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- Published: 18th September 2026
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Why do you want to study this course or subject?
I became interested in tourism by noticing how differently places present themselves. Walking the Derwent Valley with my camera, I saw mills that had been turned into cafés and craft units, with interpretation boards explaining why the site matters, while a similar mill ten miles away had no signage at all and almost no visitors. That contrast made me curious about the decisions behind it: who funds interpretation, who decides which stories are told, and how a place persuades people to stop rather than drive past. Reading Freya Higgins-Desbiolles and others on tourism's social purpose pushed me further, because it framed visitors not simply as spending power but as people whose presence changes a community for better or worse. My Geography A-level work on regeneration gave me some vocabulary for this, but tourism sits where economics, culture and planning overlap, and that is the combination I want to study properly rather than in fragments. I am particularly drawn to destination management and to the practical side of seasonality, since I have seen at close range how a wet August affects a small business. I want to understand visitor economies well enough to work in a role where I help a place benefit from its own attractions, ideally in the East Midlands or somewhere with similar under-recognised industrial heritage, and a degree that combines theory with placements and real destination projects seems the right route into that.
How have your qualifications and studies helped you to prepare?
My A-levels each contribute something I expect to use. Geography has been the most direct: I completed an independent investigation on footfall and spending in my town centre, collecting pedestrian counts at three points across weekday and weekend periods and surveying forty-two shoppers about why they had come in. My sample was small and I was careful in my conclusions, but the process taught me how to design a questionnaire that people will actually finish, how to code open responses, and how easily weather can distort a data set. Business has given me the financial grounding, particularly break-even analysis and pricing, which changed how I read the holiday let's accounts, and unit work on market segmentation helped me see why the same attraction advertises itself differently to families and to coach groups. History has been valuable for less obvious reasons: analysing how sources are selected and framed is close to the work of writing heritage interpretation, and my coursework on nineteenth-century industrial towns gave me background on the sites I now visit. Alongside my classes I read consistently, mostly Tourism Concern's older campaigning material, VisitBritain's published visitor statistics and news coverage of overtourism in European cities, which has made me sceptical of visitor number growth as a measure of success on its own. I also took a short free online course on sustainable tourism, which introduced carrying capacity and left me wanting a more rigorous treatment than a six-hour course can give.
What else have you done to prepare outside of education, and why are these experiences useful?
For the past two years I have helped my aunt run a two-bedroom holiday let in a converted outbuilding. I manage the listing text and photographs, answer enquiries in the evenings, and wrote the guest folder, which meant walking every route I recommended and checking bus times and opening hours myself. I learnt that guests ask the same eight questions and that answering them before arrival reduces messages considerably. When reviews mentioned the cottage being hard to find, I rewrote the directions using landmarks instead of postcodes, and the comments stopped. I also track which enquiries convert, which showed us that a two-night minimum in winter was losing more bookings than it protected. On Saturdays I work in a garden centre café, mostly on the till and clearing tables, where I have got used to steady queues, a wide range of customers and the reality that service quality depends on whether the kitchen and front of house are talking to each other. Once or twice a month I steward at a heritage railway, checking tickets, directing people to the platform and answering questions about the locomotives, which I had to learn from the volunteer handbook. Talking to visitors there has been genuinely useful: many are repeat guests who come for the atmosphere rather than the trains, which is not how the site describes itself. I have taken around three hundred photographs of local heritage sites and keep notes on their signage and access, a habit I expect to carry into fieldwork.
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