Diploma: Hospitality Management

Adam Tomlinson

Adam Tomlinson interned at the top New Zealand luxury lodge- The Farm at Cape Kidnappers

Adam’s recently completed his fully paid internship at top New Zealand luxury lodge The Farm at Cape Kidnappers and he loved the awe inspiring views, The Farm’s own world-renowned golf course, and the helipad for guest arrivals.

Adam’s backyard and office (as he calls it) is setting him on his career path towards becoming General Manager of a luxury resort or lodge. This is what he has to say

“I’m in a Reception / Front Office position at The Farm at Cape Kidnappers. My main role is to assist guests with anything they need, whether it’s refreshments in their room, organising transfers or booking them on activities. I’m the point of contact for most staff, I need to know about everything that’s going on at the lodge throughout the day - who's who, who's doing what and when they’re doing it. I answer and distribute all incoming calls, help with emails and liaise closely with colleagues to ensure tasks are actioned which help provide the personalised service we give. I’ve thoroughly enjoyed my internship - the close contact with guests (who call you by name and become very friendly) is great, and to be able to see their appreciation of our hospitality is rewarding on the highest of levels.”

Jade McIntosh-Dona

Jade McIntosh-Dona interned at th 6-star Westin Hotel in Auckland

"My position is a Food and Beverage attendant, but in brief, I am a waitress at the Hotel restaurant, Q-Restaurant. I also help out the other F & B departments to gain further experience such as Banqueting, Toast Cafe, and the Office Bar. I'm so thankful to QRC for the preparation before my internship as it gave me a major insight on the procedures within the Hospitality Industry. I had all the tools and it was just a matter of time before I was able to gain confidence".

George Gaddum

George Gaddum interned at the Six Senses Spa & Resort in Vietnam.

"I am the only European employee of 400 staff. Our guest market ranges from all over the world but mainly Germans, Americans, Japanese and British. It has meant that I am being exposed to so much international communication, I have had to make some major adaptations in order to work with my Vietnamese colleagues but it is teaching me the flexibility to be able to work in a totally foreign environment with a race of people who are the total contrast from my up-bringing in New Zealand. I am based with the Food and Beverage department. I am spending an amount of time with every outlet within the F&B department such as the bar, main restaurant, pool bar and restaurant, in-villa dining, wedding catering, private dinners in the wine cellar, private beach, chapel or vegetable garden. I'm even doing work with the sunset cruises and set-menu dinners on the jetty. I work with these outlets and am creating training programs for the staff working within each of these outlets".

Tania Hwang

Tania Hwang: House Keeping and Banquets at the Novotel, Rotorua.

Cameron Finlayson

Cameron Finlayson: F&B supervisor and Duty Manager at Winnies, Queenstown.

Esiteri Bovoro

Esiteri Bovoro: Conference and Banqueting department at Queenstown's famous Millbrook Resort.

Hannah Fredrickson

Hannah Fredrickson: Front Office assistant at the Sky City Grand Hotel in Auckland.