Analyzing Current Trends and Innovations in Hospitality at NGC

This report provides a comprehensive analysis of current trends and innovations within the hospitality industry, specifically focusing on how the Naja Group of Colleges (NGC) can adapt and implement these changes to improve profitability, competitiveness, and customer satisfaction. The report highlights key areas such as the introduction of nutritionist services, catering to vegan and vegetarian diets, and addressing special dietary needs. It emphasizes the importance of vocational training and internship opportunities, and the role of social media and online booking systems in enhancing customer engagement. Furthermore, the report addresses compliance issues, including process audits, customer feedback mechanisms, diversity policies, work health and safety, and environmental sustainability. The conclusion summarizes the key recommendations for NGC, including the adoption of vegetarian dishes, diversity policies, work health and safety measures, environmental sustainability practices, and service innovations such as online booking, process audits, customer feedback, and social media pages. The report references several academic sources to support its findings.

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.

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 providing opportunities for internships and
vocational training.

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
 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.

Work Ethic required to Work in the
Industry
 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
 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 of diversity,
work health and safety, environmental sustainability and service
innovations like online booking, process audits, customer feedback
and social media pages.

Bibliography
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