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

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1.2 Aims and objectives of the research The primary aim of this research is to establish the potential for creating linkages between local food and tourism in the Maldives (see Figure 1.1). To achieve this, the extent that food is currently promoted in Maldives’ tourism marketing is identified and the scope for creating linkages between tourism and local food is evaluated. The objectives of the research are: • to identify the extent that local foods are used in Maldives tourism print and e- marketing materials • to examine the current role of local food in tourism and to identify the opportunities for creating linkages between local food and tourism • to identify the ways in which linking local food and tourism can integrate tourism and other economic sectors with a particular focus on supply linkages, and • to discuss the findings in the context of sustainable tourism development This research aims to provide a good understanding of the way in which food is used in the promotion of Maldives’ tourism. Building on that, the research also identifies the potential benefits of creating linkages between local food and tourism and the scope for using local food as a marketing tool in tourism. The research will be of value to those who wish to have an understanding of the role that local food can play in the promotion and development of tourism in SIDS. It will be of particular importance for the Maldives’ tourism industry because of the lack of prior research in this area. The research also contributes to the literature by providing support for current research on the use of local food to promote sustainable tourism, and the importance of marketing food to generate reciprocal positive impacts for tourism and food service industries. This study will hopefully inspire further research in the Maldives by demonstrating possible gaps that may exist between the current role of local food in tourism promotion and the opportunities that exist for local food to be utilized in promoting and developing tourism. 4
Figure 1. 1 Map of the Republic of Maldives Source: www.worldmapfinder.com/En/Asia/Maldives 1.3 Organisation of the thesis Chapter 2 provides a review of a number of bodies of relevant literature. Globalisation, the impacts of globalisation on tourism, particularly on SIDS, and the relationship between globalisation and tourism are discussed. In addition, the implications of globalisation on local food, sustainable tourism, the role of food in tourism and the relationship between local food and sustainable tourism are presented. The research design, methodology and analysis used in this research are discussed in chapter 3. An overview of the research design is presented, commencing with an outline of the methods and instruments used, i.e. case study, content and discourse analyses, and questionnaire surveys (see appendices 1 and 2 for surveys). A brief account of the theory-generating method used in this study, namely grounded theory, is also presented. Each method is justified because of the importance of the choice of research instruments 5
Page 1 and 2: The Role of Local Food in Maldives
Page 3 and 4: CHAPTER FIVE: THE CURRENT ROLE OF F
Page 5 and 6: Figure 5.26 Buffet dinner .........
Page 7 and 8: Attestation of authorship “I here
Page 9 and 10: Abstract In the fiercely competitiv
Page 11 and 12: 1.1 Background to the study CHAPTER
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Page 17 and 18: CHAPTER TWO: LITERATURE REVIEW The
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Page 21 and 22: focus on creating “meaningful tou
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Page 27 and 28: Natural and cultural attractions ar
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Page 31 and 32: Although the above inherent charact
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Page 37 and 38: Cultural exploration is an integral
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Page 41 and 42: Figure 2. 2 Isle of Arran food trai
Page 43 and 44: globalisation strong local food ide
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Page 49 and 50: tourism” (p. 115). As their examp
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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
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3.6.2 Surveys “A survey is a good
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Table 3. 2 Advantages vantages and
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3.7 Data validity and reliability I
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3.8 Survey characteristics Out of t
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were doing doctoral research that w
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was a British protectorate from 188
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Figure 4. 2 Population growth rate
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4.3 Economy The Republic of Maldive
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4.4 Agriculture Agriculture plays o
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population was badly affected by th
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enefits of tourism among all the at
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As tourism became established in th
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prospect repeatedly proclaimed by e
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Table 4. 1 Maldives tourist arrival
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Figure 4. 8 Market share of top ten
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provided a slow burning barbecue to
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Figure 4. 13 Rukuraa and raabadhi S
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CHAPTER FIVE: THE CURRENT ROLE OF F
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possible” (Sarantakos, 1998, p. 2
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Table 5. 3 Frequency of images in p
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(Figure 5.3). As Figure 5.4 illustr
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Figure 5. 6 Dining experience Sourc
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Figure 5. 9 Website with no informa
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The description indicates that food
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Figure 5. 11 Screw pine Source: Mal
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Figure 5. 14 Local ‘tea’ ceremo
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Hence, the kind of analysis needed
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Figure 5. 18 Barbecue menus Source:
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Figure 5. 19 Seafood display Source
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Figure 5. 22 Unloading fish to the
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chefs in our booming tourist indust
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Figure 5. 25 Activities featured as
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Table 5. 5 Importance of using loca
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CHAPTER SIX: DEVELOPING LINKS BETWE
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Table 6. 3 Number of respondents th
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ight quality of products from these
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experts, “It is of great potentia
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have failed to utilise”. One of t
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Figure 6. 1 Number of local and for
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local cuisine. This warning echoes
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• Since tourism operators and exp
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to authentic local foods. In additi
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products. This would pave the way f
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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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