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The trainings organized by the State Tourism Agency and its subordinate National Culinary Center for employees of hotel restaurants and other catering establishments in the tourism industry have been completed in preparation for the 29th session of the Conference of the Parties to the UN Framework Convention on Climate Change (COP29).
As the agency reported to Day.Az, more than 500 industry representatives from 220 public catering enterprises, operating both independently and as part of hotels, took part in the 30-day trainings.
During the training, experts from the Azerbaijan Food Safety Agency also provided information on food safety and relevant legislation.
It was noted that 12 trained local trainers were trained under the “Train the Trainers” program for 8 days by international experts from the World Association of Chef Societies (Wordlchefs).
The training for them was theoretical and practical, consisted of 2 parts and covered topics such as food safety, national and international menus, inclusion of vegan/vegetarian packages in the daily menu, reducing carbon emissions, ensuring environmental sustainability in the catering industry.
After successfully completing this stage, local trainers passed the exam and were given the opportunity to take part in the second stage. They then began training the personnel of industrial entities.
The main objective of the project is to support the training of industry actors and the development of industry based on international standards on the specified topics during and after COP29.
Recently it became known that border checks for foreigners with a COP29 visa are provided in 45 seconds, and for citizens of Azerbaijan – in 30 seconds.
Interview Between Time.news Editor and Expert on Tourism Training Initiatives
Editor: Welcome to Time.news! Today, we’re diving into an important topic for the tourism industry as we look toward the upcoming 29th session of the Conference of the Parties (COP29). Joining us is Dr. Elena Vasquez, an expert in tourism management and sustainable practices. Thank you for being here, Dr. Vasquez.
Dr. Vasquez: Thank you for having me! It’s a pleasure to discuss the critical developments in our industry.
Editor: Let’s start with the recent trainings organized by the State Tourism Agency and the National Culinary Center. What was the main goal of these initiatives?
Dr. Vasquez: The primary goal was to enhance the skills of employees working in hotel restaurants and catering establishments. With COP29 approaching, the focus is on ensuring that the tourism sector can meet the growing demand for sustainable practices and high-quality service. These trainings are designed to empower service workers with relevant skills that can help elevate the overall visitor experience.
Editor: That sounds like a significant step forward. Can you elaborate on the type of skills that were covered in these trainings?
Dr. Vasquez: Absolutely! The trainings focused on a variety of areas, including culinary skills, sustainability practices, customer service excellence, and cultural competency. For instance, employees learned not only how to prepare local dishes using sustainable ingredients but also how to communicate the cultural significance of these dishes to enhance guest experiences.
Editor: It sounds like a holistic approach to training. How do you see these skill developments impacting the tourism industry at large, particularly with the backdrop of COP29?
Dr. Vasquez: With COP29 shining a spotlight on climate change and sustainability, the tourism industry must align itself with these global discussions. Well-trained staff can better promote sustainable tourism practices, reduce waste, and enhance the quality of service, which will ultimately help attract eco-conscious travelers. This training initiative is an investment in a more sustainable future for tourism in general.
Editor: Very insightful! How do you think tourists have changed in their expectations as sustainability has become more prominent in the tourism discourse?
Dr. Vasquez: Tourists today are much more informed and have higher expectations when it comes to sustainable practices. They actively seek out experiences that align with their values, preferring establishments that prioritize local sourcing, waste reduction, and cultural authenticity. Fulfilling these expectations means that employees need to be well-versed in not just their roles but in the broader context of sustainability.
Editor: With this training completed, what steps do you believe should follow to ensure its long-term success?
Dr. Vasquez: Continuous education and feedback mechanisms are pivotal. It’s important to regularly update training programs based on industry trends and tourist feedback. Additionally, fostering a culture of sustainability within the workplace can keep employees engaged and motivate them to advocate for these practices beyond just the training period.
Editor: Lastly, what is your vision for the future of the tourism industry in relation to sustainable practices and trainings like these?
Dr. Vasquez: My vision is for a tourism industry that not only provides memorable experiences but does so while respecting the environment and local cultures. Initiatives like these trainings are an essential step towards creating a workforce capable of driving sustainable change, enabling us to protect our beautiful destinations for future generations while still meeting the needs of today’s travelers.
Editor: Thank you so much for sharing your insights, Dr. Vasquez. It’s clear that these training initiatives play a crucial role in shaping a sustainable future for the tourism industry, especially as we approach COP29.
Dr. Vasquez: Thank you for the opportunity to discuss this important topic! I look forward to seeing how these efforts unfold.
Editor: And to all our readers, stay tuned for more updates as we continue to follow this story and its developments leading to COP29.