Investigating Guesthouse and Cuisine Experiences in the Maldives: A New Research Method Utilising a Tasting Buffet

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aut.relation.conferenceCouncil for Australasian Tourism and Hospitality Education (CAUTHE) 2020en_NZ
aut.relation.endpage422
aut.relation.startpage420
aut.researcherSchanzel, Heike
dc.contributor.authorShenaan, Men_NZ
dc.contributor.authorSchänzel, Heikeen_NZ
dc.contributor.authorBerno, Ten_NZ
dc.contributor.editorWilliamson, Den_NZ
dc.contributor.editorHarkison, Ten_NZ
dc.contributor.editorBrothers, Ten_NZ
dc.contributor.editorJose, Pen_NZ
dc.date.accessioned2020-10-05T00:54:33Z
dc.date.available2020-10-05T00:54:33Z
dc.date.copyright2020-03-19en_NZ
dc.date.issued2020-03-19en_NZ
dc.description.abstractGuesthouses have transformed the tourism industry in the Maldives, from being solely focussed on enclave, luxury resorts, to offering affordable local island tourism to a new market. Food and tourism are closely linked. The lack of previous research concerning Maldivian guesthouses and local cuisine experiences means that further study is warranted. This paper will introduce a novel study participant recruitment method in the form of a local cuisine tasting buffet. Buffets were arranged at three guesthouses on three different islands. International tourists who ate at the buffets were then invited to participate in interviews about their experiences and perceptions of the accommodation, the buffet food, and their overall experiences of holiday cuisine. Initial findings indicated that, surprisingly for participants, the buffet was for many their first opportunity to try local dishes, which most found enjoyable. There was a lack of previous knowledge concerning what local Maldivian cuisine consists of and several tourists recounted memorable experiences of eating unfamiliar foods on their travels.
dc.identifier.citationIn: CAUTHE 2020: 20: 20 Vision: New Perspectives on the Diversity of Hospitality, Tourism and Events. Auckland, New Zealand: Auckland University of Technology, 2020: 420-422.
dc.identifier.isbn978-0-473-50923-1en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/13702
dc.publisherAuckland University of Technology
dc.relation.urihttps://search.informit.com.au/documentSummary;dn=048184882300157;res=IELBUS
dc.rightsAuckland University of Technology (AUT) encourages public access to AUT information and supports the legal use of copyright material in accordance with the Copyright Act 1994 (the Act) and the Privacy Act 1993. Unless otherwise stated, copyright material contained on this site may be in the intellectual property of AUT, a member of staff or third parties. Any commercial exploitation of this material is expressly prohibited without the written permission of the owner.
dc.rights.accessrightsOpenAccessen_NZ
dc.titleInvestigating Guesthouse and Cuisine Experiences in the Maldives: A New Research Method Utilising a Tasting Buffeten_NZ
dc.typeConference Contribution
pubs.elements-id372424
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Culture & Society
pubs.organisational-data/AUT/Culture & Society/Culture & Society - Faculty Office
pubs.organisational-data/AUT/Culture & Society/Hospitality & Tourism
pubs.organisational-data/AUT/Culture & Society/Hospitality & Tourism/PBRF - review
pubs.organisational-data/AUT/Culture & Society/Hospitality & Tourism/Tourism & Event Management
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Culture and Society
pubs.organisational-data/AUT/PBRF/PBRF Culture and Society/Hospitality and Tourism
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