MARKET SYSTEMS

DEVELOPMENT FOR
DECENT WORK
MARKET SYSTEMS
DEVELOPMENT FOR
DECENT WORK

DECENT WORK, MozTrabalha

With support from the Govern-
A RECIPE FOR GROWTH ment of Sweden, the ILO imple-
ments the MozTrabalha project,
A MARKET SYSTEM ANALYSIS which seeks to create and im-
prove employment outcomes in
OF THE RESTAURANTS AND both urban and rural areas, by
focusing on the implementa-

CATERING SECTOR tion of employment-intensive

infrastructure investments and

IN MOZAMBIQUE green enterprise solutions, and

by creating opportunities to ac-
cess productive employment
May 2018 for women and female-headed
households.
The project pursues a market
systems development approach
as the unifying framework. The
application of this methodology
has been supported by ILO’s
project The Lab.

This paper summarises the find-

ings of the market system analy-
sis of tourism restaurant and
catering sector in Mozambique.
To request the full report please
contact: [email protected]

I. DECENT JOB OPPORTUNITIES Between 2006 and 2014, 47% of direct investments
in Maputo were implemented in the tourism industry
and 34% of new jobs were provided by this sector.
In Mozambique, the hotel, restaurants and retail trade The province is also home to around 24,000 tourism
sectors are increasingly recognized as a major source workers, which represent 40% of all jobs in the sector.
of economic growth and potential employment. Re-
cent forecasts in particular related to tourism growth In the Northern region, Cabo Delgado offers a differ-
and the liquefied natural gas (LNG) boom present ent though positive scenario for the development of
opportunities to create jobs and enterprises that can restaurants and catering services. This originates in
cater to the increasing number of clients arriving in the gas and oil developments which forecast the es-
Mozambique. tablishment of large campsites for thousands of work-
ers in the industry. This scenario will bring about op-
Maputo, the main gateway to the country, has the portunities to offer and develop catering services, as
largest concentration of business and leisure tourism, well as business tourism products.
which offer great potential for the development of
food establishments and products that can comple- Lastly, the Inhambane province, as one of the most
ment the offer of this important tourist destination. prominent tourist destinations in the country, offers a

1
 solid local production through which small-scale pro-
ducers sell to traders and businesses caterings. How-
ever, the country still faces significant challenges to reap
the benefits of new investments for the benefit of the
local workforce and enterprises.

II. THE TOURISM BUSINESS COSTS

RESTAURANTS
.53
AND CATERING Labour costs

15
Sales and marketing expenses
SECTOR

24.2
Food and beverage

8
Supplies

3.83 0,86
The sector of hotels and restaurants Rent
contributed to 2.4% of the coun- Utilities
try’s GDP in 2015, thus decreasing
Repairs and maintenance
its participation in comparison with
Induced corporate social
20101. However, in output terms,

6,0
responsability costs
the total contributions of hotels and

1
Other expenses 2,

2
restaurants are constantly growing in 3

,7
18
1,6
the last ten years and are expected 8
to increase in the upcoming decade2. 12,2 0
Regarding employment, while the ag-
ricultural sector is still the dominant
employment provider in the country, Figure 1. Tourism business costs (source: SPEED Program 2014)
the total contributions of tourism and
travel to employment in 2017 constituted 7.9% of employment and tourist arrivals, was owed to per-
total employment (770,000 jobs). For 2018, this is ceptions among tourists of insecurity due to political
expected to rise by 6.1%3. In the past, the tourism risks, as well as to an underperforming South African
sector’s poor underperformance, in terms of direct economy4. Nevertheless, the sector is expected to re-
cover in the upcoming years,
in part due to the reactivation
NORTH CENTER SOUTH of gas and oil megaprojects.

• Cabo Delgado, Nampula • Sofala, Manica, Tete and • Maputo, Gaza and
A handful of variables deter-
and Niassa Provinces, Zam-bezia Provinces. Inhambane Provinces. mines the profitability of tour-
also called ‘the Jewel of • Rich in natural resources, • National and regional ism in Mozambique: labour
Tourism”. wildlife conservation destination for sun and productivity and costs, costs of
• Destination for inter- and preservation, exotic beach holidays, and for
national, national and animals. business and leisure tour-
imported inputs (primarily food
regional markets. • Destination for adventure ism. and beverages), and efficiency
• Tourism mainly con- tourism and ecotourism. • Concentrates almost 50% in the movement of visitors.
centrated in Nampula, • Destination for business of the national tourism
Nacala and Pemba cities. (Beira city, which is the (over 50% of the total An analysis of the tourism
• Rich in natural resources, second largest city in registered businesses in
industry in 2014 identified
tropical islands and Mozambique and impor- tourism are here).
beaches, and large tant regional economic • Tourist infrastructure ‘food and beverages’ as one
ecotourism development centre), but also for sand is accessible and more of the major costs of tourism,
opportunities. and sea. developed in this area. greatly due to their high costs.
• Growing interest by inves- • Destination targeted by • Most of the restaurant
In Mozambique, 70% of food
tors in new project infra- domestic and regional and catering activities are
structures such as hotels, markets. also concentrated in the and beverages are imported.
hostels and campsites. Maputo area. In some tourist destinations
• Poor culinary and like Cabo Delgado, this figure
gastronomy development
rises to more than 90%. This
targeting tourists.
indicates the need to develop
locally-produced and cost-ef-
Figure 2. Main tourist zones in Mozambique and characteristics

1 African Economic Outlook (2018), Mozambique profile

2 WTTC (2018)
3 WTTC (March 2018), The Economic Impact of Travel and Tourism
March 2018, Mozambique 2018 Annual Research Key Facts
4 Deloitte (2016). Mozambique’s Economic Outlook.

2
 fective sources of food for businesses in Mozambique.
Nonetheless, the vast majority of the supply chains of
locally produced fruits and vegetables are inefficiently
developed mainly due to weak commercial links. La-
bour is still the primary cost, representing 24% of the
total tourism business costs in Mozambique.

Tourist zones are usually subdivided into three: north,

centre, and south, in which several major tourist des-
tinations are located. Each of these presents different
geographical, and socioeconomic development pro-
files, which define the conditions under which restau-
rants and catering services may or not develop. The
following table provides a description of their most
distinctive characteristics.

Regarding the restaurants and catering services value

chain, the following figure allows a general visualiza-
tion of the goods, services and businesses from food
production until the final sale. Using a demand and
supply perspective, the next section provides a de-
tailed description of the types of businesses involved
in the supply of goods and services, current and po-
tential demand, as well as its implications on the la-
bour market.

PRODUCTION & SOURCING SERVICE PROVISION SALES

PRODUCTION PROCUREMENT PREPARATION, MARKET AND

& PROCESSING & TRADING PROVISION F&B CLIENTS

AGRO PRODUCTS TRANSPORT RESTAURANTS RESIDENTS

& HOTEL

MEATS&POULTRY STORAGE INTL TOURISTS

& PACKAGING SNACK BARS
BEVERAGES DOMESTIC
COFFEE SHOPS TOURISTS
SMALL SCALE
SEA PRODUCTS TRADERS

BARS EVENTS
TRADITIONAL WHOLESALERS
LOCAL FOOD & RETAILERS
CATERING OIL & GAS
BUSINESS
PRESENCE OF
PRESENCE WOMEN (FRESH PRESENCE
OF WOMEN FRUITS AND OF WOMEN CATERING
VEGETABLES) BUSINESS
(LARGE;MOSTLY
FOREIGN)
70% OF FOOD & BEVERAGE IMPORTED

Figure 3. The restaurants and catering services value chain

3
 A) MARKET DEMAND B) MARKET SUPPLY
Mozambique has a great potential for catering and The formal tourism sector is served by a total of 6,675
restaurants as they are under permanent local market business units in Mozambique6. This includes ac-
demand. The market for these services and products commodation, restaurants, catering businesses, casi-
is mainly domestic (residents) in urban areas (90% nos, and coffee shops. Out of these, 1,752 business
of the demand), and to a lesser extent by the tourism units in restaurants and catering are represented by
market (10%)5. However, in leisure tourism destina- SINTIHOTS. Of these units, 75% correspond to small
tions the demand basis changes for residents (20%) businesses, 20% to medium and 5% to large.
and tourists (80%).
In general, local small-scale processing units and busi-
nesses do not meet basic
standard requirements. As
RESTAURANTS, BARS & CAFES CATERING
a result, only the large ones,
dominated by foreign invest-
RESIDENTS TOURISTS EVENTS OIL & GAS ments, are used as suppliers
by the catering industry. Cabo
• 90% of demand • 10% of demand • Local and busi- • Catering services Delgado has several formal
in urban areas in urban areas ness events for workers of oil (both domestic and foreign)
• 20% of demand • 80% of demand • Small, medium & gas companies
in leisure tourism in leisure tourism and large compa- • Large and foreign
suppliers; however, most of
destinations destinations nies are present companies domi- the products and inputs for
• Usual channels: nate this market catering businesses related
in accomoda- to tourism are sourced from
tions units and
restaurants
outside the Province. In this
• International tour- supply chain, women are
ists (not regional) mainly informally involved,
increasingly de- with a few women groups
mand traditional
local cuisine
preparing jams, cashew meat
and cashew juice for hotels.
Accordingly, women are also
Figure 3. Market demand for restaurants and catering services involved in the collection of
seafood.
There is an untapped niche market among European In the last years, there has been an increasing number
and American tourists and residents who demand lo- of fast food outlets and restaurants in Mozambique.
cal native and traditional food, as they would like to According to established restaurants, there is also a
taste and experience Mozambican traditional food. rising unfair competition from unregistered and illegal
Nevertheless, restaurants do not usually explore this catering businesses. In their view, the catering busi-
option through their menus. Due to this increasing ness is a highly polluted environment due to many
demand, some established restaurants have started “pirate” operations which are not licensed nor pay
to source prepared foods from local producers, such taxes. This threatens registered restaurants and cater-
as women groups/cooperatives, though these relation- ing services, and could potentially damage the oppor-
ships are usually sporadic. tunities for decent work if businesses opt to remain
unregistered7.
Another market segment lies in oil and gas companies
stationed in the Northern provinces. These have brought Other threatening factors include the presence of lo-
new demand from Oil & Gas companies for catering cal cartels and illegal activities, poor domestic link-
services to feed a large number of workers, hold busi- ages at the initial levels of the value chain, forcing ho-
ness and work-related events, among other activities. tels to source food products from Maputo or abroad,
Examples of these companies are Anadarko and ENI. as well as poor linkages between restaurants, catering
services and final clients.
In particular in Cabo Delgado, the medium-term de-
velopment scenario for the catering businesses, which More recently, there is presence of small-scale local
is forecasted to peak in 2022/2023, offers huge num- female traders known as Guevas, which supply fresh
bers of possible labour posts for Mozambicans who products like fruits, vegetables and seafood, and act as
can be hired by the international catering businesses intermediaries between producers and restaurants. In
already established in the country or which will come their roles, they act mainly as traders but may also pre-
as a result of the gas and oil exploration expansion. process some of the fruits and vegetables as required

5 Information provided through interviews with restaurant and catering owners

6 Information provided by SINTIHOTS (2017)
7 Interview with Artur Rocha, Owner of Restaurant Costa de Sol (October 2017).

4
 C) WORKERS AND WORKING
CONDITIONS
Guevas and their role in the There are approximately 61,705 workers8 in the for-
legalization of businesses mal tourism sector, of which 28,700 are women. This
includes workers in accommodation establishments
A growing number of traders (Gue-
and catering-related businesses. Working conditions
vas) are serving as reliable links by
characterizing the industry are:
being able to intermediate transac-
tions between small-scale produc- Improper food handling and hygiene conditions in
ers and clients as they can pro- restaurants and food establishments: According to
vide legal transaction documents SINTIHOTS, workplace hygiene is one of the most
(using a simplified tax regime for pressing issues impacting workers.
small taxpayers). Some of them can
Low productivity and wages: There is a tendency
guarantee large volumes of prod-
shown by employers to pay workers’ salaries below
ucts respecting quality as they risk
the values registered on official documents. Work-
their own investments and prefer
ers do not complain due to fear of losing their jobs.
to create a regular clientele. This
The official minimum salary is currently 5,328
is a result of the success of the
MZN for the tourism sector. Those who comply
fiscal policy on Simplified Tax for
with their legal obligations still keep salaries low
Small Taxpayers (ISPC), designed
in order to keep costs under control.
to promote small businesses. In-
creased intermediation can also Lack of career progression and attractiveness to
guide producers on the demand young people: Young, ambitious men and women
requirements. The ISPC covers are not attracted to work in the sector, which is
the turnover achieved during the considered to be low in the scale of professional
tax year. In relation to the previous social recognition.
year, this must be equal or less than
Skills mismatch: Trained workers are not finding
2.500.000,00 MZN. Taxpayers
jobs once their skills do not correspond to sector
with a turnover up to 36 minimum
requirements.
wages of the highest minimum
wage at the end of the fiscal year High rates of workers in informality: There is a gen-
are excluded from the ISPC. eral trend of having large numbers of unregistered
workers (informal workers in formal businesses).
Some employers avoid registering their workers in
the INSS in order to keep costs as low as pos-
sible. As INAE does not monitor informal sector
businesses’ conditions, these tend to remain out
of control and do not follow any standard proce-
Source: ISPC Regulation - Decree nº 14/2009 April 14th dures. However, it has been noted that informal
catering businesses managed by women tend to
reflect better conditions in hygiene, food quality
and, in general, better working conditions.
by the clients. In this scenario, 80% of the required
products can be sourced locally. Fish, shrimp, lobster
and seafood are supplied primarily by men traders.
Despite the local supply capacity, restaurants and
catering services are still reluctant to buy directly
from producers due to the poor quality of products,
lack of packaging and because these small-scale
producers do not provide legal receipts. In fact,
small-scale producers are very hesitant to become
legalized and cannot provide legal fiscal documents
(invoices/receipts) for all input products as request-
ed by the Tax Authority.

8 Information provided by SINTIHOTS via interview (October 2017)

5
 III. THE RESTAURANTS
AND CATERING MARKET
SYSTEM
Catering and restaurant businesses are regulated by a
framework law (Decree 49/2016) and various institu-
tions that monitor the behaviour of catering and res-
taurant businesses in relation to labour, taxes, stand-
ards and quality, thus supporting human resources
development via superior education institutions as
well as medium and basic level courses. A sectorial
labour union supports the workforce in their relations
with employers, while a national Federation of Tour-
ism Associations represents tourism businesses in its
permanent dialogue with the public sector.

The following figure presents graphically the market

system complexity which has been considered for this
market system analysis. In this, a set of institutions
hambane); Catholic University of Mozambique; Pem-
(both public and private) work toward supporting the
ba Industrial and Commercial Institute (IICP), and
businesses and workers that are involved at the core
Dom Bosco Institute, which trains trainers in Hospi-
level of the value chain and, hence, influence their
tality and Tourism Management, to ensure that their
performance through the provision of business and fi-
coaching and practical skills are in line with market
nancial development services (supporting functions)
demand. In addition, the national trade union SINTI-
and the development and enforcement of rules and
HOTS facilitates training courses for its members in
regulations. In this section, the most relevant support-
the area of kitchen (cooking) and pastry, although it is
ing functions and rules and regulations are described
not an ongoing and constant activity.
to help understand how the catering and restaurant
market system works.
In general, the availability of quality technical and
vocational education in Mozambique, in the area of
A) TECHNICAL AND PROFESSIONAL restaurants and food preparation, is still in its early
stages of development, with heavy support from do-
EDUCATION AND TRAINING nors. According to SINTIHOTS, there is no formal net-
work of qualified trainers in Mozambique, reason why
Currently, there are training courses in ‘cooking’ of- foreign companies choose to train their own workers
fered by the Institute of Professional Education and on the job or by hiring a foreign instructor. Moreover,
Labour Studies Alberto Cassimo (IFPELAC), as part industry and business associations do not normally
of their newly-developed curricular offer9. In this pro- offer training for the industry workers. It is relevant
gramme, students receive job placement support, to add that ANEP is currently formulating a strategy
while a selection receives support to form self-help for the establishment of a national vocational training
groups (formed by 3-5 people) and start a micro-en- fund to finance training center programs11.
terprise supported by INEP. As part of this, the groups
receive training in small-business management and
equipment kits to kick-start their business activi-
B) ENTREPRENEURSHIP TRAINING
ties10. In their regular curricular program, IFPELAC AND BUSINESS INCUBATORS
manages and delivers training courses for chefs, table
waiters, and bartenders, and includes seven training
In addition to the IFPELAC-led business incubator
mobile units throughout the country.
program, there is a Mozambican business develop-
IFPELAC receives government funding to cover fixed
ment service (“IdeiaLab”), which runs as a business
operational costs, while courses are partially funded
incubator and entrepreneurship training service. This
by trainees through tuition fees. In some instances,
companies may opt to pay for short training cours-
es for their employees. However, these courses are
limited in number and impact due to lack of funds, 9 The course lasts 300 hours and is usually delivered throughout the course of
and in many cases, they do not correspond with busi- 2 months.
nesses’ demand criteria regarding the quality of train- 10 National Management Committee (July 2017), Competências para o
Emprego e Produtividade em Países de Baixo Rendimento, Projecto KOICA
ing results. Technical institutes and universities with TREE Moçambique PLANO DE ACTIVIDADES 1 de Junho -31 Agosto 2017
tourism-specific courses include: UEM – ESHTI (In- 11 IFPELAC (2017)

6
 ence of tourism stakeholders. In Cabo Delgado, there
is a second festival also organized with support from
the Department of Tourism, where several types of ex-
hibitors expose their products and services, including
culinary services. There is an increasing interest to
hold this type of events. Nevertheless, businesses and
residents in Cabo Delgado have less purchasing power
was founded in 2010, with the purpose of inspiring which inhibits their capacity to organize it on an an-
entrepreneurs, supporting the development of start- nual basis. Other small-scale initiatives to link local
ups, accelerating the growth of SMEs, and promoting food producers to restaurants and tourism businesses
entrepreneurship and innovation. include the Chandra initiative, a female community
leader that promotes monthly fairs selling fruits and
vegetables.
C) SECTOR PROMOTION AND
BRANDING D) INDUSTRY ASSOCIATIONS
In the area of tourism promotion, marketing, and The Hotel and Tourism Association of Cabo Delgado
branding, the Ministry of Tourism and Culture is the (CDTUR) is one of the main stakeholders represent-
central organ of the state with this responsibility. This ing the sector in this province. CDTUR was created in
holds every year an international fair “Discover Mo- 2006, but stopped operations for 5 years, resuming
zambique - International Tourism Fair” with the pres- activities in 2016. Since last year, it has been revi-

SUPPORTING FUNCTIONS

Professional and Partner Entrepreneurship Quality control Sector

vocational education network training and food hygiene Finance marketing&promotion
standards
and certification
• IFPELAC Equipment • INEP • DINATUR
• INEP and technology • Ideia Lab • DPCULTUR
• SINTIHOTS
• SGS
• Universities

Value chain - Core processes

Labour unions Sector Associations

Sourcing Production Sales

The hotel and tourism
SINTIHOTS
associations

Labour, workplace
LAWS Education policy Industry policy Taxes hygiene inspection

Decree
• Ministry of Science Traditional
and Technology Tax Authority • INAE
49/2016 women roles
• ANEP

RULES AND REGULATIONS

Figure 4. The restaurants and catering market system

7
talized and started its activities in a structured way. regulating workplace conditions, including the com-
In Inhambane, the Provincial Tourism Private Sector pliance with food safety and workplace hygiene stand-
Association, with more than 100 members, has co- ards. Processed products must be certified by INOC
financed initiatives with NGOS to provide training and (National Certification Institute) through the applica-
refreshment courses to members’ workers but these tion of Norm 15 which regulates processing licenses.
initiatives are very few and often do not result in real INAE inspections concentrate on uniforms, equip-
improvements for workers or their productivity. ment, health standards, and workplace conditions but
not labour registration, which should be covered by
the Ministry of Labour through INSS, the Social Se-
E) DEFINITION AND ENFORCEMENT curity Institution, where by law all workers have to be
officially registered.
OF PROFESSIONAL QUALIFICATION
Through a series of reforms, INAE has sought to revi-
SYSTEMS talize its role in the previous years and have a more
prominent role in business inspections. As part of its
Mozambique has developed a national system of pro- new strategy, it intends to change the public percep-
fessional tourism qualifications since 2010 when the tion of INAE as a ‘police’ of business operations, to a
“Professional Qualifier” was published. This defines more educational and advisory support entity for busi-
and standardizes qualifications in the exercise of tour- nesses. Nevertheless, efforts have been recently in-
ism, including hotels and restaurant services. It also hibited by several internal and organizational issues,
provides guidelines for the recruitment process and including: lack of funds; low levels of staffing, and
career progression, and contains references to stand- inadequate training for inspectors.
ardized wages by task. Nevertheless, several key tour-
ism stakeholders expressed the lack of implementa-
tion of the professional qualification system.
G) CULTURE AND TRADITIONAL
National stakeholders currently intend to revise the WOMEN ROLES
implementation process of the Professional Qualifier.
This is under the coordination of ANEP, which is the Women are largely excluded from economic activities
national authority that is responsible for assessing, and have little access to the tourism sector, constraint
accrediting and ensuring the quality of public and that is aggravated by imposed social norms. In Cabo
private higher education institutions. For this initia- Delgado, for instance, restaurants avoid employing
tive, ANEP formed the “Extended Technical Sector women due to very high absenteeism, influenced by
Committee”, which intends to coordinate vocational imposed gender-biased roles, compelling them to fulfill
curricula contents with the Professional Qualifier’s re- an additional caring and domestic work at home. Fur-
quirements, elaborate equivalences and skills certifi- thermore, the vast majority of trainees are men (90%)12
cations for trained workers who do not possess formal due to low participation shown by women as they resent
qualifications. limitations resulting from the factors mentioned above.

F) FOOD HYGIENE AND HEALTH

STANDARDS IN THE WORKPLACE
INAE is the national authority, under the Ministry of
Industry and Commerce, with the mission of ensuring
legality in the exercise of economic activities, and for

12 Information provided by interview with DPT Inhambane (October 2017).

8
 IV. GENDER ANALYSIS OF
THE RESTAURANTS AND
CATERING VALUE CHAIN

A) DIVISION OF LABOUR BY GENDER

Men and women have almost equal participation particularly dominant in the catering segment, where
regarding the number of jobs. The general tourism they own almost 75% of the small and medium enter-
sector in Mozambique is served by a total of 6,675 prises. The following figure describes the distribution
business units, which employ 28,700 women out of of the female labour force in the value chain.
61,705 workers (47% of total workers). Women are

Female participations Female participation Female participations

40% - 60% more than 40% less than 30%

Production & Sourcing Services Provision Sales

Production Procurement Preparation & Provision F&B Market and Clients

Agro Products Purchasing Restaurants & Hotel Residents

Meats and Poultry Storage and Packaging Snack-bars International Tourism

Beverage Transport Bars

Sea Products Catering Business (PME) Events

Traditional local food Catering Business Oil & Gas

(large, mostly foreign)

Men and women

Men
Figure 5: female labour distribution in the restaurants and catering value chain Women

Part of the chain Activity Men Women

Production and processing Production and supply of agricultural products x
Supply of meat and poultry x x
Supply of beverages x
Supply of Sea products x
Traditional local food x
Acquisition Purchasing x
Storage and packaging x x
Transport x
Preparation & Provision F&B Hotels and Restaurants x x
Snack bars x x
Bars x x
Catering Business (SME) x x
Catering Business (large, mostly foreign) x
Markets and customers Residents x x
International Tourism x
Domestic Tourism x x
Events x x
Oil and gas x

Figure 6: the role and men and women by value chain segment

9
B) ACCESS AND CONTROL OVER V. ANALYSIS OF
RESOURCES CONSTRAINTS
In the production and processing stage, women have
AND PROPOSED
as much access and control over the land, where they INTERVENTIONS
produce agricultural products to be delivered to the ho-
tel industry and catering. The most significant concern
In this section, the analysis has identified a series of
they have at this stage is access to the markets, namely
priority systemic constraints to the creation of more
to hotels or restaurants. As a way to address the lack of
and better jobs for women and men in the restau-
access to markets (hotels or restaurants) some produc-
rants and catering sector. For this purpose, the analy-
ers associations, with the support of local governments,
sis departs from constraints at the business or value
organize fairs to sell the products. There is opportunity
chain level, namely constraints that impact directly
to support and enhance the role of Guevas, as interme-
the everyday performance of restaurants and catering
diaries between women’s groups and the final market.
businesses, followed by the identification of one or
At the procurement stage, access or control over trans-
more key systemic constraints, which are understood
port is an important factor. At the visited provinces
as the root causes of the business or value chain-level
often women do not own cars and sometimes do not
constraints.
have driving licenses. Thus the purchasing, storage, and
packaging are usually ensured by men. Concerning the This analysis is then followed by the identification of
preparation and provision of services it should be noted innovations or market solutions with high opportunity
that many women have control over the small catering to be introduced in the market in order to change the
companies. More than 85% of small catering companies practices of both businesses and system-level actors
are managed by women and, the same tend to employ a to create more and better jobs. These innovations
large number of women. However, some of these compa- are key to inform the design of intervention activities
nies tend not to grow due to a lack of resources. which can potentially guide MozTrabalha’s actions.

10
 Problem at the Systemic Innovation Intervention Potential
business/value constraint partners
chain level

Constraint 1: Workers Systemic constraint Innovation 1: Establish- Development of a Labour Market Information IFPELAC
lack the necessary skills 1.1: Quality and content ment of a public-private platform INEP
to work in restaurants of training courses do dialogue platform Conduction of a skills gap analysis during the Ministry of Educa-
and catering businesses not respond to sector pilot phase, and establishment of a lean meth- tion
requirements due to ab- odology to conduct regular skill gap analyses/ ANEP
sence of public-private feedback system FEMOTUR
dialogue platforms Development of necessary regulations and Tourism associations
mechanisms for the dialogue to work on in the relevant prov-
sustainable way ince
Innovation 2: develop- Data collection on further business needs and IFPELAC
ment and piloting of specific technical areas to be covered in this Large hotel
short-term courses on training Moçambique Orgâni-
organic fruit and vegeta- Broker linkage with demand side (hotel chains cos
ble production, process- that have expressed interest) to pilot training
ing and packaging results
Building of packhouses
Systemic Constraint Innovation 3: introduc- Definition of indicators and data collection IFPELAC
1.2: Training courses tion of a post-monitoring tools as advised by MozTrabalha
without post-monitoring system for trainings Guidance in the selection of lean methods to
systems use for a continuous monitoring system
Systemic constraint Innovation 4: Revision Support to the implementation process of the IFPELAC
1.3: Restaurant workers and enforcement of the Professional Qualification System on Tourism ANEP
are seen as undignified professional qualifica- and Hotels through technical guidance to MITESS
professions due to the tion system (Profes- reactivate the Extended Technical Sector Com- Extended Technical
lack of career progres- sional Qualifier) mittee Sector Committee
sion opportunities Collaborate with IFPELAC and ANEP to clas-
sify or reclassify existing training curricula in
accordance to recommendations of agreed
qualification system
Facilitate MITESS’ adhesion to the efforts of
the Extended Technical Sector Committee
Constraint 2: Local Systemic constraint 2.1: Innovation 5: Develop- Support to develop a business (financial and CDTUR
businesses miss lack of business oppor- ment of a procurement operational) model to build the procurement
out on niche market tunity marketplaces services company servicing company
opportunities from the Creation of a database of all available services
gas and oil sector and found in the association’s members
increasing demand for Development of a business platform or direc-
traditional gastronomy tory to announce existing offer
Advisory support to market the newly formed
company
Constraint 3: Restaurants Systemic constraint 3.1: Innovation 6: support Link cooperative to planned training on pre- Selected number of
and catering businesses Dispersed food produc- the formation of a pro- processing, and packaging Gueva groups
face high operating costs ers have poor links to ducers cooperative Technical support to develop financial and DPGCAS
and struggle to source hotels and restaurants operational business model behind the coop- IFPELAC
food locally erative ISPC (Tax Authority)
Help link cooperative with industry associa- Provincial Directo-
tions rates of Industry and
Commerce
Innovation 7: support Conduct a small market assessment to further Selected hotels
the formalization of understand why existing informal traders are Guevas network
‘Guevas’ not formalizing into Guevas
Work with ISPC programme to enhance le-
galization programme outreach through better
marketing or simplification
Work with Provincial Directorates of Industry
and Commerce in the promotion of awareness
campaigns to understand the advantages of
dealing with legalized small-scale traders
Support to provide advice to newly formed
Guevas network on the legalization process
Constraint 4: Restaurants Systemic constraint 4.1: Innovation 8: develop- Review food safety inspection processes INAE
have poor health and Lack of improvement ing a business-friendly Conduct further research on international best
hygiene conditions focus in existing INAE certification and inspec- practice as a basis for reforming practice
food safety and hygiene tion approach Roll-out and test modified inspection process
conditions in three pilot locations

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