THRIVE: 01 Mental Health Work. Life. Food. Balance Sustainability Searching for Radical Innovations for Sustainable Tourism Partnerships Defining Travel in South Africa through inclusive tourism
THRIVE: 02 photo credit: South African Tourism
THRIVE: 03 T H R I V E M A G A Z I N E o n l i n e : w w w . u j . a c . z a contents Highlights Special DECEMBER, 2022 & News Editor at Large Prof Diane Abrahams Content Editor Kagiso Mosue Design & Layout Edmond Hlophe B2B Marketing Editorial Team Features
THRIVE: 04 In a blink of an eye, it is the season of Spring, in the year 2022! Usually, a season of rebirth. But 2022 for many of us is a year where change fatigue has surely kicked in. As we now head into the festive season, we need to pause and reflect on the year that has gone by, so that we can enjoy some time-out from the daily routines, relax and just BE! There have been so many adjustments to deal with, in all aspects of our lives – BUT as always, to grow from our experiences and to move forward, we must lean towards the positive and hold on to the flicker of light we see at the end of a winding tunnel. We need to remind ourselves, with grateful hearts, of our own greatness and that despite the challenges - we are enough. As we celebrate the School of Tourism and Hospitality, now ranked nineth (9) globally and still ranked number one (1) in Africa – we want to step into owning our greatness and celebrate all of you, who have made this remarkable achievement a reality. I think that far too often, we question whether we deserve the accolades that come our way. We need to banish these feelings of selfdoubt and know that we are enough and deserving! We need to celebrate our successes more. At times, we focus on the setbacks and failures and wish that life could be more plain sailing, right? However, we all know that life is full of imperfections – that is the beauty right there. We need to roll with the setbacks, accept the disappointments and share these experiences as part of life and growth lessons. As Africans, we need to celebrate our greatness even more - and dare I say be more audacious in what we do – and move towards the ‘We Can’ mindset. We all have greatness within, and ANYTHING is truly possible. The adage rings true that if you THINK IT, you can ACHIEVE IT – the power of the mind. It does not matter where you come from, the focus should be on where you are going and where you want to be. This means that you must BELIEVE in yourself. Many have come from nothing and have gone on to achieve greatness and build legacies. So, the message is therefore not to limit yourself and to attempt greatness! Do not be average – put in the effort. There will indeed be setbacks and losses along the journey to greatness. We have all been born with gifts and talents and ours is to find our purpose, which is key to owning your greatness. Greatness in turn, is not measured by money and stature but by COURAGE and HEART. So let me encourage you to own your gifts, talents, and successes. Embrace the failures, move forward, and grow. It is an absolute honour to celebrate our incredible alumni and industry partners, who inspire us in terms of their journeys of greatness. They have shown, grit, courage, resilience, growth, and heart - much needed as we take the tourism sector forward into owning its own greatness! Own Your Greatness Greatness in turn, is not measured by money and stature but by COURAGE and HEART. So let me encourage you to own your gifts, talents, and successes. Embrace the failures, move forward, and grow. E D I T O R I A L
THRIVE: 05 Tourism on the upward trajectory in SA, after 2 years of Covid! South Africa’s tourism sector alongwith the rest of the world’s was decimated during the height of the COVID-19 pandemic. As stakeholders in the tourism value chain, we have been working to regain lost ground, writes the CEO of the Tourism Business Council of South Africa, Tshifhiwa Tshivhengwa. We are starting to see positive data which points to a recovery for this critical sector of the economy. The numbers are comprised of our collection of the TOMSA levy which have over the past quarter been at over 90%, compared to what we collected in 2019. Secondly, the numbers from the country’s statistics agency, Stats SA, show that accommodation numbers are on the rise and international arrivals are up by 215% compared to this time last year. Anecdotal evidence also reflects an industry that is on the upward trajectory albeit from a low base. For example, in 2022 I have stayed in more hotels and attended a lot more in-person conferences since the pandemic began. This data paints a picture of a resilient sector made up of business owners, employees, local and international visitors who regularly post on their social media platforms about the wonderful experiences at the various tourist sites. Recently, the Tourism Business Council of South Africa (TBCSA) held a conference under the theme: Tourism - The Engine of Growth. The theme of the conference was chosen to highlight the significant contribution of the sector to South Africa’s economy. Among the many key topics debated and discussed, was a rallying call by industry leaders, for the tourism sector to be accorded the acknowledgment and respect it deserves, instead of being positioned as a tertiary sector. The importance of the tourism sector is further highlighted by data that was released by the World O p i n i o n We are starting to see positive data which points to a recovery for this critical sector of the economy image source: pexels.com
THRIVE: 06 Travel and Tourism Council (WTTC), which showed that the industry will in the next 10 years drive the national recovery of South Africa’s economic growth. Our job at the TBCSA is to showcase the above-stated importance of the sector and to lobby the government on interventions that we believe will help deliver the full economic and social impact of tourism. It is our considered view that for the sector to thrive, we as the private sector working alongside our public sector colleagues, should focus on the following 10 interventions: ◼ ◼ A real fully automated worldclass e-Visa with improved airport e-infrastructure ◼ ◼ Waive visas for more source markets ◼ ◼ Introduce critical skills visas, temporary work visas ◼ ◼ Vehicle licensing backlogs must be addressed ◼ ◼ Reduce or fix other red-tape issues holding back growth ◼ ◼ Destination readiness – faster reaction to new opportunities ◼ ◼ Additional funds for tourism marketing ◼ ◼ Private-Public Partnerships to radically improve and implement marketing – especially in key growth markets ◼ ◼ Air liberalisation and a national air access initiative (not just provincially focused) ◼ ◼ Investment incentives Visas are an important factor for the recovery of the sector. We revised our growth strategy figures at our recent September conference and part of this revision not only includes reducing the number of expected international visitors to 15.3 million by 2030. This should also take onboard amuch sharper focus on the African continent and India as source markets. It is important to add, that aswegoout to promote South Africa to these markets, we also have assurance of government that their entry into our country will be seamless. This can be done through e-visas as mentioned above. The ease of using these e-visas will allow us to attract critical skills and tourists to the country, to fast-track the recovery of the sector, and foreshadowing a future which will see our regional neighbours enter South Africa visa-free. The pandemic as we all know changed the way we do business and a trend that has emerged from this is that of people choosing the world as their office. President Ramaphosa promised that the country would start offering visas for these kinds of travellers, otherwise known as nomads (in the tourism language). We need to see this be implemented sooner rather than later. Markets such as our neighbour, Namibia, have started issuing nomad visas and we need to make sure we are not left behind. By achieving the 10 interventions stated previously, the tourism sector has the potential to create 1.3 million employment opportunities. Our industry has often bragged that it is one of the largest and most diverse sectors, and that it is capable of offering jobs to low and semi-skilled young people. It is wonderful to see that the sector’s potential is taken seriously by institutions such as my alma mater, the University of Johannesburg (UJ), to offer those wanting to work in the sector, the required basic and upskilling opportunities through the courses that they offer. Finally, none of these interventions required to make the sector thrive will work without partnership between (the private sector) and the public sector. It was assuring therefore, to hear the Deputy Minister of Tourism, Fish Mahlalela, telling us as a sector at our conference that government is committed to creating an enabling environment for us in the tourism value chain. Anecdotal evidence also reflects an industry that is on the upward trajectory albeit from a low base O p i n i o n image source: pexels.com
THRIVE: 07 Since the 1990s, sustainability has been a powerful development framework for tourism. In principle, we can only initiate and finance new tourism attractions and prepare development plans and policies by considering tourism industry’s environmental, social, and economic impacts on host communities and areas, writes STH Distinguished Visiting Professor, Professor Jarkko Saarinen. The connection between tourism and sustainability has not been necessarily limiting. In fact, it has become an empowering and highly successful platform for the development of the global tourism industry. Due to the sustainability connection, many international development agencies, including various branches of the United Nations, consider tourism as a highly prospective tool for global development and realizing sustainability in a local scale for human and environmental well-being. The World Bank, for example, has listed 20 reasons why the tourism industry works for human development and wellbeing beyond the industry. These reasons are integrated into the United Nations Sustainable Development Goals (SDGs), and objectives and targets such as: ◼ ◼ sustainable economic growth ◼ ◼ social inclusiveness, employment, and poverty reduction ◼ ◼ resource efficiency, environmental protection ◼ ◼ cultural values, diversity, and heritage ◼ ◼ and mutual understanding, peace, and security In this respect, the World TourismOrganization has indicated that the industry could contribute to inclusive and global sustainable development by continuing its ‘dynamic and resilient growth path’. This growth path has recently been the subject of intensified criticism, as an increasing number of researchers indicate that the impacts of growth-oriented tourism conflict with the mitigation targets of global climate change, for example. As the Intergovernmental Panel on Climate Change (IPCC) has highlighted, there is an urgent need for significant changes in transportation systems and our production and consumption. According to the IPCC targets, we should halve greenhouse gas emissions by 2030 and reach net zero emissions by 2050. However, based on the estimated growth of global tourism, aviation emissions may triple by 2050 to a level that international tourism might account for 25 % of the worldwide carbon budget. Despite all the potential good that tourism can do for sustainable development in local communities and environments, the scale of global impacts will not be acceptable in the future. Therefore, while sustainability was a major innovation for the tourism development of the 1990s, we now face an urgent need for radical innovations in sustainable tourism. The industry has created beneficial mechanisms and technologies for conserving the environment, energy efficiency, and recycling on a destination scale. They all are essential for sustainable tourism destination governance and resilience. Still, globally the immediate priority for truly sustainable tourism development is on mobility: the travel from home to destinations and back, which create a clear majority of the carbon emissions in tourism. This is challenging for future tourism in South Africa, where a major flow of visitors benefitting the country’s tourism industry and tourism-dependent communities are coming from overseas by flying. This calls for developing domestic and regional tourism and related attraction systems, but also novel research on sustainable tourismmobilities that are less dependent on fossil fuels in the future. Searching for Radical Innovations for Sustainable Tourism The connection between tourism and sustainability has not been necessarily limiting. In fact, it has become an empowering and highly successful platform for the development of the global tourism industry S u s t a i n a b i l i t y Professor Jarkko Saarinen is an STH Distinguished Visiting Professor and a Professor of Human Geography, University of Oulu, Finland. This writing is based on Saarinen, J. (2022). ‘Leave no one behind’: Towards sustainable innovations in tourismdevelopment. In I. Booyens & P. Brouder (Eds), Handbook of Innovation for Sustainable Tourism, pp. 21-39. Cheltenham: Edward Elgar Publishing.
THRIVE: 08 Since the mid1980s, industries have been required to focus on various aspects of their businesses to implement corrective action and to fix mistakes that have been made in the past. STH Hospitality Lecturer, Erica São João unpacks the importance of Environmental Social Governance. ESG stands for Environmental Social Governance. This includes the three key focal points that are aimed at making the world a better place to work and live in. These concepts are constantly evolving, requiring companies to stay up to date, striving to perform better and committed to operating in the most ethical manner. Environmental activities encompass all actions which are within a business’ means to operate with a concern for the environment and the planet at the forefront of all decision making. Social refers to the way the business recruits, with considerations to diversity and inclusion (D&I) as well as fair labour practices. Is it similar to CSR (Corporate social responsibility)? No, it is slightly better because all business actions are interrelated. Investors want to see evidence that employees are valued within the business. Governance refers to the documentation of these environmental and social activities, but also to an understanding of who the clients and investors are. The company should be accountable in all its activities with traceable evidence to verify its integrity and authenticity. In the application of ESG, there needs to be clear consideration of your business' ecosystem so that you are aware of where the business is situated in terms of market, suppliers, employees, and legal constraints. Each business will exist in a different ecosystem simply because of the products (rawmaterials) that they use, the market that is available to them, and the legal requirements within which they need to operate. Corporates are often criticised that the various scorecards used, become a tickbox exercise, whereas they should be viewed as a ‘to-do’ list to improve the way they operate with ESG in mind. This will then result in positive changes going forward and accountability will result in companies implementing strategic change. Investors are using ESG to reconsider their investment opportunities so that theyareinvestingincompaniesthatmake a positive impact on the environment, as well as seeking out alternatives to reduce the negative effects. For example, the way the company recruits taking into consideration the wellbeing of their employees, factors such as fair treatment, as well as diversity and inclusion in their Human Resource activities. Through the ESG lens, potential employees will examine the happiness of present employees, the flexibility and ‘perks’ on offer, the wellbeing activities that are implemented by the company as well as employee turnover. The ultimate goal is to recruit and retain the best talent to improve business performance and sustainability. Governance includes how these actions (environmental and social) and legal activities are governed. Investors are looking at the long-term effects of these actions, noting visible commitments. Individuals and investors improved financial knowledge and the growing prominence of ESG, allows them to understand what makes better business sense. This improved awareness of ESG creates more loyal customers and improved profitability for those businesses making a concerted effort to implement ESG. Far beyond being considered as another management acronym, ESG is not going away as it is being driven by employees, customers, suppliers and investors, providing an opportunity for a better world and working environment for all. ESG is being used to transform businesses by encouraging ethical and sustainable practices, solidifying, and improving accountable approaches with positive change. Edited for the STH Thrive Magazine 2022 Is ESG just another management acronym? Individuals and investors improved financial knowledge and the growing prominence of ESG, allows them to understand what makes better business sense. S u s t a i n a b i l i t y edition. This article was first published in SA Chef Magazine, issue 29, 2022.
THRIVE: 09 T e c h n o l o g y On 25 August 2022, the University of Johannesburg (UJ) School of Tourism and Hospitality marked a key milestone by launching the Extended Reality (XR) facility, through the support of the Erasmus Plus SUCSESS Project. FERL Director, Dr. Hema Kesa unpacks how the facility will enable cutting edge research and training In August 2018, what was once a dream turned into reality when we launched the Food Evolution Research Laboratory. Through this virtual laboratory we have come to fondly refer to as FERL, we had a specific focus to conduct research on nutrition transition, the evolution of food and how to enhance the lifestyles of individuals, and communities, who recognise the importance of health and nutrition. At the time, the big idea was to establish a virtual lab that will promote the use of the research through innovative and critical thinking mechanisms, which would in turn be transferred through immersive technologies including virtual reality, augmented reality, and mixed reality – technologies which are collectively referred to as Extended Reality (XR). Reimagining research and education through Extended Reality “In August 2018, what was once a dream turned into reality when we launched the Food Evolution Research Laboratory”.
THRIVE: 10 Four years later, all of this has been made possible with the launch of the UJ Extended Reality (XR) Laboratory, in collaboration with UJ Metaverse Research Unit and the support of the Erasmus+ Funded SUCSESS project. The project enabled funding for the purchase of equipment such as a 360-degree camera, virtual reality (VR) headsets and theHoloLens to be used in the laboratory. The SUCSESS project, a partnership between: University of Johannesburg, Haaga-Helia University, University of Zululand, University of Oulu, University of Pretoria, and Sheffield Hallam University, started in 2020. The focus of the project is to improve collaboration with industry and enable better teaching and learning practices using technology – all with the aim of improving graduate employability. The XR facility is one of the key outcomes of the SUCSESS project. Through mentorship, coaching and benchmarking done in the USA and Finland, we are pleased to have been able to bring this facility to life. So, you may be questioning, why XR technology and what does it have to do with research? The short answer is that we will be adopting this technology for use in research, training, teaching, and learning. XR will be used as part of nutrition classes where students will be taught a concept in the classroom, and this will be demonstrated and assessed using XR equipment. In the context of research XR will be used for data collection. However, it is important to highlight that the quality of XR environments depends on time and effort. It also requires plenty of resources to create the real-life environments and experiences, hence the critical role that the SUCSESS project has played as an enabler. Notably, FERL has also received funding support through the University of Johannesburg’s GES 4.0 (Global Excellence Stature) and URC (University Research Committee funds). Since its establishment, FERL has made great strides in terms of research and technology, but all this innovation DOES NOT STOP here. Going forward, FERL aims to attract more funding in order add to the existing equipment that we have so we can continue to conduct innovative researchwith the use of the ever-evolving technology. Current project with VR application The use of VR Technology: Environmental factors influencing dietary choices and food-insecurity in young adults. In this project, a virtual buffet will be developed and customised for research purposes. Virtual food will include both healthy and nonhealthy options, with participants filling their plates with options they would eat. This will then be recorded and assessed. FERL Projects align to the United Nations SDGs: 2 (Zero Hunger); 3 (Good Health and Wellbeing); 12 (Responsible consumption and production) T e c h n o l o g y The XR facilities is one of the key outcomes of the SUCSESS project. Throughmentorship, coaching and benchmarking done in the USA and Finland, we are pleased to have been able to bring this facility to life photo credit (STH)
THRIVE: 11 After two challenging years which forced the STH to implement innovative Work Integrated Education (WIE) and Work Integrated Learning (WIL) practices, these activities are now back in full swing, writes WIL Coordinator, Tracy Daniels. For the first time since the onset of the pandemic, we were successful in placing all third-year students studying towards their Diploma qualifications in face-toface WIL positions. Along with this, we implemented new and exciting WIE initiatives for all students across all years of study. As the tourism and hospitality industries re-emerge and recover from the devastating impacts of the COVID 19 pandemic, it has been challenging for industry partners to take on students while bringing staff back into the workplace. Despite this, our existing and new partners rose to the occasion, acknowledging the importance of engagement with students in grooming the future leaders of the sector. One of the most exciting new partnerships forged in 2022 was with Tourvest Destination Management who after a speed interview day, placed 28 students across their various departments. Our third-year degree students had the privilege of being a part of the global first face-to-face Airbnb Entrepreneurship Academy for an academic institution, geared towards inspiring and enabling tourism and hospitality entrepreneurs through technology. The academy created awareness amongst students of entrepreneurship opportunities on the Airbnb platform, introduced the latest trends in 21st century travel and enabled the next generation of tourism entrepreneurs to leverage the Airbnb platform for economic benefit. Additionally, we formed new partnerships with First Car Rental who placed students in offices across South Africa and Marriott International who placed students for their WIL in Doha, Qatar, giving them the opportunity to gain a once in a lifetime experience of working at the 2022 FIFA World Cup. WIL and WIE are a priority for the following reasons: ◼ ◼ these practices provide students with opportunities to experience realworld work settings ◼ ◼ they help to develop students’ sense of awareness of themselves and workplace culture, ◼ ◼ they enhance soft skills and advance the application of theoretical knowledge ◼ ◼ they guide future career decisions and aspirations and boost employment prospects, ◼ ◼ lastly, they increase students’ awareness of industry issues, and challenge and broaden their perspectives. As the tourism and hospitality industries shift and new futures of work emerge, career expectations have changed dramatically. In response to this, we are committed to grooming students with the competencies necessary for this changing environment including core transferable skills such as resilience, leadership, communication, and critical thinking. E m p l o y a b i l i t y Work Integrated Education: Back in Full Swing! For the first time since the onset of the pandemic, all third-year diploma students were successfully placed in face-toface WIL positions. photo credit (STH)
THRIVE: 12 E m p l o y a b i l i t y For organisations in the tourism and hospitality industries, partnership is key as it allows for the development of a pipeline of future employees, links to corporate social responsibility, contributes to the sustainability of these industries and contributes to compliance with BBBEE codes of good practice in terms of skills development. Work Integrated Learning (WIL) placements are a requirement for all students in their third year of the following qualifications: ◼ ◼ Diploma: Tourism Management ◼ ◼ Diploma: Food & Beverage Operations Industry partners can also get involved in providing WIE opportunities, which include mentorship, industry-based case studies and delivering guest lectures for all students, studying towards qualifications in Tourism Development and Management, Food & Beverage Operations and Hospitality Management. As the tourism and hospitality industries shift and new futures of work emerge, career expectations have changed dramatically. For more information and details for how your organisation can support the STHWIL and WIE program contact Ms. Akhona Melani at firstname.lastname@example.org photo credits (STH)
THRIVE: 13 Multiple studies over years have highlighted the need to rethink higher education. These studies have shown that students need competencies such as project management, teamwork, stress management skills and resilience to be able to compete in the job market after graduation. Since 2020, the University of Johannesburg, alongside five other local and international universities have been part of the Erasmus+ SUCSSESS Project. The aim of the project is to strengthen university-enterprise cooperation in South Africa to support regional development by enhancing lifelong skills, social innovations, and inclusivity. STH lecturers who have participated in the project share their key takeaways . Since 2020, I have been part of the SUCSESS project. There are takeaways from the project, which changed my approach to lecturing. Foremost, participating in the project has changed my perspective on my role as a lecture in the classroom. From being at the center of teaching and learning I now consider myself facilitator of knowledge production and sharing. The various pedagogies (i.e., projectbased learning and flipped classroom) and technologies introduced during the project have helped me create a space for collaborative learning, critical thinking, and active engagement in the content and the industry. A number of these were achieved through using some of my favorite digital tools I learnt, for example, the Padlet, Flinga and Flipgrid. These online websites and mobile applications enable students to share their own (well-informed) views on the topic at hand. I have found that these sites (complemented with the pedagogies) have allowed students to be more vocal when expressing their opinions and boosts their confidence. Another major focus of the project was industry collaboration and inclusion in the classroom. This involved providing students the opportunity to engage, work with and learn from industry members. This not only increased their skills development but changed their experience as students. “All in all, I am quite grateful to have been a part of the project. The insight and learning gained shaped who I am as a lecturer. While exposed to various technologies, all bearing significant opportunities and possibilities for tourism students, one thing that was consistently emphasised is the importance of understanding the South African context. A key take-away from the project - we need to shape what we have learned in a way that best suits the realities of our students, while empowering and providing greater opportunities to increase their competencies and, subsequently, employability." - Refiloe Lekgau, Tourism Lecturer. ◼ ◼Haaga-Helia University UAS, Finland ◼ ◼Oulu University, Finland ◼ ◼Sheffield Hallam University, United Kingdom ◼ ◼University of Johannesburg (STH) ◼ ◼University of Pretoria ◼ ◼University of Zululand SUCSESS Project Partners: S U C S E S S P r o j e c t Adapt teaching and learning to student context and realities From being at the center of teaching and learning I now consider myself a facilitator of knowledge production and sharing.
THRIVE: 14 Being a part of the SUCSESS Project has richly enhanced my teaching capabilities and has also allowed me to explore various kinds of teaching styles that I can make use of in my teaching. For instance, in one of my second-year modules (Food and Beverage Studies, Practical) – we employed a Design Sprint which is a teaching method used in product development. It enhances students’ ability to conceive and improve on their skills in product development, problem solving creativity and critical thinking. I further found immense value in replicating and sharing what I had learnt from the project with fellow colleagues. In August, I facilitated an internal SUCSESS trainingon theuseof the Design Sprint method in teaching and learning. This was a fun and practical experiment where we used a small bakery setting as a scenario. The task required participants to decorate a cupcake, set a price and a target market, and finally unpack how they would sell it. In the tourism context, this teaching method could well apply to scenario set in a virtual tour experience. This interactive manner of applying the Design Sprint method allowed me to share insights and best practices on how colleagues could employ this method in their own teaching. The Gallery Walk is another teaching method worth mentioning. This method allows students to explore multiple texts and images that placed around the classroom. This is followed by a peerto-peer about these texts and images. This provides a space for students to engage amongst their peers, respond to comments and questions, as well as receive constructive critique. The Gallery Walk method fosters a deeper and more meaningful teaching and learning environment. This is because as it enables students to apply the theory discussed during conventional lectures and express this content in a manner that they understand individually. Overall, the student feedback from the application of this method was positive. Students found it to be an interesting form of learning that could be most beneficial in creating an open space for interaction. Notably, others expressed that they preferred this method of teaching to the “traditional” method of a lecturer delivering a presentation. It is clear to me that peer-to-peer learning may be one of the most effective ways to create an interactive learning environment that enables students to apply the theory and themes from module content in a fun and practical manner - Akhona Melani, Hospitality Lecturer . Adding value through new teaching methods The Gallery Walk method fosters a deeper and more meaningful teaching and learning environment. This is because as it enables students to apply the theory discussed during conventional lectures and express this content in a manner that they understand individually. Follow the project online: www.sucsessproject.co.za Facebook/SUCSESSproject Twitter: @SUCSESSProject S U C S E S S P r o j e c t image source: pexels.com
THRIVE: P1.515 The goal of a Design Sprint is to create a working prototype and assess it together with the users within a week. The user feedback is incorporated into the launch of the design process. The aim is to, within five days, understand the process by mapping out the problem and selecting an important aspect to focus on. Thereafter the ideas are outlined and competing solutions developed. The decisions regarding the ideas will developed into a testable hypothesis before a realistic prototype is created and evaluated. The WP3- Plan for piloting new learning methods was used from the SUCSESS project in the Food and Beverage Studies 2 practical. This course was suitable to apply the Design Sprint in the classroom as well as in the Skills kitchen. We had 55 second-year students studying towards the Hospitality Management degree qualification in this course who were divided into smaller groups over three months for their practical sessions. There were on average ten students per practical session. Our brief to the students was to create a small business online which sells bespoke occasion cakes as a commercial enterprise. The students completed their marketing strategies, business plans, costing of the cakes as well as the icing and garnishing ideas of a standardized chocolate cake beforehand and submitted their documentation. Thereafter the industry partners, who are all successful industry bakers, joined the students for the practical sessions and advised them on the various aspects of starting a small business enterprise. Ms. Zinhle Mbatha, an STH Alum, Ms. Nonhlanhla Dlamini as well as Ms. Ntuthuko Tshabalala from the South African Chefs (an industry association) joined us every second week to assist the students with the execution of the final product. From the practical groups, we recruited volunteers who sold their cakes at the STH Entrepreneurial Market which was hosted by the in September. The volunteers had planning sessions beforehand and then costed and baked their cakes with one of the business partners, Ms. Ntuthuko Tshabalala. The students divided their profits amongst themselves after the market. Subsequently, three students have received orders for cakes for the festive season after posting their cakes on social media. They are launching their cake business as soon as the recess starts. The students enjoyed the experience of baking occasion cakes in collaboration with the industry partners and being exposed to the commercial aspects of baking. They explained however that they need more exposure to hone their baking and pastry skills. Baking is a good entrepreneurial opportunity to explore once the students complete their studies - Ita Geyser, Culinary Lecturer . The Gallery Walk method fosters a deeper and more meaningful teaching and learning environment. This is because as it enables students to apply the theory discussed during conventional lectures and express this content in a manner that they understand individually. Do not stop until you put the cherry on top S U C S E S S P r o j e c t photo credit (STH)
THRIVE: 16 The devastation that thepandemicwrecked on livelihoods in tourism cannot be overstated. We believe that, as we emerge into the recovery phase, there is amoment to pause, rethink and reimagine, writes Airbnbb Regional Lead, Middle East Africa, Velma Corcoran. The tourism recovery can be a tourism revolution that enables anyone, anywhere to earn. Barriers to inclusive tourism and how to combat them The promise of Airbnb is that anyone with a space in their home or a passion to share can benefit from tourism. Many South Africans lack access to necessary information, infrastructure, and finance to take advantage of this opportunity. To address these barriers, Airbnb has established the Airbnb Entrepreneurship Academy, a skills development program predominantly targeted at women and youth in township and rural communities who are interested in tourism. It seeks to provide access to training, mentorship, and resources to budding tourism entrepreneurs so they can use technology to access and succeed on the Airbnb platform, and ultimately participate in the tourism economy. In addition, as the graduates are located outside of tourism hotspots, the benefits of tourism are further dispersed. Since Airbnb launched the Africa Academy in 2017, it has trained more than 500 entrepreneurs in over 30 Townships and rural areas, as well as over 200 students at the University of Johannesburg School of Tourism and Hospitality (STH). Airbnb continues to invest millions of Rands in the people and communities that bring incredible tourism experiences to life. The Entrepreneurship Academy is one part of Airbnb’s broader inclusive tourism commitment in South Africa - a three-part pledge that aims to tackle digital and financial access, and support Academy graduates who have been hardest hit by the pandemic. We are exceptionally proud of our partnershipwithUJwhich is thefirstof its kind globally and designed to encourage students to think like entrepreneurs and to embrace platforms like Airbnb. We are excited to continue to work with the University as a leader in the field of tourism teaching and research - providing cutting edge guidance to tourism policy makers and students. Leveraging changes that have come out of the pandemic The growth of domestic tourism As a result of the pandemic, we’re seeing guests discovering their own backyards with thousands booking stays in small towns and rural communities - there was an 81% growth of bookings in rural areas from 2016 to 2019 in South Africa, demonstrating the need for a diversity of supply that caters to both domestic travelers and high-end international travel*. The increase in domestic tourism is good news for local Hosts and businesses, especially as living costs rise. Half of Hosts across South Africa say they host to afford the rising cost of living, while over a third say the additional income helps themmake ends meet. The typical South African Host earns just over R26,000 - equivalent to approximately one month's additional pay for the average income earner - by renting their space on Airbnb. Our aim is to make hosting more accessible for South Africans, allowing anyone, anywhere to earn. Queenstown in the Eastern Cape is the top trending town in South Africa, having seen an approximately 245% increase in domestic stays in the first half of 2022 compared with the same time in 2019**. Domestic travel continues to thrive with bookings in the first half of this year also up about 65% compared with the same time in 2019**. Flexibility What we’ve learnt from the pandemic, is that anyone can work from, and live anywhere. Flexibility is a trend that is now instilled in day-to-day life, and Airbnb hopes to continue to leverage this opportunity. We’ve also found that longer term accommodation options are becoming more and more popular - in 2021, stays of 28 days or more was the fastest growing category in South Africa, and over 50% of stays were more than seven days, highlighting this demand. Defining Travel in South Africa through inclusive tourism Airbnb continues to invest millions of Rands in the people and communities that bring incredible tourism experiences to life. P a r t n e r s h i p s
THRIVE: 17 P a r t n e r s h i p s Earlier this year, Airbnb announced a partnership with Cape Town as part of the "live and work anywhere initiative" to woo remote workers, who will then ultimately stay for longer and spend more, contributing to tourism and the economy. We have also shared data and global learnings with South African authorities working towards the introduction of remote working visas. What next? Particularly in the current economic climate, SMMEs and those in the informal economy will be essential to the economy. The National Development Plan suggests that nine million of the 11 million jobs we need by 2030 will come from SMMEs, with a high number of these coming from self-employed entrepreneurs. We want to work together with the government to support the tourism sector by not trying to force formalization of businesses and instead, partner with platforms like Airbnb to help SMMEs succeed. We hope to see a smarter approach to regulation to enable entrepreneurship and inclusivity in South Africa. We’ve also recently announced updates to Airbnb to make it easier and safer than ever to become a Host. By continuing to break down the barriers to becoming a tourismentrepreneur, we’re making hosting, and the earnings it unlocks more accessible to more people. Tourism has fundamentally changed, and this is our moment to advance inclusive tourism recovery and make a revolution. We want to work together with the government to support the tourism sector by not trying to force formalization of businesses and instead, partner with platforms like Airbnb to help SMMEs succeed. *Genesis Analytics Inclusive Tourism Report **Trending destinations for H1 2019 vs H1 2022 based on domestic travel in South Africa. image source: airbnb.com
THRIVE: 18 Work. Life. Food. Balance The Food Evolution Research Laboratory (FERL), in partnership with the Nutrition Society of South Africa (NSSA) hosted the annual symposium online on 20 October 2022. One of the speakers from the symposium, Prof Musawenkosi Saurombe, Associate Professor at the Department of Industrial Psychology and People Management (UJ) alongside Dr Hema Kesa, Director of FERL explore concept of work-life-food balance. Work and our personal lives form a fundamental part of our being as humanity. Unfortunately, it seems as though the two are often or always in conflict with one another. Many have argued how the phenomenon of work-life balance is elusive and how we in fact should lean more towards an acceptance of a work-life integration approach. Notwithstanding, it is widely known in society as well as supported by research, that some of the happiest and most effective top talent/human capital, are those who can maintain a synergistic and harmonious state between their careers and personal lives. Modern employers have taken greater interest in the general well-being of their employees in more recent years and decades, knowing that if employees are unhappy in their personal lives, this may most likely adversely affect their work. While employer support is pivotal in achieving a healthy work-life balance, an equal onus lies on employees, to ensure that they manage their time well enough not to cause any detriment to neither their work, nor their personal interests. This largely begins with one being accountable for the use of their time, while prioritising what matters most to them, within reasonable parameters of the responsibilities they shoulder both at work and regarding their families, hobbies, and other aspects of their personal lives. A primary thief of a healthy worklife balance is the toxic “always-on” work culture which has pervaded contemporary workplaces, under the guise of distinguishing between the average and the greats, yet often to the long-term demise of those driven by a strong desire for achievement. What makes this detrimental is the reality of human nature which requires us to rest and recharge, for us to remain at our best. Thus, it is important to establish the necessary boundaries to protect our much needed down-time every now and again. Stress in everyday work and unhealthy eating habits are often reasons for an imbalanced metabolism and thus for overweight and illness. In addition, a health-conscious diet is the key to success. It increases your performance and gives you long-term energy and vitality. Did you know eating healthy can also help you reduce stress? Certain foods are known for their stress-shattering nutrients. All carbs prompt the brain to makemore serotonin, for a steady supply of this feel-good chemical, it is best to eat complex carbs, which take longer to digest. Foods high in magnesium help prevent headache and fatigue caused by excess stress. Magnesium is shown to reduce symptoms of anxiety and depression, often aggravated by the stress response. Omega-3 fatty acids, found in fish such as salmon and tuna, can prevent surges in stress hormones. Almonds are filled with good vitamins: vitamin E to strengthen the immune system, and B vitamins, which may make us more resilient during bouts of stress or depression. Whenwe fuel our bodies with the proper nutrition, we are more likely to be on our game. We will have the willpower to protect our time boundaries by minimizing distractions. We will also have the focus and clarity we need to tackle the tough projects, come up with the brilliant ideas in the strategy meeting, handle any fires that come our way and make decisions in the best interest of our teams/families etc. Eating clean and healthy does not have to be time consuming or difficult. Eating a piece of fruit instead of a processed energy bar, drinking a glass of water instead of a glass of soda, or cooking up some chicken and vegetables instead of having a microwave meal are quick and easy ways to eat mindfully. Making smart choices like these a daily habit will help you maintain healthy work-life boundaries and achieve the balance you are looking for. Did you know eating healthy can also help you reduce stress? Certain foods are known for their stress-shattering nutrients. M e n t a l H e a l t h
THRIVE: 19 Purchase an STH Alumni Plaque with your name and year of graduation engraved and be counted amongst those who paved the way for the next generation of shapeshifters in Tourism and Hospitality. We have three plaque categories to choose from: Bronze, Silver or Gold. Choose the level of contribution you are most comfortable with and help us make the difference. Bronze - contributions from R100 Silver - contributions from R500 Gold - Contributions from R1000
THRIVE: 20 The annual STH Alumni and Industry event returned to the in-person format, much to the delight of industry partners and alumni alike. This is an event like no other on the STH calendar. A date, intentionally set aside each year, to reflect with, (re) connect to, celebrate, and remind each other of all that is positive in the tourism and hospitality sector, writes STH Marketing Manager, Kagiso Mosue. The response to the call for alumni and industry partners to gather was heartwarmingly positive. On the day, the energy in the room was exciting with many familiar faces expressing gratitude for the opportunity of face-to-face interaction. Recollections of the ‘last’ inperson gathering pre-COVID seemed to be a popular conversation starter. The program featured Futurist, Youth Trends Analyst and CEO of The Culture Foundry Co., Dali Tembo as the guest speaker. Leveraging the theme ‘Own Your Greatness’, Tembo highlighted the emerging swell of confidence amongst African youth. He highlighted how young Africans are fast becoming the global influencers through the power of their imagination. “Our edge on the global platform will only be realised when we can exploit our natural abilities and imagine our own futures despite the prevalence of an environment that gives you every reason not to do so” Tembo explained. Continuing with the tradition of recognising alumni’ contribution to the tourism and hospitality sector, the event also featured the STH Alumnus Awards. The STH Rising Star Alumnus Award was presented to Ryan Ferreira, Learning and Development Manager for Kerzner International. Ferreira travelled from Dubai specially to attend the event. “I am overwhelmed with gratitude in receiving the Rising Star Award for 2022. I have had a phenomenal journey with Kerzner International celebrating ten years of service this year. I have had the opportunity towork and learn fromsome of the industry’s best in two amazing brands, One&Only and now Atlantis Dubai. I have also had opportunity to be Alumni Owning their Greatness S T H A L U M N I From left - Jerry Mabena (STH Board Chairman & CEO, Motsamai Tourism), Heidi Duminy (Principal, Cape Wine Academy), Prof Diane Abrahams, (STH Director), Ryan Ferreira, Learning & Development Manager (Kerzner International), Karen Borain (STH Deputy Chair & Training and Development Manager, Southern Sun)
THRIVE: 21 part of four hotel openings in Rwanda, Montenegro and in Dubai. For me the greatest part of all these experiences is the opportunity I have, to make a difference to those around me.” Principal of the Cape Wine Academy, Heidi Duminy was named as the 34th recipient of the STH Golden Circle Alumnus Award. Travelling from Cape Town, she too was present in-person to receive her award. Duminy delighted the audience with her recollections of her days as a student and her journey with wine. At the time the institution was called the Hotel School of the Technikon Witwatersrand “My first real encounter with wine was at Hotel School. I was immediately drawn to the sensory intrigue of the various styles of wine and fell in love with the rich narrative of nature, generational devotion and technical aspects that give every bottle a story. Our lecturer, Mr Pieter Viljoen was a master at enthusing us with evocative food and wine matches and his depth of knowledge and attention to detail were contagious”. Duminy quipped as she spoke about the legendary wine tours. “This is where I made my first starry-eyed connections with the wine community and the people who became my driving inspirations including industry heroes Phyllis Hands, Dave Hughes, Nicky Krone, Hannes Myburgh, Beyers Truter and many others. As anyone who has been smitten by wine knows, the more you learn, the more you need to know, and what makes wine so amenable to education is the wonderful generosity of the people who are passionate about sharing their knowledge and the stories that perpetuate an indelible Cape wine culture and pride”. Both Ferreira and Duminy join a growing list of STH Alumni who have been recognised for their contribution to the sector and for serving as the benchmark against which the new generation of leaders will be developed. The evening concluded with Victor Khangale from UJ Alumni Relations engaging alumni on the broader UJ Alumni platforms available. My first real encounter with wine was at Hotel School. I was immediately drawn to the sensory intrigue of the various styles of wine and fell in love with the rich narrative of nature, generational devotion and technical aspects that give every bottle a story. S T H A L U M N I
THRIVE: 22 Bidding farewell to Prof Daneel van Lill Prof Daneel van Lill is a teacher and researcher at heart with a deep-rooted affection for talent management. This is evident in teaching, learning, research, and academic citizenship and leadershipas formerDirector: UJ School of Tourism and Hospitality (2007 – 2009), as Executive Dean: Faculty of Management (2010 to 2016), and as Executive Dean: College of Business and Economics (2017 to date). The CBE is an exceptionally large UJ organisationhousing27 000 students, 570 members of staff, some 5400 graduates per year, academic disciplines rated the Top Three in Africa and an annual turnover of about R1,5 billion. He has received 12 professional awards for exceptional accomplishment, including an Ernest Oppenheimer Memorial Trust Senior Fellowship and a Vice Chancellor’s Award for professional and academic excellence. In preparing for his next career phase, he studies towards an MPhil (Leadership Coaching). “UJ has become my academic home, as the university where I can practice my love for learning, quality relationships and exploring the unknown.” UJ has become my academic home, as the university where I can practice my love for learning, quality relationships and exploring the unknown. R E T I R E M E N T