scholarly journals Promoting Sustainability through Regional Food and Wine Pairing

2021 ◽  
Vol 13 (24) ◽  
pp. 13759
Author(s):  
Manuel Serra ◽  
Nuno Antonio ◽  
Claudia Henriques ◽  
Carlos M. Afonso
Keyword(s):  
Hospitality Industry ◽  
Local Economy ◽  
Regional Food ◽  
Tourist Destinations ◽  
The Third ◽  
Tourism Professionals ◽  
Pairing Model ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
Ecologically Sustainable

Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism.

Organizational and Economic Aspects of the Development of the International Tourism and Hospitality Industry

2020 ◽  
Vol 11 (4) ◽  
pp. 913
Author(s):  
Sayyora Rikhsibaevna SAFAEVA ◽  
Maxbuba Toychievna ALIEVA ◽  
Laylo Toktasinovna ABDUKHALILOVA ◽  
Nargiza Elshodovna ALIMKHODJAEVA ◽  
Elena Evgenievna KONOVALOVA
Keyword(s):  
Hospitality Industry ◽  
Educational Programs ◽  
Theory And Practice ◽  
International Tourism ◽  
Tourist Destinations ◽  
Hospitality Sector ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
Intensive Development ◽  
New System

The article is devoted to the consideration of aspects related to the development of the tourism and hospitality industry in Uzbekistan and Russia. It has been established that the intensive development of various forms of tourism and hospitality will allow these countries to be more attractive for foreign tourists. It has been found that when developing the tourism and hospitality market Uzbekistan and Russia are advised to review prospects of its development at the international level. Promising areas of the development in the tourism and hospitality industry will be a new system of enterprise classification regulating the rating of enterprises and encouraging tourism by simplifying visa regulations, applying discounts to attract regular and potential tourists, introducing educational programs in the tourism and hospitality sector combining theory and practice, and spurring the development of all regions as potential tourist destinations.

scholarly journals Sustainable Production and Consumption of Food. Mise-en-Place Circular Economy Policies and Waste Management Practices in Tourism Cities

2021 ◽  
Vol 13 (17) ◽  
pp. 9986
Author(s):  
Mark Anthony Camilleri
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Hospitality Industry ◽  
Management Practices ◽  
Tourist Destinations ◽  
Preventative Measures ◽  
Production And Consumption ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
Waste Management Practices

Although previous researchers have explored the circular economy practices of different businesses in various contexts, currently, there are still a few contributions that are focused on the sustainable preparation and consumption of food in the tourism and hospitality industry context. Hence, this paper sheds light on case studies from hotels, restaurants, and cafes that are located in urban tourist destinations. This research suggests that catering businesses can implement a number of responsible initiatives by introducing preventative measures and recycling practices to curb food loss and the generation of waste. In conclusion, this contribution implies that there is scope for regulatory authorities and policymakers to encourage hospitality practitioners to engage in circular economy approaches and to incentivize them to minimize food waste in tourism cities.

scholarly journals Methodological Approaches to Development Strategies for the Tourism and Hospitality Industry Enterprises

2018 ◽  
Vol 7 (4.38) ◽  
pp. 277
Author(s):  
Elena Evgenievna Konovalova ◽  
Elena Vladimirovna Yudina ◽  
Tatiana Viktorovna Uhina ◽  
Yuri Mikhailovich Lagusev ◽  
Olga Pavlovna Zvyagintseva
Keyword(s):  
Strategic Management ◽  
Hospitality Industry ◽  
Development Strategies ◽  
Integrated System ◽  
Conceptual Approach ◽  
Clear View ◽  
Tourist Destinations ◽  
Methodological Approaches ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality

The article is concerned with methodological approaches to development strategies for tourism and hospitality industry enterprises. It has been found that most regions, local tourist destinations, tourism and hospitality industry businesses do not have any clear formalized strategy. It was determined that some tourism and hospitality industry businesses apply only individual elements of strategic management, i.e. do not have an integrated system of strategic management. Methodological tools have been proposed for elaborating development strategies for tourism and hospitality industry enterprises, which show that strategic management, which is methodological by nature, i.e. is characterized by the conceptual approach and panoramic vision, cannot give an exact and clear view of the tourism industry’s future. It was proved that strategic management cannot be limited to a set of universal and routine rules, procedures or schemes. It was defined that strategic management requires great efforts, time and resources to make the activity of tourism and hospitality industry businesses remarkable.   

scholarly journals TRENDS OF DEVELOPMENT OF THE INTERNATIONAL MARKET OF TOURIST SERVICES

2018 ◽  
pp. 62-66 ◽  
Author(s):  
O. V. Shpyrnya
Keyword(s):  
Hospitality Industry ◽  
Rapid Development ◽  
International Market ◽  
Petroleum Products ◽  
Main Attention ◽  
Tourist Destinations ◽  
Starting Point ◽  
Detailed Statistical Analysis ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality

This article contains a detailed statistical analysis of the development of the international tourism market. It was considered the period after the end of the Second World War (the starting point, which gave impetus to the rapid development of the industry as a global phenomenon) to the present day. At the same time, the main attention was paid to the last twenty years of the functioning of the tourism and hospitality industry. At the same time, the main attention was paid to the last twenty years of the functioning of the tourism and hospitality industry. In the course of the analysis, various factors that significantly influenced the development of the international market for tourist services were identified: climate change, natural disasters, currency fluctuations, changes in prices for petroleum products, political and military conflicts, terrorism, epidemics of dangerous viral and infectious diseases, financial and economic crises and a number of other factors. It was noted that most of the above factors have a direct impact on the development of the international market of tourist services. However, all these factors are inherently exogenous, that is, they are not directly related to tourism, but have a significant impact on it. The article notes the process of becoming popular tourist destinations, analyzes the trends of modern tourist flows, and studies the patterns of their formation. As a result, the conclusion was made that the presence of the Russian Federation in the international market of tourist services is inadequate, as well as the need to make certain decisions in this area.

Gentrification and functional change in Budapest – ‘ruin bars’ and the commodification of housing in a post-socialist context

2020 ◽  
Vol 65 (1) ◽  
pp. 17-26
Author(s):  
Gergely Olt ◽  
Adrienne Csizmady
Keyword(s):  
Ownership Structure ◽  
Hospitality Industry ◽  
Housing Stock ◽  
Field Research ◽  
Functional Change ◽  
Global Changes ◽  
Heritage Buildings ◽  
The Subject ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality

AbstractThe growth of the tourism and hospitality industry played an important role in the gentrification of the post-socialist city of Budapest. Although disinvestment was present, reinvestment was moderate for decades after 1989. Privatisation of individual tenancies and the consequent fragmented ownership structure of heritage buildings made refurbishment and reinvestment less profitable. Because of local contextual factors and global changes in consumption habits, the function of the dilapidated 19th century housing stock transformed in the 2000s, and the residential neighbourhood which was the subject of the research turned into the so called ‘party district’. The process was followed in our ongoing field research. The functional change made possible speculative investment in inner city housing and played a major role in the commodification of the disinvested housing stock.

Beach Town

2017 ◽  
Author(s):  
Christopher Hilliard
Keyword(s):  
Hospitality Industry ◽  
First World War ◽  
Social Position ◽  
Maritime Trade ◽  
World War ◽  
Ship Building ◽  
Coastal Shipping ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
First World

The chapter surveys post-First World War Littlehampton, a coastal town where tourism and hospitality had overtaken maritime trade, but where coastal shipping and ship-building remained important industries. The libel case unfolded in the Beach Town district, where Littlehampton’s hotels and apartment houses were concentrated. Many of the tradesmen, small businesswomen, labourers, and domestics who serviced the tourism and hospitality industry lived in the neighbourhood. Working from the evidence George Nicholls gathered, census records, and documents in the Littlehampton Museum, the chapter provides an anatomy of the neighbourhood and then examines the families at the centre of the dispute, their economic and social position, and relationships within the household, which were often marked by violence.

scholarly journals The Perception of Job-related Motivators When Choosing a Career in the Tourism and Hospitality Industry – A Comparative Study Between Polish and Spanish Students

2017 ◽  
Vol 53 (2) ◽  
pp. 84-106 ◽  
Author(s):  
Aleksandra Grobelna
Keyword(s):  
Competitive Advantage ◽  
Rapid Growth ◽  
Career Paths ◽  
Hospitality Industry ◽  
Staff Turnover ◽  
Motivating Factors ◽  
Tourism Experience ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality

AbstractThe recent rapid growth of the tourism and hospitality industries raises a question about the quantity and quality of the workforce needed in these sectors. In the tourism/hospitality industry, where most services are delivered directly by employees, competitive advantage is primarily attained through people (employees), who are perceived as an integral component of tourism experience. This creates challenges for an industry suffering from high rates of staff turnover, especially of young employees who leave their jobs after graduation, choosing other career paths.This study presents the job related motivators that students found important when considering their future careers, and investigates the extent to which those motivators can be found in the tourism and hospitality industry. Is the industry able to offer the motivators that will keep the employees willing to choose this particular path? We focus on two groups of potential employees – Polish and Spanish students. The study reveals that both groups generally do not believe that a career in the TH industry offered these motivating factors. We also contrast and compare both groups’ perceptions in this area.

Pleasure or Business-Travelling and the Pandemic Virus: Socio Legal Aspect

2021 ◽  
Vol 8 (1) ◽  
pp. 4-11
Author(s):  
Rajib Kumar Majumdar ◽  
Abhishek Majumdar
Keyword(s):  
Hospitality Industry ◽  
Legal Aspect ◽  
Social Contact ◽  
Human Movement ◽  
Research Topic ◽  
Research Article ◽  
Visual Pleasure ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
Fail Safe

Ever since the corona pandemic hit the world with full rancour, people have gone into hiding thus restricting movement in all spheres, bringing their movement to a halt. It has been extrapolated since ages that movement of masses is the essence of economics. A man moves to earn, to seek visual pleasure, to seek social contact and as such the freedom to move freely, is both a legal and fundamental right, guaranteed under the Indian Constitution. The following research article aims to study the socio-legal aspect of restricted or altered human movement brought about by the pandemic and its effect on the tourism and hospitality industry. The study findings include the immense loss which the industry has suffered as result of the pandemic, followed by the path forward in terms of the new trends which may emerge in the year 2021, to cope with the loses. A further scope of study in the stated research topic may include developing fail-safe systems as method of check and balance to keep the tourism and hospitality industry afloat, in the event of such unforeseen crisis.

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