One of Shannon College 's strengths is the emphasis which it places on professional practice. During Year 1, students rotate on a fortnightly basis between five practical groups; culinary, food science, restaurant service, accommodation services and information technology. For four days per week, first year students work in these practical areas for four hours each day.

This emphasis on professional practice enables students to build up a comprehensive understanding of the operational aspects of running a hotel business. Thus, by the time they depart for their first professional placement, students are well versed in the requirements of day-to-day hotel operations, enabling them to adapt to their placement experience with confidence and ensure that their placements are both enjoyable and successful.

In Year 3, the student's knowledge of these five practical areas is further developed, with the emphasis shifting from operational issues to strategic matters. Staff planning, accommodation management and revenue maximisation are just three of the topics covered during the year.

The world's most successful business leaders invariably share one characteristic in common: an attention to detail. Managers who have a solid grasp of both operational and strategic matters find it easier to manage their cost bases by eliminating wasteful practices. Hence, by encouraging an attention to detail in its students, Shannon College is preparing them for their future roles as successful senior managers both within the hotel industry and beyond.

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