The South Pacific Tourism Organisation together with the Tuvalu Ministry of Foreign Affairs, Trade, Tourism, Environment and Labour, facilitated two capacity building trainings for Tuvalu’s Tourism sector from the 31st May- 11th June. This training was conducted in preparation for the 8th Polynesian Leader’s meeting that was held in Tuvalu last week from the 26th-29th June.
“SPTO is committed to the development of our Small Islands Developing States (SIDS) members and we do this by facilitating training for the up-skilling of our tourism workforce with some of the best expertise in the region. The feedback from the Tuvalu Tourism Industry was very positive and the need for more training in the future was emphasized,” said SPTO Chief Executive Officer, Chris Cocker.
The training was delivered by Mr. Greg Cornwall and Mr. Colin Chung of Pacific Island Resort Consultants (PIRC).
The training targeted front office staff, bartenders, barmaids, waiters, waitresses, chefs and kitchen staff across hotels and restaurants in Tuvalu.
Mr Greg Cornwall covered customer service and food & beverage training in the first training.
“Pacific people are known for their hospitality and generous personality, what we need to do is harness what is already there naturally and train them to deliver it professionally. I am happy to say that the participants walked away with up-skilling that will help them attain and secure jobs in the hospitality industry” said Mr Cornwall
The objective of this training was to raise awareness on the techniques associated with the provision of exceptional customer service, food & beverage practices, including practical sessions on how to deliver them in a hotel setting.
The second training was conducted by Mr. Colin Chung, which covered food preparation and handling techniques.
“The training provided good basic kitchen skills, menu planning, creating simple but tasty island -style dishes, hygiene, sanitation and food safety. Participation attracted a wide sector of people from the tourism industry and it was a fun and an enjoyable experience as the Tuvaluans are very friendly and sociable islanders” said Mr. Chung.
Mr Chung also mentioned that a major challenge that Tuvalu faces is the lack of fresh produce on the island to use in the hospitality industry, which makes them dependent on boat or air shipments and arrivals.
“Going forward, much more training is needed in all areas of food production to extend their knowledge and skills particularly in the areas of breakfast specials and cookery, baking and desserts and the ability to create simple dishes out of what is available” added Mr Chung.
About Colin Chung and Greg Cornwall
Mr. Cornwall has 40 years experience as a hotelier, 5 as a hospitality lecturer and Mr. Chung’s experience spans over 50 years from managing hotels, resorts, tourist attractions, airlines, restaurants, as well as, setting up and running a culinary school on Maui for the University of Hawaii for 7 years, owning several restaurants, bars and presently operates a premium catering service and resort consulting company he is also the author of the Contemporary Island Cuisine Book ‘Kana Vinaka’ also the winner the BEST SOUTH PACIFIC FOOD CULTURE category at the Gourmand World Cookbook Awards 2018.
Established in 1983 as the Tourism Council of the South Pacific, the South Pacific Tourism Organisation (SPTO) is the mandated organisation representing Tourism in the region. Its 18 Government members are American Samoa, Cook Islands, Federated States of Micronesia, Fiji, French Polynesia, Kiribati, Nauru, Marshall Islands, New Caledonia, Niue, Papua New Guinea, Samoa, Solomon Islands, Timor Leste, Tonga, Tuvalu, Vanuatu and the People’s Republic of China. In addition to government members, the South Pacific Tourism Organisation enlists a private sector membership base.
For further information, please contact:
Alisi Lutu, Marketing Manager
South Pacific Tourism Organisation (SPTO)
Email: firstname.lastname@example.org or +679 3304177