Singaporean hawker centers provide a space for the preservation and adaptation of ethnic identities through food. They house over 15,000 food stalls representing various ethnic cuisines like Indian, Malay, Chinese, and Western. Food plays a vital role in Singaporean culture and acts as a reflection of Singapore's multicultural identity. In contrast, immigrant food cultures in America are often compressed into stereotypes that damage ethnic representation. Hawker centers accommodate both consumption needs and connoisseur demands, allowing Singaporeans to actively engage with and define their multicultural identity through food.
- Food is connected to identity and authenticity is subjective. An ethnic restaurant's authenticity comes from factors like food quality, decoration, and staff ethnicity rather than just original recipes. Authenticity is negotiated between restaurants adapting for customers and customers from that ethnicity judging authenticity differently. The restaurant owner sees local Greeks who want Greek food as different from tourists, showing how ethnicity shapes views of food and authenticity.
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
Food, Wine & Tourism Marketing Presentationleannerice2008
This document discusses food and wine tourism marketing. It defines tourism marketing and food and wine tourism. Food tourism involves visiting food producers, festivals, or restaurants for food-related experiences. Wine tourism focuses on visiting vineyards, wineries, or festivals centered around wine. The target market for food and wine tourism includes rural tourists, culinary tourists, and gastro tourists seeking authentic cultural and food experiences. Successful marketing utilizes segmentation and applies the services marketing mix. Festivals are an important promotional tool that attract repeat visitors and build customer loyalty to a destination. Case studies examine the growth of food and wine tourism in the UK and example companies that organize food-focused holidays.
This document discusses gastronomy tourism in India. It begins by noting that culinary tourism to India is growing as international attention to Indian cuisine increases. It then summarizes some of the key characteristics of regional cuisines across India, including the flatbreads and tandoori dishes of northern India, the spicy seafood of southern India, the simpler dishes that incorporate staples in western India, and the lighter dishes with European influences in eastern India. The document emphasizes that India's diverse culinary traditions make it an emerging destination for gastronomy tourism.
This document provides an overview of culinary tourism presented by Chef Craig Schmantowsky. It defines culinary tourism as the search for and enjoyment of unique food and drink experiences while traveling. The document discusses how culinary tourism is important for attracting tourists and generating revenue. It provides examples of how restaurants can promote culinary tourism through local specialties, chef demonstrations, and partnerships. International examples of culinary tours to Italy and Costa Rica are described. Popular U.S. culinary destinations and events are also highlighted, including molecular gastronomy restaurants, the South Beach Food and Wine Festival, and the Delray Beach Garlic Festival. The document concludes with a dessert demonstration.
Singaporean hawker centers provide a space for the preservation and adaptation of ethnic identities through food. They house over 15,000 food stalls representing various ethnic cuisines like Indian, Malay, Chinese, and Western. Food plays a vital role in Singaporean culture and acts as a reflection of Singapore's multicultural identity. In contrast, immigrant food cultures in America are often compressed into stereotypes that damage ethnic representation. Hawker centers accommodate both consumption needs and connoisseur demands, allowing Singaporeans to actively engage with and define their multicultural identity through food.
- Food is connected to identity and authenticity is subjective. An ethnic restaurant's authenticity comes from factors like food quality, decoration, and staff ethnicity rather than just original recipes. Authenticity is negotiated between restaurants adapting for customers and customers from that ethnicity judging authenticity differently. The restaurant owner sees local Greeks who want Greek food as different from tourists, showing how ethnicity shapes views of food and authenticity.
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
Food, Wine & Tourism Marketing Presentationleannerice2008
This document discusses food and wine tourism marketing. It defines tourism marketing and food and wine tourism. Food tourism involves visiting food producers, festivals, or restaurants for food-related experiences. Wine tourism focuses on visiting vineyards, wineries, or festivals centered around wine. The target market for food and wine tourism includes rural tourists, culinary tourists, and gastro tourists seeking authentic cultural and food experiences. Successful marketing utilizes segmentation and applies the services marketing mix. Festivals are an important promotional tool that attract repeat visitors and build customer loyalty to a destination. Case studies examine the growth of food and wine tourism in the UK and example companies that organize food-focused holidays.
This document discusses gastronomy tourism in India. It begins by noting that culinary tourism to India is growing as international attention to Indian cuisine increases. It then summarizes some of the key characteristics of regional cuisines across India, including the flatbreads and tandoori dishes of northern India, the spicy seafood of southern India, the simpler dishes that incorporate staples in western India, and the lighter dishes with European influences in eastern India. The document emphasizes that India's diverse culinary traditions make it an emerging destination for gastronomy tourism.
This document provides an overview of culinary tourism presented by Chef Craig Schmantowsky. It defines culinary tourism as the search for and enjoyment of unique food and drink experiences while traveling. The document discusses how culinary tourism is important for attracting tourists and generating revenue. It provides examples of how restaurants can promote culinary tourism through local specialties, chef demonstrations, and partnerships. International examples of culinary tours to Italy and Costa Rica are described. Popular U.S. culinary destinations and events are also highlighted, including molecular gastronomy restaurants, the South Beach Food and Wine Festival, and the Delray Beach Garlic Festival. The document concludes with a dessert demonstration.
The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...lorenzo cantoni
Presentation at the 3rd International Conference UNITWIN
UNESCO Chair “Culture, Tourism, Development”
"Tourism and Gastronomy Heritage: Foodscapes, Gastroregions and Gastronomy Tourism", Barcelona, Catalonia, Spain. June 18th 2014
By Elena Marchiori, Fabienne Boegli, Asta Adukaite, and Lorenzo Cantoni, webatelier.net of Faculty of Communication Sciences at the Università della Svizzera italiana (USI Lugano, Switzerland).
Learning about Italian Food and Gastronomy from Online Travel Reviewselenamarchiori
The presentation covers an introduction to the role of online travel reviews in the Gastronomy and Tourism sector. Italian agritourism, which is a particular food-related tourism experience in Italy, is used as case study.
This document discusses the synergistic relationship between tourism and food from a marketing perspective. It covers several topics:
1) The relevance and interdependency of the tourism and food sectors. Food consumption is an integral part of most touristic activities.
2) How food and culinary experiences can be used to attract and differentiate tourist destinations, as tourists increasingly seek authentic local cuisine and food-related activities when traveling.
3) Some of the perceived risks tourists associate with unfamiliar local foods, and how the globalization of food offerings may help address these risks by providing more familiar international options alongside local cuisine.
Gastronomic experiences as a key element in the development of a tourist dest...David Mora
The document discusses gastronomic experiences as a key element in developing tourist destinations. It finds that gastronomic experiences positively influence gastronomic satisfaction and loyalty to destinations. Gastronomic motivations also influence the perceived value and culinary experiences of travelers. Therefore, gastronomic experiences form the backbone of motivations, satisfaction, and loyalty for travelers visiting tourist destinations.
Guidelines for the development of Gastronomy Tourism David Vicent
This document provides guidelines for national tourism administrations and destination management organizations seeking to develop gastronomy tourism. It covers key aspects of planning and managing gastronomy tourism destinations, including analysis of trends, competitors, tourists; defining a destination's competitive strategy; promoting product development and innovation; training and jobs; offering memorable experiences; governance and collaboration; and monitoring mechanisms. The purpose is to guide NTAs and DMOs in developing and managing gastronomy tourism, especially in the initial phases.
Hyderabad is a major culinary attraction due to its diverse and unique cuisine. The city is known for dishes like biryani, haleem, paya and various desserts which have made Hyderabad popular among culinary tourists. Hyderabad offers a variety of cooking schools and food tours that allow visitors to experience the local culture and cuisine through hands on learning. Promoting local foods and establishing more culinary institutions can further develop culinary tourism in Hyderabad.
Wine tourism involves visiting vineyards, wineries, wine festivals, and shows where wine tasting and experiencing a wine region are the main motivations. It is a form of agritourism and can also relate to ecotourism and sustainable tourism. The document outlines the definitions and relationships between these types of tourism. It also discusses trends in wine tourism like experiential activities, events, and partnerships between wineries and other businesses. The growth of wine tourism provides economic benefits to wineries and local communities.
A global Report 2012 in Food Tourism worldwide. The Main importance of food Tourism specially in developing areas or Issolated Areas. there is a great trend on local based gastronomy linked to local culture. Nice Figures.
From gastronomic heritage to food studies analyzes how food and cuisine can be used to promote tourism and local development. It discusses how studying local food cultures provides opportunities to (1) better understand local cultures, (2) develop unique high-identity products, and (3) spur creativity in gastronomy. Examining factors like a region's food production, culinary techniques, and eating traditions can help valorize cultural heritage and diffuse economic benefits across a local community through tourism.
Food Tourism: How to brand a destination using the power of food and drinks? Veruska Anconitano
Food and drink make the memories people relive again and again when traveling. How can food and drinks be part of a structured communication and how a brand can work with bloggers to impact on people’s perception of a destination?
Which competencies a travel blogger has to have in using food as a way to connect with people and help to brand a destination?
Pictures, videos, content on the blog: how to choose the best blogger to achieve this goal? Which is the best medium to use to communicate food Worldwide?
If you need more info or you're looking for a consultation on the food tourism industry, please get in touch: veruska@anconitano.com
This document summarizes a networking event for flower farmers to be held on February 16, 2015 in Granville, Ohio. The event will run from 9:30am to 3:30pm at the Polly Anderson Field Station at Denison University. It will include introductions, discussions on strengths/challenges, sharing innovations, and small group discussions. The goal is to provide an interactive learning and networking opportunity focused on growing flowers in Ohio. Registration is required and limited to 28 participants at a cost of $15 per person. Optional post-event activities include a hike and happy hour.
SUBMITTED TO
AMITY INSTITUTE OF TRAVEL & TOURISM AND
AMITY SCHOOL OF HOSPITALITY, KOLKATA
FOR THE PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE DEGREE
OF MASTER OF ARTS IN TOURISM ADMINISTRATION
1) The document discusses the trend of restaurants offering multi-ethnic cuisines to cater to increasingly diverse customer bases. As immigration increases in the US, customers with different ethnic backgrounds and food preferences are demanding options that satisfy multiple tastes.
2) Two examples are provided of restaurants adapting to this trend - the African Forest Restaurant in Minnesota which offers African, American, Asian and Caribbean dishes, and Zara Restaurant in Atlanta which provides an international menu in a variety of dining settings.
3) An interview with the owner of African Forest Restaurant reinforces that providing authentic, in-depth representations of different cuisines will be necessary for restaurants to stay competitive as diversity increases. Offering choices that meet the cultural
Wild Rivers Coast Rural Tourism Studio Agritourism PresentationTravel Oregon
This document discusses culinary and agritourism development in Oregon's Wild Rivers Coast region. It begins with an agenda for the meeting that includes discussing what makes food-related travel memorable, defining culinary and agritourism, reviewing market trends and visitor profiles, assessing local assets, and developing strategies and action plans. Examples of successful agritourism businesses in Oregon are provided, showing how farms have expanded from on-farm sales to tours, events, and lodging to attract more visitors. Market trends driving the growth of culinary tourism are outlined. The document concludes by inventorying current "Eat and Drink" assets in the region and discussing how to best connect these assets to create memorable visitor experiences.
The document summarizes key insights from consumer research presented to the Australian wine industry. It finds that food and wine is the fourth most important tourism trigger for key markets like Japan, China, the UK, and Germany. However, Australia's positioning around food and wine is unclear and it often plays a support role to other experiences. While wine quality is recognized by visitors, perceptions vary depending on whether consumers have visited Australia. The document outlines opportunities to better promote Australia's food and wine through innovative marketing, technology, and events to drive tourism.
This document discusses opportunities for developing agrotourism businesses in Barbados. It defines agrotourism as activities that link agriculture and tourism through products, services and experiences. It outlines opportunities for farm-based tourism, culinary tourism, and agro-trade partnerships between farmers and hotels. While Barbados has resources to support agrotourism like agricultural production and tourism infrastructure, challenges include a lack of agrotourism policy and competition for land. Drivers for success include entrepreneurs, government support through policies and funding, and partnerships between farmers, hotels and other organizations.
This document discusses how demographics and lifestyle impact recreation choices. It outlines that household income, age, education levels, ethnicity, and location influence what leisure activities people engage in. Younger generations may prefer water parks and arcades, while older adults spend less on entertainment. Education levels correlate with income and certain hobbies. Location also determines recreational opportunities based on climate and facilities available nearby. Overall, a variety of demographic and socioeconomic factors intersect to shape consumer behavior and hospitality/recreation preferences.
This document provides an introduction to the book "Food Tourism: A Practical Marketing Guide" by John Stanley and Linda Stanley. The book explores food tourism as both a tourism product and experience. It examines the nature, development, management, marketing and distribution of food tourism. It also profiles food tourists, their motivations, needs, information usage, expectations and activities. Food tourism is a unique tourism sector as food can be both an attraction itself as well as a secondary activity or necessity when combined with other tourism experiences.
Local gastronomy identity in eastern Taiwan is defined across three dimensions - taste of place, local resources, and local image. Taste of place includes food culture, originality, and nostalgia. Local resources emphasize diversification of seasonal, fresh, local ingredients. Local image features indigenous and Hakka cuisine promoting a healthy, clean destination.
A four-pronged model was proposed for local gastronomy development - government policy to promote slow food, quality agriculture and ethnic restaurants. Innovations incorporate glocalization and creative presentations. Host-guest interactions educate on local culture and food. Preserving culture maintains authentic lifestyles and flavors. Together this strengthens identity and preserves foodways for cultural-economic coexistence
This thesis examines hierarchies of culinary prestige at Expo Milano 2015 and in the Michelin Guide. Ethnographic fieldwork at Expo revealed advantages that supported Western European cuisines while limiting representation from developing nations. Statistical analysis of Michelin data from NYC explored relationships between culinary recognition, economic factors, and demographics but failed to produce significant results. However, the data hinted that Michelin stars rewarded characteristics more accessible to wealthier nations' cuisines.
The Role of Food and Gastronomy in Online Travel Reviews about Agritourism Ex...lorenzo cantoni
Presentation at the 3rd International Conference UNITWIN
UNESCO Chair “Culture, Tourism, Development”
"Tourism and Gastronomy Heritage: Foodscapes, Gastroregions and Gastronomy Tourism", Barcelona, Catalonia, Spain. June 18th 2014
By Elena Marchiori, Fabienne Boegli, Asta Adukaite, and Lorenzo Cantoni, webatelier.net of Faculty of Communication Sciences at the Università della Svizzera italiana (USI Lugano, Switzerland).
Learning about Italian Food and Gastronomy from Online Travel Reviewselenamarchiori
The presentation covers an introduction to the role of online travel reviews in the Gastronomy and Tourism sector. Italian agritourism, which is a particular food-related tourism experience in Italy, is used as case study.
This document discusses the synergistic relationship between tourism and food from a marketing perspective. It covers several topics:
1) The relevance and interdependency of the tourism and food sectors. Food consumption is an integral part of most touristic activities.
2) How food and culinary experiences can be used to attract and differentiate tourist destinations, as tourists increasingly seek authentic local cuisine and food-related activities when traveling.
3) Some of the perceived risks tourists associate with unfamiliar local foods, and how the globalization of food offerings may help address these risks by providing more familiar international options alongside local cuisine.
Gastronomic experiences as a key element in the development of a tourist dest...David Mora
The document discusses gastronomic experiences as a key element in developing tourist destinations. It finds that gastronomic experiences positively influence gastronomic satisfaction and loyalty to destinations. Gastronomic motivations also influence the perceived value and culinary experiences of travelers. Therefore, gastronomic experiences form the backbone of motivations, satisfaction, and loyalty for travelers visiting tourist destinations.
Guidelines for the development of Gastronomy Tourism David Vicent
This document provides guidelines for national tourism administrations and destination management organizations seeking to develop gastronomy tourism. It covers key aspects of planning and managing gastronomy tourism destinations, including analysis of trends, competitors, tourists; defining a destination's competitive strategy; promoting product development and innovation; training and jobs; offering memorable experiences; governance and collaboration; and monitoring mechanisms. The purpose is to guide NTAs and DMOs in developing and managing gastronomy tourism, especially in the initial phases.
Hyderabad is a major culinary attraction due to its diverse and unique cuisine. The city is known for dishes like biryani, haleem, paya and various desserts which have made Hyderabad popular among culinary tourists. Hyderabad offers a variety of cooking schools and food tours that allow visitors to experience the local culture and cuisine through hands on learning. Promoting local foods and establishing more culinary institutions can further develop culinary tourism in Hyderabad.
Wine tourism involves visiting vineyards, wineries, wine festivals, and shows where wine tasting and experiencing a wine region are the main motivations. It is a form of agritourism and can also relate to ecotourism and sustainable tourism. The document outlines the definitions and relationships between these types of tourism. It also discusses trends in wine tourism like experiential activities, events, and partnerships between wineries and other businesses. The growth of wine tourism provides economic benefits to wineries and local communities.
A global Report 2012 in Food Tourism worldwide. The Main importance of food Tourism specially in developing areas or Issolated Areas. there is a great trend on local based gastronomy linked to local culture. Nice Figures.
From gastronomic heritage to food studies analyzes how food and cuisine can be used to promote tourism and local development. It discusses how studying local food cultures provides opportunities to (1) better understand local cultures, (2) develop unique high-identity products, and (3) spur creativity in gastronomy. Examining factors like a region's food production, culinary techniques, and eating traditions can help valorize cultural heritage and diffuse economic benefits across a local community through tourism.
Food Tourism: How to brand a destination using the power of food and drinks? Veruska Anconitano
Food and drink make the memories people relive again and again when traveling. How can food and drinks be part of a structured communication and how a brand can work with bloggers to impact on people’s perception of a destination?
Which competencies a travel blogger has to have in using food as a way to connect with people and help to brand a destination?
Pictures, videos, content on the blog: how to choose the best blogger to achieve this goal? Which is the best medium to use to communicate food Worldwide?
If you need more info or you're looking for a consultation on the food tourism industry, please get in touch: veruska@anconitano.com
This document summarizes a networking event for flower farmers to be held on February 16, 2015 in Granville, Ohio. The event will run from 9:30am to 3:30pm at the Polly Anderson Field Station at Denison University. It will include introductions, discussions on strengths/challenges, sharing innovations, and small group discussions. The goal is to provide an interactive learning and networking opportunity focused on growing flowers in Ohio. Registration is required and limited to 28 participants at a cost of $15 per person. Optional post-event activities include a hike and happy hour.
SUBMITTED TO
AMITY INSTITUTE OF TRAVEL & TOURISM AND
AMITY SCHOOL OF HOSPITALITY, KOLKATA
FOR THE PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE DEGREE
OF MASTER OF ARTS IN TOURISM ADMINISTRATION
1) The document discusses the trend of restaurants offering multi-ethnic cuisines to cater to increasingly diverse customer bases. As immigration increases in the US, customers with different ethnic backgrounds and food preferences are demanding options that satisfy multiple tastes.
2) Two examples are provided of restaurants adapting to this trend - the African Forest Restaurant in Minnesota which offers African, American, Asian and Caribbean dishes, and Zara Restaurant in Atlanta which provides an international menu in a variety of dining settings.
3) An interview with the owner of African Forest Restaurant reinforces that providing authentic, in-depth representations of different cuisines will be necessary for restaurants to stay competitive as diversity increases. Offering choices that meet the cultural
Wild Rivers Coast Rural Tourism Studio Agritourism PresentationTravel Oregon
This document discusses culinary and agritourism development in Oregon's Wild Rivers Coast region. It begins with an agenda for the meeting that includes discussing what makes food-related travel memorable, defining culinary and agritourism, reviewing market trends and visitor profiles, assessing local assets, and developing strategies and action plans. Examples of successful agritourism businesses in Oregon are provided, showing how farms have expanded from on-farm sales to tours, events, and lodging to attract more visitors. Market trends driving the growth of culinary tourism are outlined. The document concludes by inventorying current "Eat and Drink" assets in the region and discussing how to best connect these assets to create memorable visitor experiences.
The document summarizes key insights from consumer research presented to the Australian wine industry. It finds that food and wine is the fourth most important tourism trigger for key markets like Japan, China, the UK, and Germany. However, Australia's positioning around food and wine is unclear and it often plays a support role to other experiences. While wine quality is recognized by visitors, perceptions vary depending on whether consumers have visited Australia. The document outlines opportunities to better promote Australia's food and wine through innovative marketing, technology, and events to drive tourism.
This document discusses opportunities for developing agrotourism businesses in Barbados. It defines agrotourism as activities that link agriculture and tourism through products, services and experiences. It outlines opportunities for farm-based tourism, culinary tourism, and agro-trade partnerships between farmers and hotels. While Barbados has resources to support agrotourism like agricultural production and tourism infrastructure, challenges include a lack of agrotourism policy and competition for land. Drivers for success include entrepreneurs, government support through policies and funding, and partnerships between farmers, hotels and other organizations.
This document discusses how demographics and lifestyle impact recreation choices. It outlines that household income, age, education levels, ethnicity, and location influence what leisure activities people engage in. Younger generations may prefer water parks and arcades, while older adults spend less on entertainment. Education levels correlate with income and certain hobbies. Location also determines recreational opportunities based on climate and facilities available nearby. Overall, a variety of demographic and socioeconomic factors intersect to shape consumer behavior and hospitality/recreation preferences.
This document provides an introduction to the book "Food Tourism: A Practical Marketing Guide" by John Stanley and Linda Stanley. The book explores food tourism as both a tourism product and experience. It examines the nature, development, management, marketing and distribution of food tourism. It also profiles food tourists, their motivations, needs, information usage, expectations and activities. Food tourism is a unique tourism sector as food can be both an attraction itself as well as a secondary activity or necessity when combined with other tourism experiences.
Local gastronomy identity in eastern Taiwan is defined across three dimensions - taste of place, local resources, and local image. Taste of place includes food culture, originality, and nostalgia. Local resources emphasize diversification of seasonal, fresh, local ingredients. Local image features indigenous and Hakka cuisine promoting a healthy, clean destination.
A four-pronged model was proposed for local gastronomy development - government policy to promote slow food, quality agriculture and ethnic restaurants. Innovations incorporate glocalization and creative presentations. Host-guest interactions educate on local culture and food. Preserving culture maintains authentic lifestyles and flavors. Together this strengthens identity and preserves foodways for cultural-economic coexistence
This thesis examines hierarchies of culinary prestige at Expo Milano 2015 and in the Michelin Guide. Ethnographic fieldwork at Expo revealed advantages that supported Western European cuisines while limiting representation from developing nations. Statistical analysis of Michelin data from NYC explored relationships between culinary recognition, economic factors, and demographics but failed to produce significant results. However, the data hinted that Michelin stars rewarded characteristics more accessible to wealthier nations' cuisines.
Contemporary Food and Drink ppt 6 - Restaurant ReviewLeong Han Keow
The document summarizes a restaurant review of Golden Fields in St Kilda, Australia. The review discusses the quality of the food and beverages, including modern Asian flavors. It describes the ambience and atmosphere as well as the menu variety, with options for entrees priced $5-$20 and mains from $31-$68. The purpose is to both inform readers about the new restaurant and guide them on the dining experience, including details on the food, prices, and atmosphere.
Promoting regional trade and agribusiness development in the Pacific :
2nd PACIFIC AGRIBUSINESS FORUM
"Linking the agrifood sector to the local markets for economic growth and improved food and nutrition security"
Organised by PIPSO, CTA, IFAD, SPC and SPTO
Tanoa Tusitala Hotel, Apia, Samoa, 29th August -1st September 2016
The document discusses the definitions and differences between culinary, kulinology, and gastronomy. It states that gastronomy is the broadest concept, involving an appreciation of food as well as the cultural, historical, and environmental contexts of different cuisines. Gastronomy examines how factors like geography, climate, ethnicity, and history influence the ingredients, cooking techniques, and cultural importance of food in various places. The document outlines several elements that characterize a country's gastronomic identity, such as dominant ingredients, cooking methods, and how food is integrated with cultural traditions and events.
The Mediating Role of Relationship Quality in Association of Brand Performanc...inventionjournals
The tourism development in a destination is expected to increase the popularity of traditional brand that provides beneficial impact for local community. In marketing literature, customer loyalty has been recognized as a strategy in creating the popularity of a brand. The purpose of this paper is to investigate how traditional brand and relationship quality determine repurchase intention in Balinese food business at star hotels. The paper reviews the theoretical and empirical studies in field of brand performance and relationships marketing. A conceptual model is developed and tested in 180 samples of foreign tourists who have purchased the traditional Balinese food at number of star hotels in Bali. The research then tests a model of hypothesized relationships using structural equation modeling. Specifically, recent procedures for assessing direct and mediated effects are adopted. Research results showed that from two relationship quality factors consisting of satisfaction and trust, was trust plays an important role in determining the repurchase intention. The trust mediates the association of brand customer touch points, brand strategic, and satisfaction with repurchase intention. The findings also show the brand performance has an influence on satisfaction and trust. Trust is shown to be important predictor of repurchase intention as well as the satisfaction of having an influence on trust. The paper is conducted within Balinese traditional food business at star hotels in Bali, and the findings may not be generalizable to other locations or to other markets. The findings suggest that hotel managers must realizes that developing a brand for traditional food should be able to touch the customer and provide strategic impact for hotel. However, in order for customers to repurchase, they must be earned their trust, since the effects of traditional brand performance and satisfaction are indirect. This study presents potentially valuable information for hotel managers with regards to understanding brand performance and relationship quality, which are the key drivers of repurchase intention in traditional food business.
Food and Culture assignment 1A research proposalTan Jaden
Tan Wen Hao proposes research on how food quality and dining environment affect customer satisfaction in restaurants. He will conduct interviews and experiments with 10 consumers visiting 2 oppositional restaurants, one with good atmosphere but poor food, the other average atmosphere but good food. Surveys will also be used to determine which factor, food or environment, most influences customer preferences and return visits. The results could help restaurant owners improve their businesses and guide industry trends towards prioritizing quality food over superficial attributes.
This document discusses embedding sustainable culinary tourism in Jordan's national tourism strategy. It argues that culinary tourism should be a key part of the strategy for several reasons: 1) It aligns with shifts in consumer behavior towards health, local food, and community. 2) Sustainable food and beverage practices may become a requirement for tourism destinations. 3) It benefits both the agriculture and tourism sectors. 4) It is in line with UN Sustainable Development Goals. 5) Tourists spend on average 25% of their budget on food and beverages. The document also identifies some gaps such as the narrow scope of many culinary tourism initiatives and the disconnect between tourism marketers and food and beverage professionals. It argues for
Associating to Create Unique Tourist Experiences of Small Wineries in Contine...Kayla Smith
This document discusses opportunities for small wineries in Croatia to create unique tourist experiences through association. It conducted interviews and a survey of winery owners in Virovitica-Podravina County. The findings show that while owners see potential, they are unfamiliar with concepts like scattered hotels and experience economies. They also face obstacles to association that limit their tourism offerings. The document argues that small wineries should form micro-clusters through activities like themed routes and accommodation to better compete in tourism and make use of their cultural and agricultural resources.
Motives for visitors to attend a food and wine event in Cape TownChris Hattingh
Special events such as the Cape Town Good Food and Wine Show (CTGFWS), now in its 16th year, can be regarded as a mature event according the product life cycle (PLC). Whilst operating in a mature market, the PLC suggests that event marketers should consider adapting target markets, continuously rejuvenate the event offering and modify the marketing mix to ensure future sustainability. As this study determines the motives and visitors‟ satisfaction of the CTGFWS, it can enable marketing of the event accordingly. A spatially-based systematic purposive sampling approach was used to survey 316 visitors to the CTGFWS. The results indicated the five most important visitor motives were a mix of physiological motives which included wine tasting (which was found to be the main motive), to enjoy the food, to relax and enjoy a different environment (escape), to spend time with family and friends as well as to see the live shows by celebrity chefs. Furthermore, the majority of visitors were satisfied with many aspects of the event and almost two thirds had all of their expectations met. However, visitors to the event were also less satisfied with some aspects such as information about the event, the annual improvement of the event and signage in and around the venue, amongst others. It is recommended that these aspects be considered as part of the marketing strategies to rejuvenate the event in order to sustain interest and satisfaction in a mature event.
The Mediating Role of Relationship Quality in Association of Brand Performanc...inventionjournals
The tourism development in a destination is expected to increase the popularity of traditional brand that provides beneficial impact for local community. In marketing literature, customer loyalty has been recognized as a strategy in creating the popularity of a brand. The purpose of this paper is to investigate how traditional brand and relationship quality determine repurchase intention in Balinese food business at star hotels. The paper reviews the theoretical and empirical studies in field of brand performance and relationships marketing. A conceptual model is developed and tested in 180 samples of foreign tourists who have purchased the traditional Balinese food at number of star hotels in Bali. The research then tests a model of hypothesized relationships using structural equation modeling. Specifically, recent procedures for assessing direct and mediated effects are adopted. Research results showed that from two relationship quality factors consisting of satisfaction and trust, was trust plays an important role in determining the repurchase intention. The trust mediates the association of brand customer touch points, brand strategic, and satisfaction with repurchase intention. The findings also show the brand performance has an influence on satisfaction and trust. Trust is shown to be important predictor of repurchase intention as well as the satisfaction of having an influence on trust. The paper is conducted within Balinese traditional food business at star hotels in Bali, and the findings may not be generalizable to other locations or to other markets. The findings suggest that hotel managers must realizes that developing a brand for traditional food should be able to touch the customer and provide strategic impact for hotel. However, in order for customers to repurchase, they must be earned their trust, since the effects of traditional brand performance and satisfaction are indirect. This study presents potentially valuable information for hotel managers with regards to understanding brand performance and relationship quality, which are the key drivers of repurchase intention in traditional food business.
Potential of Gastronomy as a Tool for Growth of Tourism in Gujarat Indiaijtsrd
Many types of tourism have evolved over the years that are classified based on the purpose for which a trip is undertaken by the tourist. These emerging types of tourism such as educational tourism, medical tourism, wildlife tourism, adventure tourism etc. to name a few attract varied sectors of the tourist population. Among these another unique tourism sector that is fast emerging is Gastronomy Tourism. The term Gastronomy is often used to connote the art of cooking and eating fine food but some people also relate the concept of food to the local culture as well when talking about gastronomy. Tourists today not only want the luxury of five star hotels but also want to experience the local culture. And food forms an important part of a destinations culture. India is home to many cultures and has varied terrains with environmental conditions that change in a matter of a few kilometres. This factor has contributed significantly to the development of area specific gastronomy where techniques as well as raw materials used to prepare dishes are unique in their own ways. The state of Gujarat is famous for its vibrant and colourful culture that is a major attraction for tourists all over the globe. Gastronomy in this state has a long history that has evolved over the years. It is famous for its quick snacks and distinct sweet flavours. The existence of large rural and tribal areas in the state also has their own gastronomy tale that interests many. Tourists today are on the lookout for traditional cuisines and prefer visiting locals, rather than going to fancy restaurants to taste them. In Gujarat every festival and season is celebrated with great pomp and show and gastronomy is also an essential part of it. This paper studies and analyses how gastronomy experiences can be used as an effective tool for promoting tourism in Gujarat. The ancient traditions and customs around gastronomy can be used as a focus factor and promotional strategies can be developed in order to get more tourist inflow from the domestic as well as international market. Ruchika Agarwal | Dr. Sarjoo Patel "Potential of Gastronomy as a Tool for Growth of Tourism in Gujarat (India)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-6 , October 2021, URL: https://www.ijtsrd.com/papers/ijtsrd47543.pdf Paper URL : https://www.ijtsrd.com/management/other/47543/potential-of-gastronomy-as-a-tool-for-growth-of-tourism-in-gujarat-india/ruchika-agarwal
Tourists are increasingly becoming inclined to experiences that encourage the consumption of dishes typical for a certain region of a particular country. Serbia is abundant in national dishes which are even nowadays prepared in an authentic manner. Every tourist region of Serbia has recognizable gastronomy products as a part of the restaurant offer which is located outside the place of its origin.
This paper aims to identify the gastronomy products which represent the elements of the gastronomy offer of the Serbian national cuisine restaurants, and are marketed as Serbian national dishes whose tastes are relished in by both local and foreign tourists.
The research is conducted using a representative sample of Belgrade restaurants. By applying a critical analysis of their gastronomy offer, numerous recommendations for the enhancement of the actual situation will be proposed with a view to improving the participation of Serbian national dishes in the gastronomy offer of the Serbian restaurants.
The document discusses the concept of authenticity and its importance in understanding why foodies and gentrifiers are drawn to the Logan Square neighborhood of Chicago. It describes authenticity as being linked to ideas of truth, uniqueness, and sincerity despite external pressures. Authenticity is also viewed as a social construct where one's authentic identity is recognized and evaluated by others in their social group. The document then discusses how foodies and gentrifiers use consumption practices, through their choice of food and shopping locations, to express and affirm their authentic identities and inclusion in alternative food culture social groups. Their food choices reflect characteristics like local sourcing and sustainable practices that signal their authenticity as culinary connoisseurs.
Food and Culture Essay Example | Foods | Eating. 002 My Favorite Food Essay Example Favourite Meal ~ Thatsnotus. Food in Philippines - 4208 Words | Free Essay Example on GraduateWay. Sizzling Bombay – Authentic Indian Cuisine. My food essay | Term paper Example June 2020 - bucourseworkvlbw .... (The way we eat) Short Essay in Simple English. Traditional food essay - Smart Tips to Have Your Term Paper Written. Culture and food essay ideas. Food Essay | Indian Cuisine | Curry. ≫ World Food Culture Free Essay Sample on Samploon.com. Unforgettable My Favourite Food Essay ~ Thatsnotus. English Local Food Issues Essay Example | Topics and Well Written .... Narrative essay: My favorite food essay. Junk food and healthy food essay for kids. How important is food? - GCSE Design & Technology - Marked by Teachers.com. Essay_On_Importance_Of_Food.docx - Essay On Importance Of Food 782 .... ⇉Indian Traditional Food Essay Example | GraduateWay.
Abstract:
This paper examines the relationship between hotel food experiences and travelers' destination choices and
satisfaction. The study aims to understand how hotel food experiences influence travelers' decision-making
processes and their overall perception of the hotel and destination. The paper presents a comprehensive
literature review that encompasses various studies investigating the impact of hotel food experiences on
travelers' choices and satisfaction. The findings suggest that positive hotel food experiences significantly
influence travelers' destination choices and contribute to their overall satisfaction with their stay. Factors
such as food quality, variety, authenticity, presentation, sustainability practices, innovation, safety
measures, authenticity, and customization play significant roles in shaping travelers' dining choices and
enhancing their satisfaction. Additionally, the influence of hotel food experiences extends beyond the
immediate dining experience, influencing travelers' overall perception of the hotel and destination.
However, the literature review also reveals several gaps and limitations that need to be addressed in future
research. These include the need for more representative samples, the incorporation of contextual factors,
the utilization of objective measures, longitudinal studies, multi-destination comparisons, segmentation
analysis, economic considerations, and the examination of external factors. Understanding the relationship
between hotel food experiences and travelers' choices and satisfaction is essential for hoteliers and
destination marketers to improve their offerings, meet travelers' preferences, and enhance guest
experiences. By addressing the identified gaps and limitations, researchers and practitioners can further
advance our knowledge in this field and develop effective strategies to deliver exceptional dining
experiences that positively influence travelers' destination choices and satisfaction.
Keywords: Hotel food, Travelers, Dining experiences, Satisfaction, Decision-making,
Power of Regenerative Hospitality.pptxAnna Pollock
This document discusses the potential for regenerative hospitality and tourism to create flourishing destinations. It begins by framing the current challenges facing the food and hospitality industry in a broader context. It then outlines a roadmap for approaching opportunities differently using regenerative principles. The core of regenerative approaches is enhancing the capacity of living systems to adapt, replenish and evolve. Food is seen as an agent that can revitalize, sequester carbon, engage communities and more. Tourism and hospitality providers are encouraged to come together regionally to explore distinctive food cultures and how to increase local procurement to benefit farmers, businesses, communities and the environment.
Food Travel and Tourism Report Research by Ali Koray Ozguclukorayozguclu
Food tourism and travel the close relationship between food and tourism and which unprecedented growth and popularisation in tourism has witnessed in the more recent years. Some tourists indulge in unique culinary experiences in foreign countries while some tourists travel purposefully or get a glimpse of a culture that is different than anything saw before by tourists. Food tourism has been a growing trend as national cuisine and food culture and as an artistic expression of the local culture. Food tourism is about much more than just enjoying the best meal, a glass of local drink, beer or wine during a trip.
Welcome to pure organic restaurant & Cafe. Where Freshness Meets Comfort!
Nestled in the heart of Shop #6, Al Ferdous 3, Al Ferdous Complex, Al Safa 1. Our restaurant and cafe offer a delightful fusion of wholesome organic goodness and a cozy, inviting atmosphere. Savor the pure flavors of thoughtfully sourced ingredients in every dish, all while enjoying the warm ambiance of our welcoming space. Join us for a taste of nature's finest, served with a side of comfort and community.
This study examined how modifications to ingredients, cooking processes, and plating of the Korean rice dish bibimbap could affect perceptions of liking, familiarity, authenticity, and purchase intent among Southeast Asian consumers. Eight versions of bibimbap were created using Korean or Southeast Asian styles for each component in a 2x2x2 factorial design. Surveys were administered to 149 Southeast Asians and 144 Koreans to evaluate the formulations. Results showed that ingredients and cooking methods significantly influenced perceptions of authenticity and liking, while plating also substantially impacted authenticity and expected liking. Matching region-specific components generally led to more positive responses. The findings suggest carefully considering modifications to familiar dishes to balance increased liking with maintaining authentic ethnic identity
Similar to Defining food authenticity: an efficient promotion for ethnic restaurants (EURAM 2016) (20)
Starbucks has many internal strengths like its famous brand, trendy atmosphere, and product quality. However, it also has weaknesses such as high prices and issues with standardization. Externally, opportunities exist through new distribution channels and markets, but threats include intense competition and economic downturns lowering consumer buying power. A SWOT analysis can help Starbucks leverage its strengths, address weaknesses, capitalize on opportunities, and mitigate threats.
Interviews as a research method - Qualitative - A practical guide ELENA CHATZOPOULOU
This document provides information about qualitative research interviews and focus groups. It discusses the purposes and challenges of qualitative versus quantitative research. Key aspects of interviews are described, such as using open-ended questions to understand participants' perspectives and collecting textual, audio, and visual data. Ethical considerations for interviews are outlined, including obtaining consent, protecting privacy, and ensuring data is only used for research. Focus groups are defined as discussions with homogeneous groups, and tips are provided for developing questions, facilitating discussion, and transcribing recordings. Overall the document offers guidance on qualitative research methods, specifically interviews and focus groups.
Boost Your Instagram Views Instantly Proven Free Strategies.pptxInstBlast Marketing
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Title: Making Money the Easy Way: A Quick Guide to Generating IncomeWilliamZinsmeister
Welcome to "Making Money the Easy Way: A Quick Guide to Generating Income." This book is designed to provide you with practical, actionable strategies to generate income with minimal effort. Whether you’re looking to supplement your current income or create a full-time revenue stream, this guide covers a variety of methods to help you achieve your financial goals. We will explore opportunities available online, various investment strategies, profitable side hustles, creative approaches, and essential financial tips to ensure sustainable income growth.
Embark on style journeys Indian clothing store denver guide.pptxOmnama Fashions
Finding the perfect "Indian Clothing Store Denver" is essential for those seeking vibrant, authentic, and culturally rich attire in the heart of Colorado. Denver, a city known for its diverse culture and eclectic fashion scene, offers a variety of options for those in search of traditional and contemporary Indian clothing. Whether you're preparing for a wedding, festival, or cultural event, or simply wish to incorporate the elegance and beauty of Indian fashion into your wardrobe, discovering the right store can make all the difference.
Empowering Influencers: The New Center of Brand-Consumer Dynamics
In the current market landscape, establishing genuine connections with consumers is crucial. This presentation, "Empowering Influencers: The New Center of Brand-Consumer Dynamics," explores how influencers have become pivotal in shaping brand-consumer relationships. We will examine the strategic use of influencers to create authentic, engaging narratives that resonate deeply with target audiences, driving success in the evolved purchase funnel.
How to Generate Add to Calendar Link using Cal.etY
Cal.et is a free tool that helps you create “Add to Calendar” links for your events. It supports popular calendar platforms like Google, Apple, Outlook, Yahoo, and Office365. Users can generate short, shareable URLs, customize event details, and even create QR codes for easy access. It’s ideal for embedding event links in emails, websites, and social media, making it easier for participants to save event information directly to their calendars.
INTRODUCTION TO SEARCH ENGINE OPTIMIZATION (SEO).pptxGiorgio Chiesa
This presentation is recommended for those who want to know more about SEO. It explains the main theoretical and practical aspects that influence the positioning of websites in search engines.
From Subreddits To Search: Maximizing Your Brand's Impact On RedditSearch Engine Journal
The search landscape is undergoing a seismic shift, and Reddit is at the epicenter. Google's Helpful Content Update and its $60 million deal with Reddit, coupled with OpenAI's partnership, have catapulted Reddit's real-time content to unprecedented heights.
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Don't miss this opportunity to stay ahead of the curve and leverage Reddit for your brand's success.
Meta Revolutionizes Product Promotion with Automated Video Catalog Ads.pptxprovidenceadworks416
As a digital marketer, I am thrilled to see Meta revolutionizing product promotion with its new automated video catalog ads. This innovative feature allows anyone to seamlessly integrate dynamic video content into my catalog product ads, enhancing the visual appeal and engagement of campaigns. By leveraging Meta's advanced AI and machine learning capabilities, one can automatically deliver tailored video ads to the most interested users, boosting traffic and conversions. This new approach not only simplifies the ad creation process but also significantly improves performance and ROI.
Top Strategies for Building High-Quality Backlinks in 2024 PPT.pdf1Solutions Pvt. Ltd.
As we move into 2024, the methods for building high-quality backlinks continue to evolve, demanding more sophisticated and strategic approaches. This presentation aims to explore the latest trends and proven strategies for acquiring high-quality backlinks that can elevate your SEO efforts.
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Basic Management Concepts., “Management is the art of getting things done thr...DilanThennakoon
The managers achieve organizational objectives by getting work from
others and not performing in the tasks themselves.
Management is an art and science of getting work done through people.
It is the process of giving direction and controlling the various activities
of the people to achieve the objectives of an organization Management is a universal process in all organized, social and economic activities. Wherever
there is human activity there is management.
Management is a vital aspect of the economic life of man, which is an organized group activity. A
central directing and controlling agency is indispensable for a business concern. The productive
resources –material, labour, capital etc. are entrusted to the organizing skill, administrative ability
and enterprising initiative of the management. Thus, management provides leadership to a
business enterprise. Without able managers and effective managerial leadership the resources of
production remain merely resources and never become production. Management occupies such an
important place in the modern world that the welfare of the people and the destiny of the country
are very much influenced by it.
1.2 MEANING OF MANAGEMENT
Management is a technique of extracting work from others in an integrated and co-ordinated
manner for realizing the specific objectives through productive use of material resources.
Mobilising the physical, human and financial resources and planning their utilization for business
operations in such a manner as to reach the defined goals can be benefited to as management.
1.3 DEFINITION OF MANAGEMENT
Management may be defined in many different ways. Many eminent authors on the subject have
defined the term "management". Some of these definitions are reproduced below:
In the words of George R Terry - "Management is a distinct process consisting of planning,
organising, actuating and controlling performed to determine and accomplish the objectives by the
use of people and resources".
According to James L Lundy - "Management is principally the task of planning, co¬ordinating,
motivating and controlling the efforts of others towards a specific objective",
In the words of Henry Fayol - "To manage is to forecast and to plan, to organise, to command, to
co-ordinate and to control".
According to Peter F Drucker - "Management is a multipurpose organ that manages a business and
manages managers and manages worker and work".
In the words of J.N. Schulze - "Management is the force which leads, guides and directs an
organisation in the accomplishment of a pre-determined object".
In the words of Koontz and O'Donnel - "Management is defined as the creation and maintenance
of an internal environment in an enterprise where individuals working together in groups can
perform efficiently and effectively towards the attainment of group goals".
According to Ordway Tead - "Management is the process and agency which directs and guides the
operations of an organisation in realising of established aim
Top 10 AI Trends to Watch in 2024 with Intelisyncnehapardhi711
As we advance further into the digital age, artificial intelligence (AI) continues to evolve, shaping various industries and aspects of our daily lives. The advancements in AI for 2024 promise significant transformations across multiple sectors. From agentic AI and open-source AI to AI-powered cybersecurity and sustainability, these trends highlight the growing influence of AI on our world. By staying informed and embracing these trends, businesses and individuals can harness the power of AI to innovate and thrive.
This article explores the top 10 AI trends to watch in 2024, providing an overview, impact, and examples of each trend.
Top 10 AI Trends to Watch in 2024
Trend 1: Agentic AI
Overview of Agentic AI
Agentic AI represents a fundamental shift in artificial intelligence. These AI systems are designed to comprehend complex workflows and pursue difficult objectives autonomously, with minimal human assistance. Essentially, agentic AI functions similarly to human employees, understanding intricate contexts and instructions in normal language, defining goals, deducing subtasks, and adapting actions to changing circumstances.
Impact of Agentic AI
Agentic AI has the potential to drastically alter organizational roles, procedures, and relationships. AI assistants with advanced thinking and planning capabilities can perform tasks previously managed by humans. This shift enhances productivity by fully automating complex processes, freeing workers from repetitive tasks to focus on more critical activities. The ability to adapt quickly to changing circumstances ensures continuous operational improvements.
Examples and Use Cases of Agentic AI
Autonomous Vehicles: Self-driving cars use agentic AI to navigate roads, interpret traffic signals, and make real-time decisions to ensure passenger safety.
Smart Home Devices: AI-powered home assistants, like smart thermostats and security systems, operate autonomously to optimize energy usage and enhance security.
Customer Service Bots: Advanced chatbots handle complex customer queries, provide solutions, and escalate issues to human agents when necessary.
Trend 2: Open Source AI
Overview of Open Source AI
Open-source AI involves freely available source code, encouraging developers to collaborate, use, adapt, and share AI technology. This openness fosters innovation and speeds up the development of practical AI solutions across various sectors, including healthcare, finance, and education.
Impact of Open Source AI
The collaborative nature of open-source AI promotes transparency and facilitates continuous improvement, leading to feature-rich, reliable, and modular solutions. These platforms enable the creation of applications such as real-time fraud detection, medical image analysis, personalized recommendations, and customized learning experiences.
Examples and Use Cases of Open Source AI
TensorFlow: An open-source machine learning framework by Google, widely used for building and deploying AI models.
Unlock the secrets to creating a standout trade show booth with our comprehensive guide from Blue Atlas Marketing! This presentation is packed with essential tips and innovative strategies to ensure your booth attracts attention, engages visitors, and drives business success. Whether you're a seasoned exhibitor or a first-timer, these expert insights will help you maximize your impact and make a memorable impression in a crowded exhibition hall. Learn how to:
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Mindfulness Techniques Cultivating Calm in a Chaotic World.pptxelizabethella096
In today’s fast-paced world, stress and anxiety have become common companions for many. With constant connectivity and an unending stream of information, finding moments of peace can seem like an insurmountable challenge. However, mindfulness techniques offer a beacon of calm amidst the chaos, helping individuals to center themselves and find balance. These practices, rooted in ancient traditions and supported by modern science, are accessible to everyone and can profoundly impact mental and emotional well-being.
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Defining food authenticity: an efficient promotion for ethnic restaurants (EURAM 2016)
1. Defining food authenticity:
An efficient promotion for ethnic restaurants
Elena Chatzopoulou – Newcastle University (BUSINESS SCHOOL),
Prof. Matthew Gorton - Newcastle University (BUSINESS SCHOOL),
Dr. Sharron Kuznesof - Newcastle University (FOOD & AGRICULTURE)
e.chatzopoulou@ncl.ac.uk
2. Authenticity
Authenticity means for the consumers something trustworthy and original
one of the cornerstones of contemporary Marketing
reinforcing a brand’s identity and
a strategy for a product’s differentiation and positioning
However, limited understanding of the meaning from the producers’ side.
Introduction
3. Authenticity
Objective authenticity
Taking into consideration the actual object and its tangible and
absolute characteristics. That product has to be examined by
an expert who shall judge its true and honest nature.
Constructivist authenticity (Indexical)
Authenticity has various versions which are not objectively but
rather symbolically constructed. Authenticity meaning can be
negotiated and interpreted by the members of the society.
Post modern authenticity (Existential)
Poorly explored in literature. Activity-based approach, relies on
the hedonistic fun and eclecticism of lived experiences. It is
about fun and pleasure through consumption. Consumers
unfamiliar with the culture tend to believe in this type.
Objective
Authenticity
• Object
Constructive
Authenticity
• Society-
community
Post-modern
Authenticity
• Self
Literaturereview
4. Ethnic restaurants
Ethnic restaurants are the second most influential representative of a foreign
culture after the mass media.
Especially for consumers who are unfamiliar with the restaurant’s culture, the
restaurant shall act as an ambassador for the country and its culture.
Literaturereview
5. Literature gap
Limited understanding of the authenticity meaning from the producers’ side.
Research questions
How and to what extent restaurateurs perceive of and construct an
“authentic” eating experience for their customers?
Do they meet consumers’ expectations and perceptions?
Literaturegap
&Researchquestions
6. Methodology (Qualitative research)
Techniques:
In-depth interviews, during which the projective technique of two ethnic restaurant menus was applied
Sample:
n=19 Mediterranean restaurant owners,
Greek themed restaurants, located in the U.K. and Greece
Approach:
Grounded theory (constructivist - Charmaz)
Data analysis:
NVIVO 10: data storage, coding, categorization, memo-writing and data retrieval
Coding: open coding and comparative analysis of codes and node groups across participants
Methodology
7. Authenticity
Some of the parameters taken into consideration are: the recipes, the ingredients, the
restaurant’s decoration, the ethnicity of the staff, etc.
Staff (Greek restaurant owners prefer Greek chefs)
“... The person who cooks and makes the recipes must certainly be Greek. Some ideas come
through his DNA… a foreigner will create it differently...” (Male, restaurant owner, Greece)
“… We can't have just Greek speaking staff in a restaurant you know... of this size...” (Male,
restaurant owner, U.K.)
Ingredients (for cultural aware restaurateurs ingredients are perceived as important
contributors to the authenticity of the Greek restaurant on the contrary with third
generation restaurateurs for whom freshness and flavour of ingredients superseded
the Greek origin)
“… Capers must always be from Andros island and not from Turkey. Can you understand?.. It
always has to be original… Greeks have to be honest…” (Male, restaurant owner, Greece)
“… Greek lamb?.. For example, some of the best lamb in the world is right here, comes from
Wales... so why would we buy things like that?” (Male, restaurant owner, U.K: 3rd generation
Greek)
Findings
8. Authenticity vs. identity
By taking into consideration these parameters restaurateurs construct
authenticity meanings based on their identity. These authenticity meanings are
either indexical or existential for the restaurateurs:
culturally aware restaurateurs tend to judge food authenticity according to
indexical measure
restaurateurs less tied to the culture, with a market orientation, seem to
follow the existential authenticity
Findings
9. The authenticity modelFactorswhichrestaurateurstakeintoconsideration
toconstructauthenticitymeanings Indexical authenticity Existential authenticity
Description of the restaurant
Concept derives from a specific origin (Greek,
Cretan, etc.)
Something general (touristy,
Mediterranean, etc.)
Source of the recipes
From a specific origin (from memory, from
relatives, from traditional cookbooks)
Not from a specific origin (Internet,
standard recipes)
Origin of the ingredients
Imported products from the origin
e.g. PDO products
Ingredients from a different origin, not
necessarily PDO
Type of customers Locals, loyal customers Tourists, non-regulars
Reason for dining in the restaurant
To taste authentic food, to feel closer to home, to
be reminded of holiday memories
For an elicit/different/new experience
or to share the experience afterwards
The owner's/manager's role
Targeting profits but also an ambassador of the
country and its culinary culture
Focus on profits
Other restaurants as "role models"
A restaurant from the origin, a traditional
restaurant
Fusion cuisine, sometimes “fine dining”
restaurant
Findings
*
*Not a clear identity: stuck in the middle
10. Restaurateurs vs. consumers
The factors of menu, decoration, atmospherics, the use of traditional recipes,
the food quality, the music, the costumes or even the ethnicity of the
employees, echo those reported in the existing literature about consumers’
influential factors when judging the authenticity of ethnic restaurants.
This paper has offered a conceptualisation of the term authenticity from a
producer perspective.
Restaurateurs construct authenticity meanings filtered by their identity “lens”.
Findingsinrelationwiththeliterature
11. Future research
In the future, a comparison with consumers’ perceptions could be beneficial
and that is possible by conducting in-depth interviews with customers of ethnic
restaurants.
Moreover, a similar research about ethnic restaurants of different ethnicities
may result in a more globalised definition of food authenticity.
Futureresearch
12. Alexander, N. (2009) 'Brand authentication: creating and maintaining brand auras', European Journal of Marketing,
43(3/4), pp. 551-562.
Assiouras, I., Liapati, G., Kouletsis, G. and Koniordos, M. (2015) 'The impact of brand authenticity on brand attachment in
the food industry', British Food Journal, 117(2), pp. 538-552.
Belhassen, Y., Caton, K. and Stewart, W.P. (2008) 'The search for authenticity in the pilgrim experience', Annals of Tourism
Research, 35(3), pp. 668-689.
Beverland, M.B. (2005) 'Crafting brand authenticity: The case of luxury wines', Journal of Management Studies, 42(5), pp.
1003-1029.
Bonne, K. and Verbeke, W. (2007) 'Religious values informing halal meat production and the control and delivery of halal
credence quality', Agriculture and Human Values, 25(1), pp. 35-47.
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