TOURISM AND HOSPITALITY SUSTAIN ONE -THIRD OF GOA'S POPULATION INSIGHTS FROM EXPERTS

In the wake of the mining industry's decline in Goa, an astounding revelation emerges-roughly one-third of God's population relies on the hospitality and tourism sectors, both directly and indirectly, for their livelihood.

This revelation comes from Ralph De Souza, the former president of the Goa Chamber of Commerce and Industry.

De Souza shared his insights at a state-level seminar focused on "Addressing Skill Gaps in Goa for Accelerated, Inclusive & Resilient Growth for Graduating Students." The event was organized by the Srinivassa Sinai Dempo College of Commerce and Economics in collaboration with Akashavani-Panaji and the Goa Chamber of Commerce and Industry's (GCCI) committee on Education and Skill Development Committee.

"The impact of the tourism industry extends far beyond just travel and hotels, as it has a remarkable multiplier effect that touches the lives of fishermen, bakers, and milkmen, whose products are consumed daily," pointed out Ralph De Souza, who leads the De Souza Group at the state-level seminar. "This interconnected web of activities creates significant employment opportunities, including shopkeepers, local tea vendors near hotels, and countless drivers who facilitate transport."

De Souza emphasized that this phenomenon sustains over one-third of God's population, both directly and indirectly, and contributes substantial revenue to the government.

Saurabh Khanna, the General Manager of The Park Hotel, one of the state's prominent five-star resorts, echoed De Souza's point, stating that nearly 35 percent of the workforce in Goa is engaged in the hospitality sector.

Speakers at the event shed light on the skills gap among the state's employable youth, underlining the disparity between available job opportunities in the hospitality and tourism sectors and the absence of a qualified talent pool.

Prahlad Sukhtankar, NRAI Goa Chapter Head, emphasized the need for individuals to adapt to industry demands. He stressed that staying aware of changing consumer preferences, keeping up with culinary trends, and embracing technological advancements are crucial to being industry-ready.