The scarcity of trained manpower which is the bane of the hospitality and tourism sector is set to be addressed by the government through a slew of institutions – the first of which is set to come up in Mysuru.
Lack of trained and skilled human resource is a major issue inhibiting the growth of the sector and a major impediment in realising its full potential. This is especially true in tourist centres like Mysuru which receive around 3.5 million tourists every year. To cater to these tourists there are about 200 hotels and resorts.
Though there is scope for increasing the tourist footfall the growth is inhibited by lack of trained manpower – apart from infrastructure – to sustain the growth.
Hence, as a first step in enhancing skill levels, there are plans to expand the Food Crafts Institute (FCI) in Mysuru to a full-fledged institution offering a three-year degree in hotel management.
In addition, satellite centres offering training in the hospitality and tourism sector will be established in all the revenue divisions of the State. Any of these satellite centres will likely be upgraded to a full-fledged Institute of Hotel Management.
Deputy Director of Tourism H.P. Janardhan told The Hindu that a full-fledged institution offering a three year course in Hotel Management will come up in Mysuru in due course. The preliminary works have been completed for this.
“We require 10 acres of land of which four have already been identified and allotted to the department. The remaining area is being demarcated in the vicinity,” he added.
“The proposed Institute of Hotel Management in Mysuru will be the first of its kind in the State to be floated by the Tourism Department though there are similar institutions in the private domain. Once established, it will be affiliated to the National Council for Hotel Management and Catering Technology (NCHMCT) which is an autonomous body that promotes coordinated growth and development of hospitality education in the country,” Mr. Janardhan, who is also the principal of the FCI, said.
At present, the FCI, located at the Exhibition Grounds in Mysuru offers hands-on training in food and beverage production, housekeeping, front office management, etc., crucial for tourism and hospitality. The FCI courses range from two to four months and are recognised by NCHMCT.
Similar institutes will also be established in other parts of the State so that the hospitality and tourism sector can achieve the growth that is envisaged in the years ahead.
K.S. Nagapathi, a tourism expert, said the prospects of the hospitality sector is dovetailed with the growth of tourism and the State government’s move to establish such training institutes augurs well for the sector.
He said at present a handful of people employed in the sector are qualified or trained and such courses will help usher in greater professionalism in the tourism and hospitality sector not only in Mysuru but across the State.
