By George M.O. Williams
The Sierra Leone Association of Hotels (SLAH), in collaboration with the Federation of Allied Tourism Associations (FATA), has concluded a five-day hospitality training programme aimed at enhancing professionalism and service delivery within Sierra Leone’s tourism and hospitality sector.
The closing ceremony, which also featured the launch of a new website for the two organisations, brought together representatives from the National Tourist Board, hotel managers, tourism stakeholders and participants from across the country.
The training was conducted under a Memorandum of Understanding (MoU) with a French company that has been delivering hospitality training programmes in various countries, particularly across Africa. At the end of the programme, three participants were recognised as outstanding performers and received awards, while certificates were presented to all successful participants.
Speaking at the ceremony, SLAH President, John Shallop, expressed appreciation for the high level of participation, describing the programme as a significant step towards improving standards within the hospitality industry.
He said the initiative has already benefited more than 400 participants across the Western Area and Northern regions and expressed hope that the partnership would lead to additional training opportunities, particularly for hotel managers and in the area of digital skills development.
Shallop also encouraged French hospitality trainer Jean Paul Hubert to continue engaging with industry stakeholders in future programmes aimed at strengthening professionalism and improving service delivery.
Interim Chairman of FATA, John Donald Sandy, reaffirmed the federation’s commitment to uniting tourism stakeholders and promoting the growth of Sierra Leone’s hospitality industry.
He noted that several aspects of the tourism sector still require improvement and stressed the need for continuous capacity building to help attract more visitors and customers to the country.
According to Sandy, the training programme has received positive feedback from participants nationwide and has the potential to contribute significantly to raising standards across the sector.
French trainer Jean Paul Hubert said the programme was designed to build the capacity of hospitality workers and enhance the quality of service offered within the industry.
Participants also shared testimonies on the impact of the training. One beneficiary, Sallieu Kargbo, said the programme deepened his understanding of workplace professionalism and effective team management.
He noted that managing people requires continuous learning and development, adding that staff attitude remains a critical component of quality service delivery.
Another participant, Isatu Kamara, said the training improved her knowledge of food preservation and storage practices.
She explained that the programme provided practical guidance on how different food items should be stored to maintain quality and ensure food safety standards.
Meanwhile, organisers announced plans to host Sierra Leone’s first Salone Jollof Competition at Kabanna Restaurant, an initiative aimed at promoting Sierra Leonean cuisine and boosting tourism in the country.