HOSPITALITY, LEISURE, AND TOURISM SUBJECT SPOTLIGHT
with Dr Emma Reardon & Dave Hill from the University of Surrey
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Join Dr Emma Reardon and Head Chef, Dave Hill, as they take you on a fascinating journey through hospitality and tourism in a changing world. They focus on understanding hospitality and the scope of the industry, introduce you to the fascinating and pioneering vertical farming at the University of Surrey, and consider what constitutes tourism, whilst addressing the importance of tourism in a post-Covid world. You'll also have a go at shaping the way you'd like the future of hospitality and tourism to be!
Dave HillUniversity of SurreyHospitality, leisure, and tourism
All episodes
1. Challenges facing the hospitality industry
2. Vertical farming at the University of Surrey
3. Tourism
4. The future of travel and hospitality - a postcard from the future
About the university
University of Surrey
The University of Surrey is a global community of more than 16,000 students from 140 countries. Based on a lovely, leafy campus in buzzy Guildford, The University of Surrey boasts gorgeous countryside to the south and west, and London half an hour to the east. It’s the perfect setting for a challenging and rewarding university experience that creates incredible memories and helps you achieve your ambitions. With a focus on practice-based learning, supported by outstanding teaching, laboratory and simulation facilities in every faculty, Surrey is ranked first in the UK for work placements and graduate employability.
University of Surrey profile →Meet the academic
Dave Hill
Chef David Hill joined the University of Surrey back in 2004. Whilst working within the School of Hospitality and Tourism Management’s prestigious hospitality training facility, David soon found he had a passion for teaching alongside his curiosity for all things edible. Coming from a restaurant and hotel background, Chef David worked his way through the ranks, starting as a pot wash and progressing to his position as Head Chef today. Chef David is also an experienced pâtissier and chocolatier, and is celebrated as something of a local celebrity for his marvellous creations. These pastry roots can very much be seen in the food that Chef David enjoys creating today. Keen to return stronger from the multitude of external forces that have disproportionately affected the hospitality industry over the past few years, David has very much developed a focus on food security and hyper-local food production. As such, he currently has an invested interest in creating models for in-house food production and vertical farming methods. Crucially, this has meant creating such models that are accessible and can be integrated into all varieties of kitchens and dining rooms across the world.
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Certificate of completion
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