Hospitality High

What can you tell us about the purpose of your visit
to India?
8-9% of our student body comes from India. When they return to India, we stay connected; so we’ll be meeting our alumni.
I’m also here to meet with industry leaders and understand how the hospitality industry is doing here. I know from outside sources, of course, but it’s always good to know first hand.

How would a course at Les Roche differ from those at other hospitality education institutes?
We have a global footprint. We are accredited by the New England Association of Schools and Colleges, Inc. (NEASC) and are amongst the top 3 hospitality schools in the world. As such, we are rooted in the global hospitality mindset. Our centres of excellence are known for their expertise in specific areas. For instance, our Switzerland centre is known for its training in the medical, finance and marketing, innovation and sustainability, and the ski resort segment. We are known for service airline work In China, resort management in Spain (Marbella) and Middle Eastern culinary skills training. in Jordan.
We have a complete and progressive education model, which is 50% practical and 50% theory. Our training covers everything from the kitchen, rooms, reception and hospitality services to managerial and business courses, processes that help you grow, organisational behaviour, personality and grooming.
Our training is not only technical and practical but includes aspects such as revenue management, marketing and leading global teams.
Due to the practical experience our students get, once they graduate, there’s no hand- holding or training required. They are ready to start innovating and leading.  

What is the eligibility criteria for getting into Les Roches?
A high school degree (10+2) as well as proven proficiency in spoken and written English through the IELTS.
Once they join, our students are required to study three additional languages (from amongst French, German, Spanish, Mandarin, Italian and Portuguese).  

Tell us about the courses at Les Roches.
These are 3.5-year courses, two semesters of which are spent in industry internships. The first is an operational internship and the second is spent in a supervisory role.
Even if you study culinary arts, you still have to learn menu engineering, costing, pricing and marketing. You learn all it takes to be an entrepreneur and open your own restaurant. A lot of Les Roches’ Indian students do their Bachelor of Business Administration (BBA) and  go back to become entrepreneurs and facilitate economic growth in India.
We have a department that helps with résumés. We have over 60 companies that come to the school including the  Intercontinental, Four Seasons, small boutique hotels and big casinos, MCI events and Bloomberg; 89% of our students get placed; some students elect to continue studies and intern or take a one-year gap.  
How has hospitality education changed over the years?
The industry has evolved; now it’s not just hotels and restaurants, but events, spas, health and medical tourism. There’s a lot of specialisation as customers today are very conscious about what they eat. A lot of people stay in hotels when getting medical treatment.  
Sustainability, social media  management and e-marketing are also part of the curriculum. We also have technology labs and incubators.   

Do you think industry integration is important?
This is a global industry and it is expanding. There is a lot of movement, making it essentail for students as well as leaders to be mobile. The industry is about being mobile; not just physically, but emotionally too.
Industry tie-ups, both global and local, are crucial. We have strong industry ties and partnerships. We work hand-in-hand with and sometimes ahead of the industry.  
We’ve integrated industry into the three-and-half-year courses, so students get to work with the industry. Due to our industry tie-ups we’ve had visiting lecturers from the field, all through the years.

As told to Averil Nunes