celebrating achievement and 20 years of democracy: sth ... · keynote address by advocate leslie...

P A R T N E R I N G F O R F U T U R E - F I T L E A D E R S H I P

U N I V E R S I T Y O F J O H A N N E S B U R G | FA C U LT Y O F M A N A G E M E N T


VISION | SOUGHT AFTER TOURISM AND HOSPITALITY LEADERS THAT CREATE LEGACIES

University of Johannesburg | Faculty of Management | Issue 2 2014

Celebrating Achievement and 20 years of Democracy: STH Proudly South AfricanThe School of Tourism and Hospitality, in honouring achievement and celebrating the strides that UJ, as a proudly SA institution, has made, also reflected on the 20 years of democracy that a country we are marking at their Annual Academic Awards ceremony. At this prestigious Awards event the theme ‘Proudly SA’ was re-inforced by a vibrant keynote address by Advocate Leslie Sedibe, the CEO of Proudly SA.

Dr Abrahams, the Director of the STH, in her welcome address noted that the Proudly SA themed evening was both a reflection of and a celebration of our young democracy. Most of the students in the audience that evening are

‘proudly SA products’ having been born post 1994- and are fondly referred to as the “born frees”. She further noted that the STH is also proudly associated with well-known South African icons such as late President Nelson Mandela and the Sun King, Mr Sol Kerzner. The University of Johannesburg, of course, is a Proudly SA institution of note. Dr Abrahams remarked in her address that as we celebrate our young democracy through music, dance and the acknowledgement and appreciation of achievement, we also remember the importance of tapping into centuries old wisdom and knowledge. It is important to combine this wisdom with innovation and the



“edge” often provided by the young minds as we move forward as an institution. The STH indeed has a rich history but many pages still remain unwritten. She further noted that these pages will surely be filled with the greatness and legacies of the young leaders that were celebrated that evening. The Director’s message to the young leaders and their teachers, who are guiding and moulding them on this journey, was to : “Be positive, Dream Big and Live Large!” Mediocrity was clearly

not on the cards for the young learners as they had already clearly proved that by being the worthy recipients of the academic awards that evening.

Dr Abrahams further encouraged the students to continue and take this wonderful work ethic and values with them when they enter the workplace and also back into their communities where they should encourage others to achieve. The students were asked to embrace a culture of life-long learning- which is

befitting of a future-fit leader. The old adage rings true that we must: “Live to learn”. The Director’s message to the parents in the audience that evening was to savour the celebration and to note that “Children are the reward of life”. The welcome address ended with a hearty congratulations to all the award recipients and was concluded with the words of Nelson Mandela: “As we let our own light shine, we unconsciously give others permission to do the same:” So Continue to Shine!

STH Awards evening 2014 The awards evening also marks STH’s great relationship with industry partners who generously sponsor the awards for the top achievers to the tune of R90 000. Awards for the 2014 event were provided by the following sponsors:• Cape Wine Academy• Extrabold• Vulcan Catering Equipment• Fedics• City Lodge• Tsogo Sun• Grant Thornton• Comair Limited• Sharp Edge Sharper Shooter• Mount Grace• Crowne Plaza• Sun International

• MICROS

The School of Tourism and Hospitality would like to congratulate all the 2014 award winners and Top Achievers. A truly Proudly SA moment.



The awards evening also marks STH’s great relationship with industry partners who generously sponsor the awards for the top achievers to the tune of R90 000. Awards for the 2014 event were provided by the following sponsors:

We would like to officially recognise and express our sincere gratitude to all the sponsors that have ensured that the event in honour of the STH Top Achievers was a success. The School of Tourism & Hospitality at the University of Johannesburg values the importance of partnering with industry to develop future-fit leaders.

by Gross&Co



Partnering with Credible Organisations: STH Bursaries 2014Industry partners through its continued support to the STH was once again able to allocate bursaries to students in 2014. An amount of R1 252 405 was allocated to 48 students. These bursaries include: • Protea Bursaries ( 15 Undergraduate students to the value of R482 405)• Butch Kerzner Memorial Trust Bursaries ( 6 Undergraduate students to value of R120 000)• Hospitality Property Fund bursaries ( 9 Undergraduate students to the value of R270 000)• Tsogo Sun Bursaries ( 8 BTech- Hospitality Management students to the value of R120 000)• City Lodge Bursary (1 Undergraduate student to the value of R30 000)• MICROS bursary ( 1 Undergraduate student- full tuition and accommodation fees)• STH Nedbank Research Fund ( 3 Masters students to the value of R45 000)• National Department of Tourism bursaries (5 Masters students to the value of R125 000)

The pictures below are of some of the bursary holders

Butch Kerzner Memorial Trust

Hospitality Property Fund City Lodge



STH GOLDEN CIRCLE ALUMNUS 2014

At the awards evening, the STH also presents the prestigious Golden Circle Alumnus Award. Ms Gillian Saunders, Chairperson of STH board, presented the award to Ms Hilary Biller, as the 2014 Golden Circle Alumnus. Since graduating from the former Technikon Witwatersrand (TWR) in 1982 Hilary has spent most of her career in food journalism. She completed a National Diploma in Food and Clothing Technology in the years 1980-1982. Hilary was an exceptional student and she was awarded a number of top student awards in her final year including the Angela Day award.Her first job in 1982 was a sought-after position as assistant manageress at the Rembrandt Group’s The Court House, an exclusive company guesthouse in Sandhurst. From there, in 1985, she moved on to become the food editor of Woman’s Value, a popular women’s magazine where she was also responsible for the test kitchen, where several recipes were developed and tested, and for hosting cooking demonstrations with a number of celebrity chefs. In 1989, as a mom with two young children, Hilary opted to work on a free-lance basis. During this time she developed recipe booklets for Cremora and Nestle. She was responsible for gourmet recipe packaging for Tuc Biscuits and also produced a cook book for the Tea Council of South Africa. Her first cook book Step by Step was published by Struik and included over 1200 photographs. As a food journalist she regularly contributed food articles

to a number of magazines including True Love, Choices, Sales House Club, Elle and Fair Lady. As a part-time member of The Star Angela Day team, she assisted with the culinary helpline and undertook recipe testing and development. In 1997, Hilary assumed the role of writing under the pseudonym of Angela Day. Angela Day is the popular food section of The Star newspaper, which was one of the very first newspapers in South Africa to cover food within its pages. The department and column was established in 1964 and is a much-loved brand in its own right. The Angela Day columns appear in Independent newspapers around the country and Hilary is only one of four or so who have held this position. Some of the highlights during this time included being a guest of the international food event, Tasting Australia, where she met some of the top food celebrities; becoming a member of the exclusive Bakers Dozen - a group of 13 of South Africa’s top food stylists; interviewing President Mandela’s chef at the president’s official residence in Cape Town and interviewing and hosting celebrity chefs such as Jamie Oliver and Ainsley Harriot. With enormous credibility, the Angela Day column grew to become the barometer of the South African food industry. During this period Hilary also hosted and mentored a number of students from the former TWR. She was instrumental in presenting the Angela Day award for the top Food Service Management student (the forerunner

programme to Food and Beverage Management). Hilary was actively involved in the opening of the Angela Day Cookery School in Randpark Ridge, which continues to be a successful venture. In 2008 Hilary moved to writing for The Sunday Times Travel and Food section. During this time, she accompanied well-known chefs on trips, had the opportunity to interview many others and wrote numerous articles about food festivals around the country. Due to the success of her writings, the growth in readership of the food column and the call from the public for a dedicated food section, Hilary established the now successful Food Weekly supplement in The Sunday Times for which she is the editor since 2011. This attracts some 2, 5 million readers. As part of her portfolio she also manages and adjudicates The Sunday Times Chef of the Year award, which was established in 2007 and is viewed as one of the most prestigious chef competitions in the country. The competition is used as a measure and motivator of culinary excellence in the country. It serves as a commitment to growing the hospitality industry and highlighting culinary excellence. This is in line with the National Tourism’s Sector Strategy which has earmarked the hospitality and tourism industry as a key area within which to drive skills development as a job creation initiative. Besides hosting Sunday Times Readers events, Hilary is also a popular face on food television having completed a 13 part cooking series, Summer Sizzle, for the Home Channel on DSTV Channel 176 and she has just completed the filming of a second series, Dinner Dash. She also hosts a weekly cooking slot on the Espresso Breakfast Show (with a viewership of 7 million) which in turn highlights the Food Weekly issue to be published that Sunday. Hilary is also in the public eye due to her successful cookery books- a total of 8 to date- with the most recent being an annual collection of recipes from the Food Weekly.Hilary has achieved in the food journalism field that which no other alumnus has done. She has achieved in an area that is often considered to be beyond the reach of a graduate of the STH. She has raised the awareness of the public in preparing interesting, trendy and nutritious food through her various writings, demonstrations, both live and on TV, and in different media. Hilary is an inspiration to many in the culinary field. She is married with two children, Matthew & Caitlin.As the School of Tourism and Hospitality we applaud and recognise these great achievements and the example set of being a future-fit leader.

Picture of Hilary Biller (right)& Ms Gillian Saunders (left), Chairperson STH Board



NYCTP student awarded City & Guilds Gold Medal for ExcellenceThe only South African to achieve this recognition in 2013/2014, and one of 95 students awarded globally, National Youth Chefs Training Programme graduate Tlali Masakala was recently presented with the City & Guilds Gold Medal for Excellence.

The National Youth Chefs Training Programme (NYCTP) was launched in 2011 in a dynamic partnership between the South African Chefs Association (SACA), the National Department of Tourism and the Expanded Public Works Programme.

With the aim to equip young, unemployed people in our country with the skills to become chefs, this programme has succeeded in changing the lives of over 1750 young people while also helping to provide skilled chefs to South Africa’s growing hospitality industry.

Serious money and commitment has been invested into this programme by the National Department of Tourism and the Expanded Public Works Programme, and we are pleased to say that there are currently 800 NYCTP graduates in full time employment and a further 800 young people currently in the programme.

Within NYCTP there have been many shining examples of young, passionate chefs-in-training who have thrived both during and after the programme, using their theoretical and practical skills to improve their personal and professional situations.

One such learner is Tlali Masakala, a previously unemployed youth from Qwa-Qwa in the Free State who was accepted onto NYCTP in 2011. Despondent and with few prospects when he began the programme, he has shown remarkable progress not only in his skills as a fine chef, but in his attitude, determination, hard work and perseverance in the classroom, the working kitchen and in culinary competitions. It is this talent and passion that has led him to be awarded the City & Guilds Gold Medal for Excellence.

“Everything has changed since I started the National Youth Chefs Training Programme. I feel like I am living my dream and my passion every day. From the culinary competitions I’ve competed in, like the Nestlé Professional Golden

Chef’s Hat competition, I’ve had the opportunity to meet top chefs and when I won the competition in 2013 I travelled to Singapore to work there for a week. Cooking has opened up my life to so many opportunities and experiences,” said Tlali.

A global initiative that recognises the achievements of learners, lecturers and trainers from across all City & Guilds programmes and occupations – 2 million graduates in 169 countries – the the Medal for Excellence has now been running for over 100 years.

This award is a celebration of individuals who have achieved results by producing exceptional work; going above and beyond what is expected to achieve their goals. This award recognises not only excellent results, but also those who have shown a true journey of progression throughout their qualification.

As part of the programme, Tlali completed his in-service training at the University of Johannesburg School of Tourism & Hospitality (STH), and was immediately offered a job after he graduated in 2013.

“Tlali is not only a talented chef, but a young man who has the passion and dedication needed to do something special in our culinary industry. While he is disciplined and hardworking he also finds time to help to teach other young chefs in the kitchen and is always keen to share ideas,” said Henrik Jonsson, Head Chef of the STH Commercial Unit and a mentor to Tlali.

In celebrating Tlali’s achievements we are also recognising the success of a dynamic, far-reaching programme that changes lives and creates employment. Affecting not only the students, the programme is impacting positively on the lives of the students’ families and communities.

This development of our youth has barely dented the need for skilled chefs in South Africa, but NYCTP and its students enjoy the recognition and appreciation of our country’s food industry and the programme looks forward to growing and flourishing in the future.

For more information please contact SACA’s Communications Manager, Lauren van Zyl on 083 226 8906 or [email protected]



GMs luncheon in the Waterford restaurantThe STH hosted the General Managers of the hotel groups in Johannesburg to a lunch in the Waterford Restaurant. This event is now an annual event in the STH calendar since 2013. It allows for a great networking opportunity between industry partners, academic

staff and students. This year the GM’s were addressed by the Human Resource Development Manager of the Hospitality Property Fund, Ms Ashleigh Christie and the Director: Human Resources (Africa & Indian Ocean) for the Hilton Hotel Group, Cindy Thomas, on how as senior

managers they should serve as mentors in the workplace, and on addressing and understanding the challenges they face with the “millennials” in the workplace. Overall, a great event enjoyed by all.



STH Research Management implications for rural tourism development in The GambiaDr. Ikechukwu Ezeuduji

AbstractThis study used in-depth and focus group interviews to identify and analyse the internal and external driving forces that influence rural tourism development in The Gambia. Rural tourism development in The Gambia will require a clear value position, operational excellence and strong customer relations to gain

a market leadership that offers the nation a competitive advantage. The results can be used to help rural tourism stakeholders with locals at the core, to collaborate and manage this development proactively and retain revenue generated from tourism within rural communities. One suggestion made from the results of this study is to encourage locals to stage events that will lead to establish unique rural tourism

experience which could in turn lead to securing a brand identity in the rural tourism marketplace.

For a full paper contact Dr Ike Ezeuduji: [email protected]

Department of Tourism Management, University of Johannesburg, South Africa

Nigeria as a core regional source market for South African Tourism: a demand analysis Dr. Ikechukwu Ezeuduji

Abstract This paper investigated the challenges, demands and expectations of Nigerian tourists to South Africa. Descriptive statistics

and Chi-square tests were used to analyse the data collected using a questionnaire survey of 320 Nigerian tourists to South Africa. Results show that Nigerian tourists visit South Africa mostly for business, holiday, visiting friends and relatives, education and medical care. Challenges perceived by these Nigerian tourists visiting South Africa include long waiting time for visa process in Nigeria, expensive cost of living in South Africa, safety and security problems, not so many airlines to choose from, and expensive flight costs. Nigerian tourists mostly expect South Africans to be friendlier, and have expectations of linking up with new business partners or transactions. They also have strong demand for shopping, leisure and quality education. This study recommends bi-lateral tourism relationship agreement between Nigerian and South African Governments to ameliorate the visa process; targeted marketing communications by South African Tourism toward Nigerian tourists

based on study results; strong police presence and proper policing in South Africa; air transport liberalisation and low cost carriers implementation for shared economic growth within the African region; as various ways to attract more Nigerian tourists to South Africa. Thus, increasing revenue generated from regional tourism.





The potential for civil society leadership in forging a common vision against industrial risks: Environmental justice in Africa

Dr. Llewellyn Leonard

ABSTRACTThis paper examines the ability of civil society leaders in Africa to assist in forging a common vision against industrial risks. With increased industrial pollution such as air, water and land contamination that impact on the marginalised, how have African leaders assisted in working together and with the grassroots in tackling the industrial crisis? This paper explores how leaders engage with other civil society actors and subsequent responses towards government and industry. Additionally, what are the barriers that may hinder joint

collaborations for a common vision? New opportunities and challenges have resulted in the emergence of limited leaders championing industrial risks such as individualised leaders hindering wider collective actions against risks, including engagement in formal technical processes as opposed to mobilising people. New and collective interest civil society leaders are required to mediate between classes, communities and the state and capital. The paper recommends how civil society leaders can more robustly support each other and the grassroots for a common

Developing dynamic capabilities for competitiveness: The Sun City Resort in South AfricaDr. Ikechukwu Ezeuduji

Ms Prisca Lete

AbstractSun City holiday resort in South Africa offers a combination of various entertainment and relaxation opportunities as well as attractions and activities for different market segments. This paper explored the linkages between resources, capabilities and competitive advantage of Sun City holiday resort to evaluate the static or dynamic

nature of its destination capabilities. A desk study and in-depth interviews with ten business managers were conducted, and a content analysis established this destination’s strategic resources and how these are combined to generate dynamic organisational capabilities from which Sun City derives its competitive advantage. Sun City competes in the tourism industry by pursuing strong branding and dominating a niche tourism market of resort vacationers, offering a rare package of so many experiences. If Sun City is to strive

after new capabilities according to changing environments and markets, a strong brand that addresses the customer value position (many thrills and long-term memories) can help to attract repeated visitors, while fostering its brand promise of “Africa’s kingdom of pleasure”.



Civil society and the creation of shared values and goals against market inequalities: The case of the World Social Forum Dr. Llewellyn Leonard

AbstractWith neoliberalism contributing to growing inequalities around the globe and worsening living conditions for the majority of the world’s people, alternative visions to combat inequalities are required. The World Social Forum (WSF) attracts on average more than sixty thousand people pursuing the vision of ‘Another World is Possible’, with the event becoming a symbol of hope for

environmental, social and economic justice. It provides an international platform for global civil society to share ideas, strategies, tactics and struggles for creating ‘another world’ against the failures of the market. How effective has the WSF been in supporting grassroots struggles against inequalities produced? Should new strategies and tactics be forged amongst civil society so that this international platform becomes more

meaningful for the poor’s? Through empirical work, this paper points to challenges that need to be addressed if ‘another world is possible.’ There is an urgent need for global, national and local civil society to mobilise and include the grassroots into future events and discussions to reflect the needs of the vulnerable.

For a full paper contact Dr Llewellyn Leonard: [email protected]

vision to tackle industrial risks.

For a full paper contact Dr Llewellyn Leonard: [email protected]



Catering for children with Food Allergies in the Hospitality IndustryDr. Kesa, Hema

AbstractAn allergy is the response of the body’s immune system to a normally harmless substance. The body has an automatic reaction to what it sees as a threat, and while in most people these substances pose no problem, in those with allergies the immune system identifies them as a threat and produces an inappropriate response to them. The main objective of this study was to determine the level of awareness and knowledge that staff and managers have, and the methods of practice the

restaurants have implemented to cater for children with food allergies and intolerances. Both qualitative and quantitative methods were used to assess whether restaurants cater for children with food allergies or not. The results of the study showed that Restaurant Managers were aware of food allergies but staff needed to be trained. The restaurants did not cater for children with food allergies and intolerances.It is evident that food allergies and intolerances are growing more, as time progresses. In order for restaurants to provide for the

‘public’, people with food allergies and intolerances will also be part of that ‘public’. It is in the restaurants best interest to start taking this change in society more seriously. Consumers change and the restaurant industry must change with them.

Dr Hema Kesa Academic Head: Department of Hospitality Management Email: [email protected]

Practical Experience vs Tertiary Education: The Employability Factor in the Hospitality Industry.

Dr. Kesa, Hema

ABSTRACTDue to the rising demand of the accommodation sector in South Africa, more universities and colleges are offering hospitality management as a tertiary qualification. However, by entering the hospitality industry the question remains: is having a qualification more vital then practical experience?

The main objective of this study was to determine the importance and relevance of a tertiary qualification in the hospitality industry. The secondary objective was to determine whether a tertiary education will give a prospective employee an advantage over a non-graduate. This entails whether higher education is regarded as more important than practical experience or vice versa. A quantitative method was used for data collection; managers in various departments were approached from various hotels to complete questionnaires, regarding the related

topic.

Human capital is regarded a vital asset in any company, the skills that the employees possess determine the productivity and value of the company. The question is what skills are regarded as more valuable. Is it knowledge, method and intellectual skills obtained through higher education or do recruiters lean more towards interpersonal, behaviour and communication skills mainly gained through practical experience?

The study concludes that it is vital for an applicant looking for a position in the hospitality industry to have a higher education as well as at least one year of practical experience of some sort.

Dr Hema Kesa Academic Head: Department of Hospitality Management Email: [email protected]



During the May 2014 Professor Christian Rogerson attended the 2nd International Destination Slum Conference held at the University of Potsdam, Germany. He presented a paper titled

TOURISM IN SOUTH AFRICA’S MARGINAL RURAL AREAS: THE REAL SLUMLANDS

ReferencesBurgold, J., Frenzel, F. and Rolfes, M. 2013: Observations on slums andtheirtouristification.Die Erde, 144 (2), 99-104.

Frenzel, F. and Koens, K. 2012: Slum tourism: developments in ayoungfieldofinterdisciplinaryresearch, Tourism Geographies, 14 (2), 195-212.

Frenzel, F., Koens, K. and Steinbrink, M. (eds), 2012: Slum tourism: poverty, power and ethics. New York: Routledge.

Lohnert, B. and Steinbrink, M. 2005: Rural and urban livelihoods: a translocal perspective in a South African context. South African Geographical Journal, 87 (2), 95-105.

Nuissl, H. and Heinrichs, D. 2013: Slums: perspectives on thedefinition,theappraisalandthe management of an urban phenomenon. Die Erde, 144 (2), 105-116.

Schmidt-Kallert, E. 2012: Non-permanent migration and multilocality in the global South, Die Erde, 143 (2), 173-176.

Steinbrink, M. 2012: ‘We did the slum!’: urban poverty tourism in historical perspective. Tourism Geographies, 14 (2), 213-234.

For a full paper contact [email protected]

ABSTRACTThe term “slum tourism” usually is defined as tourist visits to urban areas of relative poverty. Its application is not, however, coincident with the areas of greatest absolute poverty. For example, in the case of South Africa the worst absolute levels of poverty are recorded in the country’s rural areas, mainly in locations which formed the former Bantustans. These geographically marginal areas were labour reserves which were created by colonial segregation policies and reinforced by apartheid planning. Such areas experienced economic neglect, underdevelopment, forced resettlement and overcrowding. In post-apartheid South Africa a range of government initiatives have been enacted to support rural improvement of these former Bantustan areas, which are now restyled as the 23 target priority districts. Many (if not the majority) of these districts are welfare-dependent and incorporate the most poverty-stricken and marginal zones of the country, areas of outmigration with limited economic prospects including for the attraction of international tourists. Recently, however, the South African government has launched a number of initiatives to address the uneven development of the space economy as a whole and of the tourism

sector including with support for the promotion of rural tourism.

This paper unpacks the nature and debates surrounding tourism development occurring in South Africa’s rural (former Bantustan) areas, the country’s true slumlands. It is disclosed that the majority of tourists to these rural slumlands are domestic tourists rather than international visitors. Most are engaged in forms of VFR tourism, including trips to second homes. The largest share of visitors are black residents of the country’s urban township areas. The mass of tourists to South Africa’s slumlands are therefore drawn from many of the same urban communities, such as Soweto, which are the gaze of international slum tourists. This said, certain pockets of South Africa’s slumlands are proximate to some of the country’s major tourism assets in terms of big 5 game attractions which creates an uneasy juxtaposition between the affluence of luxury international tourists and the abject poverty of local slumland communities.



Careers @ HiltonThe School of Tourism & Hospitality partnered with the Hilton Hotel group around their career expo that took place on the 26 May 2014 at the Hilton in Sandton. The month of May was dedicated by the Hilton to showcase careers in hospitality to the youth.

Careers@Hilton Live is Hilton Worldwide’s largest-ever global career event and it showcased to

young people the many opportunities available in the hospitality industry. Throughout the month of May, properties and corporate offices around the globe hosted events promoting the exciting hospitality careers available to today’s job seekers. For more information, visit www.hiltonworldwide.com/youth

Dr Diane Abrahams (Director: STH) was one of the guest speakers at the

event which, also included partners such as FEDHASA and Cathsseta. Dr Hema Kesa (Academic Head: Hospitality Management), Mr Pieter van der Westhuizen and STH students engaged in one-on-one discussions with prospective students at the STH stall at the expo. Overall it was a huge success and the STH looks forward to a continued partnership with the Hilton.



Dignity. Equality. Unity. Teamwork. Fun. These are but a few values that Nelson Mandela firmly believed in. Mandela Day enables one to completely forget about oneself, but rather take time to make a significant difference in the lives of those who are less privileged.

Reach Out and Touch is an organisation that STH identified as the neediest out of all three projects. Their greatest need is for food, to feed approximately 100-200 children. All three second year groups under the supervision of Ms Mabaso , Mr van der Westhuizen and Mrs Schie came together to assist Reach Out and Touch with food parcels while ensuring a fun-filled afternoon. We launched a “Food for Hope” drive from which we collected non-perishable food items, we also received sponsors. The first years baked biscuits which helped STH a great deal.

On arrival at the organisation, the students and staff were welcomed with an entertaining drama that was performed by the children. Thereafter, we prepared lunch, while other students played fun games outside. We later handed out lucky packets and biscuits after dancing for the children. We handed out soccer and tennis balls as well. The overall ambience was that of joy, warmth and happiness.

Teamwork was evident from the very first time we held meetings to explore the impact that we sought to make. Unity was carried out throughout the events of the day: making sandwiches, packing party packs, playing games with the children and handing out food.

We can conclude that the Mandela Day initiative was a success. We carried out what we had set out to do and we strongly believe that we have paved the way for the second years of 2015 to continue to make a difference at Reach Out and Touch as their Community Engagement Initiative.

Community Engagement Report- Mandela Day 2014



New faces at the STHThe STH Welcomes:Ms Sharon Ryan- Guest Relations/ Reservations in the Operations unit. Sharon is an STH alumnus who recently qualified with her BTech in Hospitality Management. She returns to STH after a stint in industry with various hotels and a 5-star boutique guesthouse.

Fine Food and Wine evenings hosted from April to June 2014

Sharon Ryan

FarewellDr Ike Ezeuduji leaves the STH at the end of August. We thank him for his contribution and wish him well in his future endeavours.



28 February Bayede Royal Signature Wine

28 March Hidden Valley

25 aprIl Fort Simon Winery

30 May Idiom Wine

27 JuNe Glen Carlou

25 July Kleine Zalze

29 auguSt De Meye Wines

26 SepteMber Lord’s Wines

31 OctOber Ken Forrester

28 NOVeMber Cavalli Wine

R295,00 per personBookings: +27 (0)11 559 1141 or 1142 or [email protected]

bookings will only be taken from the 1st of each month

FINE FOOD AND WINE EVENINGS: 2014

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celebrating achievement and 20 years of democracy: sth ... · keynote address by advocate leslie...

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