William Angliss Institute

Events graduate reaps pathways benefits

Events graduate Brittany Page juggled study and work to reap the benefits of working as Functions Co-ordinator at super-chic The Lucky Penny in South Yarra, building on her experience and training at William Angliss Institute.

Brittany first enrolled at the Institute in 2011 as an eighteen year old out of high school when she chose the Institute as her first preference due to its reputation and specialisation in hospitality and events.

Graduating with a Diploma of Event Management in 2013, Brittany was selected to participate in the International College Program at Walt Disney World, Florida, USA.

The six-month internship saw her posted at the top resort within the Orlando resort where she took on the role as Hostess at the Grand Floridian Resort

Upon her return to Australia Brittany resumed her position within the Australian Leisure and Hospitality (ALH) Group and began to work her way up to assistant venue manager.

“Many of the skills gained in my diploma at William Angliss Institute were carried across to my role with ALH. From marketing to staffing, basic food and beverage knowledge, to providing exceptional customer service- there wasn't an element within my role as assistant venue manager that wasn't in some way derived from my studies at William Angliss Institute.

“As I wanted to become an event manager, I returned to the Institute and completed a Bachelor of Event Management to refresh my skills and create more industry contacts,” Brittany said.

Six months into the two year course Brittany was offered her current role as Functions Coordinator.

“Working full time and studying full time was incredibly challenging (forty hour work weeks, plus studying didn't leave time for much else), however this juggling act proved to be enormously beneficial for me both professionally and academically. I was able to apply the theory I was learning in my studies to my current job and the knowledge I had from my previous industry experience to my studies.

“During my Bachelor, I often found myself tweaking my operating procedures at work based on teachings in class which resulted in obvious improvements. For example, a catering report and running sheet I created as a part of an assessment for my catering subject is now the run sheet that I use every day for each of my events and the way I recruit my staff and the processes I follow has come directly from the theory from my Human Resources classes.

Since completing my Bachelor of Event Management I have been able to focus solely on my full-time role as Function Coordinator and have found that a number of academic frameworks have increased the overall productivity of our business.

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