Vitalis Basera, Absai Chakaipa, Krammer Chatiza, Nevermind Muchongwe, David Chibhoyi, Bernard Chisiri
COVID-19 has wreaked havoc throughout the world across economies and social strati as evident from literature. Numerous employees lost their jobs across industries and the hardest hit industry is the tourism and hospitality industry. Restaurant business is a bigger component of tourism industry and many restaurants’ workers were left job less due to COVID-19. This study sought to investigate the toll of COVID-19 on restaurants business. The country is strategising towards attaining an upper middle income economy status by year 2030 (Vision 2030) using National Development Strategy 1 (NDS) and the study noted the concerns of restaurant workers and restaurateur towards Vision 2030. Recommendations to keep in line with the dictates of NDS are given from the study. The study followed a case study approach were restaurants in Manicaland province were used as a representative sample for the whole industry in Zimbabwe. Only Zimbabwe Tourism Authority (ZTA) registered players were considered in this study. Data was collected using questionnaires and SPSS version 21 in conjunction with the R software were used for data analysis. The researchers gathered data from restaurateurs, restaurant workers and key industry stakeholders including ZTA, Hospitality Association of Zimbabwe (HAZ) and Restaurant Association of Zimbabwe (ROAZ). The research results reflected that COVID-19 had impacted negatively on restaurant business in Zimbabwe; worker retrenchments and restaurateurs’ bankruptcy. For sustainable restaurant business in the future, the paper recommended the restaurateurs to join the restaurant operators association for engagement with government.
{"title":"The toll of COVID-19 on restaurant business and the future in Zimbabwe: Case of Manicaland province","authors":"Vitalis Basera, Absai Chakaipa, Krammer Chatiza, Nevermind Muchongwe, David Chibhoyi, Bernard Chisiri","doi":"10.37715/jtce.v2i2.2666","DOIUrl":"https://doi.org/10.37715/jtce.v2i2.2666","url":null,"abstract":"COVID-19 has wreaked havoc throughout the world across economies and social strati as evident from literature. Numerous employees lost their jobs across industries and the hardest hit industry is the tourism and hospitality industry. Restaurant business is a bigger component of tourism industry and many restaurants’ workers were left job less due to COVID-19. This study sought to investigate the toll of COVID-19 on restaurants business. The country is strategising towards attaining an upper middle income economy status by year 2030 (Vision 2030) using National Development Strategy 1 (NDS) and the study noted the concerns of restaurant workers and restaurateur towards Vision 2030. Recommendations to keep in line with the dictates of NDS are given from the study. The study followed a case study approach were restaurants in Manicaland province were used as a representative sample for the whole industry in Zimbabwe. Only Zimbabwe Tourism Authority (ZTA) registered players were considered in this study. Data was collected using questionnaires and SPSS version 21 in conjunction with the R software were used for data analysis. The researchers gathered data from restaurateurs, restaurant workers and key industry stakeholders including ZTA, Hospitality Association of Zimbabwe (HAZ) and Restaurant Association of Zimbabwe (ROAZ). The research results reflected that COVID-19 had impacted negatively on restaurant business in Zimbabwe; worker retrenchments and restaurateurs’ bankruptcy. For sustainable restaurant business in the future, the paper recommended the restaurateurs to join the restaurant operators association for engagement with government.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115050894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Community-Based Tourism is seen for having a huge impact on rural communities in the Philippines and many countries. It is generally known for its pro-poor implications that deliver socio-cultural, ecological, and economic benefits to steer a community if directed with strong policies. CBT has a great potential on elevating the said aspects of a locality for community development. Hence, the proponent attempted to comprehensively determine the perceptions of key actors in CBT with quantitative approaches to shed light on its costs and benefits in the communities of Romblon Province in the Philippines. Structural Equation Modeling (SEM) was utilized as the main research design to impute relationships on latent variables. In the second and final phase of the research project, the proponents will develop a holistic strategy for a provincial CBT model through a thorough review and analysis of public policies in the past 10 years. Data Mining on LGUs and Communities through SEM (survey method), Econometrics (LGU Data Analytics), and Key-Informant Interviews (face-to-face interview) will be the main approaches of the study.
{"title":"A preliminary study on productivity investments in tourism security of a multi-islands province: Community perspectives for holiday destination holistic strategy for Community-Based Tourism model of Romblon, the Philippines","authors":"A. B. P. Andalecio, E. Martin","doi":"10.37715/jtce.v2i1.2644","DOIUrl":"https://doi.org/10.37715/jtce.v2i1.2644","url":null,"abstract":"Community-Based Tourism is seen for having a huge impact on rural communities in the Philippines and many countries. It is generally known for its pro-poor implications that deliver socio-cultural, ecological, and economic benefits to steer a community if directed with strong policies. CBT has a great potential on elevating the said aspects of a locality for community development. Hence, the proponent attempted to comprehensively determine the perceptions of key actors in CBT with quantitative approaches to shed light on its costs and benefits in the communities of Romblon Province in the Philippines. Structural Equation Modeling (SEM) was utilized as the main research design to impute relationships on latent variables. In the second and final phase of the research project, the proponents will develop a holistic strategy for a provincial CBT model through a thorough review and analysis of public policies in the past 10 years. Data Mining on LGUs and Communities through SEM (survey method), Econometrics (LGU Data Analytics), and Key-Informant Interviews (face-to-face interview) will be the main approaches of the study.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128724479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This paper examines the effects of agritourism development on local communities in Kericho County, Kenya. Descriptive research design was used targeting agritourism stakeholders in Kericho with a sample size of 40 respondents. Questionnaires were used to collect primary data, with the findings indicating that the association between agritourism development and socio-cultural, environmental, and economic impacts was strong and positive. The study also revealed that agritourism had enhanced the local community's dignity and value, leading to new social recognition as a leading tea zone nationally and internationally. The study concludes that notable negative social impact is acquiring new destructive lifestyles such as drug abuse and sexual assaults as agritourists introduce new behaviors, tastes, and preferences. Environmentally, agritourism has aggravated human-wildlife conflicts by constructing tourist infrastructural facilities in the neighboring forest environment. Economically, agritourism has led to the reduction of poverty levels through the creation of employment. The study implies that local stakeholders ought to increase participation through education campaigns to minimize the tribulations associated with agritourism. These findings are invaluable to agritourism stakeholders in developing agritourism policy for Kericho County by incorporating a holistic approach that ensures sustainable agritourism growth.
{"title":"Effects of agritourism development on the local community in Kericho County, Kenya","authors":"N. Kipkorir, Nzomo S. Twili, Adol Gogo","doi":"10.37715/jtce.v2i1.2254","DOIUrl":"https://doi.org/10.37715/jtce.v2i1.2254","url":null,"abstract":"This paper examines the effects of agritourism development on local communities in Kericho County, Kenya. Descriptive research design was used targeting agritourism stakeholders in Kericho with a sample size of 40 respondents. Questionnaires were used to collect primary data, with the findings indicating that the association between agritourism development and socio-cultural, environmental, and economic impacts was strong and positive. The study also revealed that agritourism had enhanced the local community's dignity and value, leading to new social recognition as a leading tea zone nationally and internationally. The study concludes that notable negative social impact is acquiring new destructive lifestyles such as drug abuse and sexual assaults as agritourists introduce new behaviors, tastes, and preferences. Environmentally, agritourism has aggravated human-wildlife conflicts by constructing tourist infrastructural facilities in the neighboring forest environment. Economically, agritourism has led to the reduction of poverty levels through the creation of employment. The study implies that local stakeholders ought to increase participation through education campaigns to minimize the tribulations associated with agritourism. These findings are invaluable to agritourism stakeholders in developing agritourism policy for Kericho County by incorporating a holistic approach that ensures sustainable agritourism growth.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125600395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study examines the impact of festivals in developing tourism in Zimbabwe and Tanzania borrowing experience from the two countries and other countries. The significance of festivals in development of tourism is relentless. The study identified major festivals and their importance. Festivals are gradually turning out to be arenas of discussions aiding people to prompt their understandings on broader social, political and cultural issues. Festivals are part of the most significant products of tourism, nonetheless also crucial component of humanity. This study is descriptive by design and it synthesizes published journal articles, books, magazines and newspapers. Correspondingly, the research employed Google scholar to search for the keywords to gain access to different information on the subject. The study also applied content analysis to evaluate the idea of festivals in relation to tourism. The study reveals that festivals have enormous contribution in the growth and development of tourism sector. Festivals draw tourists, where in turn tourists spend money, which enhances the local economy equally on and off the festival place. On-place spending comprises parking fees for those with vehicles, food (game meat), beverage, soft drinks, shopping and souvenir sales. Festivals in the tourism sector have ability to build relationship especially in the festival planning stage, during and after. The study further found that festivals form an opportunity to a group to induce their preference and belief. Crucial investigation of the impact of festivals in tourism development presented that festivals are one of the great vital tourism products, but also essential ingredient of society. This research shows that festivals have important contribution in growth of tourism. This study highlights the potentials of festivals in diversifying tourism products. The paper is based only on literature review to arrive at conclusion and the literature is relatively old. Survey method can be used for broader appreciation of festivals in the countries.
{"title":"Festivals and tourism development: Examples from Tanzania and Zimbabwe","authors":"Ladislaus Batinoluho, Vitalis Basera","doi":"10.37715/jtce.v2i1.2183","DOIUrl":"https://doi.org/10.37715/jtce.v2i1.2183","url":null,"abstract":"This study examines the impact of festivals in developing tourism in Zimbabwe and Tanzania borrowing experience from the two countries and other countries. The significance of festivals in development of tourism is relentless. The study identified major festivals and their importance. Festivals are gradually turning out to be arenas of discussions aiding people to prompt their understandings on broader social, political and cultural issues. Festivals are part of the most significant products of tourism, nonetheless also crucial component of humanity. This study is descriptive by design and it synthesizes published journal articles, books, magazines and newspapers. Correspondingly, the research employed Google scholar to search for the keywords to gain access to different information on the subject. The study also applied content analysis to evaluate the idea of festivals in relation to tourism. The study reveals that festivals have enormous contribution in the growth and development of tourism sector. Festivals draw tourists, where in turn tourists spend money, which enhances the local economy equally on and off the festival place. On-place spending comprises parking fees for those with vehicles, food (game meat), beverage, soft drinks, shopping and souvenir sales. Festivals in the tourism sector have ability to build relationship especially in the festival planning stage, during and after. The study further found that festivals form an opportunity to a group to induce their preference and belief. Crucial investigation of the impact of festivals in tourism development presented that festivals are one of the great vital tourism products, but also essential ingredient of society. This research shows that festivals have important contribution in growth of tourism. This study highlights the potentials of festivals in diversifying tourism products. The paper is based only on literature review to arrive at conclusion and the literature is relatively old. Survey method can be used for broader appreciation of festivals in the countries.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132895805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. A. Wahyuningputri, H. Hendra, Aditya Nova Putra, F. Levyta, Sundring Pantja Djati
Indonesia tourism should make a move if it has superior and quality tourism resources. The travel sector feels the impact of the pandemic Covid 19 but recovering in their efforts and continue to prioritize on tourism as its main business. Tour Manager must develop a new strategic tour plan by taking advantage of potential opportunities for local communities as their partners. This qualitative research uses descriptive approach in describing the research problems above and answer three research questions, that is: (1) How big the role of the Tour Manager in planning travel tours? (2) What are the steps in planning a travel tour? (3) What are the potential opportunities are the benefits that can be developed. Tour Manager as part of the Human Resources is competent in assessing the opportunities and potential of tourism planning strategies and the general benefits of tourism development for locals. Updated Standard Operating Procedures are made to be applied by Tour Managers. With an understanable SOP, occupation can be measured and traced what has been and has not been done.
{"title":"The role of tour manager in assessing and planning travel opportunities in Covid-19 new normal era for the locals","authors":"R. A. Wahyuningputri, H. Hendra, Aditya Nova Putra, F. Levyta, Sundring Pantja Djati","doi":"10.37715/jtce.v2i1.2180","DOIUrl":"https://doi.org/10.37715/jtce.v2i1.2180","url":null,"abstract":"Indonesia tourism should make a move if it has superior and quality tourism resources. The travel sector feels the impact of the pandemic Covid 19 but recovering in their efforts and continue to prioritize on tourism as its main business. Tour Manager must develop a new strategic tour plan by taking advantage of potential opportunities for local communities as their partners. This qualitative research uses descriptive approach in describing the research problems above and answer three research questions, that is: (1) How big the role of the Tour Manager in planning travel tours? (2) What are the steps in planning a travel tour? (3) What are the potential opportunities are the benefits that can be developed. Tour Manager as part of the Human Resources is competent in assessing the opportunities and potential of tourism planning strategies and the general benefits of tourism development for locals. Updated Standard Operating Procedures are made to be applied by Tour Managers. With an understanable SOP, occupation can be measured and traced what has been and has not been done. ","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133486894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Maldives is a Small-Island Developing State (SIDS) in the Indian Ocean and is a destination synonymous with luxury tropical tourism. Due to its strong competitive advantage in terms of its natural attractions (sun, sea, and sand), Maldives has become one of the most expensive tropical island tourism destination in the world. However, the majority of the benefactors of the Maldivian tourism industry are the large, international hotel chains and franchises while the average Maldivian is not getting a fair share of the tourism receipts. To ensure that tourism revenue are more evenly distributed, the Maldivian government encouraged the setting up of guesthouses as a small-medium enterprise initiative that would help the local economy. However, statistics show that while there are more guesthouses than resorts in Maldives, the average occupancy in guesthouses is much lower than the luxury resorts. This study aims to explore the feasibility of introducing a star-rating system for the burgeoning guesthouse industry in the Maldives to improve the quality and image of their product offerings so that the business potential of this tourist accommodation sector can be realized. Results from semi-structured interviews with guesthouses’ owners, visitors, industry professionals and government officials shows that most stakeholders are favor of a quality control system for the guesthouses and it is recommended that a star-rating system based on the SERVQUAL model be introduced as a suitable method for evaluating their service quality.
{"title":"Developing a star rating system for guesthouses to promote budget tourism in the Maldives: An exploratory study","authors":"P. P. Wong, Uzain Mohamed","doi":"10.37715/jtce.v2i1.2218","DOIUrl":"https://doi.org/10.37715/jtce.v2i1.2218","url":null,"abstract":"The Maldives is a Small-Island Developing State (SIDS) in the Indian Ocean and is a destination synonymous with luxury tropical tourism. Due to its strong competitive advantage in terms of its natural attractions (sun, sea, and sand), Maldives has become one of the most expensive tropical island tourism destination in the world. \u0000 However, the majority of the benefactors of the Maldivian tourism industry are the large, international hotel chains and franchises while the average Maldivian is not getting a fair share of the tourism receipts. To ensure that tourism revenue are more evenly distributed, the Maldivian government encouraged the setting up of guesthouses as a small-medium enterprise initiative that would help the local economy. However, statistics show that while there are more guesthouses than resorts in Maldives, the average occupancy in guesthouses is much lower than the luxury resorts. \u0000 This study aims to explore the feasibility of introducing a star-rating system for the burgeoning guesthouse industry in the Maldives to improve the quality and image of their product offerings so that the business potential of this tourist accommodation sector can be realized. \u0000 Results from semi-structured interviews with guesthouses’ owners, visitors, industry professionals and government officials shows that most stakeholders are favor of a quality control system for the guesthouses and it is recommended that a star-rating system based on the SERVQUAL model be introduced as a suitable method for evaluating their service quality. \u0000 \u0000 \u0000 ","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116647389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aditya Nova Putra, H. Hendra, Rode Ayu Wahyuningputri, F. Levyta, Willy Arafah, N. Nurbaeti
Chinese culture has become one of the ethnic diversity in Indonesia. Chinese descendant or self-identity occurs because of the cross-breeding process between ethnic Chinese and local indigenous peoples which is referred to as assimilation. The reasearch aims to discover the process of discovering the tradition of the Benteng museum in the Old Market area in Tangerang, which is the first Chinese museum in Indonesia that has been restored to become a cultural tourist destination. The existence of these invention tradition bore the diversity of culture festival and culinary Chinese descendant today. The initiation of Udaya Halim who was the pioneer of the Benteng Museum which formed for the purpose of preserving the Chinese Descendant culture. This requires support from the stakeholdser so that it can create memorable tourist experience when visiting area. The research methodology used is quantitative, in which questionnaires are distributed to tourist visiting the Old Market area in Tangerang. The result of this research is that cultural diversity has a 99% influence on existing stakeholders and where stakeholders have a role in 63% in an memorable tourist experience.
{"title":"The role of stakeholders in creating memorable tourist experience in Benteng Heritage Museum, Tangerang","authors":"Aditya Nova Putra, H. Hendra, Rode Ayu Wahyuningputri, F. Levyta, Willy Arafah, N. Nurbaeti","doi":"10.37715/jtce.v2i1.2474","DOIUrl":"https://doi.org/10.37715/jtce.v2i1.2474","url":null,"abstract":"Chinese culture has become one of the ethnic diversity in Indonesia. Chinese descendant or self-identity occurs because of the cross-breeding process between ethnic Chinese and local indigenous peoples which is referred to as assimilation. The reasearch aims to discover the process of discovering the tradition of the Benteng museum in the Old Market area in Tangerang, which is the first Chinese museum in Indonesia that has been restored to become a cultural tourist destination. The existence of these invention tradition bore the diversity of culture festival and culinary Chinese descendant today. The initiation of Udaya Halim who was the pioneer of the Benteng Museum which formed for the purpose of preserving the Chinese Descendant culture. This requires support from the stakeholdser so that it can create memorable tourist experience when visiting area. The research methodology used is quantitative, in which questionnaires are distributed to tourist visiting the Old Market area in Tangerang. The result of this research is that cultural diversity has a 99% influence on existing stakeholders and where stakeholders have a role in 63% in an memorable tourist experience.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126036524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
F. N. Ncube, O. Chikuta, Vitalis Basera, R. Baipai, Precious Mazhande, Musawenkosi M. Tapfuma
It is evident from literature that the spread of the Covid-19 pandemic has brought the world economiesto its ‘knees’. No industry has gone untouched by the effects of this pandemic. Globally there has beenan adverse impact on travel which is backbone of the hotel industry. This study focuses on exploringthe impact that the Covid-19 pandemic has had on Zimbabwean hotel sector. The objectives of thestudy focused on investigating the impact of Covid-19 pandemic on hotel occupancy and revenue andproposing strategies that can be implemented for recovery post the pandemic. The study adopted amixed method approach, semi-structured questionnaires were used to gather data from 29 (3-5 star) hotel management across the various major tourism cities in Zimbabwe. Findings reveal that the Covid-19 pandemic has had an adverse impact on hotel occupancy and revenue. Occupancy and revenue have dropped. Strategies have been employed by hotel to cope with the adverse impact of reducedoccupancy and revenue, these include working with minimal staff to avoid increases exposure, closingother parts of the hotel to reduce operational cost and operating on take out bases. It can be concludedthat hotels in Zimbabwe are not prepared for pandemics like Covid-19. It is therefore recommendedthat disaster management plans relating to pandemics be developed and implemented by hotels.
{"title":"ECONOMIC IMPACTS OF THE COVID-19 PANDEMIC ON THE HOTEL BUSINESS IN ZIMBABWE","authors":"F. N. Ncube, O. Chikuta, Vitalis Basera, R. Baipai, Precious Mazhande, Musawenkosi M. Tapfuma","doi":"10.37715/jtce.v1i2.2184","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2184","url":null,"abstract":"It is evident from literature that the spread of the Covid-19 pandemic has brought the world economiesto its ‘knees’. No industry has gone untouched by the effects of this pandemic. Globally there has beenan adverse impact on travel which is backbone of the hotel industry. This study focuses on exploringthe impact that the Covid-19 pandemic has had on Zimbabwean hotel sector. The objectives of thestudy focused on investigating the impact of Covid-19 pandemic on hotel occupancy and revenue andproposing strategies that can be implemented for recovery post the pandemic. The study adopted amixed method approach, semi-structured questionnaires were used to gather data from 29 (3-5 star) \u0000hotel management across the various major tourism cities in Zimbabwe. Findings reveal that the Covid-19 pandemic has had an adverse impact on hotel occupancy and revenue. Occupancy and revenue \u0000have dropped. Strategies have been employed by hotel to cope with the adverse impact of reducedoccupancy and revenue, these include working with minimal staff to avoid increases exposure, closingother parts of the hotel to reduce operational cost and operating on take out bases. It can be concludedthat hotels in Zimbabwe are not prepared for pandemics like Covid-19. It is therefore recommendedthat disaster management plans relating to pandemics be developed and implemented by hotels.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115349254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this study is to show how food heritage, specifically Filipino Pancit, define the culture oftheir citizens, investigate the efforts of Local Government Units (LGUs), and examine the role of a selectedHigher Educational Institution (HEI) as a partner of LGUs in safeguarding food heritage. The researcher used frameworks from international and national cultural agencies and researchers. Observation and in-depth interviews were also used for the documentation process through case study technique, which examined the aspects of statutory control and safeguarding mechanisms to determine the political prioritiesof involved LGUs and the selected HEI’s role in safeguarding food heritage in the islands of Luzon,Philippines. Findings suggest that LGUs’ sheer political will, knowledge, and awareness on issues onheritage conservation, openness, sustainable practices, and multi-stakeholder participation are essential inrobust protection vis-à-vis culture and heritage conservation. This comes with the active participation ofstakeholders, especially academic institutions, which provide expertise and extra leg work on researchbacked by their advocacy rooted on Filipino identity and sustainability to support policies of the government.Ultimately, research-based policymaking is key to open opportunities not just on intangible cultural heritagelike Filipino Pancit but on culture and heritage conservation in general.
{"title":"THE ROLE OF SELECTED HIGHER EDUCATIONAL INSTITUTIONS (HEIS) AND LOCAL GOVERNMENT UNITS ON INTEGRATING FOOD HERITAGE RESEARCH INTO POLITICAL PRIORITIES: A PUBLIC POLICY ANALYSIS OF LUZON ISLAND, PHILIPPINES","authors":"A. B. P. Andalecio","doi":"10.37715/jtce.v1i2.2201","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2201","url":null,"abstract":"The purpose of this study is to show how food heritage, specifically Filipino Pancit, define the culture oftheir citizens, investigate the efforts of Local Government Units (LGUs), and examine the role of a selectedHigher Educational Institution (HEI) as a partner of LGUs in safeguarding food heritage. The researcher \u0000used frameworks from international and national cultural agencies and researchers. Observation and in-depth interviews were also used for the documentation process through case study technique, which \u0000examined the aspects of statutory control and safeguarding mechanisms to determine the political prioritiesof involved LGUs and the selected HEI’s role in safeguarding food heritage in the islands of Luzon,Philippines. Findings suggest that LGUs’ sheer political will, knowledge, and awareness on issues onheritage conservation, openness, sustainable practices, and multi-stakeholder participation are essential inrobust protection vis-à-vis culture and heritage conservation. This comes with the active participation ofstakeholders, especially academic institutions, which provide expertise and extra leg work on researchbacked by their advocacy rooted on Filipino identity and sustainability to support policies of the government.Ultimately, research-based policymaking is key to open opportunities not just on intangible cultural heritagelike Filipino Pancit but on culture and heritage conservation in general.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121488484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Hendra, R. A. Wahyuningputri, A. N. Putra, F. Levyta
This research aims to describe the form of lingual, naming, and the meaning of lexicon and examinesMajapahit Culinary by using a linguistic approach that has similar sounds with global tourism language.The problem studied in the process of naming the Majapahit Culinary that has the same sound asEnglish as the international language. The ethnographic method is used to investigate the languageand culture related to culinary based on the understanding of the local community. This research wasconducted in Trowulan. Data collection uses in-depth interview methods and observations of theparticipation of informants. All data is reviewed using analisis domain, taxonomy, componential andthemes, obtained from written sources including inscriptions and literature from Majapahit and from thetime before and afterwards. The sources of research data are verbal words of the informants asspeakers. Data collection was carried with participant observation techniques and interviews. Dataanalysis was carried out with four activities as collection, reduction, presentation and verification. Theresult of the Majapahit culinary analysis that has naming which can be used as the basis for thereference of the global sound are five Majapahit culinary, they are Letlet, Wok, Kwelon Dodol and Lepet.Those five Majapahit culinary will become a reference in the promotion of Majapahit culinary ininternational tourism.
{"title":"THE LEXICON OF MAJAPAHIT CULINARY AT TROWULAN IN THE GLOBALIZATION ERA","authors":"H. Hendra, R. A. Wahyuningputri, A. N. Putra, F. Levyta","doi":"10.37715/jtce.v1i2.2271","DOIUrl":"https://doi.org/10.37715/jtce.v1i2.2271","url":null,"abstract":"This research aims to describe the form of lingual, naming, and the meaning of lexicon and examinesMajapahit Culinary by using a linguistic approach that has similar sounds with global tourism language.The problem studied in the process of naming the Majapahit Culinary that has the same sound asEnglish as the international language. The ethnographic method is used to investigate the languageand culture related to culinary based on the understanding of the local community. This research wasconducted in Trowulan. Data collection uses in-depth interview methods and observations of theparticipation of informants. All data is reviewed using analisis domain, taxonomy, componential andthemes, obtained from written sources including inscriptions and literature from Majapahit and from thetime before and afterwards. The sources of research data are verbal words of the informants asspeakers. Data collection was carried with participant observation techniques and interviews. Dataanalysis was carried out with four activities as collection, reduction, presentation and verification. Theresult of the Majapahit culinary analysis that has naming which can be used as the basis for thereference of the global sound are five Majapahit culinary, they are Letlet, Wok, Kwelon Dodol and Lepet.Those five Majapahit culinary will become a reference in the promotion of Majapahit culinary ininternational tourism.","PeriodicalId":131037,"journal":{"name":"JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE)","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128362173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：