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Theoretical Analysis Of "Academic Credibility And The Hospitality Curriculum" : The Image Problem, Babs L. Cole
Theoretical Analysis Of "Academic Credibility And The Hospitality Curriculum" : The Image Problem, Babs L. Cole
Hospitality Review
Social issues are assessed from different perspectives. The purpose here is to evaluate one short article in terms of interpretive social theory and then briefly assess it in terms of functionalism, conflic theory and critical theory.
How Do Tourist Guides Add Value To An Ecotour? Interpreting Interpretation In The State Of Amazonas, Brazil, Ester Periera
How Do Tourist Guides Add Value To An Ecotour? Interpreting Interpretation In The State Of Amazonas, Brazil, Ester Periera
Hospitality Review
In Ecotourism, interpretation by a guide creates or shapes the experience for the tourist, differentiating one episode from another. As such, the guide S interpretation adds value to the tourism product and contributes to the visitor S experience. This paper discussed the role of interpretation by guides in the State of Amazonas, Brazil, finding in them patterns from which lessons may be drawn. Given the intangibility of the Ecotourism product, this paper argues that it is the guide who defines the quality of the product. The guide may draw the tourist toward or away from sustainable practices, and significantly contributes …
South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom
South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom
Hospitality Review
This paper studies why restaurants, wineries, and other exhibiters participate in Wine & Food festivals. We hypothesized [hat the purpose was to acquire new customers thru promotional involvement in the festival. A secondary outcome was to ascertain if there were differences in motivation between the three groups. A survey was conducted of participating companies in one of the largest Food & Wine festivals. We found differences in what motivated winery participants from restaurants or other exhibitors. A discussion of these differences and how festival organizers may aid participants in achieving their goals is presented.