Exploring marketing strategy of culinary tourism development in Hong Kong and Singapore: A resource-based theory Chen-Tsang (Simon) Tsai Ph.D. Candidate‚ Division of Hospitality Management & Education‚ Department of Human Development & Family Studies‚ National Taiwan Normal University‚ Taipei‚ Taiwan. Jeou-Shyan Horng Professor and Dean‚ Graduate Institute of Tourism & Hospitality‚ JinWen University of Science and Technology‚ Taipei‚ Taiwan. ABSTRACT This study focuses on Hong Kong and Singapore
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A BRIEF ON HUMAN RESOURCE According to Miller (1987) HRM relates to “those decisions and actions which concern the management of employees at all levels in the business and which are related to the implementation of strategies directed towards creating and sustaining competitive advantage” The field of human resources encompasses the type and level of management requisite for the active and effective recruitment‚ hiring‚ day to day employment practices‚ job termination policy‚ job description policy
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special reference to the culinary syllabus in India and proposes various measures to reduce the gap between education imparted by hospitality institutes and the industry expectations from students. This research highlights the need of hospitality education revolution which needs to be upgraded‚ to be at par with global education standards. The results of this analysis can be used to identify and streamline the standardization process of hospitality education across India. The culinary syllabus has to be
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Salle – College of Saint Benilde July 9‚ 2012 Abstract This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. The approach taken is a literature review summarizing past culinary innovations by great chefs over the last 300 years. The concept of Nouvelle Cuisine was highlighted as the latest gastronomic development to emerge. Then the paper focuses on the origins and evolution of molecular gastronomy from Herve This and Nicholas
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product in many destinations. As for Vietnam‚ a country holding a great diversity of food can get considerable advantages in developing culinary tourism. Nevertheless‚ Vietnamese tourism industry has not exploited thoroughly this potential. The reason is that tourists just enjoy gastronomy as an additional part of their tour. Furthermore‚ the number of culinary tours in vietnam now is relatively limited. It is really a waste of resources‚ so we do this research aiming at developing a better understading
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traditional culinary from each regency or city in West Java‚ but also unpopuler cullinary too. The main equipment of Warung West Java implementation is website or social media‚ such as twitter‚ facebook‚ instagram‚ etc. The ide of Warung West Java based on perspective that West Java Province as a part of Indonesia is known as an archipelago with various culture artifacts such as traditional ceremony‚ traditional warfare‚ traditional clothing‚ various tradtional art‚ and especially culinary. Nowdays
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‘Thai’ cuisine‚ as marketed throughout the world today‚ represents an encompassing culinary landscape that includes dishes from all of these subsidiary culinary cultures. The problem is not unlike the perception of an ‘Indian’ cuisine discussed by Arjun Appadurai‚ who argues that a singular ‘Indian’ cuisine materialized‚ and continues to do so‚ through the representation and articulation of varieties of culinary forms‚ a cultural process influenced by what he calls ‘the seductiveness of variety’
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rural areas are becoming popular destinations because of cuisine. Most of the tourists look for attraction‚ activities such as festivals in different rural areas‚ authentic rural cuisine‚ and amenities of the area. This is the way to promote the Culinary Tour here in our country. Many of the residents in rural areas also have their own local unique food which visitors would like to take part or even learn cooking. There is need to appreciate the recreational activities‚ food‚ and souvenir items
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Gastronomic tourism refers to trips made to destinations where the local food and beverages are the main motivating factors for travel. It is also known as “food tourism”‚ “tasting tourism” or “culinary tourism”. According to the International Culinary Tourism Association‚ culinary tourism is defined as “the pursuit of unique and memorable eating and drinking experiences”. What this means is there is a particular audience of people who are willing to travel the world in order to sample and experience
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Victorian Institute of Culinary Arts and Technology Ph: (613) 9639 - 1807 Fax: (613) 9663 – 1703 BSBMKG506B-Plan market research Assessment 1: Case study Sample Solutions D.A. Garden Supplies part 1 While marketing research proposals are often geared towards the gathering of data for the purposes of marketing a particular product or service‚ a market research proposal aims to gather detailed information about a market’s size and trends. MARKET RESEARCH PROPOSAL TEMPLATE Research Project
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