FG will review tourism policy and standardize hotels: Minister

The Ministry of Tourism has reiterated the federal government’s commitment to review the existing tourism policy and harmonize the hotel master plan to improve the level of culinary skills in the country.

Tourism Minister Lola Ade-John said this on Thursday during the seventh edition of the National Institute of Hotel and Tourism Management (NIHOTOUR) annual masterclass series in Abuja.

The theme of the event was “Sustainable food production from farm to fork”.

Ms Ade-John said the government was reviewing some policies that would help boost the tourism sector for sustainable growth and development.

According to her, the government is doing a lot to ensure that job creation and income are improved through better practices under the Renewed Hope program.

She urged industry stakeholders to ensure cooperation with the government to effectively achieve the targets.

She added that the government has engaged communities to practice better agriculture and food production for a healthy lifestyle.

“Most importantly, we have spread our tourism doctrine to all communities across the country.

“Even though we have just started, we are making very good progress and all states are excited. We receive invitations to come and train people in communities to prepare them to be tourists.

“They are trained in local operators, tour operators, souvenir design, culinary skills and more,” she said.

In her remarks, NIHOTOUR CEO Nura Kangiwa stressed the importance of addressing food safety, quality and availability in the country.

According to him, the event is a testament to our commitment to academic excellence and professional development, and serves as a platform to support knowledge and exchange of research and innovation in the field of hospitality and tourism.

” The theme of this year’s lecture series is timely and timely, especially in the context of the government’s ongoing efforts to improve the food production and distribution system in Nigeria.

“By focusing on sustainable practices from farm to fork, our goal is not only to improve the accessibility and affordability of our food culture and lifestyle.

“But also ensuring the quality, standards and nutritional value of products, we start by reaching our tables from all channels of the value chains,” she said.

The NIHOTOUR boss added that Nigeria, as a nation rich in agricultural resources, has the potential to become a key player in the global food market.

He said this potential could only be fully realized through systematic research, innovation and cooperation between different stakeholders.

He stressed the need for rigorous scientific research and knowledge dissemination in the field of food production and management, which has never been more urgent than now.

“Interestingly, gastronomy as a specialized brand and a brand in tourism activities has contributed, among other things, to the creation of over 118 million creative jobs.

“All this translates into 3.8 percent of global employment, according to WTC leaders, the World Travel and Tourism Council.

” The records also say that for every 13 new tourists, one job is created in each industry of a given sector.

“Tourism is further estimated to continue to grow by 2028, reaching 414 million jobs and 11.6% of total employment,” he added.

Kangiwa added that in the hospitality and tourism sector, there is a specialized demand for professional skills that enable the creation of tourism content in almost all socio-economic sectors.

“It is essential to state that the frontiers of knowledge through research are well on their way.

“That’s why, as we gather for the seventh edition of the annual masterclass lecture series, scholars seek to renew our collective commitment.

“A commitment that will contribute to the development of sustainable food production practices and raise food culture and culinary standards in our country,” he added.

He encouraged all stakeholders to engage in thoughtful discussions, share best practices and inspire new initiatives that move Nigeria towards a brighter and more prosperous future as its culinary destination.

(NAN)