HRAWI focuses on shortage of talent in the hospitality industry

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Despite the hospitality industry’s gradual restoration from the impression of the pandemic, the sector continues to face challenges in managing its human sources. The post-pandemic time has dropped at gentle the vulnerabilities of the hospitality industry and has led college students and professionals to contemplate different profession paths. Student enrolments in hospitality programs declined significantly between 2019 and 2022. To handle this, the Hotel and Restaurant Association of Western India (HRAWI) has created a particular process pressure of educational suppose tanks to try to bridge the shortfall in talent, manpower and declining enrolment of college students in hospitality programs.

The process pressure contains of hospitality stalwarts together with heads of instructional institutes of varied IHMs, homeowners of hospitality institutions, industry veterans and members of the HRAWI. Arun Kumar Singh, Principal, FIHM; Irfan Mirza, Principal, V M Salgaonkar IHM; Pallavi Chaudhari, Director, D.Y. Patil School of Hospitality & Tourism Studies; Dr Rohan Soni, Principal, Amro College of Hotel Management, Nashik; Dr Jagat Ok. Mangaraj, Principal, IHM Ahmedabad; Pradeep Shetty, President, HRAWI; Jimmy Shaw, Honorary Secretary, HRAWI; Vishal Kapoor, GM, Radisson Blu Mumbai; Kamlesh Barot, Ex-officio Member, HRAWI and Sandeep Talaulicar, Executive Committee Member, HRAWI presently type the core staff of the particular process pressure.

Pradeep Shetty

“As new opportunities continue to open up, the industry is also realizing the need to attract new talent. To address this, HRAWI has created a special task force with three key objectives in mind. These include, devising a scheme or strategy for making a career in hospitality attractive to students. To revisit the present-day hospitality education system and curriculum by involving academicians and industry as part of a consultation exercise to make suitable recommendations to the National Council and the Ministry of Tourism. To take measures to help members tide over the talent shortfall with proper training tools including informational videos, info-graphics, and data driven analysis and support, among other literature,” says Pradeep Shetty, President, HRAWI.

Data reveals important talent gaps in the Indian hospitality sector, notably in lodge administration and meals manufacturing. Practical information deficiency (33 per cent) and outdated programs (24 per cent) are prevalent in the meals manufacturing self-discipline. Similarly, administration workers additionally faces challenges because of lack of sensible information (43 per cent) and outdated programs (29 per cent). Front workplace managers, assistants, bell captains, bell boys, and journey desk personnel lack important expertise akin to communication, lively listening, dealing with billing software program, staff administration, and understanding service choices.

“The shortage of skilled talent in critical areas of the hospitality industry is a pressing concern. To overcome this challenge, we actively seek talented and experienced chefs who can share their expertise and knowledge with students. By bridging the gap between industry professionals and education, we aim to equip students with the skills and experience needed to excel in the hospitality sector. The talent shortage is most acute in lower and upper-level positions, while mid-level positions experience a more balanced supply and demand. This talent shortage extends to managerial roles, where assistant managers and senior supervisors often need to fill the gap,” says Talaulicar.


According to industry consultants, the talent shortage is especially evident in particular roles and positions. Good cooks and, meals and beverage managers are in excessive demand however are difficult to seek out. Front workplace and housekeeping roles are additionally struggling to draw certified people. Recognizing the want to handle this difficulty, HRAWI is actively searching for skilled cooks to affix their staff and contribute to the training and coaching of aspiring hospitality professionals. HRAWI will even publish a white paper to determine and assess the a number of facets of training in hospitality immediately, and provide options to higher the high quality and effectiveness of curriculums. The Association additionally hopes the uptick in revenues post-pandemic to assist in this endeavour.

“We need fresh perspectives, ideas and skill-sets to take the industry to the next level. We must focus on developing and nurturing talent, providing them with the right tools and training to excel in their roles. The hospitality industry is one of the most dynamic and exciting sectors to work in and we need to convey this message to the younger generation. The special task force of academic think tanks will try and bridge the shortfall in talent, manpower and declining enrolment of students in hospitality courses. We believe that by focusing on attracting, nurturing and retaining talent, the hospitality industry can overcome its current challenges and flourish in the years to come,” concludes Shetty.





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