Hospitality And Catering Sector Assesment

Source Information:
Current Trends and
Innovations
Naja Group of Colleges: Cafeteria, Travel and Tourism Department

Introduction
 The Australian Tourism, Travel and Hospitality industry has been
evidenced to contribute to approximately greater than $100
billion to Australia’s Gross Development Product (GDP).
 The hospitality and catering sector are now required to
continuously undergo modifications with respect to novel
innovations, consumer expectations and current trends.
 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.

Current and Emerging Products and
Services
 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
 There is 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.