A group of 82 hospitality professionals from Barbados, including general managers and human resource staff, successfully completed a series of intensive workshops aimed at enhancing guest services. Sponsored by the Sandals Foundation and organized by the Caribbean Hotel & Tourism Association Education Foundation (CHTAEF), the workshops took place at Island Inn and marked the first post-pandemic visit by the Education Foundation.
As Barbados’ hospitality sector evolves, with many properties embracing new technologies and fresh approaches to guest experiences, the training emphasized the importance of adapting to these changes. Participants learned how to incorporate Bajan culture, food, and drinks into innovative service delivery methods.
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Patricia Affonso-Dass, the newest Trustee of the Education Foundation, congratulated the attendees and encouraged them to apply their new skills in the workplace. “You now have a clearer understanding of our role as ‘Happiness Magicians’ for vacationers,” she said. She also expressed gratitude to the Sandals Foundation for its ongoing support of the industry’s development.
John Patrick Drake, Resort Manager at Sandals Barbados & Royal Barbados, highlighted the value of skills development, emphasizing the opportunities for further training and scholarships offered by the Education Foundation. “Workshops like the CHTA’s Supercharged Service sessions provide vital tools to help us all adapt to the evolving demands of the industry,” he said.
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Permanent Secretary of the Ministry of Tourism and International Transport, Francine Blackman, applauded the participants for their dedication to improving the tourism sector at a pivotal time for Barbados. “This training ensures our hospitality workers are equipped to deliver exceptional service, supporting the ongoing development of Barbados as a premier tourist destination,” she said.
The workshops, conducted by Louise John and Suzanne Shillingford-Brooks from Talkabout-EarthSolutions, featured interactive courses designed to elevate guest interactions, culinary knowledge, and customer service. Participants from 14 hotels and 15 restaurants across various sectors learned practical strategies for enhancing their service, with renewed enthusiasm and expertise to deliver top-tier guest experiences.
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