Visitor numbers in the 1970s steadily decreased compared with previous years, and a report in this newspaper stated the changing tourism market also contributed to this.
An article published in The Fiji Times on December 2, 1975, stated no one was able to predict when Fiji’s tourism industry would pick up again, and that young men and women interested in taking up a career in tourism stood a better chance of getting and holding a job if they were properly trained.
The School of Hotel and Catering Services provided a variety of courses for those wanting to enter the hotel business at various levels.
It also ran a number of in-service training courses.
The school interviewed prospective candidates from Sigatoka, Nadi, Suva and possibly some islands in late January, however, competition for a place was stiff judging from the volume of applications received for the 72 places available for 1976.
The diploma in hotel and restaurant administration took three years full-time study to complete and was designed to prepare students for positions of responsibility within the hotel and catering industry.
Students could enter the course with a Cambridge or New Zealand School Certificate pass in mathematics or book-keeping and English and those who wanted to take the course with only a Fiji Junior Certificate were accepted, but this was subject to passing internal examinations in English and book-keeping.
All students needed to obtain a B grade pass in a preliminary course for a general hotel services certificate before being finally accepted for a diploma course.
Internal examinations were held at the end of each course module and passes held as credits towards the diploma award.
According to the article, syllabus included preparation and service of food and beverages, hygiene, nutrition and food studies, menu planning, costing and control, provision, and service of accommodation, reception and advance reservations, hotel operations, book-keeping and accounts aspects of tourism, commercial geography, hotel and law, marketing and principles of management.
The diploma program was drawn up in partnership with the tourism industry and contained compulsory periods of employment between terms and during the final year of the course.
Most students entered an agreement with an employer and in turn had their fees and expenses paid and were guaranteed employment for the duration of the agreement, while also receiving a subsistence allowance.
The basic trade certificate course in general hotel services was intended to be a link between the school-leaver and the employer. It provided a broad base of study and introduced the student to career opportunities within the tourism industry, coupled with the skills and attributes necessary for those occupations.
The course was offered on a full-time basis for 28 weeks, inclusive of four weeks industrial experience that began in February each year. Entry requirements were a Fiji Junior Certificate pass in English and Arithmetic (mathematics)
According to the article, those hoping to continue to management level needed a pass in English and mathematics or book-keeping at New Zealand School Certificate level.
Practical work was assessed continuously throughout the course and students sat for the general hotel services basic trade certificate at the end.
The syllabus included food production, food and beverage service, service of accommodation, English and general studies and related theory subjects.
The basic trade certificate course in commercial cookery also provided a link between the school-leaver and employer and established a sound basic training for the food production worker.
Full-time classes for this course commenced in February and went on for 36 weeks.
Students with a Fiji Junior pass had an advantage and those with a firm grasp of English and who produced evidence of creativity were given special consideration.
Practical and theory work was continuously assessed throughout the course and a formal examination held at the end. The syllabus covered commercial food production, hygiene, nutrition and commodities, kitchen equipment safety and organisation, menu planning, food costing and stores control.
The basic trade certificate course in hotel reception began in June and ran for 28 weeks, including four weeks industrial experience.
It was designed to give a basic knowledge of the main sections of operation in hotel and catering establishments and to give detailed study and training in systems, methods and equipment generally found in reception and front offices.
Students were selected by personal interview and those who passed at New Zealand School Certificate level or with typing experience had an advantage.
Practical work was assessed continuously, and students sat for the certificate examination at the end.
The syllabus covered reception duties, advance reservations, registration, office organisation, use of equipment, typing, cashiering, business practice, bookkeeping and law, English, calculations and general studies.
The basic training course for housemaids was designed to give a sound basic training for those who sought employment in hotel housekeeping. There were also two intakes in February and late March for this six-week full-time course
The course required applicants to have a pleasant personality and ability to read, write and understand English.
This was a non-academic course, and practical work was assessed throughout. However, the syllabus placed more emphasis on practical skills in the task of a hotel housemaid.
