School of Hospitality and Tourism - Te Kura Taurimatanga me te Mahi Tāpoi

Permanent link for this collection

https://hdl.handle.net/10292/686
The Hospitable Futures Research Agenda of AUT’s School of Hospitality and Tourism - Te Kura Taurimatanga me te Mahi Tāpoi promotes academic research that aims to have a social impact for a more hospitable and sustainable future.

Browse

Recent Submissions

Now showing 1 - 5 of 210
  • Item
    A Systematic Review of Empirical Research of Telepresence Experience
    (School of Hospitality and Tourism, Auckland University of Technology, 2023) Doan, Thanh-Thuy Thi Jessica; Kim, Peter B; Goh, Sandra; Kim, Chloe S
    The purpose of this study is to provide a systematic review of empirical studies on customers’ telepresence experience across various fields within the time period from 1992 to 2023. This discusses the process through which literature has been generated and undergone adaptation throughout its historical development. Subsequently, an assessment was conducted to determine the prospective research significance of telepresence within the contexts of hospitality and tourism, in relation to its comparative standing in other sectors. This paper offers an evaluation that examines the application of telepresence in the hospitality and tourism industries. It not only provides valuable insights but also puts forth suggestions for future research endeavors in this field.
  • Item
    The Future of Tourism: Interview With Professor Heike Schänzel About Her Role As Associate Editor of the Journal of Tourism Futures
    (Emerald, 2024-08-09) Yeoman, Ian Seymour; Schänzel, Heike A
    Purpose As the Journal of Tourism Futures celebrates its 10th anniversary, Dr Ian Yeoman (Hotel Management School Leeuwarden) interviews Professor Heike Schänzel (Auckland University of Technology) about her role as the Associate Editor of the journal. Design/methodology/approach Personal interview. Findings Schänzel provides a guide to the role of the Associate Professors and discusses her own research. Originality/value The interview provides insights about the role of Associate Editors in managing the future of tourism and the critical directions of family tourism, lesbian, children’s voices and social justice research.
  • Item
    Three Feet Under: Hāngī and the Contemporary Adaptation of Indigenous Culinary Techniques
    (Informa UK Limited, 2024-07-20) Richardson, Robert
    The sharing of familiar foods is but one of the ways a cultural group identifies itself. But what happens if that cultural group begins to lose touch with, or control of, its food traditions? Worldwide, professional chefs are embracing traditional indigenous cookery techniques and ingredients in their search for national culinary identity. In doing so, the line between ownership and appropriation is becoming an increasingly fine one. Within today’s Māori society, the hāngī is one of the few remaining traditional food preparation techniques still in regular use. Yet the use of its traditional earth oven form is growing more infrequent as less labor-intensive variations grow in popularity and as the technique becomes increasingly incorporated into commercial hospitality practice. Drawing on research that explores the knowledge and personal experiences of seven hāngī practitioners, this paper examines the cultural significance of the hāngīas a traditional indigenous food preparation technique. As the hāngī increasingly crosses over into the commercial realm it questions the fine line between cookery technique and indigenous culinary property as it asks just what makes a hāngī a hāngī?.
  • Item
    Raising the Bar: A Story of Bean-to-Bar Chocolate Production in New Zealand
    (School of Hospitality & Tourism, Auckland University of Technology, 2019-12-03) Sturny, Arno
    Chocolate is considered one of the most gratifying confections there is, and this holds as true in New Zealand as elsewhere in the world. Evidence of this high interest in chocolate in New Zealand is demonstrated in the arrival of small artisanal bean-to-bar chocolate makers in the early 2000s; the voting of Whittaker’s as New Zealand’s single most trusted brand for eight years running (Reader’s Digest New Zealand’s Most Trusted Brand) [1]; the reporting on the economic, social and cultural impacts of the closure of the Cadbury chocolate factory in Dunedin [2]; and the opening of the first fair trade chocolate factory, Sweet Justice Chocolate Factory, in Christchurch by Trade Aid New Zealand [3]. These examples also demonstrate a clear transformation within New Zealand’s commercial chocolate production, reflecting worldwide changes in multinational confectionery companies but also the emergence of artisanal production that directly addresses issues of sustainability and transparency [4, 5]. While broader culinary traditions in New Zealand have been well-documented, the food history of chocolate production has not yet been explored. Consequently, this study explored the history of chocolate production in New Zealand, with a specific focus on bean-to-bar products [6]. The study, based on a narrative history and interviews with current bean-to-bar chocolate makers in New Zealand, traced the history of bean-to-bar chocolate production in New Zealand. This process allowed for a multi-faceted reconstruction and interpretation of historical data to help understand various transformations within New Zealand’s chocolate industry, an industry long dominated by multinational companies such as Cadbury and Nestlé. This domination by overseas companies has recently been challenged by the emergence of small artisanal bean-to-bar chocolate makers and the rise of local chocolate company, Whittaker’s. Among the key findings was evidence of the maturing of the local chocolate industry to the point where it is clear that New Zealand-made chocolate is now widely viewed and trusted by local consumers as a high-quality product. This trust extends to both the current strong player in the market, Whittaker’s, and equally to smaller artisanal bean-to-bar chocolate makers, a confidence in product comparable to the New Zealand craft beer industry and the more well-established wine industry. The research also finds that the emergence of more artisanal bean-to-bar chocolate makers, and their focus on more transparency around the production of chocolate, reflects similar trends overseas. The findings highlight the fragile structure surrounding growth and sustainability in the chocolate production industry, with the view that closer ties should be formed with New Zealand’s Pacific cacao-growing neighbours. The findings point to the need for additional research around the history of food in New Zealand, an area of study often undervalued in academia [7]. The findings of the research are timely as they highlight opportunities for the industry to place current worldwide sustainability concerns in perspective with a view to the future – a future that New Zealand chocolate manufacturers cannot avoid. The historical archival data captured together with the contemporary voices of New Zealand’s new generation of chocolate makers combine to tell a story of creativity and competition. The original research this article is based on can be accessed here: https://openrepository.aut.ac.nz/bitstream/handle/10292/12970/SturnyA.pdf?sequence=3&isAllowed=y
  • Item
    Experiences of a Fine Dining Event Held Inside a Working Prison
    (Routledge, 2024-05-08) McIntosh, Alison Jane; Harkison, Tracy
    Fine dining experiences offered inside working prisons are one type of hospitality initiative attempting to support prisoner rehabilitation and offer a memorable dining experience for the paying public. Previous hospitality research has not explored how fine dining delivered in a working prison, offered through this type of social initiative, is experienced by those involved: the inmates volunteering in the event, the celebrity chefs who mentor them, paying diners and other event stakeholders. This case study research examined the “Gate to Plate” fine dining event held inside Rimutaka men’s prison in New Zealand. We analysed publicly available material online about this hospitality initiative to discern the key experiences of those involved. Thematic analysis of the data revealed four main themes relating to the experiences of those involved in the fine dining event: a quality food and meal experience; pride and passion arising from being involved; skills for change; and shifted perceptions. While the case study research revealed positive experiences of the prison’s fine dining event and suggested it was a potentially transformative experience for all those involved in it, we critically discuss wider implications of the event, and the positive portrayals by all those involved, for hospitality initiatives in working prisons.
Items in these collections are protected by the Copyright Act 1994 (New Zealand). These works may be consulted by you, provided you comply with the provisions of the Act and the following conditions of use:
  • Any use you make of these works must be for research or private study purposes only, and you may not make them available to any other person.
  • Authors control the copyright of their works. You will recognise the author’s right to be identified as the author of the work, and due acknowledgement will be made to the author where appropriate.
  • You will obtain the author’s permission before publishing any material from the work.