The purpose of this thesis is to assess the role of bed and breakfasts (B & Bs) in heritage tourism and in the broader historic preservation movement. The thesis evaluates the relationship between B & Bs and heritage tourism, the factors that tend to make B & Bs successful, the role of historic buildings in the B & B industry, and B & Bs as an adaptive reuse strategy. It also identifies barriers that prevent B & Bs from playing a larger role in heritage tourism and historic preservation. The background of both the bed and breakfast and heritage tourism industries are presented. The primary sources for the research were actual bed and breakfast owners. Five B & B owners and their businesses, located throughout the state of Indiana, were selected as case studies. These case studies include: The Carole Lombard House in Fort Wayne, The Lantz House Inn in Centerville, Old Northside B & B in Indianapolis, the Victorian Guest House in Nappanee, and Maple Hill B & B in Middletown. A profile of each case study is presented which addresses some basic questions: why the owner opened the B & B, what type of rehabilitation work, if any, was necessary for the business, whether or not heritage tourism or historic preservation have played an important role in the success of the business, and how the owner believes the B & B has affected the surrounding area. Other sources consulted for thisresearch include professional associations and heritage tourism specialists, as well as a wide variety of publications. All sources are combined to draw conclusions regarding the relationship between B & Bs and heritage tourism. The value and success of B & Bs as a heritage tourism and preservation strategy is discussed, as is the importance of a building's historic character as a factor in a B & B's success as a business. / Department of Architecture

A dissertation submitted in partial fulfilment of the requirements for the Degree of Masters of Technology: Entrepreneurship, Durban Institute of Technology, 2003. / This dissertation documents research that has been motivated by the growth in the bed and breakfast tourist accommodation sector as a result of the increasing number of visitors to and within South Africa and, particularly in the Durban region. In addition, the political and socio-economic transformation during the past decade has opened the way for entrepreneurs to develop alternative forms of tourist accommodation so that more people can benefit from tourism-generated income and contribute to the wealth of their communities. IV Urged on by large hotel companies and the government's aim to raise the quality standards of tourist facilities, the Tourism Grading Council of South Africa (TGCSA) launched a new and voluntary star grading system in November 2001. While this still competes with other grading and quality assurance schemes, bed and breakfast (B&B) establishment owner-managers are becoming more familiar with the benefits of star grading, a process that plays an important role in the marketing of their facilities. The purpose of this study was to theoretically and empirically explore and evaluate the way that grading assists entrepreneurs to perform the marketing function of B&B establishments. It examines the opinions and perceptions of owner-managers who are members of the local KwaZulu-Natal Bed and Breakfast Associations (KWABABA) as well as a number of tourism personalities who, inter alia, are professionally involved in promoting the quality standards of accommodation establishments. The conclusions that have been drawn from the literature review, interviews and questionnaire surveys demonstrate that the majority of B&B owner-managers are somewhat familiar with the star grading system, though only a few have been graded while some still have negative perceptions of the scheme. In order to promote a positive stance it has been recommended that KWABABA and other associations, with whom the B&B hosts network, should become more involved in sharing information, training and assisting B&B employers and employees so that these can become more professional in marketing their products and services to meet the expectations of corporate and leisure tourist. / M

Thesis (M. Tech. (Dept. of Hospitality and Tourism)--Vaal University of Technology. / A baseline survey on the nutritional status of primary school children was conducted by means of Quantitative Food Frequency Questionnaire (QFFQ) and the 24-Hr recall questionnaires. The questionnaires were distributed by trained fieldworkers and completed by children attending the primary school in this community. The results of the QFFQ and the 24-Hr recall were used to identify nutrient deficiencies in the target group and to design a food product for a school feeding programme targeted to address specific nutritional needs. The aim of this study was to develop a nutritious novel food product that was affordable and appealing to children, rich in energy, protein and micronutrients. Five recipes were originally tested and evaluated. Recipes were theoretically analyzed by using the Dietary Manager program. The three most suitable recipes were chosen. Sensory analysis, by means of a paired preference test was done to determine which of the three products the subjects preferred. The final product developed was a maize meal and whole wheal "vetkoek". The Agricultural Research Council (ARC) laboratory in Irene bio-chemically analysed the velkoek. A second sensory analysis was conducted to evaluate the product for acceptability. A smiley face evaluation sheet was developed for the acceptance testing. The results showed that the majority (65 percent) of the consumers liked the product very much, 18 percent liked the product moderately, and 17 percent found it acceptable, 90 percent found it to be acceptable for inclusion in a school-feeding program. After the sensory evaluation was done a trained microbiologist at the ARC conducted the shelf life testing. A recipe pamphlet was developed and printed in a format that is easily understood by illiterate people. The pamphlet was used by the community workers, who were responsible for preparing the vetkoek. The results indicated that a vetkoek, meeting all the stated criteria can successfully be developed for a school programme / National Research Foundation (NRF); Central Research Council (CRC)

O amaranto é um pseudocereal de grande valor nutricional que apresenta quantidade de fibras e proteína superior aos cereais usualmente consumidos. Características como o aproveitamento integral da planta e a sua capacidade de adaptação ao solo despertaram o interesse dos pesquisadores em cultivá-lo no Brasil. Objetivo: Desenvolver um processo para obtenção de cereais matinais e barras de cereal à base de amaranto visando a máxima aceitação e mínima perda de nutrientes. Metodologia: O cereal matinal foi produzido em extrusora de rosca única com capacidade de produção semi-industrial e as barras de cereal de acordo com técnica dietética apropriada. A modelagem da produção dos cereais matinais foi realizada empregando-se a metodologia de superfície de resposta, as variáveis dependentes (resposta) escolhidas foram razão de expansão máxima (RE) e força de cisalhamento mínima (FC), as variáveis independentes foram umidade da amostra e temperatura da terceira zona de aquecimento da extrusora. Resultados: Após dois delineamentos compostos centrais verificou-se que a umidade da amostra não exerceu efeito significativo no produto final, dessa forma a variável independente de importância para o estudo foi a temperatura do processamento. O ponto ótimo para o cereal matinal desenvolvido com a farinha desengordurada foi 15% de umidade e 140º C na terceira zona de aquecimento. Foi elaborado um segundo cereal matinal com o grão integral e esse apresentou as mesmas características de expansão e textura do cereal com farinha desengordurada. Os provadores preferiram a amostra com farinha desengordurada, que obteve 72% de notas acima do ponto de corte pré-estabelecido (nota 7). Foram confeccionados dois tipos de barra de cereais, ambas com 70% de amaranto, uma apenas com amaranto estourado e outra com uma mistura de amaranto estourado e extrusado. O teor de fibra e proteína nas duas preparações foi superior ao de produtos similares sem amaranto. A barra de cereal somente com amaranto estourado foi preferida por 66% dos provadores, sendo que 77% atribuíram à mesma, notas superiores à de corte. Conclusão: A composição nutricional dos produtos desenvolvidos é superior aos similares confeccionados com outros cereais e ambos apresentaram alta aceitabilidade. / Amaranth is a pseudocereal of great nutritional value that exhibits amounts of fiber and protein higher than the usually consumed cereals. The agronomic characteristics and the possibility of utilization of the entire plant drew sufficient interest among plant breeders to produce this grain in Brazil. Objective: To develop amaranth-based breakfast cereals and cereal bars aimed at the maximal acceptance and minimal loss of nutrients. Methodology: The breakfast cereal was produced in a single screw extruder with semi-industrial capacity and the cereal bars in accordance with appropriate dietary technique. Results: After two central composite designs, it became evident that the independent variable of importance for the study was the temperature. It was observed that the moisture of the sample did not exert any significant effect in the final product within the range studied. Best results were obtained with 15% moisture and 140º C at the third zone. A breakfast cereal developed with the whole grain exhibited the same characteristics of expansion and texture of a product manufactured with the defatted flour. The sensory panel preferred the sample prepared with defatted flour, which obtained 72% of the grades above the pre-established cutting point 7. Two types of cereal bars, both containing 70% of amaranth, one with popped amaranth and another with a mixture of popped and extruded amaranth. The amount of protein and fiber was higher in these products when compared with similar formulations without amaranth. Cereal bars containing only the popped amaranth were preferred by 66% of the panel of whom 77% assigned grades equal to or higher than the cutting point. Conclusion: The nutritional value of the developed products is superior to the similars confectioned with other cereals and they had high acceptability.

Research suggests that participation in the School Breakfast Program positively impacts academic success by improving student behavior, cognitive functioning, and attendance. Additionally, the School Breakfast Program appears to improve food insecurity, overall health and weight-related issues. However, compared to the National School Lunch Program, participation in the School Breakfast Program has been historically low, especially at the high school level. Using an integrated composite framework, a combination of social cognitive theory and ecological systems theory, as the conceptual model, this qualitative case study explored factors influencing student breakfast eating and participation in the school's breakfast program within a college-preparatory high school serving culturally diverse, predominantly low-income students. I used an all-staff survey as a qualitative data collection tool, and semi-structured interviews with school staff, student focus groups, and a Draw-A-High-School-Student-Breakfast Test to collect qualitative data. Using thematic networks as an analysis tool, I examined the attitudes, beliefs, and behaviors of school staff and students about breakfast eating and participation in the school's breakfast program. The study found that communication about the School Breakfast Program, arriving to school in time to eat, and relationships with food service staff, influence participation in the School Breakfast Program. The findings are discussed in terms of their significance on practice and policy within both education and public health sectors. The study concludes with recommendations for future research.

慢慢来 is an innovative breakfast restaurant that proposes a large range of tasty breakfasts inspired by Taiwanese and French cuisines. 慢慢来 is located in the district of Jussieu, in the center of Paris, France. It caters to the city-dwellers who start their days early but often skip breakfast for lack of time or options. Breakfast has been shown to be the most important meal of the day. The idea is to export the Taiwanese tradition of eating out for breakfast to France, where there are little options during morning. Moreover, 慢慢来 also introduces fusion cuisine, by including Taiwanese born dishes into the French traditional menu. 慢慢来 ensures to provide quality and tasty breakfasts to start the day on the right feet. Its location in the center of Paris in a student district makes it a convenient and pleasant place to enjoy this first meal of the day that is too often neglected. Because it is opened all day long, it is also an original alternative to lunch or snacking. 慢慢来 also provides a delivery service to individuals and companies.

M. Tech. Entrepreneurship / Looks at how bed and breakfast managers in Bushbuckridge perceive the attributes of the internet as an advertising medium. It also looks at the advertising media that are currently used by bed and breakfast accommodations businesses in Bushbuckridge for both local and international customers.

Thesis (M.A.)--Memorial University of Newfoundland, 2001. / Restricted until June 2003. Bibliography: leaves 169-171.

Tourism is viewed as an important industry to help local economies overcome poverty and low rates of employment. The economic benefits of a growing tourism industry cannot be disputed in a South Africa where unemployment levels remain above international averages. However, whether South Africa is successfully exploiting opportunities to grow the industry sustainably remains questionable. Many attempts have been made to help the industry implement sustainable tourism practices, especially amongst accommodation establishments. However, policies formulated, initiatives designed and current industry norms and standards make very little distinction between various sizes and categories of establishments. As a result, smaller establishments are lumped together with larger establishments and solutions developed do not address the unique needs of this sector. This study introduces the concept of a smaller accommodation establishment (SAE). While the adoption of sustainable tourism practices within tourism remains unsatisfactory, this study focuses on illustrating the importance of the SAE sector specifically within the tourism sector. It proposes that SAEs are defined and categorised in a format that will allow for greater comparisons in performance – both in relation to each other and in relation to their larger counterparts. This will also allow for the collection of more meaningful data towards establishing baselines and benchmarks. Through a detailed literature review, this study investigates reasons why the adoption of sustainable tourism practices has been lower than desired by SAEs. The research first and foremost focuses on how to define sustainable tourism and responsible tourism and how to define an SAE so as to create a context for the remainder of the research. The literature review used the Porter’s Five Forces model to analyse the relative sustainability of the sector, and proposed the main barriers to implementation of sustainable tourism practices amongst SAEs. It then set out to answer the question: "What framework and mechanisms could be used to help SAEs overcome the barriers to implementing sustainable tourism, thus enabling sustainable growth and development of SAEs as a sub-sector of the tourism industry?" In answering the above question, the study used the Delphi method of reaching consensus to test the views industry experts in relation to the definition and categorisation of SAEs, the size of the sector, the relative importance of the sector in the overall South African economy as well as the potential barriers to SAEs implementing sustainable tourism practices. The study then tested these findings through a broad industry survey that collected qualitative and quantitative data from SAE owners and managers across South Africa. The findings of the broad industry survey confirmed the findings of the literature review and industry expert questionnaires. It added additional data that provided perspectives on the uptake of sustainable tourism practices amongst SAEs and helped to set some baselines for the SAE sector. It also added additional dimensions to be considered in the development of the framework. Finally, the research utilised focus groups and individual interviews with SAE owners and managers to determine the validity of the findings from the previous sections. From the inputs of the literature review and the three data collection phases, this research develops a comprehensive framework for the implementation of sustainable tourism practices amongst SAEs. The framework is a flexible, adaptable and scalable tool that assists in communicating a specific approach that could be utilised by many role players in the SAE sustainable tourism implementation arena, including the SAE owners, public sector entities, private sector business, industry professionals and community members. The essence of the proposed framework is to support the implementation of sustainable tourism practise amongst SAEs, thus enhancing the overall sustainability of the smaller accommodation sector while also addressing the sustainability of the cluster. The framework includes recommendations on how SAEs should be defined and categorised, as well as how sustainable tourism should be defined. The use of the proposed framework helps to draw the attention of sustainability efforts to clusters of SAEs rather than individual businesses and adds to local competitiveness through engaging the supply chains of accommodation establishments. Combining mechanisms such as incentives and change processes, route development and policy formulation guides the framework to provide collaborative holistic approaches to overcoming the barriers of sustainable tourism practices. The framework also recommends holistic indicators of success that do not only represent the performance of individual businesses, but also of business clusters, the tourism sector and the impacted communities. Within clusters, greater cohesion amongst role players will provide greater negotiation power in various aspects such as cost reduction and more favourable policy formulation processes which involves a greater base of role players. Through the adoption of guiding questions within the framework, each of the role players is able to take responsibility their actions and decisions / Environmental Sciences / Ph. D. (Environmental Management)

Orientador: Caroline Joy Steel / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T12:05:36Z (GMT). No. of bitstreams: 1 VernazaLeoro_MariaGabriela_M.pdf: 2963475 bytes, checksum: 26fde35fc78447f593f66f139fddbf2b (MD5) Previous issue date: 2007 / Resumo: É cada vez maior o número de pessoas que procura uma alimentação mais saudável, com alimentos frescos, de boa qualidade biológica e livre de defensivos agrícolas, como são os produtos orgânicos. Percebe-se também que nas dietas contemporâneas em geral existe um "déficit nutricional" de fibras. Este fato tem motivado as autoridades de saúde de diversos países a estimular um maior consumo de fibras por parte da população adulta, seja estimulando o consumo de alimentos como frutas, verduras, leguminosas, raízes, tubérculos e cereais integrais, ou através de produtos comerciais de consumo habitual que tenham sido enriquecidos com fibras. Já existem no mercado ou têm sido estudadas algumas fontes alternativas de fibras, como as fibras de beterraba, de caule de trigo, de laranja, de maracujá e a quitosana. Neste trabalho, optou-se por aproveitar os resíduos da extração de polpa de maracujá como fonte alternativa de fibras. Na extração de polpas e sucos, os resíduos resultantes do processo são normalmente utilizados em ração animal ou como adubo. O objetivo deste trabalho foi estudar o efeito de parâmetros da extrusão termoplástica (umidade da matéria-prima e temperatura de processo) e da adição de fibra sobre propriedades físicas, propriedades físico-químicas e propriedades nutricionais de produtos extrusados, no desenvolvimento de cereal matinal orgânico à base de farinha de milho e farelo de maracujá. A matéria-prima foi caracterizada quanto a sua composição centesimal; teores de fibra alimentar total, solúvel e insolúvel; índices de solubilidade em água (ISA), de absorção de água (IAA), de solubilidade em leite (ISL), de absorção de leite (IAL), de absorção de óleo (IAO), índice glicêmico (IG) e teor de compostos cianogênicos. Após a caracterização da matéria-prima, foi utilizado o processo de extrusão termoplástica para produzir uma base para cereal matinal, otimizando-se a formulação e os parâmetros de extrusão através da Metodologia de Superfície de Resposta, visando a obtenção de um produto com "alto teor de fibras" e propriedades tecnológicas adequadas. Os produtos extrusados foram caracterizados quanto a propriedades físicas, como índice de expansão (IE), cor, dureza e manutenção da textura em leite; propriedades físico-químicas, como ISA, IAA, ISL, IAL e IAO; e propriedades nutricionais, como IG e teor de compostos cianogênicos. Foi observado que o farelo de maracujá utilizado continha alto teor de fibra alimentar total (64,11%), apresentando teores significativos de fibra insolúvel (50,16%) e fibra solúvel (13,95%), ao contrário da farinha de milho que apresentou baixo teor de fibra alimentar total (3,68%), sendo 3,37% fibra insolúvel e 0,31% fibra solúvel. Os valores encontrados na determinação do ISA da farinha de milho e do farelo de maracujá foram 7,14 e 31,66%, respectivamente. O valor do IAA encontrado para a farinha de milho foi de 3,33 g de água/g material seco e para o farelo de maracujá foi de 14,38 g de água/g material seco. Os valores encontrados para o ISL da farinha de milho e do farelo de maracujá foram 5,23 e 14,53%, respectivamente. Os valores do ISL foram menores quando comparados com os valores do ISA. Os valores do IAL encontrados para a farinha de milho e para o farelo de maracujá foram de 3,26 e 12,50 g de leite/g material seco, maiores que os valores de IAA, possivelmente devido à formação de géis de pectina. Os índices de absorção de óleo da farinha de milho e do farelo de maracujá foram de 3,63 e 4,74 g de óleo/g de material seco, respectivamente. Os índices glicêmicos da farinha de milho e do farelo de maracujá foram de 48,03 e 45,00%, respectivamente. O farelo de maracujá apresentou um teor de compostos cianogênicos totais de 748,3 mg/kg. As superfícies de resposta demonstraram que a valores baixos das variáveis estudadas, foi obtida a maior expansão. Já, sobre a dureza dos produtos extrusados, as superfícies demonstraram que o efeito mais importante foi a umidade e a interação dela com a temperatura. Ao aumentar a umidade, a dureza dos produtos extrusados aumentou significativamente. No entanto, foi observado que a temperatura de processo foi o parâmetro que mais influenciou negativamente a textura do produto após 5 minutos de imersão em leite. Em relação à cor dos extrusados, altos níveis de farelo de maracujá diminuíram os valores de L* e hab, produzindo extrusados mais escuros e menos amarelos, ao contrário do efeito da temperatura, onde altas temperaturas aumentaram o valor de L* e o hab, produzindo extrusados mais claros e mais amarelos. Nos produtos extrusados, os maiores valores de ISA foram encontrados para os maiores teores de farelo de maracujá, enquanto que os maiores valores para o IAO foram obtidos com baixos teores de farelo. Aparentemente, não houve efeito das variáveis estudadas sobre o IG dos produtos extrusados. O teor dos compostos cianogênicos foi maior nos produtos com maiores teores de farelo de maracujá, como esperado. Além disso, parace haver um efeito da umidade da matéria-prima na redução dos compostos cianogênicos durante o processo de extrusão. O extrusado considerado como produto ótimo neste trabalho apresentou propriedades adequadas com respeito a IE e dureza. Também apresentou uma porcentagem de fibra alimentar alta (11%), bem superior à exigida pela Legislação Brasileira (6 g/100 g de produto) para ser denominado cereal matinal "com alto teor de fibras" / Abstract: The number of people searching healthier eating habits, including fresh foods of good biological quality and free of pesticides, such as organic products, is increasing. It is also observed that in contemporary diets in general, there is a â?¿nutritional deficitâ?? of fibers. This fact has motivated health authorities of several countries to stimulate a greater ingestion of fibers by the adult population, either by stimulating the consumption of fruits, vegetables, legumes, tubers and wholegrain cereals, or through the enrichment of commonly consumed commercial products. There are already a few alternative fiber sources on the market or under study, such as beetroot, wheat stalk, orange, passion fruit fibers and chitosan. In this work, we opted to use the residues from the extraction of passion fruit pulp as an alternative fiber source. In the extraction of pulps and juices, the residues are usually used as animal feed or fertilizers. The objective of this work was to study the effect of thermoplastic extrusion parameters (raw material moisture content and process temperature) and fiber addition on physical, physical-chemical and nutritional properties of extruded products, as a step in the development of an organic breakfast cereal based on corn flour and passion fruit fiber. The raw material was characterized as to its proximate composition; total, soluble and insoluble fiber contents; water solubility index (WSI), water absorption index (WAI), milk solubility index (MSI), milk absorption index (MAI), oil absorption index (OAI); glycemic index (GI) and cyanogenic compounds. After characterization of the raw material, the thermoplastic extrusion process was used to produce a base for breakfast cereals, optimizing the formulation and process parameters through the Response Surface Methodology, with the aim of obtaining a â?¿high fiber contentâ?? product with adequate technological properties. The extruded products were characterized with respect to physical properties, such as expansion index (EI), color, hardness and maintenance of texture in milk; physicalchemical properties, such as WSI, WAI, MSI, MAI and OAI; and nutritional properties, such as GI and cyanogenic compounds. It was observed that the passion fruit fiber used had a high total fiber content (64.11%), presenting significant contents of insoluble (50.16%) and soluble (13.95%) fibers, different to the corn flour used that presented a low total fiber content (3.68%), of which 3.37% were insoluble fibers and 0.31% soluble fibers. The values found for the WSI of the corn flour and passion fruit fiber were 7.14 and 31.66%, respectively. The values found for the WAI of the corn flour and of the passionfruit fiber were 3.33 and 14.38 g water/g dry material, respectively. The values found for the MSI of the corn flour and passion fruit fiber were 5.23 and 14.53%, respectively. The MSI values were lower than the WSI values. The values found for the MAI of the corn flour and passion fruit fiber were 3.26 and 12.50 g milk/g dry material, higher than those of WAI, possibly due to the formation of pectin gels. The oil absorption indices of the corn flour and passion fruit fiber were 3.63 and 4.74 g oil/g dry material, respectively. The glycemic indices of the corn flour and passion fruit fiber were 48.03 and 45.00%, respectively. The content of cyanogenic compounds in passion fruit fiber were 748,3 mg/kg. The response surfaces demonstrated that at low values of the variables studied, greatest expansion was obtained. For the hardness of the extruded products, the surfaces demonstrated that the most important effect was moisture and its interaction with temperature. Increasing moisture, the hardness of the extruded products increased significantly. However, it was observed that process temperature was the parameter that had the greatest negative effect on the texture of the products after 5 minutes in milk. With respect to color of the extrudates, high levels of passion fruit fiber reduced L* and hab values, producing darker and less yellow extrudates, different to the effect of temperature, where high temperatures increased L* and hab values, producing lighter and more yellow extrudates. In the extruded products, the highest values for WSI were found with the highest passion fruit fiber contents, while the highest values for OAI were obtained with low fiber contents. Apparently, there was no effect of the variables studied on the GI of the extruded products. The content of cyanogenic compounds was higher in the products with greater percentages of passion fruit fiber, as expected. Apart from this, there seems to be an effect of raw material moisture content in the reduction of cyanogenic compounds during the extrusion process. The extrudate considered optimum in this work presented adequate properties with respect to EI and hardness. It also presented a high percentage of dietary fiber (11%), higher than that required by the Brazilian Legislation (6 g/100 g product) to be labeled as a â?¿high fiber contentâ?? breakfast cereal / Mestrado / Mestre em Tecnologia de Alimentos