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Articles 1 - 6 of 6
Full-Text Articles in Business
Ijir Title Page And Table Of Contents Vol. 4(1), Kevin A. Griffin, Razaq Raj, Giovanni Ruggieri
Ijir Title Page And Table Of Contents Vol. 4(1), Kevin A. Griffin, Razaq Raj, Giovanni Ruggieri
International Journal of Islands Research
Title Page and Table of Contents for Vol. 4(2023), International Journal of Islands Research
Mass Tourism Management In Sintra World Heritage Site: The Role Of Tourist Guides, Luis Miguel Brito, Ilidia Carvalho
Mass Tourism Management In Sintra World Heritage Site: The Role Of Tourist Guides, Luis Miguel Brito, Ilidia Carvalho
International Journal of Tour Guiding Research
Information is power. Tourist guides hold this power as information givers, representatives of the tourists in the sites they visit and vice versa, and they can also persuade the tourists to do what is more convenient in each situation, thus contributing to sustainability through their interpretation. Arguably, in a situation of mass tourism, they can be very helpful. Mass tourism is viewed negatively by various intellectual currents and some critics in the field. It is usually associated with a lack of interest in culture, and it is understood as harmful to nature. It is in opposition to alternative, responsible, and …
Review Of: Tourism Development, Governance And Sustainability In The Bahamas, Julian Philipp, Julia Schiemann, Hannah Zehren
Review Of: Tourism Development, Governance And Sustainability In The Bahamas, Julian Philipp, Julia Schiemann, Hannah Zehren
International Journal of Islands Research
Book Review of: Rolle, S., Minnis, J. and Bethell-Bennett, I. (Eds.) (2020) Tourism Development, Governance and Sustainability in The Bahamas, Abingdon, Routledge
English Language Challenges Faced By Licensed Guide Interpreters In Japan, Naoko Tanaka
English Language Challenges Faced By Licensed Guide Interpreters In Japan, Naoko Tanaka
International Journal of Tour Guiding Research
This study investigates the challenges licensed guide interpreters in Japan encounter related to using the English language by examining foreign language tour guides’ use of English through interviews and surveys. The findings reveal that guides prioritise effectively conveying information and cautionary points to guests. They adjust their speaking speed, pronunciation, volume, vocabulary, and sentence structures to ensure easy understanding. Approximately 80% of the vocabulary used is at or below B2 level of the Common European Framework of Reference for Languages (CEFR), indicating the issues which non-native speakings guides face. Moreover, they use various methods to confirm understanding, such as repeating …
Climate Change And Tourism In The Seychelles: Perceptions And Measures, Tatjana Thimm
Climate Change And Tourism In The Seychelles: Perceptions And Measures, Tatjana Thimm
International Journal of Islands Research
The aim of this paper is to find out in how accommodation providers in the Seychelles perceive climate change and what mitigation and adaptation measures they can provide. In order to answer these questions, a qualitative mixed-method-approach, comprised of twenty semi-structured interviews, an online-survey and participant observation was used. Results show that accommodation providers especially perceive the effects of climate change that directly affect their business and that they have already partly implemented some mitigation and adaptation measures. However, strategies and regulations are needed at the Seychelles’ government level and on a global level to actually achieve CO2 neutral travel.
Harnessing Ireland’S Food Heritage – The Role Of The Artisan Food Producer In Ireland’S Food Tourism Offering, Margaret Connolly, Rebecca O'Flynn
Harnessing Ireland’S Food Heritage – The Role Of The Artisan Food Producer In Ireland’S Food Tourism Offering, Margaret Connolly, Rebecca O'Flynn
European Journal of Food Drink and Society
This research paper examines the role of the artisan food producer, not just as an entrepreneur and service provider but with a focus on how they contribute to the preservation of Ireland’s food culture and heritage. Using a qualitative methodology and in keeping with a phenomenological approach, in-depth interviews were conducted with a purposeful sample of ten artisan food producers from different parts of Ireland. A thematic analysis of the responses was carried out, with a desire to let the voice of the artisans themselves tell their story. The research shows that through the conservation and use of traditional ingredients, …