC), where he announced that discussions with the Arab Bank for Development in Africa are likely to result in increased funding for the SHTTC, either later this year or early in 2005.

Held at the ICCS on Thursday April 22, the ceremony saw some 200 graduates collect their certificates after following a range of one-year courses, with the highest recognition, the Minister's Trophy, awarded to Karen Pothin.

Karen Pothin receiving the Minister’s Trophy from VP Belmont

Miss Pothin also received the prizes and award for achievement in service excellence, while the award for best overall performer went to Julianna Lalande.

"Today the major weaknesses in the tourist industry are poor value for money and service delivery. We have to seriously address these issues," the Vice-President told the assembled students.

"Friendly, efficient and professional service is a major ingredient in establishing our country as a world class destination."

As well as the Vice-President, the ceremony was attended by ministers Danny Faure and Noellie Alexander, foreign diplomats, the leader of the Opposition Wavel Ramkalawan and other MNAs, and the director of the SHTTC, Brian Hoareau, who praised the students for their hard work.

Mr Hoareau told the students that, "the college has provided you with the solid foundation needed in the tourism industry, the next phase will be for you to build on that foundation."

A wide range of tourist establishments had been involved in providing industrial placements for the students and sponsoring awards at the ceremony.

Addressing the industry representatives attending the ceremony Mr Hoareau asked them to, "open your doors to (the graduates) so they can start putting into practice what they have learnt....and plan strategically for your future needs."

The courses taken by the students over the last twelve months covered Food Preparation and Culinary Arts; Accommodation Operations and Services; International Tourism; Reception Operations and Services; and Food and Beverage Service.

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