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Culture and Tourism

NIHOTOUR Trains Its Academic Staff Across The Country



Academic staff in all the nine campuses of the National Institute for Hospitality and Tourism (NIHOTOUR) across the country have undergone a Train the Trainer program to enhance the quality of teaching within the framework of academic exercises of the Institute with a call from Nura Sani Kangiwa, Director General of the Institute on the staff to see the exercise as a mission to provide innovative world-class manpower that has the enrichment of quality professionals in the industry and in line with global best practices.

Nura Kangiwa who flagged off the exercise in Abuja through representation by Dr. Taiwo Famogbiyele, Director of Research and Development, noted that the essence of the establishment of NIHOTOUR 34 years ago was to provide skills proficiency, technical upgrading programs, and professional knowledge-based education in the hospitality and tourism industry in both the public and private sectors of the country, adding that to remain true and committed to the mandate of the Institute, academic staff must be constantly exposed to the best practices in the industry which the Train the Trainer exercise is meant to achieve. 

In his remarks to flag off the exercise, Chief Abiodun Odusanwo, President of the Institute for Tourism Professionals of Nigeria (ITPN), reiterated the cardinal objectives of ITPN which, as an awarding body for certified professionals in the hospitality and tourism industry in Nigeria, is to ensure training by competent professionals that produce qualified personnel to be certified by the Institute. 

Shedding more light on the ongoing Train the Trainer exercise, Odusanwo said it’s in the category of Certified Tourism Professional (CTP) designed as an accredited competency-based professional credential recognized by hospitality, tourism, and allied occupations employers which is the pinnacle performance-based recognition program in the Nigerian hospitality and tourism industry awarded when employees demonstrate that they have mastered the required skills and met the standards of their profession in a practical job setting.

The program, which is administered as a collaborative national certificated award is being coordinated and superintended by NIHOTOUR as Coordinator of the Sector Skills Council, while the certificates are being awarded by the ITPN as the awarding body.

The two batches of trainees which included staff of Abuja, Kano, Lagos, Benin, and Enugu Campuses for Batch One; and staff of Kaduna, Makurdi, Bauchi, and Oshogbo Campuses for Batch Two, all underwent the training of the ‘Train the Trainer Program’ which was rounded up in two weeks. 

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Creative Industry

ServeSafe: Ensures Food Safety of National School Feeding Progamme- ITPN




In line with the desire of the present administration to empower a minimum of one million Nigerians annually with hospitality trade jobs in the National Home Grown School Feeding Program, quality and safety of food service delivery must be ensured so that the feeding system will not be compromised in terms of nutritional values, safe consumption and good health of the benefiting pupils of the scheme.                                 

The National President of the Institute for Tourism Professionals of Nigeria (ITPN), Chief Abiodun Odusanwo, who stated this during the Food Quality Assurance Supervision Training Program for Supervisors of the Home Grown School Feeding Program in Abuja, further noted that this was meant to strengthen the skill levels of the public officers performing this important regulatory and enforcement role in order to reduce the incidents of food poisoning and food borne illnesses in the implementation of the scheme.                                  

Chief Odusanwo said that the Servesafe initiative is a Food Safety Quality Assurance Management System which covers environmental and public health food safety program, designed to create public awareness and a safeguard of the dangers associated with food poisoning and contamination at premises where food is processed, cooked, served or handled, adding that it is further meant to educate, intensify and quality-assured food premises through inspection and certification.                                    

He disclosed that the key challenges facing the enhancement of food safety in the country include lack of awareness of the socio-economic importance of food safety, absence of adequate information on incidence of food borne disease outbreaks, lack of understanding of food safety and quality standards as outlined in international agreements and the inability to enforce compliance commensurate with the demands of enforcement of regulatory bodies, noting further that it is in response to these challenges that the Servesafe Quality Assurance training was organized.                                   

The program which was done by the Federal Ministry of Humanitarian Affairs, Disaster Management and Social Development in collaboration with the Institute for Tourism Professionals of Nigeria, saw participants of the Three-Day Training Programme drawn from all training centres across the country drilled on key food safety areas including: ‘Overview of Safe Food’; ‘How to Avoid Food Contamination’; ‘The Servesafe Food Handler’ and ‘Servesafe Facilities and Pest Management and Control’. 

Other are: ‘Servesafe flow of Food Production and Service’; Servesafe Cleaning and Sanitation’; Servesafe Flow of Food Production and Service’ and ‘Servesafe Food Safety Management System’ and were presented with Certificate acknowledging them as qualified food safety supervisors in the country’s food value chain and hospitality trades.

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