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Seychelles Minister for Tourism, Civil Aviation, Ports and Marine visits Shannon College graduates

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The Minister for Tourism, Civil Aviation, Ports and Marine, Minister Didier Dogley accompanied by the Principal Secretary for Tourism, Anne Lafortune and the Director for Tourism Human Resource Development, Diana Quatre visited graduates of Shannon College at their current place of employment as part of a mentoring initiative, following a resolution at the last committee meeting held in December 2018.

The visit was conducted at four different hotels, namely the Four Seasons Resort Seychelles, Kempinski Seychelles Resort, AVANI Seychelles Barbarons Resort & Spa and the Constance Ephelia Seychelles on Monday 15th April 2019.

The purpose of the visit was to meet with graduates of Shannon College who are working in the hotels of Seychelles and establish a communication channel between the graduates and the Ministry.

The first hotel to be visited was the Four Seasons Resort Seychelles employing the largest cohort, comprising of 7 Shannon graduates. This was followed by Kempinski Seychelles Resort & Spa with two graduates, Avani Seychelles Barbarons Resort & Spa with one graduate and the Constance Ephelia Seychelles with 3 Shannon graduates.

During the visit, graduates were given the opportunity to express their views, in the presence of their hotel managers. The main point of discussion was centred on the minimum salary and career progression within the hospitality industry. Overall the graduates in the four hotels were satisfied with their working condition and the opportunity offered to develop their career further.

Minister Dogley stated that “The visits of the Shannon graduates in their workplace and the meetings held with their General Managers provided an excellent opportunity for me to learn about the progress they have made as professionals in the hospitality industry.  Most of them had clear career paths and personal development programs.

It was a real pleasure and an eye opener to discover that the majority of them are already working as managers in some of our top brand hotels.  This in itself shows that the vision government had for more well-trained and highly skilled Seychellois to take leadership roles in our hospitality industry is becoming a reality.”

 

The Ministerial delegation will also be visiting graduates from the other tourism establishments in order to provide similar opportunities for interaction. These visits are in line with the goal of the Ministry to ensure that the tourism sector is equipped with qualified individuals and shall endeavour to continue to assist graduates in achieving their dreams of progression to senior positions within the hotel industry.

 

To date, there are 74 Shannon College graduates who have gone through this programme.

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Drink like a New Yorker

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If you live in New York, work in New York or are doing business in New York – there is only one appropriate drink to order…New York State wines.

New York State of Wine

The New York grape, grape juice and wine industries generate more than $4.8 billion in economic benefits annually for New York State. There are 1,631 family vineyards, over 400 wineries, producing 175,000,000 bottles of wine, generating $408 million in state and local taxes (www.newyorkwines.org). New York’s wineries also contribute to New York State’s exports and in 2012, 19.8% of the wine produced in the state was exported.

Wineries and satellite operations attracted more than 5.9 million tourist visits in 2012, spending $401+ million. The tourism industry (including wineries, hotels, restaurants, retailing, transportation) contributes over 6400 jobs to the state, for a total of $213+ million in wages. The tourist is particularly important to the farm wineries, with sales direct to consumers representing approximately 60 percent of total wine sales volume.

The winery industry directly employs approximately 62,450 people and generates an additional 14,359 jobs in supplier and ancillary industries which supply goods and services to the industry and whose sales depend on the wine industry’s economic vitality.

In excess of 101,806 jobs can be linked to the wine industry and these positions average $51,100 in annual wages and benefits. The total wages generated by direct, indirect and induced economic activity driven by the wine industry – $5.2 billon.

New York State Wines and Wineries (Curated)

At a recent Rockefeller Center/ Rainbow Room wine event sponsored by the Wine & Grape Foundation, Sam Filler, the Executive Director of the organization stated, “New York is home to the first bonded winery in the United States, making our state one of the oldest wine regions in the country.” The objective of the NY Drinks NY Grand Tasting, “…is to showcase the diversity, artistry and accessibility of New York’s wine and food landscape.”

The 8th Annual NY Drinks NY Grand Tasting offered access to over 200 wines from approximately 50 wineries across the state.

  1. Keuka Lake Vineyard. 2017. Turkey Run. Vignoles (Finger Lakes)

Located on the slopes above the southern end of Keuka Lake this winery showcases young vinifera and old hybrid plantings that range from 3-years (representing Cabernet Franc and Vignoles), to vines over 50-years of age (representing Leon Millot and Delaware vines).

Thanks to the Finger Lakes, the vineyard produces excellent fruit. The heat of the summer is retained by the lakes and moderates the extreme cold temperatures of the vineyards in winter. As spring approaches, the frigid waters moderate the warming air temperatures and act as a delay for bud break and lower the risk of frost damage.

The terroir is a glacial mix of glacially laid rocks, sand, silt and clay that has been deposited on the lower slopes above Keuka Lake providing for water drainage that is essential for vine balance and health.

Staci Nugent

The owner is Mel Goldman and the winemaker is Staci Nugent. Nugent attended Cornell and did graduate work in California in genetics. Making a career switch, she enrolled in the wine program at the University of California at Davis, receiving a Master’s degree in Viticulture and Enology. Nugent has worked with highly regarded wineries that include Ornellaia, Italy; Hardy’s Tintara Winery, South Australia; and William Selyem, Sonoma, California. Before joining Keuka Lake Vineyards (2008), she was a winemaker at Lamoreux Landing Wine Cellars.

Sustainable farming practices brings the Vignoles to our attention. The grape is made by crossing Seible and Pinot de Corton, is associated with the Finger Lakes and grows well in the gravel soils (glacial till).

Notes: Keuka Lake Vineyards. 2017 Turkey Run Vignoles

Light bright blonde to the eye, the nose is rewarded with lemons, honey, green grapes and sweet oranges, (lemons and oranges) while the palate enjoys citrus and other fruits with the sweetness tempered by a light acidity. Pair with seafood curry, Buffalo chicken wings, pepper and Swiss cheese.

  1. Red Newt Cellars. 2006. Legacy. Niagara Cream Sherry (Hector, New York)

Located on the east side of Seneca Lake (Hector, NY) in the Finger Lakes region, the winery started in 1998 by David and Debra Whiting and the 1998 vintage produced 1200 cases of Chardonnay, Riesling, Vida, Cayuga, Cabernet Franc, Cabernet Sauvignon and Merlot. The first white wines were released in July 1999.

Whiting is considered to be one of the top winemakers in the Finger Lakes Region. Current production of Red Newt Cellars is apprximately 20,000 cases with a white wine focus on aromatic varities: Riesling, Gewurztraminer and Pinot Gris. CIRCLE Rielsing is the most popular and widely distributed wine, made in a classic Finger Lakes style, with hints on tangerine and honeysuckle, citrus and peach on the palate.

Kelby Russell

Kelby Russell is the head winemaker at Red Newt and considered an expert in the art of cold-climate white wines. Thanks to the variable climate of the East Coast, he recognizes that the search for the “perfect wine” is a “false idol, “ finding that the role of the winemaker is to, “…artfully direct what comes into the winery into the best thing and the  most honest expression of the year that you possible can.”

At Harvard (Class of 2009) Russell majored in government and minored in economics, was a member of the Glee Club and thought his career would follow a path that would lead to orchestra management. During a study abroad experience in Tuscany he discovered the art and science of making wine.

After graduation, when a job with Jazz at Lincoln Center did not materialize, he visited Fox Run Vineyards and thought he had an interview. The staff was busy with the harvest so he was handed a shovel and offered the opportunity to help on the “crush pad.” This was the begnning of his unpaid internships and he got to spend winters in New Zealand and Australia and autumns in the Finger Lakes as an intern.

His first salaried position in 2012 was with Red Newt as an assistant winemaker. David Whiting, the co-founder and winemaker, promoted Russell to head winemaker and the rest is history. He currently directs the Red Newt house styles and reserves and develops his own Kelby James Russell label with a focus on small-batch wines, from dry rose to Australian-style dry Riesling.

Notes: Red Newt Cellars. 2006 Legacy. Niagara Cream Sherry (Niagara grapes)

The Niagara grape develops into a long-aged solera sherry, creating a complex palate experience.

Bright golden yellow to the eye (think daffodils) with the nose picking up hints of honey, raisins, oranges, apricots, yellow apples, and spices. The finish to absolutely delicious, delivering honey, lemons and spices. Perfect as a dessert course or pair with Blue cheese and pate.

  1. Damiani Wine Cellars (DWC)

DWC was started by Lou Damiani, a Cornell engineer specializing in energy conservation, and Phil Davis. Damiani had an interest in winemaking and his education started in the field of food science before switching to engineering. In the 1990s he returned to study winemaking and mentored under Phil Hazlitt.

In 1996 Damiani wanted to plant Cabernet Franc and Merlot and visited an old friend and college friend, Phil Davis, who was also a viticulturist. They started the project and in 1997 Hazlitt pulled out a hybrid vineyard and planted Cabernet Sauvignon, Pinot Noir and Merlot. When their vineyards started producing in 2003 the next step was to make world class red wines.

Damiani was the head winemaker from 2003 – 2011 and he trained Phil Arras to continue and improve the DWC tradition. In 2007 Glenn Allen joined as a Business Consultant and later became a partner in the enterprise. Today DWC has four main vineyard sites with approximately 40 acres of land under vine and a new tasting room that hosts events and is the retail outlet.

Phil Arras, originally from Philadelphia, moved to the Finger Lakes in 2003 to attend Cornell University and majored in philosophy and political science. Inspired by a class on wine appreciation, Arrras changed his career focus to winemaking. He was hired by Damiani Wine Cellars in 2009 as the assistant winemaker and began “on the job” training. In 2012, Arras became head winemaker.

Notes: Damiani Wine Cellars. NV Marechal Foch “Vino Rosso” Finger Lakes. (Varietal may be a cross between Goldriesling and a Vitis riparia/Vitis rupestris or a cross between Gamay Noir and Vitis riparia – Oberlin 595).

Deep ruby color to the eye, an undertone of tomatoes runs alongside notes of plums and apricots and the tannins are so soft as to be obscure. Pairings might include pasta, barbeque and smoked gouda cheese.

  1. Thirsty Owl Wine Company. 2017. Traminette

Ted Cupp purchased 150 acres of frontage on Cayuga Lake from Robert and Mary Plan, trailblazers who started the Cayuga Wine Trail in 2001. During 2001 and 2002 he began construction on the winemaking facility and tasting room for the Thirsty Owl. In 2002, in cooperation with Shawn Kime, he planted Cabernet Sauvignon, Syrah, Pinot Noir and Malbec. When the doors to the winery opened in 2002, Thirsty Owl had produced 1200 cases.

Jon Cupp, President

Today, the Thirsty Owl is synonymous with award winning wines, including the Governor’s Cup and the John Rose award for Rieslings. The Pinot Noir had the highest rated North American Pinot at the Taster’s Guild International Competition. Thirsty Owl produces Malbec and Syrah as well as blends, reds, whites and ice wine.

Shawn Kime

The winemaker and vineyard master, Shawn Kime, is originally from Romulus, New York and attended Morrisville College and Cornell University. Kime started to work in agriculture at the age of 14 and started winemaking after spending 2 years working with one of the earliest Finger Lake Vinifera growers.

The goal of the Thirsty Owl is to “…make changes in the vineyard and winemaking based on the year to produce wines that not only reflect our region but the growing season…. As a Finger Lakes native, I am proud of the fact that we are producing cool climate varietals that are on par with any region in the world.”

Notes: Thirsty Owl Wine Company. 2017 Traminette (cross between Gewurztraminer and Joannes Seyve 23.416).

To the eye, highlights of golden yellow. The nose finds apricots, peaches, pears, honey and fresh lemons as well as florals (especially roses and tulips) and a bit of spice. The palate is entertained with citrus and lemons, oranges and a bit of earth. The finish brings light acidity making it an interesting dessert wine.

Pair with spicy/sweet and sour sauces on chicken, pork and veal and Cheddar, Fontina and Gruyere cheese.

  1. Benmarl Winery. 2015 Baco Noir. Hudson River Valley

Benmarl (slate hill) Winery is located in Marlboro, NY and covers 37-acres and is considered to be the oldest vineyard in America (it holds New York Farm Winery license no.1). It was owned by magazine illustrator turned vintner Mark Miller from 1957 -2003. In 2006 Victor Spaccarelli purchased the vineyard and Matthew Spaccarelli is currently the winemaker

In the 17th century, wine was being made by the French Huguenots in New Paltz, New York. Andrew Jackson Caywood started his vineyard in the early 1800s. The community was incorporated as the Village of Marlborough, a cluster of grapes carved in its seal commemorated its major crop (1788).

Caywood became an important viticulturist and leading authority in the development of new grape varieties. The Miller family bought the Caywood property in 1957 and renamed it Benmarl. It was purchased in 2006 by the Spaccarelli family. They replanted many abandoned vineyards, refurbished the estate and carry on the tradition of experimentation, planting new hybrid varieties like Traminette as well as Old World vinifera.

Notes: Benmarl Winery. 2015 Baco Noir. Hudson River Valley

The Baco Noir, made from estate-grown fruit, brings dark plum hues to the eye, and delivers the aromas of dark plums, cedar and sage to the nose. On the palate are flavors of blackberry with hints of spice.  Tannins give it a structure that is delicious and the finish delivers spice and black berry fruits. Benmarl has been producing Baco Noir for 50 years.  Pair with pork roast, pasta with meat sauce, beef burgers with blue cheese.

The NY Drinks NY Event

The elegant Rainbow Room @ Rockefeller Center was the venue for the New York Drinks New York event. As an important wine trade events, many hundreds of wine buyers, sellers, sommeliers, wine educators, and writers convened to experience a wine-range of quality wines produced in New York State.

Wines of Distinction included:

Brotherhood Winery

Brotherhood Winery is the oldest continuously operating winery in America, producing wine for 180 years in Hudson Valley. It features one of the most modern bottling facilties for wine on the East coast, with a capacity of 1.5 million cases er year. A wine current featured focuses on low calories (approximately 90 calories per glass).

Glenora Wine Cellars

Glenora Wine Cellars produces award-winning Finger Lakes wines for over 40 years with a focus on sparkling wine and Riesling, sourcing grapes from 13 growers across four of the Finger Lakes. Glenora opened the first winery on Seneca Lake (1977).

Saltbird Cellars

Robin McCarthy is the owner and winemaker at Saltbird Cellars that started in 2014 and, based on the unique maritime terroir, developed Stainless Steel Sauvignon Blanc, Migratus Barrel Fermented Sauvignon Blanc and Stainless-Steel Chardonnay.

Hosmer Winery

Hosmer Winery is located on Cayuga Lake in the Finger Lakes. Grapevine plantings date back to the 1970s and early experiments with plantings of classic Vinifera started in 1985. The 70-acre estate includes Rieslings, Chardonnays, Cabernet Francs as well as French-American hybrid varieties.

For additional information: @NYWineGrapeFdn and NYWineGrapeFdn

© Dr. Elinor Garely. This copyright article, including photos, may not be reproduced without written permission from the author.

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New sales leader at Kimpton Hotel Monaco Washington DC & Kimpton George Hotel

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Kimpton Hotel Monaco Washington DC and Kimpton George Hotel announced the hire of Katherine Saad-Loman as director of sales and marketing for both boutique hotels in Washington, DC. Saad-Loman brings a strong resort, catering, and luxury hotel background to the position, as well as nearly 30 years of experience in the hospitality industry.

In her new role, Saad-Loman will drive all sales and marketing activities for Kimpton’s Hotel Monaco Washington DC and Hotel George. Saad-Loman’s day to day as director of sales and marketing for the two hotels will be spent with an emphasis on working with key corporate accounts while also leading the hotels’ expert sales, catering, and events staff. Under her guidance, the team will continue to create ridiculously personalized meetings, weddings, and creative event experiences, offering seasonally-inspired food and beverage in partnership with the hotels’ talented restaurant teams. Saad-Loman will also spearhead strategy for all sales segments and oversee the approach toward revenue, digital marketing, advertising and public relations efforts for the hotels.

Saad-Loman joins Kimpton with varied and impressive experience. She began her career at Hilton Singer Island Ocean Front Resort where she increased catering sales 350% across her three year term. After learning the ropes of a conference hotel, Saad-Loman gained experience as a director of food and beverage at Imperial Lake Golf and Country Club in Mulberry, Florida. She then cut her teeth in a number sales and operations roles throughout central Florida and Baltimore before joining the team at Walt Disney World’s Grand Floridian Resort as a senior sales and catering manager. She continued to advance her career at top hotels in the Florida market before returning to the Mid-Atlantic as a director of sales and marketing at Bethany Beach Ocean Suites in Delaware. Prior to joining the team at Kimpton, she was task force director of sales and marketing with Crestline Hotels & Resorts in Fairfax, Virginia.

A world traveler and graduate of Catham College in Pittsburgh, Saad-Loman has called the greater DC area home for the past seven months. Outside of work, she can be found planning her next trip, finding places to use her fluent French and recommends everyone live abroad at least once in their lives. Saad-Loman is a member of Hospitality Sales and Marketing Association International (HSMAI) with a passion for mentoring those looking to hone their sales and leadership skills, and she also volunteers, teaching financial literacy, work readiness, and entrepreneurship to first graders through Junior Achievement of Greater Washington in her spare time. Saad-Loman brings a stylish sense of leadership and a wide range of sales and marketing experience to both Hotel George and Hotel Monaco Washington DC.

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New General Manager named for The Nautical Beachfront Resort

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Benchmark has named Frank Casarez, Jr., general manager for The Nautical Beachfront Resort, a Benchmark Resorts & Hotels property located in Lake Havasu City, Arizona. Greg Champion, Benchmark’s chief operating officer, made the announcement.

“It is with great pleasure that I formally welcome Frank to our company,” said Mr. Champion. “he has brought vast and successful leadership experience to our resort, and understands the property’s market well, having previously served in resort areas within Arizona.”

Frank Casarez, Jr., brings extensive senior property leadership experience to his new position with The Nautical Beachfront Resort. He was previously general manager and managing director of sales for the Sheraton Crescent Hotel of Phoenix, Arizona. Prior to this he served as area manager and general manager for the Resort at the Mountain in Welches, Oregon. Earlier Mr. Casarez held general manager, assistant general manager, and other leadership positions for hotels and resorts in markets across the country, including Portland, Houston, Los Angeles and Tucson.

Mr. Casarez attended Santa Monica Junior College and San Diego University where he focused in Graphic Arts management. He has relocated to Lake Havasu City, Arizona.

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Nepal Tourism Board CEO: Tourists not affected in deadly storm in remote southern plains

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Tourists in Nepal are not affected in today’s deadly storm. The Nepal Prime minister KP Sharma Oli expressed his condolences in a tweet and said that as well as the 25 killed, around 400 were injured in the Bara District.

Deepak Ra Joshi, CEO of the Nepal Tourism Board told eTurboNews: ” This region is in south plain, close to the border with India. It’s not a tourist region and no tourists are hurt. The Government of Nepal is focused on rescue and treatment of those affected.”

Bara lies in Province No. 2. It is one of the seventy-seven districts of Nepal. The district, with Kalaiya as its district headquarters, covers an area of 1,190 km² and has a population of 687,708. Bakaiya, Jamuniya, Pasaha, Dudhaura and Bangari are the main rivers of Bara.

Bara district is famous for the Gadhimai Temple, particularly as every five years it celebrates the Gadhimai Mela. The region is usually not on any visitors itineraries.

At least 25 people have been killed and hundreds injured after stormy weather hit southern Nepal, destroying houses, uprooting trees and toppling electricity poles, officials said.

The thunderstorm swept through the district of Bara and adjoining areas late on Sunday (Mar 31), Bara’s police chief Sanu Ram Bhattarai said.

On Sunday night, Prime Minister KP Sharma Oli said rescue teams from Nepal Police, the Army, and the Armed Police Force had been deployed overnight. The government has been dispatching helicopters to the affected areas.

Meanwhile, hospitals in both districts have been overwhelmed by hundreds of injured. More than 200 victims have been admitted to Kalaiya Hospital, which has only five doctors on duty. The bodies of dead have been piling up at the Narayani Hospital, National Medical College and Healthcare Hospital in neighboring Birgunj district.

More on Nepal Tourism: https://www.welcomenepal.com/ 

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Thailand hospitality company ready to open 2 hotels in the Philippines

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Dusit International of Thailand is set to expand its presence in the Philippines this month with two hotels opening over two days in Mactan and Davao.

On March 29, 2019, Dusit will open the 5-star Dusit Thani Mactan Cebu on the Punta Engaño peninsula of Mactan island, approximately 10 kilometers from Cebu City in the Central Visayas region. Then, on March 30, 2019, dusitD2 Davao will open in Davao city, emerging business district of Lanang, close to the city’s shopping malls, business district, and IT Park.

With two properties currently in operation (namely Dusit Thani Manila and The Beach Club at Lubi Plantation Island, Managed by Dusit), 12 signed and another seven in the pipeline, the Philippines promises to become Dusit’s largest cluster country by 2021. This also puts Dusit on course to become one of the largest international hotel operators in the Philippines.

Besides Dusit Thani Mactan Cebu and dusitD2 Davao, other Dusit-branded hotels set to open this year include Dusit Thani Residence Davao hotel (Q2), which will open adjacent to dusitD2 Davao; and dusitD2 The Fort Manila, which will open as part of the Dusit Hospitality Management College in August.

For more information, please visit dusit.com.

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Why does Nigeria’s Health Minister say no to Medical Tourism?

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Nigeria Minister of Health Isaac Adewole has challenged physicians in the country to live up to their professional calling and find ways to discourage medical tourism in the country.

The Minister said that unless Nigerian professionals live up to the task of restoring sanity in the health sector, the challenges facing it will continue to linger if the potentials of health professionals are not harnessed.

The number of Nigerians leaving the country to seek medical treatment abroad is increasing, and this is having a $1.3 million impact in the way of lost revenue on the Nigerian economy.

Tens of thousands of Nigerians travel every year to the US, UK, India, Thailand, Turkey, France, Canada, Germany, Malaysia, Singapore, Saudi Arabia, and China, among other countries, to seek treatment for medical issues ranging from kidney transplants, open heart or cardiac surgeries, neurosurgeries, cosmetic surgeries, orthopedic surgeries, eye surgeries and other health conditions, and even delivering babies.

In his address, the Chairman of the West Africa College of Physicians, Abel Onunnu, described the migration of health professionals in the West African sub-region as worrisome, noting that the government must find a way to bring it to an end.

The minister made this statement at the annual conference of West African college of physicians that was held in Kaduna. The conference was held under the theme of enhancing performance of the health sector, and the event saw medical professionals discuss topical issues affecting the sector.

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Seychelles welcomes another set of hospitality professionals

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The tourism industry of Seychelles, the country’s leading economic pillar, will greatly benefit as it welcomes home 11 hospitality professionals, following the completion of their studies in Ireland.

The sixth cohort of Seychellois student at the Shannon College graduated on March 17, 2019, a ceremony that took place in the presence of Seychelles’ Minister of Tourism, Civil Aviation, and Ports & Marine Mr. Didier Dogley.

Also present at the graduation ceremony were Mr. Flavien Joubert, the Principal of the Seychelles Tourism Academy (STA), Mr. Claude Narin, the Patron of STA, Mr. Terence Crea of the NHRDC, parents and family members of the students.

Minister Dogley said it is the government’s vision to have the hospitality industry in Seychelles led by Seychellois professionals.

“During the last 10 years the necessary resources and support systems have been put into place to enable this to happen. Today we have reached another important milestone with the sixth cohort graduating with sterling results. All efforts will continue to be made for them to remain in the industry and prosper,” said Mr. Dogley.

The management of the school had only praise for the Seychellois students, who have performed very well and have been exemplary as students.

The twinning program between the Seychelles Tourism Academy and the Shannon College started in 2008. Since its inception, 65 students have graduated, with most of the young professionals still actively working in the industry.

The program, which is a 5 years Degree program, consist of three years training at Higher Diploma level at the STA plus two years degree training at Shannon College. The College forms part of the National University of Ireland.

During the visit to the college, the Seychelles delegation met and discuss a number of issues with the group of students currently following the course at the college. Generally, Seychellois students are very satisfied with the program and the quality of student life offered by the college.

It was also a great opportunity for the delegation to meet with the management of the college. Renewal of the five-year collaborative agreement between the two institutions was discussed, as the current one is ending.

The five-year strategic plan of the Seychelles Tourism Academy was also a topic of conversation between the officials present during the meeting. With the new plan, the academy hopes to chart a clear road map for the further development as an institution of excellence.

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Jane Austen leads the way for a new themed guided tour of Winchester in England 

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In conjunction with Winchester Cathedral, Visit Hampshire announced a new Jane Austen-themed product to meet increased demand from US visitors to explore the literary legend. 

In partnership with England’s Literary Greats project, Visit Hampshire and Winchester Cathedral have created a new travel trade friendly product, which packages a Jane Austen-themed tour with an afternoon tea in the Cathedral Refectory for the first time.

The new package will encourage tourists to visit Hampshire and immerse themselves in the literary roots of one of England’s greatest writers. The themed tour provides tourists with an opportunity to follow in the footsteps of Austen, offering unique insights into her life, her connections to the Cathedral and how it came to be her last resting place. The itinerary also invites visitors on a walk through the Cathedral’s historic ‘Inner Close’ to the house on College Street where Jane spent her final days, with her sister Cassandra.

Catherine Hodgson, Marketing Manager for Winchester Cathedral comments, “We feel most privileged to be able to share the story of Jane Austen and how her life came to be so intertwined with our Cathedral. Today, tourists come from all over the world to stand at her grave here and they can also see her brass plaque and memorial window – three memorials to a remarkable woman whose novels so brilliantly capture the quiet drama of human relationships.”

The experience has been created following extensive international research which identified that more than a third of overseas visitors want to see places from film and literature, and that almost half of them visited museums, art galleries, castles or historic houses on previous trips.

Andrew Bateman, Tourism Manager for Visit Hampshire comments, “We are very excited about launching the new version of this tour as it has such a broad appeal for international visitors. There is something very special about inviting people to step into a landscape that has inspired one of Britain’s best loved authors and are very much looking forward to celebrating her life and the wonderful literary contributions that she made to our country.”

The bookable products can be bought independently or incorporated into a new wider itinerary. The tour and can be purchased by a tour operator ‘off the shelf’ or tailored as required. The itinerary also recommends accommodation, with a focus on travel trade or group-friendly properties and those that relate to the theme or are quintessentially English. Also recommended are complementary experiences including food experiences, landscapes famous for film locations or other local sites of interest.

The Jane Austen itinerary and new bookable products can be found here.

The Discover England Fund project, England’s Literary Greats, is one of a number of projects to benefit from the UK Government’s £40 million Discover England Fund. The Fund is administered by VisitBritain/VisitEngland and involves a program of activity to ensure that England stays competitive in the rapidly growing global tourism industry, by delivering world-class English tourism products to the right customers at the right time. The Fund is a central government funded programme of activity, supported by match funding by partners in the public and private sectors.

The ‘England’s Literary Greats’ project will fine tune itineraries based around literary figures, adding associated film locations and deepening trade engagement.

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10 Students Tips For Planning Your Assignment

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The secret to successfully finish everything in time is time management. We all tend to forget about things or postpone them to the last minute, and it might bring troubles and stress to your life. It can also decrease your grades because when you don’t have enough time for an assignment, it is hard to do quality work. Anyone might find him/herself wondering “Can someone help me to do my assignment right now?” Sure thing; you can always use the best essay writing service when you have no other possibility to finish it on your own. Many students in Australia and all over the world have struggled with planning; this guide will help you to manage time properly and be successful with your studies.

Tips on Planning to Do Your Assignment without Stressing Out

How to write an assignment? Well, it takes some skill and researching, but the main thing, of course, is to have all planned and organized, before you even start writing.

  1.      Create a useful time planner. The first thing to mention is that it is better to use a digital calendar or an app that allows creating tasks with due dates and reminders. Of course, you might make a notebook with all the information, but as long as it is in the paper, there is no way to set reminders. As soon as you get an assignment out into calendar and set a due date. Set two reminders, one week before the due date, another one two weeks before. Don’t trust your memory, as it is hard to keep everything in mind; use technology instead.
  2.      Create a rating system defining the importance and complexity of tasks. It is useful when you have several of them at a time. Mark them with different colors and figure out how much time each of them will take you to write. Start with the most complex and important ones, the less crucial you can always trust to an online service, like PapersOwl.
  3.      How to start an assignment? You need to begin with a close reading of requirements and topic; it is crucial that you understand the key question and the demands you are expected to meet. Underline the main words and focus on them, define the crucial question of an essay.
  4.      After the previous step write down what you need to do to finish the task. Basically, you are creating a plan of actions you are going to take. Don’t put huge options like “write an essay.” Divide them into smaller sections so that they are less nerve wreaking and easier to do. Set realistic goals, if you cannot write 2000 words a day, it is ok; just divide the works for two days at least.
  5.      Begin working on an assignment with drafting a structure for it. Whether you are going to a college in Melbourne or any other place in Australia, there are common outlines for any kind of academic paper that are well-known and are publicly accessible. If you don’t have an example, you may ask the professor or look online, the general outline for an essay is always the same. Use it to customize according to your needs and topic.
  6.      Look for useful information. Don’t rush to write everything, do research on the topic first. You don’t have to pay for online sources; there are many of them that are free to use by anyone. There is your local public library, college library, and digital resources. If you don’t know which sources are most relevant, ask someone for help: professor, tutor, and classmate.
  7.      When working with sources make notes and marks on the most important data. After you are done, it will be easier to find this information.

  1.      Work on your thesis statement. Before actually writing it is better to know what your standpoint is and the main idea. That’s why one should spend some time formulating a clear thesis statement that will be a guide to future work.
  2.      Write a draft. Try to focus and not get distracted, don’t be too critical when writing a draft, just follow thoughts and ideas. Remember to put in direct citations primary sources and paraphrase secondary ones. It is not essential where to start; you may begin with the part that is easier for you and then complete other paragraphs.
  3.  Proofread and edit draft to make it a finished paper. Use services like Grammarly that helps to proofread spelling and grammar and use online plagiarism checker, there are several free AU services. But most importantly – reread your text to revise the general logic, readability, strong arguments, etc.

This guide should help you with the understanding of how to do assignments. Remember that it is better not postpone it till the last night, as the more time you have, the better it is.

Author’s bio: Becca Stickler is a freelance writer with a focus on sustainability and eco-friendly living. Now engaged in travel around the country and writing.

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