Social and Behavioral Sciences Commons^™

Salt, Vol. 11, No. 3, Salt Institute For Documentary Studies

Salt Magazine Archive

20th Anniversary Issue. Documenting a Region: Maine in Words and Photographs. Making Violins. A Tale of Two Workplaces. Old Things. Frontier Maine begins at the edge of Greenville, unless you are a settler’s great grandson claiming the landscape of childhood.

Content
• 2 Nineteen Pine Street How this issue of Salt was made and who made it.
• 4 Greenville: the Shifting Frontier As long as Ed Walden’s around, you can’t take the frontier out of Greenville. You can’t Ed out either — except on a slab. We look at Greenville through the eyes of some of its people.
• 18 Radio and …

Marketing Western Massachusetts As A Tourism Destination For International Travelers, Center For Economic Development

Center for Economic Development Technical Reports

In the Spring of 1991, a three phase project was begun at the University of Massachusetts at Amherst in which the overall goal of the project was to design and implement an economic development program which would assist the information dominated service industries located in Western Massachusetts. The research for the first phase of the project was undertaken by Regional Planning M.A. candidate Maureen Moriarty under the guidance of adjunct Professor Robert Hopley, School of Business Administration, and Professor Meir Gross, Department of Regional Planning. This initial step in the research "entailed the creation of a pilot program in which …

Concessions In National Parks: Responsible Tourism, Robert M. O'Halloran

Hospitality Review

Concession operations in natural areas have always been a source of controversy. The objectives of profit and preservation are seen by many to be incompatible. The author will examine the relationship of national park concessions and the environments in which they operate, focusing on concession selection and operation, using responsible tourism concepts as a guide

Food Services Styles In Chinese Hotels: Traditions And Tourism Pressures Merge, Liping A. Cai, Jack D. Ninemeier

Hospitality Review

Tourist often want to experience their hosts' culture including cuisines. Their reactions can be negatively influenced by vastly different customs which confront them. What can be done, for example, when traditional food serving styles violate the tourist's sanitation standards? The authors discuss a Chinese case study-- and tell what hoteliers in China gace done to make good serving more desirable, with minimal compromise to culinary traditions.