Hospitality and Travel Case Studies

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Andy started at McDonald’s in 2003 while doing his A-levels, and continued working part-time while at university. But when family circumstances changed, he left university and joined us full-time to support his mother and younger sister. Over the next few years, he worked his way up through various restaurant positions. And in 2015, he was given the opportunity to do a Level 4 Foundation Degree Apprenticeship, followed by a Level 6 Degree Apprenticeship in Chartered Management. Read his story here:

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Mark started at McDonald’s in Salford in 2018 as a Customer Care Assistant. After finishing his probationary period, he was offered the chance to do a nationally-recognised level 2 Customer Practitioner apprenticeship and took it with both hands! Read his story here:      To find out more about a career at McDonald’s, https://people.mcdonalds.co.uk/, or email apprenticeships@uk.mcd.com

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Jake Allen, from Kingston Upon Thames, was among the winners of the RAF Apprentice of the Year award in 2020   Why was the offer of an apprenticeship important to you when you joined the RAF? The offer was important as I was working within the catering industry at the time. As qualifications were hard to come by and time consuming, by joining the RAF I could complete an apprenticeship within a more convenient time frame and learn more appealing

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Senior Aircraftswoman Chelsea Wong is a logistics air ground steward in the Royal Air Force. Here she discusses her role and what an RAF apprenticeship has done for her   I was born in Fiji and migrated overseas at a very young age. I have spent much of my childhood moving around the world and travelling due to the nature of my father’s career. For me, this also meant having to change schools often and learning to adapt and settle

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One of the country’s most popular chefs, Paul Ainsworth, is creating apprenticeship vacancies across his Cornish-based business in partnership with Truro and Penwith College Paul and his wife, Emma Ainsworth, are the Padstow-based entrepreneurs behind Padstow Townhouse, Rojanos in the Square, The Mariners (Rock) and Paul Ainsworth at No 6, the restaurant where Paul was awarded a coveted Michelin Star in 2013. Apprentices were first recruited into the business in 2018, with budding hospitality professionals already starting their careers as

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Morag, an air and ground steward, is a natural fit for the RAF “I joined the Royal Air Force in 2015 after studying hotel and hospitality at a local college; I come from a military family so joining the RAF was a natural course of action for me.” “After the excitement of initial training, I moved to Worthy Down to complete my professional training. I thoroughly enjoyed my time in the Catering Training Squadron and much to my delight I

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Babcock apprentice Chloe initially joined Elior in one of its prestigious museum venues, as a part-time team member in the busy waterfront café As one of the UK’s leading contract caterers, Elior manages all types of hospitality for customers across the UK. Within a few short weeks of joining the team, Chloe realised she loved the buzz of the busy café, and also wanted to get involved in some of the exciting events and functions that Elior deliver. From the

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Daisie Bryan, 26, was unsure how she could balance a busy home life with an apprenticeship while she worked. Thanks to her perseverance and the support from PizzaExpress and Lifetime Training, Daisie is now excelling at her level 3 hospitality supervisor apprenticeship and plans to kick off her next apprenticeship as soon as she can “I found school quite difficult, so I was slightly worried about going back into education, however, the way that the apprenticeships at PizzaExpress are run

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Isabelle Pearson, 26, progressed from part-time bar team member to house manager in three years. She has completed four apprenticeships and has recently started a level 5 operations departmental manager apprenticeship through Lifetime Training Through the Greene King apprenticeship scheme, Isabelle has quickly progressed her career at the pub retailer and brewer. Isabelle Pearson joined Greene King aged 18, part-time, working behind the bar. Within a week she knew she wanted to run a pub. Just three years later, Isabelle

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Ben Beresford, 23, was looking for a ‘challenging and active’ next step in his career, and he found just that within in his role and hospitality team member level 2 (food production) apprenticeship from Lifetime Training “I joined the kitchen team at The Jack Phillips in July 2016, which was my first long-term job after leaving full-time education. I was looking for a challenging and active job role, rather than office-based work, and this role suited me perfectly.” “The apprenticeship

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