Alan Mc Arthur PORTFOLIO hi Email: [email protected]Mobile: 087 6767581 Facebook: www.facebook.com/dexal.ie Linkedin: ie.linkedin.com/in/alanmcarthur Welcome to a selection of my graphic design work. My name is Alan and I have been working as a graphic designer for over 9 years. I love being involved with design and challenging myself through a variety of creative projects. Please have a look at my work and if you would like to contact me, please see my details.
Welcome to a selection of my graphic design work. My name is Alan and I have been working as a graphic designer for over 9 years. I love being involved with design and challenging myself through a variety of creative projects.
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
My name is Alan and I have been working as a graphic designer for over 9 years. I love being involved with design and challenging myself through a variety of creative projects.
Please have a look at my work and if you would like to contact me, please see my details.
Alan Mc Arthur: PORTFOLIO
2013Further information and details are available on the Aer Lingus Intranet
• Access your payslip and other pay documents
• Apply for internal jobs
• Update your personal information
• Submit expense claims
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MyViewHR Online
To log onto MyView:From Work: Click the MyView link on My AerLingus, the intranet homepage.
Remotely: Visit https://portal.aerlingus.com and log on with your computer user name and password.
Services include applying for internal vacancies
LOg On TOdAyyOuR InFORMATIOn IS In yOuR HAndS
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MyView Posters.indd 1 25/11/2013 14:07:37
Further information and details are available on the Aer Lingus Intranet
• Access your payslip and other pay documents
• Apply for internal jobs
• Update your personal information
• Submit expense claims
• Complete e-forms for special leave
• View training and attendance records
• Complete performance reviews
• Find links to other relevant sites
MyViewHR Online
To log onto MyView:From Work: Click the MyView link on My AerLingus, the intranet homepage.
Remotely: Visit https://portal.aerlingus.com and log on with your computer user name and password.
Services include updating your personal information
Anytime, Anywhere
Log on from11thDecember
LOg On TOdAyyOuR InFORMATIOn IS In yOuR HAndS
MyView Posters.indd 2 25/11/2013 14:07:48
Your online payslip is now available at your fingertips on
AvAilAble on the intrAnet
last paper payslip
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MyView Sticker.indd 2 18/11/2013 14:37:35
Your online payslip is now available at your fingertips on
AvAilAble on the intrAnet
last paper payslip
MyviewLASTPAPERPAYSLIP
MyView Sticker.indd 2 18/11/2013 14:37:35
MyViewHR Online
MyView HR Online Poster/StickerClient:Aer Lingus
Company:Ashville Media Group
Alan Mc Arthur: PORTFOLIO
2013
I R E L A N D ’ S P R E M I E R M A G A Z I N E F O R T H E H O S P I T A L I T Y & C A T E R I N G I N D U S T R Y
News & Views:THE GOLD MEDAL AWARDS 2013
Recruitment:WHERE HAVE ALL THE CHEFS GONE?
The Bottom Line:GETTING AHEAD IN THE CLOUD
Wine:TAXES CRIPPLE KEY SECTOR
THE MARKERHOTEL
HOTEL& CATERINGREVIEW
VOLUME 1 | ISSUE 2 | 2013
HOTELANDCATERINGREVIEW.IE
EXCEPTIONAL SERVICE, UNCONVENTIONAL DESIGN
H&C_Issue 2 Cover 2013.indd 1 30/08/2013 16:34:24
mEdia CovEragE“Extreme Shortage of Qualified Chefs” was the headline on an August 2006 article on IrishJobs.ie. Now, seven years later, the Restaurants Association of Ireland (RAI) and the Irish Hotels Federation (IHF) are facing the exact same problem. The 2006 article exclaimed that “many hotels are now endeavouring to improve working conditions for their employees and 60 hour weeks will be a thing of the past”, while promising “…opportunities for progression” to the “Head Chefs (who) are returning back to Ireland from Australia, America, England, Germany and France to the new found affluence created by the Celtic Tiger”.
A 2011 article in The Irish Times asked the question “Where Did All the Chefs Go?” Even when restaurants were struggling under a groaning economy, there was still “…an acute shortage in kitchen staff ” it claimed. This article went on to analyse the reasons why this may have been the case, citing the exodus of northern Europeans back to their home countries, along with the void created when Irish school leavers opted for the construction industry over the kitchen, as primary reasons for the shortage of kitchen staff. The article also included an interview with a chef
The industry has changed beyond recognition since the Celtic Tiger years but one thing has remained constant – hotels and restaurants are still complaining about chef shortages. Donagh Davern, a lecturer at the Department of Tourism & Hospitality at Cork Institute of
Technology, looks at why the recruitment of chefs continues to lag behind demand.
from a Dublin restaurant who claimed that many school leavers who think they want to work in kitchens later drop out when they realise they don’t immediately live the life of a TV celebrity chef. The reality is long hours, physical work and, initially at least, a lack of excitement, with peeling potatoes and cleaning duties being part of the daily routine.
It seems too that hotel and restaurant jobs are simply not part of some Career Guidance Teachers’ ‘Ultimate Jobs List’ for school leavers. There is plenty of anecdotal evidence of students being asked why they would want to enter an industry with such
poor working conditions and there is a general perception that a hospitality career is the option you choose when you have poor academic prospects. For example, I was recently told about a good student who expressed a desire to enter the hospitality industry and was told by their career guidance teacher that it “…would be a waste of their points!” Recruiter David Hall at ‘TopChefs’ refers to this as the “perception” problem and says that the shortage of chefs available to fill positions in Irish hotels and restaurants is partly to blames.
An article in The Herald in November 2012 cited an interview with Michelin Star Chef and
KitchEN “VAcANciES” – thE CoSt to InDuStry
recruitment
16 hotel & catering review
H&C_Issue 2 2013.indd 16 30/08/2013 16:18:59
restaurant owner Derry Clarke who claimed that young Irish chefs were getting out of the kitchen “…because they can’t handle the heat”. Responding to what the RAI termed was a crisis and their criticism of the various state agencies who do not understand the extent of the problem, Chef Clarke said that chefs were leaving Ireland because they couldn’t handle the pressure of the fast paced Irish kitchens. He related the story of one of the chefs in his own kitchen who had recently moved to Australia and who claimed that out of 38 chefs graduating from her class, only four are still working as chefs. Chef Clarke went on to voice his belief that the main reason for a shortage of chefs in the country was the rate of people leaving Ireland to work abroad. He said that “people who are trained are leaving to go and travel and new chefs are not coming in fast enough”.
WHErE arE graduaTEs going?Institutes of Technology such as those in Cork, Dublin, Athlone, Galway and Waterford are producing hundreds of graduates in disciplines such as Culinary Studies and Culinary Arts each year. So, is Chef Clarke correct? Are these trained kitchen staff simply emigrating for the experience, the weather, to travel, and to escape economic austerity? These graduates have spent years honing their skills in both practical and theory classes, supported by industrial placements in hotels and restaurants. The nature of their training means that practical classes are given in smaller groups, preparing and cooking real food which makes the training expensive to offer. You simply can’t pack 250 students into a lecture theatre, which is what
happens on certain other courses.In an effort to track where
these culinary graduates go after graduation, I looked at the most recent graduating students from the areas of Culinary Arts and Culinary Studies in Cork Institute of Technology. In 2012, 104 students in these areas graduated from various programmes, ranging from one to three years. These were all contacted in June 2013 to ascertain if they were still in the industry and, if so, what area they were currently working in.
It is interesting to note that the vast majority are still in the hospitality industry, with hotels and restaurants benefiting most from these graduates. However, what is also clear, is the diverse range of other areas where qualified chefs are required, and that 13% of these graduating chefs actually went onto further education (with many working part-time in the industry), rather than entering the industry after their training. It should also be noted that only two of the 104 culinary graduates are not currently employed.
At the Irish Hospitality Institute conference in 2013, Paul O’Toole, the Director General of FAS, noted that there are currently 4,000 of the registered unemployed in the country who say they have relevant skills in cooking (as opposed to being chefs), with approximately 1,800 of these “actively looking for
a job”. So how then can there be so many open kitchen positions on the recruitment websites such as www.irishjobs.ie and how can the Restaurants Association of Ireland (RAI) cite over 300 vacant kitchen positions in the Irish restaurant industry? Mr O’Toole suggests that there is “not a one dimensional answer i.e. train more and that will sort everything out” and that “part of this is about connecting the pieces”, with industry persuading people at entry level that there is an opportunity for them in the industry.
17hotel & catering review
recruitment
AreAs where 2012 CIT CulInAry GrAduATes Are workInG
15%work within the restaurant industry.
5%work within the healthcare industry.
25%work within the hotel industry.
13%work within the bar/cáfe/deli industry.
5%work within the catering industry.
13%went on to further education.
H&C_Issue 2 2013.indd 17 30/08/2013 16:19:02
SuPPly LInE
28 hotel & catering review
SuPPly line
essential product knowledge
FrEccoArEFrEshiNgNEwcoNcEptFordriNKs
gill&mAcmillANirElANd’sFAVouritEFoods
A Frecco is an individually frozen taste explosion of fruit, herbs and spices that is set to revolutionise how hotels, cafés and even bars serve drinks. Made from all natural ingredients and carefully crushed and blended to form intensely flavoured purées, each Frecco is then frozen in single serve portions to lock in the flavour and natural goodness. Served hot, they can be a credible alternative to fruit infusions and teas, while served cold with ice, they are a refreshing and less sweet option to cordials or other soft drinks. They can also be used for mocktails or as a base for cocktails. With over twelve varieties in the range, you can choose from wild berry, cranberry, ginger and lemon, spiced apple, or traditional mulled wine to serve hot, while flavours such as iced coffee, mocha, traditional cloudy lemonade and strawberry lemonade can be served cold over crushed ice. All drinks are available in two formats – unwrapped versions, known as Naked Freccos, and individually wrapped single serve portions, where individual drinks are required such as behind a bar, in a café environment, or even on an out-of-hours room service menu. For Further inFormation visit www.Frecco.com
Publishers Gill & MacMillan recently launched three excellent books from Ireland’s top chefs. Neven Maguire’s ‘The Nation’s Favourite Food’ features 100 tried and tested recipes. Beautifully laid out with plenty of photos, the book is sure to help any chef learn and perfect the classics. ‘The Weekend Chef’ by Catherine Fulvio brings a more relaxed attitude to cooking at the weekend, with easily prepared meals in abundance. Finally, Ross Lewis’ ‘Chapter One - An Irish Food Story’ is a hefty tome packed with beautifully prepared meals based on the popular restaurant which champions the best of Irish artisan food produce. For chefs looking for new ideas or twists on the originals, each one is well worth a look.to discover more, visit www.gillmacmillan.ie or your local bookstore.
H&C_Issue 1 2014.indd 28 13/02/2014 13:31:06
hotel & catering review
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BiomEBioplAsticscompostABlEcoFFEEpods
sAmsuNgEcodrum
ruFFlrEstAurANtApp
Coffee-pod machines are becoming increasingly popular with usage up by 45.1% between February 2012 and 2013 in the UK, equating to around 186 million capsules. Unfortunately, single serve coffee pods are not easily recyclable. Mixed material pods are sent to landfill and those brands that do offer a recycling service have few recycling points and limited collection service. With mounting pressure around the environmental impact of their success, the coffee industry urgently needs more sustainable packaging options. In response to this challenge, Biome Bioplastics has developed a portfolio of compostable materials for coffee pods based on renewable, natural resources, including plant starches and tree by-products. These bioplastics will degrade to prescribed international standards in composting environments. Based on the success of the biodegradable pods, Biome Bioplastics is working with manufacturing and brand partners to develop a number of natural polymer-based solutions for the hot drinks industry, with further announcements expected in the coming months.For Further inFormation visit www.biomebioplastics.com.
Samsung’s latest offering in the industrial washing machine market features a special Eco Drum Clean programme which extends the product’s life, improves performance and keeps the machine looking new. Maximum hygiene levels keep the drum clean and odour-free; hot water (70°C) and a high speed 90-minute wash cycle removes detergent residue and bacteria from the drum. The Eco Drum Clean Auto Alarm can also notify staff when the cleaning programme is necessary.visit www.samsung.com
Aimed at finding available tables for customers and filling empty seats for restaurant owners, new iPhone and Android app Ruffl is making waves in London. Using geo-location and a network of participating restaurants, the app allows customers to search and instantly book available tables. Restaurateurs have their own app and can update in real time the number of available tables, offers and any discounts they may have. While the app is currently based in central London, a company representative confirmed plans to expand to large cities around the world, including Dublin.For more inFormation on the app go to www.ruFFl.co.
H&C_Issue 1 2014.indd 29 13/02/2014 13:31:26
Hotel & Catering Review Trade PublicationClient:Ashville Media Group
Company:Ashville Media Group
Alan Mc Arthur: PORTFOLIO
2010
homestore and café
ubode: Urban LivingIdentityClient:UBODE
Company:Dexal Design
homestore and café
homestore and café
Gary TiernanEssex Street WestCow’s LaneTemple BarDublin 8
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