Exposure to European hospitality systems prepared Benildeans to operate fluently across a culture that has long shaped food, tourism and service economies.
FILIPINO students engaged European hospitality traditions, showing how food and service function as everyday instruments of cultural diplomacy.
Photograph courtesy of DLS-CSB
Thirteen hospitality students from De La Salle-College of Saint Benilde traveled to Nimes under a summer exchange with Vatel, a program treating culinary training as soft power, importing standards and taste norms across borders.
The interchange at the historic city in the south of France, known as the “French Rome”, was held in partnership with Vatel Hotel and Tourism Business School, which aims to train learners who wish to pursue managerial level career paths in the international hospitality industry.
“This initiative highlights our commitment to provide global opportunities for our students, to allow them to experience first-hand the rich cultural, academic and professional environment which Vatel Nîmes offers,” Benilde SHRIM full-time professional faculty Gioseppe Angelo Racelis noted.
According to Racelis, the transformative program broadened the international perspective of IHM students. It likewisestrengthened their understanding of hospitality and tourism management in a European context.
Participants were exposed to diverse teaching methodologies, industry practices and cross-cultural exchanges which will prepare them to excel in the competitive global hospitality landscape.
During their stay, the group gained practical front office knowledge on various hotel operations, regarded as the heart of the establishment. They learned how to handle reservations, check in or check out guests and attend to clients’ needs and requests such as restaurant and wellness arrangements.
At the Housekeeping Department, they were trained onsanitation protocol and techniques, how to conduct room checks, run minibars and prepare trolleys.
The team familiarized themselves with wellness facilities at the fitness and relaxation areas.
They were likewise taught about the operations at Vatel Brasserie, a traditional restaurant which offers an all-day service as well as themed seafood dinners. Interns immersed in the hotel’s different kitchens patisserie and worked on tasks underthe supervision of culinary professionals.
The Benildean-Vateliens learned more on the responsibilities of those who work at the reservations and quality departments, as well as the sales office. Banquet and wedding services were likewise discussed.
“We are proud to continue supporting our students in accessing such opportunities and look forward to seeing them bring back valuable insights and experiences which will enrich both their academic journey and future careers,” Racelis shared.
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