Celebrity chef Robert Irvine and faculty from the University of South Carolina’s College of Hospitality discuss the importance of hospitality education and how to future-proof careers.
Robert Irvine
Celebrity Chef; Host, “Dinner: Impossible”
“If they’re undeterred by difficulty, stress, and a constantly shifting business landscape and they’re willing to learn from their mistakes, those are the people that always wind up on top.”
Sandy Strick, Ph.D.
Director, University of South Carolina School of Hospitality and Tourism Management
“Ours is an experience industry.”
Scott Smith, Ph.D.
Associate Director, University of South Carolina School of Hospitality and Tourism Management
“By being on the front line of service, a person can determine very quickly if they enjoy helping people and at the same time gain practical experience that will help them throughout their career.”
What is the importance of integrating real-world industry trends and challenges into college curriculum?
Robert Irvine: Students should be exposed to the real conditions of the industry as frequently as possible. Not only to better prepare the ones who will continue on, but also as a fair warning to anyone who might not be cut out for it. For the folks who do not thrive in a pressure-packed environment, we do them a disservice by not showing them how hard it will be very early on so they can use their own judgment and decide if it’s really the life for them.
Sandy Strick: Ours is an experience industry. It is not possible to fully embrace all that hospitality and tourism are without experiencing the trends and challenges in real time. Academic lectures to complement the experiences are critical for deeper understanding and advancing our industries.
What qualities do you believe are essential for someone to succeed in the hospitality and tourism industry?
Scott Smith: To be successful in today’s competitive hospitality and tourism industry, managers need a combination of both soft and technical skills. It is a people business, and the basic requirement at any level is to be passionate about providing a service while helping your guests. Successful managers must also be able to anticipate the customer’s needs and meet their expectations with service and a smile. The ability to identify and solve problems creatively is also a skill that is needed as each day presents different challenges.
RI: If they’re undeterred by difficulty, stress, and a constantly shifting business landscape and they’re willing to learn from their mistakes, those are the people that always wind up on top.
How do you think the hospitality industry will evolve, and how can educational programs prepare you for these changes?
Strick: I think AI will become a huge component of hospitality and tourism. To counter that, I think high-tech, high-touch will be as important as ever. This means that people will need to understand the advances in tech, as well as understand true customer service. Educational programs focusing on AI and data analytics are very important. Along with that, service management will be how educational programs can respond.
What advice would you give to someone considering a career in hospitality and tourism?
Smith: It is important to start at an entry-level, guest service position to determine if this is the right industry for you. By being on the front line of service, a person can determine very quickly if they enjoy helping people, while also gaining practical experience that will help them throughout their career.
Taking business-related classes helps to prepare young, upcoming professionals to be able to make sound decisions and build sustainable businesses in today’s competitive environment. It is also never too early to begin building your professional network to have access to the right contacts who can help you advance your career and provide access to that next great job.
