Australian Tourism And Hospitality Industry

Running head: COMMERCIAL COOKERY: SITHIND002: NAJA GROUP OF COLLEGES
COMMERICAL COOKERY: SITHIND002: NAJA GROUP OF COLLEGES
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Part 1: Source Information
Introduction
The Australian Tourism, Travel and Hospitality industry is rapidly expanding into one of
the key industrial contributors of the nation’s overall economic growth and development.
Currently, this multifaceted industry has been evidenced to contribute to approximately greater
than $100 billion to Australia’s Gross Development Product (GDP). However, with the onset of
technological advancements and increased rates of globalization, organizations indulging in the
hospitality and catering sector are now required to continuously undergo modifications with
respect to novel innovations, consumer expectations and current trends. Thus, the NGC is not
different with regards to the same and engagement in new trends and changes can be considered
to enhance competitive advantage, organizational profits, and overall market share and customer
satisfaction.
The following report will thus extensively discuss and expand upon the current trends
and innovations in the hospitality industry which the Naja Group of Colleges (NGC) can
implement for the purpose of expanding upon their profitability, competitive market and
clientele in the future. The key hospitality and catering industry areas where associated
innovations and trends will be expounded upon are: current and emerging products and services,
current issues, career opportunities, relationship between other related industries, compliance
issues and quality assurance, new products and technology and industrial work ethics.

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Discussion
Current and Emerging Products and Services
Current food catering industries and organization are no longer focusing on one, but a
range of inter-disciplinary services and professions and the hotel and hospitality industries are no
different. A key innovation or trend which the NGC can implement with respect to same, is the
inclusion of nutritionist or dietician services within the facility. This means that along with
enjoying a range of food products, busy customers can also consult regarding their dietary
preferences and strategies of healthy food selection within the premises itself.
Current Issues
With the increase in media coverage and availability of healthcare educational resources,
customers are now increasingly aware concerning the association between diet and health as well
as the ethical issues associated with current non-vegetarian diets. Such awareness has thus
increased the popularity and demand of consuming vegan and vegetarian diets – both of which
are missing in the menu of the NGC. Additionally, customers may have health complications
such as lactose and gluten intolerance, allergies or even celiac disease. Such issues call for the
need to include diets or recipes compliant to special dietary requirements which in turn are
missing in the NGC. Such dietary issues must be corrected at the earliest since lack of
consideration of customers’ special dietary requirements can call for legal and civil action
against the concerned organization.
Career Opportunities
The inclusion of vocational training across workplaces and industries are an innovative
and effective way with which new talents and skills can be identified and thus, absorbed into the
existing workforce. Thus, the NGC can serve as a lucrative career option for students by

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providing opportunities for internships and vocational training, as well as liaising with other
hospitality and catering organizations to provide placements for future professional practice.
Relationship between other Related Industries
In the age of media exposure and technology, industries are now increasingly expected to
deliver customer centered services where establishment of positive rapport with customers paves
the way for increased organizational profits, competitive advantage and popularity. This can be
done via the establishment of an organizational social media page or website where customers
can have the opportunity to post pictures, share their view and remain updated of the NGC’s
activities.
Compliance Issues and Quality Assurance
One of the key strategies required to ensure continuous adherence to customer
satisfaction and deliverance of quality products and services is the implementation of timely
process audits as well as inclusion of customer complaints and feedback management
procedures. NGC thus needs to include opportunities for customers to provide their feedback as
well as the continuous monitoring or auditing of its food preparation processes.
New Products, Technology, Techniques and Services
While the NGC already adopts unique and comprehensive travel and transportation
policies, there is an increasing popularity surrounding the availability of online booking
procedures – since customers may be too busy to take time to physically order food to the
cafeteria. Thus, the inclusion of online food booking systems can be a useful addition to NGC’s
current repertoire of services, which in turn, can enhance inclusion of a wider customer clientele.

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Work Ethic required to Work in the Industry
While the NGC’s organizational statement in values and mission demonstrate the
adherence to a highly secure and positive work environment, there is an absence of a diversity
policy as well as a statement on environmental sustainability or a sustainable corporate social
responsibility policy. At present, with increased rates of globalization and tourism, the world has
transformed into a global village. For this reason, various organizations of Australia, especially
the hospitality sector are witnessing an influx of culturally and linguistically diverse groups, both
as employees as well as customers. With this respect, the inclusion of a diversity policy within
the NGCs mission statement and values is of utmost importance.
Additionally, with respect to the growing global concern of climate change, all
organizations, including those of the hospitality sector must possess a set of principles,
statements or policies on environmental sustainability, as per the Environment Protection Act.
Lastly, the lack of a set of work health safety policies and programs for hazard prevention and
control is also a key requirement which needs to be addressed by the NJC, to ensure safe work
practices for its employees.
Conclusion
Thus, the above mentioned report provides an extensive and elaborate discussion on
current trend, innovations and policies which the NGC can implement for the purpose of
ensuring overall improvement, customer satisfaction and organizational profits. While the
NGC’s existing set of policies and programs have already generate considerable popularity and
monetary benefits, there is still a need for the organization to know and take part in current
trends, technologies and innovations. These include: the inclusion of vegetarian dishes, policies

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of diversity, work health and safety, environmental sustainability and service innovations like
online booking, process audits, customer feedback and social media pages.