This industry is battling harder than ever to hold on to talented young professionals, so it makes sense to try to find out what aspects of a career in hospitality are still attractive - and which areas might be failing them. In other words, are you, their potential employer, meeting the expectations of today's talent or are you likely to lose them to another business - or even another industry?

A year ago 15 young people undertaking hospitality management studies were invited to discuss career expectations by recruitment consultancy Chess Partnership. Chess dubbed these young people, born from the 1980s onwards, "Generation Y". Altogether, about 100 students aged 16-23 participated in focus groups from further education colleges and universities.

The 15 students Caterer featured were all in their early 20s and impressed us with their clear-sighted goals. One year on, however, and two have dropped out of the industry completely. We spoke to some about their experiences in placements and in their first jobs.

What should worry you is that several of the students indicated they could see opportunities to use their skills outside the industry.

owever, most were still excited by hospitality and accepted the long hours - although employers who provide the following were more likely to hold on to them: recognition; better salaries and holiday entitlement; opportunity to grow and develop; the chance to work internationally; help and a good package when relocating; and a better work-life balance.

Andrew Barlow, 22

• Final year studying for a BSc in hospitality management at Ecole Htelire de Lausanne, Switzerland.
• His placement was at Claridge's, London.

Barlow's horizons have widened. A year ago he aspired to the role of hotel general manager and hadn't really been aware of other roles in larger hotel groups - or even in other sectors. Following a series of strategy classes at university and his last placement, he has set his sights on a regional or corporate hotel role - especially in F&B. His aim is to carve out an international hotel career.

Jessica McCormack, 22

• Studying BSc (Hons) in hotel and restaurant management at Oxford Brookes University, a four-year sandwich course, graduating in June 2006.
• In 2003-04 did a nine-month placement at Four Seasons Canary Wharf in London as a switchboard operator.

When McCormack was interviewed last year she was despondent and couldn't see what the programme was achieving. Now she can see the benefits of work experience, saying it has matured her. She is focusing on hotels because she believes they will offer her a better chance of working internationally. As she is from El Salvador, she also believes hotels are more likely to sponsor her visa. She is ambitious and is prepared to sacrifice her social life to graduate with a first.

Olive Donegan, 24

• Graduated from Shannon College, Ireland. 
• Undertaking a Marriott management development programme ending in September.

In the 2004 interview, Donegan had just joined the graduate programme at Kensington Marriott hotel in London. Her aim then was to be on the company's finance board within 15 years. She has since scaled down her goals to those she can visualise in 2-5 years.

Initially, she would have sacrificed her lifestyle for her career but now would prefer to work long hours only when necessary. However, she still thinks the hotel industry is entrepreneurial, offers opportunities and allows people to develop.

A year on, however, she has been exposed to business outside the hotel sector and recognises that hospitality management courses develop transferable skills.

Gerard Nolan, 26 

• Studied for a diploma in international hotel management and business studies at Shannon College of Hotel Management. Graduated in November 2003.
• His last placement was as a management trainee at Starwood Central London Hotels.
• Employed as revenue management executive at Sheraton Skyline Heathrow.

Nolan says he would gladly recommend Marriott's 18-month management trainee programme. He spent the first 12 months in a range of departments and the final six in his chosen area, revenue management. It saved his view of the industry. By moving away from operations, he has left behind shift work and now has a Monday-to-Friday work pattern. If he hadn't made the switch, he reckons he would have had a more jaundiced view of the industry.

Charlotte Smallman, 22

• Studied for a BSc (Hons) in international hospitality management at Oxford Brookes University. Just graduated with a 2:1.
• Working in an HR role as conference team supervisor at Keble College, Oxford University, until she finds a graduate job.

Smallman worked at the Long Wharf Marriott hotel in Boston, USA, during her second-year placement and would be happy to return to work with Marriott. She will pursue a career in hotel operations, specialising in event management. She's excited by this prospect as she loves the personal element of the role. She also reckons that hotels will give her more chance to work internationally and cites Marriott, Four Seasons, Starwood, Hilton and Accor as preferred employers.

Paul Dufty, 24

• Studying at Oxford Brookes University.
• Dufty is on an 18-month Starwood Hotels management programme based at Heathrow.

Dufty is enjoying the course and reckons he is on track with his ambitions to become a general manager one day. "The whole experience is fantastic - I'm learning so much every day," he says. "A lot of my friends outside the industry see the opportunities I am etting, such as team building, training... They know it's hard work but that I love it."

Ying-Kit Ngai, 22

• Studying at University of Brighton.
• On placement with the conference and events department of the Royal Society of Arts.

Ying-Kit is looking at a career in event management. He wasn't initially keen to work in hotels or restaurants, having listened to his uncle's experiences of long hours and low pay. "If I get job satisfaction, the long hours are less of an issue. If people don't recognise your work, though, I think you can get bored of it," he says. Looking ahead, Ying-Kit would like to have his own business, as he would find being able to make his own decisions much more motivating.

Question time

With the formalities out of the way, we got down to the nittygritty. We asked: Did you get ą or are you getting ą much value out of your placements?

Andrew Barlow
I feel it would have been useful to have had some technical training. At one placement I was made acting F&B controller but didn’t do the relevant courses until I returned to university. The placements have given me a better understanding of the accounting function ą and to read and understand people better.

Jessica McCormack
I couldn’t have been better equipped. On the placement I was treated like an individual, and the hotel took a personal approach to my development. I learnt more about deadlines, increased my standard of work and raised my expectations.

Olive Donegan
I’ve gained more knowledge, which has enabled me to be a better time manager and helped me cope with the demands at work. Because I chose finance rather than operations when I joined Marriott, I wasn’t wholly prepared. I want a career in financial management, and Marriott offers a specialised programme. The company has supported me in seeking accountancy qualifications.

Gerard Nolan
I’ve been able to set clear personal development objectives with my manager, which has created a structured approach in my personal and career development.

Paul Dufty
I’m getting lots of management exposure and am not just there to help out. Working at an airport hotel is interesting. It’s busy Monday to Friday, and I usually work 8.30-5.30. I’m keen to get as much management experience as possible.

Ying-Kit Ngai
I worked as a waiter in the restaurant and then the bar before moving into a general administration role looking at events and contracts. At the beginning I was excited, but I don’t think I’ve had the opportunity to fully understand the management side. I’ve spent too long on the basics, and to be a manager you need to spend time in a management role.

Are you concerned about wages?

Andrew Barlow
When I graduate I’ll be looking for jobs that offer a development package, not just a great salary

Jessica McCormack
On my placement I earned £13,000 a year and received a 3% pay rise. As a graduate, I’d like to earn £24,000. Overall, I’m disappointed by salaries in the industry.

Olive Donegan
I’m on a graduate salary, which is good for the hotel industry but disappointing when compared with other industries. Living in London is expensive and could be offset by an improved package.

Gerard Nolan
I feel that in comparison with other industries my base and bonus is not attractive. My focus has turned towards the tangible, salary rather than perks, as I want to be free to choose what I want from life.

Charlotte Smallman
I’d expect a minimum of £18,000 on a graduate scheme or in a supervisory position. As for employers, I’m looking for the right setting, the right property, the right managers ą and a good HR department.

Paul Dufty
There’s a stigma attached to the industry of low pay and long hours, but you know it’s not nine-to-five. The cost of living is an issue ą London’s not cheap. I’m being paid under £20,000 to be on the management trainee programme.

Ying-Kit Ngai
From what I’ve heard, salaries aren’t great in the industry. I’m earning less than £15,000 at the moment. As a starting salary, I would be looking for £18,000.

Off the record

This is the bit where the gloves came off. With the promise of anonymity, we asked: Are you disillusioned?

“My thoughts haven’t changed ą in fact they’ve broadened, as I’ve learnt so much about myself and the nature of the hospitality industry.”

“The perception of our industry is of long hours and little pay ą I know this hasn’t changed much since I started in the industry, so there’s no point complaining.”

“Employers can exploit you as a placement. You’re cheap labour, and they can ask you to do basic jobs.”

Will you stay in hospitality in the long term?
“I guess it will just depend on who provides the best package.”

“I enjoy my work and see myself staying in the industry for years to come. However, this is highly dependent on the opportunities that may come my way.”

“There are things outside the industry that have caught my interest.”