There has been a considerable debate in recent years about the 'fit' between hospitality management education and the needs of the hospitality and tourism industries, with allegations of disproportionate 'wastage' of vocationally labour market entrants to other sectors of the economy. This study began by outlining the evolution of hospitality education in the UK. The study then reviewed models of vocational education and discussed their relevance to hospitality management education. A discussion of the effects of political, industrial and educational debate has been included. A case study has provided an historical review of the evolution of the BA Honours Degree in Hospitality Business Management in an important FHE college, which is the largest single provider of hospitality education in the UK. The study goes on to highlight the transition of graduates into the workplace from 1992 to the present time. The first sections of the study were completed using exhaustive secondary research carried out using all of the library resources at my disposal. The case study was achieved using primary research techniques of questionnaire and follow-up interviews with the graduates and with senior programme administrators from the college. Use of the Dillman (1977) method ensured an exceptionally high response rate to the questionnaire, although it is probably true that my power-distance relationship with the respondents also had a positive effect on the response rate. The researcher also believes that the responses received from the graduates truthfully reflected their views on the questions asked. The final section of this dissertation discusses and analyses the results of the primary research and this is the major innovative part of the work. During the course of the research, a number of themes emerged, and the discussion is aligned with these themes, providing a framework for the analysis. The content of the courses, comprising the four-year programme were generally seen as appropriate by the respondents. However, a number of possible changes were identified which might improve the programme. One surprising result was that it emerged that no change would be needed to fit graduates for the industry for the next decade. A second surprise was the low ranking given to information technology and numeracy by the respondents. This must surely be a misconception by the graduates and this finding is in need of further research. The term 'graduateness' was generally little understood by the respondents. However, once they were familiarised by the meaning underpinning the term, they did comprehend that graduate skills were of considerable importance. Indeed their understanding of graduate skills related very closely to those defined NAB (1986). However, the discussion of their evaluation of numeracy has already been outlined. Not surprisingly, there was considerable overlap between discussion of course content and teaching methods. However, it is important to mention that one of the main issues arising was that of the use of information technology and multimedia in course delivery. This research has found that these methods are seen to be of growing importance for communication and dissemination of information between students. industrialists and educationalists in the hospitality industry, being a truly world-wide industry. One major area of discussion which has arisen in my research is the industrial placement experience. An important finding has been that despite whether the students had received a successful industrial placement experience or not, almost all agreed that industrial placement experience was an essential component of the programme. In fact the research identified that industrial placement is so important, that the government should consider funding research to investigate the value added to students on vocational programmes, with a view to extending the benefits to other subject areas before they undertake primary cost reduction by cutting funding for industrial placement in hospitality management programmes. With regard to employment issues, there were three issues that arose. First, the changing character of the hotel industry, which is likely to provide less opportunity for management development for graduates. Nevertheless, the research identified despite this trend that a very large percentage of graduates were still finding employment in hotels at the present time. Second, the limited language skills of UK graduates, which the research considers as an important negative factor for UK graduates in a time of globalisation and EU aggregation. Finally, UK educational institutions depend to some extent upon recruitment of students from overseas (full fee paying). The recessionary developments in the global economy, especially in the Far East, should give cause for some alarm by UK universities and colleges in this respect.

Esta dissertação trata da italianidade na gastronomia paulistana, considerando as marcas de hospitalidade e amorosidade, analisadas na Cantina C Que Sabe! O objeto empírico corresponde a uma cantina tradicional, estabelecida há mais de 80 anos, no bairro da Bela Vista, na região conhecida como Bixiga, na cidade de São Paulo, Brasil. A pesquisa realizada é um trabalho transdisciplinar, que transita entre as áreas da Hospitalidade/Amorosidade, Gastronomia, Comunicação e História. Trata-se de um estudo de caráter exploratório e qualitativo, desenvolvido a partir da estratégia metodológica denominada Cartografia dos Saberes por Baptista (2014), cujos pressupostos epistemológico-teóricos são alinhados à Ciência Contemporânea. Considera, neste sentido, o caráter processual, sistêmico e complexo dos fenômenos, a serem analisados e a importância do reconhecimento da dimensão subjetiva da pesquisa. Assim, parte do levantamento dos saberes pessoais, dos saberes teóricos, para criar uma Usina de Produção, com aproximações e ações investigativas: tais como, entrevista com o proprietário da cantina, visitas ao local para observações sistemáticas, registros fotográficos e análises de materialidades visuais, diário de campo e conversas informais. A Cantina C que Sabe! constitui-se em síntese expressiva da italianidade na gastronomia paulistana. Nesse lócus investigativo pode-se perceber a relação dos conceitos de hospitalidade e amorosidade com as práticas gastronômicas. / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES / This dissertation deals with the Italianity in the gastronomy of São Paulo, considering the marks of hospitality and amorousness, analyzed in Cantina C Que Sabe!. The empirical object corresponds to a traditional canteen, established more than 80 years ago in the city, in the district of Bela Vista, in the Bixiga region. The research carried out is a transdisciplinary work that transits between the areas of Hospitality, Amorousness, History, Gastronomy and Communication. This is an exploratory and qualitative study. The methodological strategy is supported by Cartography of Knowledge, presented by Baptista (2014), which is based on assumptions aligned with Contemporary Science. It considers, in this sense, the procedural, systemic and complex character of the phenomena to be analyzed and the importance of the recognition of the subjective dimension of the research. Thus, part of the survey of personal knowledge, theoretical knowledge, to create a Production Plant, with approximations and investigative actions: interview with the owner of the canteen. Site visits for systematic observations, photographic records and analysis of visual stains, field diary and informal conversations. Cantina C Que Sabe!, presents significant brands that characterize hospitality, love, allied to several aspects that to the Italianity of São Paulo. The set of aspects relatedt o these three flags - hospitality, amorousness and italianity - are associated with their gastronomic practices. The Cantina constitutes, therefore, an expressive synthesis of Italianity in the gastronomy of São Paulo, and also, it associates the relation of these concepts with its gastronomic practices.

Dentre as estratégias utilizadas pelas organizações, inclusive prestadoras de serviço, no intuito de fazer frente à concorrência e manter-se competitivas no mercado, encontra-se a busca constante da inovação. Muito já se estudou sobre inovação em indústrias manufatureiras. Utterback (1994) estudou diferentes indústrias, incluindo as de bens não-montados (como o vidro), no intuito de compreender como se dá o processo de inovação e como acontece o design dominante. Henderson e Clark (1990) buscaram compreender os tipos de inovações possíveis a partir dos componentes do produto e das ligações entre esses componentes. Pavitt (1984) propôs uma taxonomia para inovação nas indústrias considerando a sinergia entre as organizações. Também no setor de serviços são encontrados estudos sobre inovação, propondo classificações genéricas, principalmente a partir das mudanças tecnológicas e/ou integradoras. Haja vista os estudos de Barras (1986), Shostack (1987), Gallouj e Weinstein (1997), Miozzo e Soete (2001), entre outros. Mas esses estudos não consideram uma análise longitudinal das empresas prestadoras de serviços, nem buscam compreender como acontece a dinâmica dessas inovações ao longo do tempo dentro dessas organizações. A importância do setor de serviços na economia brasileira tem aumentado gradativamente, tornando esse um tema de grande relevância. Dentre os serviços em expansão, o turismo destaca-se pelo fato de ser um fenômeno social e estar ligado a diversas atividades, desde transporte, hospedagem e alimentação, até diversão. Considerando-se que o setor do turismo tem crescido enormemente nos últimos anos e a indústria hoteleira é parte importante que compõe a infra-estrutura do citado setor, torna-se pertinente um estudo teórico-empírico da indústria hoteleira. Assim, a partir da percepção do crescimento do papel dos serviços na economia, da importância da inovação para a competitividade nesse setor e do foco na indústria hoteleira, bem como o reconhecimento de dois modelos bastante aceitos no meio acadêmico para análise dos serviços, quais sejam o modelo do “Ciclo Reverso” de Barras (1986) e o modelo de classificação das inovações em serviços tendo em conta as competências e as técnicas empregadas de Gallouj e Weinstein (1997); a presente pesquisa apresenta as limitações dos citados modelos com base no estudo de casos múltiplos realizado em uma organização da indústria hoteleira e propõe ajustes aos modelos, considerando os resultados obtidos com a pesquisa. O estudo foi predominatemente qualitativo, com corte longitudinal e, além do método de estudo de caso, análise de dados retrospectivos; os dados foram obtidos através de entrevistas em profundidade, operacionalizadas por meio de roteiro semi-estruturado, e analisados por cruzamento com a teoria em conformidade com o modelo de Eisenhardt (1989). Os resultados obtidos demonstram que o modelo de Barras (1986), conforme este estudo, deve considerar a dinâmica entre as inovações tecnológicas implantadas nas organizações, pois as interações advindas desta dinâmica, não somente o seqüenciamento de cada inovação separadamente, também podem gerar melhoria na qualidade do serviço prestado ou inovação nos serviços. Em relação ao modelo de Gallouj e Weinstein (1997), a pesquisa aponta para a necessidade de inserção de mais dois fatores para análise das inovações dos serviços prestados: além das competências do cliente, das competências do prestador de serviços e da tecnologia do prestador de serviços, é marcante a influência das competências e da tecnologia do intermediário na prestação do serviço final em hotelaria. Assim sendo, este estudo contribui, empiricamente, analisando a dinâmica da inovação na prestação de serviços hoteleiros e, teóricamente, na proposição de adequação dos modelos utilizados, quais sejam, Barras (1986) e Gallouj e Weinstein (1997). / Among the strategies used by organizations, including service organizations, with the intention to be competitive in the market and in front of competitors, there is the constant search for innovation. The studies focused on innovation in the manufacturer sector are traditional and numerous. Utterback (1994) studied different industries, including the non-assembled industries (like the glass industry) in order to understand how the process of innovation is and how the dominant design happens. Henderson e Clark (1990) developed a framework for defining innovation from the analysis of two dimensions, the core concepts and the linkages between core concepts and components. Pavitt (1984) proposed a taxonomy for innovation in industries considering the synergy among the organizations. In the service sector there are innovation studies too, proposing generic classifications, mainly from the technology changes and/or integrative changes. There are studies like Barras (1986), Shostack (1987), Gallouj & Weinstein (1997), Miozzo & Soete (2001), among others. But these studies do not consider a historical analysis of the service organizations, neither try to understand how the dynamic of these innovation works in an organization time line. The importance of the service sector in the Brazilian economy is gradually increasing, becoming a very important theme. Among the services in expansion, the tourism stands out because it is a social phenomenon associated with different activities, like transportation, hospitality, food and entertainment. Considering the tourism sector is growing a lot in the last years and the hospitality industry is an important part that compounds the infra-structure in this sector, a theoretical and empiric study in the hospitality industry is pertinent. In this manner, starting from the increasing role of the services in the economy, the importance of innovation for the competitiveness in this sector and the focus in the hospitality industry; as well as the recognition of two frameworks much accepted in the Academy for analysis of service, that are the “Reverse Cycle” framework of Barras (1986) and the framework for service classification of Gallouj & Weinstein (1997); this study presents the limitations of these frameworks analyzing multiple case studies that were done in an organization from the hospitality industry and propose adjustments to the frameworks from the results of the research.

D.Phil. / Tourism is currently the world’s fastest growing economic activity. It has also been registered as a great agent for general economic change, creating significant impact in the other sectors of economic growth. Developing countries such as Kenya and other African countries now consider tourism as a passport for development as it does not need expensive investment to initiate and operate as a national business. As a result of all these factors much attention has turned to systematic marketing of tourism with countries competing with one another in pursuit for the world’s tourists. This study was motivated by the need to create parameters that can elavate the competitiveness of a tourist destination. The general purpose of this study was to establish how hotel quality exert influence that may positively or negatively impact on destination marketing and how this can be appropriated to bolster destination popularity. The purpose was to initiate the formulation of a structured, integrated conceptual framework for hotel product/service, quality based on the normative quality expectation of the tourists and hotel operators’ strategic quality designs. A descriptive quantitative research design was used to establish the secondary objectives and to assess the five propositions that were developed for the study. Tourists and hotel operators in two major tourist provinces of Kenya were used to obtain information regarding normative and perceptive hotel product/service quality. Destination Marketing Managers employed by the only destination marketing organisation, Kenya Tourist Board (KTB) were also surveyed to provide insight on Kenya’s destination marketing strategies. They gave a position outline on the level of strategy integration as exhibited by both hotel operators and other destination management organisations in marketing Kenya’s tourism. The study established that the major attraction for tourists coming to Kenya is the unique wildlife safari, beach tourism and the natural scenery. However, it was further established that the hospitality of the Kenyan people contributed greatly in making tourists choose Kenya, and that hotel product/service quality would play a significant role in a tourist’s choice of destinations to visit as well as in repeat visits. The study also found that hotel operators and other destination management organisations neither share nor operate on a common vision as they endeavour to build destination competitiveness for Kenya. The study therefore proposed an integrated framework that may be utilised to build destination competitiveness so that the economic potential of tourism is maximised in Kenya.

South Africa is increasingly becoming a destination for leisure tourists. Many are interested in cultural tourism. There is a need for empirical research into this field of hospitality and tourism, which this study aims to address. Lesedi Cultural Village (Lesedi) is an establishment where tourists can experience five of the ethnic cultures of South Africa. As part of the experience, a meal is served which is advertised as “The greatest African feast”. The actual food served is not necessarily culturally authentic in nature. Consequently expectations of the meal experience might be created which cannot be satisfied. This investigation commences with a literature study to establish the components of a meal experience, namely food, service and atmosphere. Thereafter factors are established through the literature survey that are required for satisfaction of a meal experience. These concepts are set out in an adaptation of an existing model of Kivela, Inbakaran and Reece (1999). The adapted model is used as the basis for a field survey of the opinions of leisure tourists visiting Lesedi. The survey was conducted using a self-administered questionnaire. The results were analysed statistically. Prior to the survey, objectives for the study were set to compare the findings of the literature study with the respondents’ views about the meal experience at Lesedi. The objectives were to determine whether: Objective 1: leisure tourists’ expectations regarding the meal experience and its components were met, and whether they were satisfied with the current meal experience Objective 2: leisure tourists would be willing to return or refer others to Lesedi Objective 3: it is necessary to have a cultural-specific menu to satisfy the leisure tourists’ expectations Objective 4: certain components of the meal experience impressed the leisure tourists the most Objective 5: there is a significant relationship between food, service and atmosphere regarding the meal experience Objective 6: other aspects have significant relationships with the components of the meal experience (food, service and atmosphere) The tourists’ expectations and satisfaction with the meal experience were met to a high degree. The majority of respondents indicated they would return or refer others to Lesedi. While it is not necessary to have a cultural-specific menu to satisfy tourists’ expectations, the current menu could be enhanced by the inclusion of some cultural-specific items. Aspects of the components of the meal experience, which were considered by the respondents to have impressed them the most were also determined. A significant relationship exists between food and service but only a tendency to a relationship exists between food and atmosphere as well as between service and atmosphere. Service appears to play a slightly more important role in satisfying the meal experience than does food. Atmosphere supports the other two components (food and service). Suggestions were made, for consideration by the management of Lesedi, regarding possible improvements to the components of the meal experience. Copyright / Dissertation (M (Consumer Science))--University of Pretoria, 2005. / Consumer Science / unrestricted

The purpose of this research is to identify and evaluate the nutritional problems that exist in the student population at the elementary school level in the Republic of Venezuela and to develop a system that will make it possible to deliver a more adequate diet to this population, with a greater fulfillment of their nutritional needs.

N.A.

The purpose of this research project was to analyze the reasons why foreign tourists visit Taiwan and their impact on the tourism industry in Taiwan. The descriptive survey method was mainly derived from primary data sources. However, secondary data was used to supplement the primary data sources. The study was concluded by supporting the hypothesis. The hypothesis stated that the attitude and the motivation of foreign tourists is identifiable.

The objective of this study is to find out if any significant difference exists in net profitability between restaurant operations which engage in accepted methods of menu planning and restaurant operations which do not. Also to develop a checklist of menu planning methods for restaurant operations to follow in order to avoid menu errors. The goal of this study is to help restaurant operations to be successful and profitable.

The years since World War II have witnessed a rapid growth in International Tourism consequent on improved technologies, increased affluence and leisure time in developed nations. Many of the poorer third World Nations lacking major marketable resources have opted for tourism as a developmental strategy hoping to draw some of the "free-spending" visitors to their shores thereby reducing the World's unequal distribution of wealth. Tourism promises beneficial effects such as the generation of urgently needed foreign exchange, employment and promotes overall economic growth. The objective of this thesis is to present information on the contribution of tourism when compared to the other major industrial sectors in Jamaica, in order to assist the island's planners in the decision as to whether or not tourism can be relied on to provide the economic development needed. In addition, to suggest possible strategies and areas for improvement to derive increased benefits from tourism while minimizing the negative impacts. The data for this paper comes from primary sources such as government publications and secondary sources mainly hospitality industry literature. Tourism can be an effective method of earning foreign exchange with proper planning and foresight to reduce to minimum tourism's negative impacts. Jamaica should carefully choose between a mere quantitative market expansion, the "mass" market or a "fewer but better" tourist market, the "class" market. The specific market chosen will determine the economic and social implications on the country and the type of facility planning necessary. Jamaica needs also to revitalize the tourist industry to build on its uniqueness, improve services and employee attitudes while indulging in a balanced policy of import substitution.