The Role of Local Food in Maldives Tourism - Scholarly Commons ...

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Table 5. 1 Content/Discourse analysis samples SL Business Type 1 Resorts/Hotels Printed Materials Websites Island Hideaway www.island-hideaway.com 2 Meeru Island www.meeru.com 3 Huvafenfushi www.huvafenfushi.com 4 Baros Maldives www.baros.com 5 Ranveli Village www.ranveli-maldives.com 6 Angsana Resort & Spa Maldives Ihuru www.angsana.com 7 One & Only Maldives at Reethi Rah www.oneandonlyresorts.com.mv 8 Royal Island Resort & Spa www.royal-island.com 9 Naladhu Maldives www.naladhu.com 10 Club Rannalhi www.clubrannalhi.com 11 Bathala Island Resort www.bathala.com 12 Meedhupparu Island Resort www.meedhupparu.com 13 Lily Beach Resort www.lilybeachmaldives.com 14 Velavaru Island Resort 90 www.smartstays.com/angsana-resort-and-spaihuru-north-male-atoll-maldives 15 Veligandu Island Resort www.veliganduisland.com 16 Summer Island Village www.summerislandvillage.com 17 Guide Books Leisure Guide Maldives - 18 Hello Maldives - 19 Maldives Resort/Hotel Guide 2007 - 20 Maldives Visitors’ Guide 2007 www.visitmaldives.com 21 Travel Agents Deen’s Orchid Agency - 22 Villa Hotels www.villahotels.com 23 Intourist Maldives - 24 Cruise Operator Discovery Safari Boat - By employing content analysis at the initial stage of the research, emerging concepts linked to food in tourism could be identified to help classify themes. As such, the contrast between the portrayal of local food and other types of food was pinpointed as an emerging theme. Once the theme was identified, the next step was selecting categories and units: “Categories are selected in order to make classification of the text
possible” (Sarantakos, 1998, p. 282). In this regard, Maldivian food and other types of food were selected as categories. The units of analysis were words, sentences, paragraphs and messages that indicated the presence of food. Following a manifest coding approach, these units were coded and their frequency and presence recorded. In the second stage of content analysis, the units of analysis were evaluated. In analysing data for content and discourse analysis, Sarantakos (1998) proposed explication method, a technique that enables analysis in a broad context, using information sources outside the procedure, and also enables the content of the documents to be explained in the context of the case being researched. The next stage of the content analysis involved carefully reviewing the websites and printed materials for words and images depicting food and food related activities. The analysis was conducted manually and recorded on Excel Spreadsheets as the volume of responses did not require computer assisted review. A total of 12 image and nine textual categories were identified and the frequency of occurrence of textual content and images were recorded. Following the categorization of images and texts, the fourth stage of the content analysis involved data consolidation and reduction. The initial 12 categories of images and nine categories of texts were reduced to two categories of images and two categories of textual content. After the process, the two image and textual categories to emerge were: (a) local food, (b) other food. In order to portray the extent that food was used in tourism marketing materials, the most frequently used themes from the texts and images were identified and their frequency of occurrence were recorded. Web-based and printed materials were recorded separately (Tables 5.2 and 5.3). 91
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The Role of Local Food in Maldives
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CHAPTER FIVE: THE CURRENT ROLE OF F
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Figure 5.26 Buffet dinner .........
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Attestation of authorship “I here
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Abstract In the fiercely competitiv
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1.1 Background to the study CHAPTER
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attractiveness and promoting sustai
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Figure 1. 1 Map of the Republic of
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CHAPTER TWO: LITERATURE REVIEW The
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and nationalities are broadened (Sh
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focus on creating “meaningful tou
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quality of their services and produ
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waiting list for future Guggenheim
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Natural and cultural attractions ar
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local culture, built heritage, and
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Although the above inherent charact
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ituals and leisure (Tannahill, 2002
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and participation in the experience
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Cultural exploration is an integral
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2002). As Jones and Jenkins (2002)
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Figure 2. 2 Isle of Arran food trai
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globalisation strong local food ide
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vegetarian pizza outlets are run by
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tradition are made sustainable in t
Page 49 and 50: tourism” (p. 115). As their examp
Page 51 and 52: Slow Food Award in 2000 which recog
Page 53 and 54: eing researched. Although the small
Page 55 and 56: On the other hand, the focus of the
Page 57 and 58: A disadvantage of case sstudies is
Page 59 and 60: 1. data triangulation: uses a range
Page 61 and 62: A number of international organisat
Page 63 and 64: Content analysis has been a valuabl
Page 65 and 66: 3.6.2 Surveys “A survey is a good
Page 67 and 68: Table 3. 2 Advantages vantages and
Page 69 and 70: 3.7 Data validity and reliability I
Page 71 and 72: 3.8 Survey characteristics Out of t
Page 73 and 74: were doing doctoral research that w
Page 75 and 76: was a British protectorate from 188
Page 77 and 78: Figure 4. 2 Population growth rate
Page 79 and 80: 4.3 Economy The Republic of Maldive
Page 81 and 82: 4.4 Agriculture Agriculture plays o
Page 83 and 84: population was badly affected by th
Page 85 and 86: enefits of tourism among all the at
Page 87 and 88: As tourism became established in th
Page 89 and 90: prospect repeatedly proclaimed by e
Page 91 and 92: Table 4. 1 Maldives tourist arrival
Page 93 and 94: Figure 4. 8 Market share of top ten
Page 95 and 96: provided a slow burning barbecue to
Page 97 and 98: Figure 4. 13 Rukuraa and raabadhi S
Page 99: CHAPTER FIVE: THE CURRENT ROLE OF F
Page 103 and 104: Table 5. 3 Frequency of images in p
Page 105 and 106: (Figure 5.3). As Figure 5.4 illustr
Page 107 and 108: Figure 5. 6 Dining experience Sourc
Page 109 and 110: Figure 5. 9 Website with no informa
Page 111 and 112: The description indicates that food
Page 113 and 114: Figure 5. 11 Screw pine Source: Mal
Page 115 and 116: Figure 5. 14 Local ‘tea’ ceremo
Page 117 and 118: Hence, the kind of analysis needed
Page 119 and 120: Figure 5. 18 Barbecue menus Source:
Page 121 and 122: Figure 5. 19 Seafood display Source
Page 123 and 124: Figure 5. 22 Unloading fish to the
Page 125 and 126: chefs in our booming tourist indust
Page 127 and 128: Figure 5. 25 Activities featured as
Page 129 and 130: Table 5. 5 Importance of using loca
Page 131 and 132: CHAPTER SIX: DEVELOPING LINKS BETWE
Page 133 and 134: Table 6. 3 Number of respondents th
Page 135 and 136: ight quality of products from these
Page 137 and 138: experts, “It is of great potentia
Page 139 and 140: have failed to utilise”. One of t
Page 141 and 142: Figure 6. 1 Number of local and for
Page 143 and 144: local cuisine. This warning echoes
Page 145 and 146: • Since tourism operators and exp
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• Promote Maldives as an environm
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Figure 6. 4 Garudhiya bai meal Sour
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Figure 6. 7 Canned curries, garudhi
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Figure 6. 11 Screw pine fruit and n
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Figure 6. 14 Short eats Source: Mal
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Figure 6. 16 Smooth loofah, Thoraa
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Figure 6. 19 Malaafaiy Source: Leis
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Figure 6. 21 Drinks made with local
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CHAPTER SEVEN: CONCLUSIONS In an in
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list ‘local’ food items were of
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apparent from tourism marketing mat
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operator” (Omidi, 2009b). Those r
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Bibliography ADB. (2005). Country s
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Buhalis, D. (2001). The tourism phe
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Everett, S., & Aitchison, C. (2008)
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Heath, E., & Wall, G. (1992). Marke
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Lutfy, M. I. (1995). Dhivehiraajjeg
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MTCA. (2007b). Tourism Yearbook. Ma
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Ravenscroft, N., & Westering, J. V.
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Sheehan, K. (2001). E-mail survey r
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Veal, A. J. (1997). Research method
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Appendix 1 - Operators’ Questionn
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Appendix 3 - Participant Informatio
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Appendix 4 - Ethics Approval 197
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Committee. Until full approval has
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