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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
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tourism” (p. 115). As their examp
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Slow Food Award in 2000 which recog
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eing researched. Although the small
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On the other hand, the focus of the
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A disadvantage of case sstudies is
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1. data triangulation: uses a range
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A number of international organisat
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Content analysis has been a valuabl
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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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- Page 121 and 122: Figure 5. 19 Seafood display Source
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- Page 133 and 134: Table 6. 3 Number of respondents th
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- Page 169 and 170: list ‘local’ food items were of
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- Page 175 and 176: Bibliography ADB. (2005). Country s
- Page 177 and 178: Buhalis, D. (2001). The tourism phe
- Page 179 and 180: Everett, S., & Aitchison, C. (2008)
- Page 181 and 182: Heath, E., & Wall, G. (1992). Marke
- Page 183 and 184: Lutfy, M. I. (1995). Dhivehiraajjeg
- Page 185 and 186: MTCA. (2007b). Tourism Yearbook. Ma
- Page 187 and 188: Ravenscroft, N., & Westering, J. V.
- Page 189 and 190: Sheehan, K. (2001). E-mail survey r
- Page 191 and 192: Veal, A. J. (1997). Research method
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- Page 207 and 208: Appendix 4 - Ethics Approval 197
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