Study reveals strong worker commitment alongside ongoing concerns over pay, conditions and wellbeing   A new survey of hospitality workers in Ireland has found strong levels of pride and commitment, but breaches of employment rights and high levels of stress, burnout, and poor workplace conditions across the sector. The findings are based on 736 responses collected from hospitality workers in Ireland in 2025 – the largest independent study of its kind to date. The research was led by University of Galway and forms part of a wider global project examining hospitality working conditions across multiple countries. Despite positive attitudes towards work and strong confidence in skills, the survey reports continued breaches of basic employment rights among some workers, including pay below the minimum wage, unpaid hours and missing employment documentation. The data suggests a persistent gap between the demands of the industry and the supports available to workers, reflecting long-standing issues affecting retention, wellbeing and performance. Dr Deirdre Curran, J.E. Cairnes School of Business and Economics at University of Galway, led the research: “These results will be of direct interest to policymakers, employer representative bodies, trade unions, employers, students and teachers of hospitality and employment relations, and those working in hospitality. “Our intention is to provoke evidence-based discussions leading to positive change for all. We have a responsibility to the people who shared their experiences with us, to ensure their voices are heard and their needs are placed at the centre of discussions on the future of the sector.” Key findings include: Despite Ireland’s suite of employment legislation, results show that some hospitality workers continue to lack basic employment rights: 6% of respondents stated they were paid below the minimum wage 11% claimed that they were not paid for every hour worked  22% had not received a written statement of the terms of their employment  13% did not receive regular detailed pay slips Respondents reported high levels of engagement with their work, alongside significant wellbeing challenges. 96% agreed/strongly agreed that they ‘care about being useful and productive’ 91% agreed/strongly agreed that they had ‘the skills to do their job with confidence’ 73% agreed that they ‘enjoy their work environment’  72% felt they were ‘treated with dignity and respect by their managers’ (less so by customers) 64% agreed/strongly agreed that they felt ‘emotionally drained’ by their work 71% stated that they felt ‘used up’ at the end of their workday 53% had witnessed bullying or harassment 38% said they had experienced bullying or harassment The report also examines the types of behaviour reported, along with who is most likely to be responsible and how incidents are handled in the workplace. The report covers the full range of working conditions in hospitality, including the demands placed on both employees and employers, as well as factors that attract workers to the sector and those that contribute to turnover. While the findings are indicative rather than representative, they provide a strong evidence base and the report includes recommendations aimed at addressing systemic issues and supporting more sustainable working conditions for both employees and employers. The research team was led by Dr Deirdre Curran at University of Galway’s J.E. Cairnes School of Business and Economics, and includes Dr Maeve O’Sullivan, Dr Áine Ní Léime and Olaiwola Ogunpaimo, University of Galway; Anastasia Kulichyova, Queen’s University Belfast; and Kevin Ward, Technological University of the Shannon. The project is part of the Global Hospitality Research Alliance, which examines working conditions in hospitality sectors across the Global North and Global South. The full report is available at https://researchrepository.universityofgalway.ie/server/api/core/bitstreams/391e4cb7-1d0f-4f63-8200-930df80fc579/content   Ends

New undergraduate degree in Global Luxury and Experience Management launched to coincide with celebrations Shannon College of Hotel Management has today marked 75 years of hospitality education with a milestone anniversary celebration and the launch of a new undergraduate degree - Bachelor of Business Studies (BBS) in Global Luxury and Experience Management. The event was centred around the launch of a new ambitious vision for the future of Shannon College, including an outline of plans for a new purpose-built, state-of-the-art learning building. Founded in 1951 by Dr Brendan O’Regan, Shannon College of Hotel Management has grown from an ambitious idea in the Shannon region to become a world-renowned school as part of University of Galway which has a distinctive place in Irish and global hospitality education. The 75th anniversary event brought together alumni, students, staff, friends of Shannon College, members of the community and industry partners to reflect on its long-standing contribution to the national and international hospitality sector, while also looking ahead to the future of hospitality education. Professor David Burn, President of University of Galway, said: “It is a privilege to be part of a 75th anniversary celebration which so clearly shows the strength of the bond between students, staff, graduates and the region, while also demonstrating the impact of the Shannon College globally. We look forward to greater successes in hospitality education as ambitions for the future become a reality.”  Adrian Sylver, Head of Shannon College of Hotel Management, said: “Over the past 75 years, Shannon College has adapted to changing times while holding firmly to its defining values. This approach has helped generations of graduates build successful careers. The new degree programme launched today - Bachelor of Business Studies in Global Luxury and Experience Management - will continue to build on that legacy, while opening new pathways for students into dynamic and growing global industries.” Professor Alma McCarthy, Executive Dean of the College of Business, Public Policy and Law at University of Galway, said: “The launch of the new BBS in Global Luxury and Experience Management degree programme reflects our commitment to developing future leaders with the skills and insights to thrive in an increasingly experiential-focused hospitality landscape.” Shannon College’s new BBS in Global Luxury and Experience Management combines business knowledge with specialist capability in luxury markets, digital engagement, service excellence and international brand environments. It has been designed to equip graduates for roles that require the ability to design, deliver and manage high-value customer experiences in a wide range of settings. The 75th anniversary celebrations included conversations, billed as Down Memory Lane, with graduates including Daniel McLoughlin, founder of RockSalt; former Deputy Head of School Kate O’Connell; and current third-year student, Erin Brady. Graduates of Shannon College Nicky Logue, General Manager Intercontinental Hotel Dublin, Ruth Scanlon, Marketing Director Reignwood UK, and Christine Murphy, Founder of Urban Aran, also took part in the event, reflecting on their careers and the opportunities presented by the new degree. The celebrations also included the launch of a Shannon College 75th Anniversary Commemorative Whiskey, produced in collaboration with Co Clare Whiskey Bonder JJ Corry. The Shannon College brand is carried across the world by a global alumni community of more than 3,000 graduates in senior roles including chief executive officers of international hotel groups, leaders of global hospitality brands, chairs of major tourism destinations, and presidents and chairpersons of national and international hospitality organisations. Its practice-led approach combines academic study, professional training, immersion in language, international experience and close industry engagement, helping generations of graduates build careers across hotels, tourism, luxury hospitality, financial services, destination management, events, enterprise and other sectors. Shannon College has maintained a 100% employment record for undergraduate programmes since 1951, reflecting the enduring strength of the Shannon education and the values of professionalism, integrity, service excellence and warmth that continue to define the “Shannon Family”. Ends  

Exercise science researchers at University of Galway have revealed how careful consideration of the timing and intensity of training will benefit muscle health. The study examined the effects of exercise on muscle, and in particular whether shorter bursts of very intensive exercise or longer periods of less intensive exercise were more effective at improving muscle health. Dr Enda Murphy, an exercise scientist working at CÚRAM – the Research Ireland Centre for Medical Devices based at University of Galway, led the international collaboration, with scientists from Dublin City University and Toulouse University in France. In order to fully assess the impact of exercise on muscle health, the researchers took muscle biopsy samples from participants before and after exercise. They also took very precise measures of metabolic health, including “insulin sensitivity” – a measure of how well insulin can control the flow of glucose and other fuels around the body. This made it possible to analyse very precisely the effects of exercise on metabolism within the muscle itself. Dr Enda Murphy said: “The findings were interesting and unexpected. There were much bigger improvements in muscle function after the short, intensive exercise bouts compared to the longer bout of less intensive exercise, even though the overall workload with the short intensive bout was much lower. “Our analysis also showed improvements in insulin sensitivity – which relates to how effectively the body’s cells respond to insulin in order to absorb glucose from the bloodstream and regulate blood sugar levels.” The research involved young, healthy, active men involved in training or exercising at least twice a week. In order to assess how their bodies responded to the exercise, they were assessed 24 hours after sprint intervals (7x30 second high intensity sprints over 40 minutes), cycling over 1 hour (continuous moderate intensity), and while not exercising. The full research can be read in the American Journal of Physiology - Endocrinology and Metabolism. Dr Cedric Moro, part of the research team based in the Institute of Metabolic and Cardiovascular Diseases (I2MC) INSERM/Toulouse University France, said: “Whether the findings apply to other groups such as women, older people or those with chronic medical conditions like obesity, needs further study. However, the fact that we were able to quantify very precisely the changes in insulin sensitivity, as well as the changes in muscle at a molecular and microscopic level with the biopsy samples makes us confident that what we are seeing is real.” Professor Francis Finucane, part of the research team and Consultant Endocrinologist, Galway University Hospitals and University of Galway, said: “This study shows the power of collaboration between specialists in metabolism, muscle function and exercise science. We know that exercise is really important for metabolic health, and making exercise interventions as effective as possible will help our patients with obesity and related disorders. This study is a small but important step on that journey.” Ends