The 31-year-old mother to a ‘handsome six-year-old boy’ was born and bred in Bloemfontein, Free State, but now resides in Benoni in Gauteng.
A lecturer at The IIE School of Hospitality & Service Management’s (IIE HSM) Rosebank campus, Khumalo has a national diploma, Baccalaureus Technologiae degree, postgraduate certificate in education and a postgraduate diploma in hospitality management from the Central University of Technology, Free State.
We asked her to tell us how she got to her current position and posed a few hospitality-related questions.
Tell us about your journey from leaving school to your current position:
After I completed my national diploma, I worked as a trainee in Hippo Hollow which is situated in Hazyview, Mpumalanga. I completed my management trainee programme at the Sandton Sun Hotel, and after finishing my Baccalaureus Technologiae degree, I was moved to the front desk.
A few years later I was promoted to a banqueting co-ordinator. But then Covid-19 happened, and I decided to go back to studying. I did a postgraduate certificate in education and a postgraduate diploma in hospitality management at the Central University of Technology in the Free State.
In 2022, I got a job offer to work in Aspen, Colorado in the United States and returned to South Africa seven months later.
What content is covered in your course and what advice do you give students?
Hospitality management covers a wide range of topics essential for running businesses in the hospitality industry, including hotels, restaurants, resorts, event planning and tourism. I constantly advise my students to always have a positive attitude, as this will take them far in life and in business.
What advice do you have for anyone wanting a career in the hospitality industry?
Be flexible and adaptable. The hospitality sector is renowned for its erratic and fast-paced environment. Be ready to adjust to shifting conditions, deal with unforeseen difficulties, and perform well under pressure. Adaptability and flexibility are two qualities that businesses look for in hospitality workers.
What makes for good service?
Good service in the hospitality industry is characterised by several key elements that contribute to a positive guest experience. Receiving a warm welcome, attentiveness and efficiency and not forgetting a beautiful smile.
What are the key attributes of a good hospitalian?
The key attribute of a good hospitalian is teamwork. The hospitality sector requires a high degree of collaboration and coordination; to provide smooth service, staff members from various divisions must work together. Effective collaboration towards shared objectives is a hallmark of a competent hospitalist.
How important is it to combine academics with practical experience to make students fully prepared for the labour market?
This is vital, especially the practical experience part as it ensures students are readily available for the industry and can easily comprehend in the work environment.
How do you inspire your students?
I always tell my students to look at the end goal, how hospitality can open so many doors and the best part is that they can work internationally once they complete their studies.
What do you believe are the latest hospitality trends?
Bleisure and workcation travel! The popularity of ‘workcations’ and ‘bleisure’ travel, where people combine business and pleasure travel, has increased as a result of being able to work remotely. Hotels and resorts are embracing this trend by providing co-working areas, conveniences for remote work and recreational opportunities for visitors.
Are you a good cook?
Yes, I would like to believe so.
What is your go-to dinner for a busy mom?
Probably something quick and easy like spaghetti bolognese. It’s also one of those dishes that you can hide lots of veggies in it and the kids will still love it! I add grated carrots and spinach and it goes down a treat.
What does your six-year-old son like best?
He loves homemade dagwood with chips! I know it sounds like a lot of work, but thank goodness for air fryers.
What five things are always in your pantry or fridge?
Eggs, milk, fruit juice, yoghurt and … sweets!
Do you have a favourite recipe that you can share?
As you may have guessed, I have a sweet tooth, so this recipe is one I make whenever I feel like a fabulous dessert.
Malva Pudding
Ingredients
200ml sugar
2 large eggs
1 tablespoon apricot jam
150g all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 generous tablespoon butter
1 teaspoon vinegar
80ml milk
For the sauce
200ml fresh cream
100g of butter
120g of sugar
80ml hot water
2 teaspoons vanilla essence
Method:
Preheat oven to 180°C. Grease an oven-proof dish. In a bowl, beat the sugar and eggs with an electric beater, until thick, then add the apricot jam and mix through. Melt the butter in a small saucepan and then add the butter and vinegar to the wet mixture. Next, sift in the flour, baking soda and salt and combine.
Add this mixture with the milk to the egg mixture in the mixing bowl and beat well. Pour into the oven-proof dish and bake until golden brown (30-45 minutes). While it is baking, melt together the ingredients for the sauce in a pot and stir well. Keep warm and pour over the pudding as soon as it comes out of the oven.
Leave to stand awhile before serving. Serve warm with vanilla ice cream.
