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

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www.meedhupparu.com. Retrieved 3 January 2008, 15:09 www.meeru.com. Retrieved 2 January 2008, 13:53 www.meteorology.gov.mv. Retrieved 17 October 2009, 11:40 www.mifco.com.mv. Retrieved 2 March 2008, 20:20 www.naladhu.com. Retrieved 3 January 2008, 13:48 www.oneandonlyresorts.com.mv. Retrieved 3 January 2008, 13:19 www.planning.gov.mv. Past 10 years indications. Retrieved 21 October 2008 13:50 www.presidencymaldives.gov.mv. Retrieved 25 March 2008, 11.46 www.ranveli-maldives.com. Retrieved 2 January 2008, 12:47 www.royal-island.com. Retrieved 2 January 2008, 19:31 www.smartstays.com/angsana-resort-and-spa-ihuru-north-male-atoll-maldives www.slowfood.com. Retrieved 12 March 2008, 12:36 www.summerislandvillage.com. Retrieved 2 January 2008, 13:28 www.tastetrail.com. Retrieved 19 February 2009, 13: 53 www.veliganduisland.com. Retrieved 4 January 2008, 20:30 www.visitmaldives.com. Retrieved 12 February 2009, 13:24 www.worldmapfinder.com/En/Asia/Maldives. Retrieved 14 February 2009, 19:23 Yahya, F., Parameswaran, A., & Sebastian, R. (2005). Tourism and the South Asia littoral: Voices from the Maldives. South Asia: Journal of South Asian Studies,, XXVIII(3). Yin, R. K. (2003). Applications of case study research (second ed.). London, UK: Sage Publications, Inc. 182
Appendix 1 – Operators’ Questionnaire 183
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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attractiveness and promoting sustai
Page 15 and 16:
Figure 1. 1 Map of the Republic of
Page 17 and 18:
CHAPTER TWO: LITERATURE REVIEW The
Page 19 and 20:
and nationalities are broadened (Sh
Page 21 and 22:
focus on creating “meaningful tou
Page 23 and 24:
quality of their services and produ
Page 25 and 26:
waiting list for future Guggenheim
Page 27 and 28:
Natural and cultural attractions ar
Page 29 and 30:
local culture, built heritage, and
Page 31 and 32:
Although the above inherent charact
Page 33 and 34:
ituals and leisure (Tannahill, 2002
Page 35 and 36:
and participation in the experience
Page 37 and 38:
Cultural exploration is an integral
Page 39 and 40:
2002). As Jones and Jenkins (2002)
Page 41 and 42:
Figure 2. 2 Isle of Arran food trai
Page 43 and 44:
globalisation strong local food ide
Page 45 and 46:
vegetarian pizza outlets are run by
Page 47 and 48:
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
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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
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3.7 Data validity and reliability I
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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
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4.3 Economy The Republic of Maldive
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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
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CHAPTER FIVE: THE CURRENT ROLE OF F
Page 101 and 102:
possible” (Sarantakos, 1998, p. 2
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
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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
Page 147 and 148: to authentic local foods. In additi
Page 149 and 150: products. This would pave the way f
Page 151 and 152: • Promote Maldives as an environm
Page 153 and 154: Figure 6. 4 Garudhiya bai meal Sour
Page 155 and 156: Figure 6. 7 Canned curries, garudhi
Page 157 and 158: Figure 6. 11 Screw pine fruit and n
Page 159 and 160: Figure 6. 14 Short eats Source: Mal
Page 161 and 162: Figure 6. 16 Smooth loofah, Thoraa
Page 163 and 164: Figure 6. 19 Malaafaiy Source: Leis
Page 165 and 166: Figure 6. 21 Drinks made with local
Page 167 and 168: CHAPTER SEVEN: CONCLUSIONS In an in
Page 169 and 170: list ‘local’ food items were of
Page 171 and 172: apparent from tourism marketing mat
Page 173 and 174: operator” (Omidi, 2009b). Those r
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: Veal, A. J. (1997). Research method
Page 195 and 196: 185
Page 197 and 198: 187
Page 199 and 200: 189
Page 201 and 202: 191
Page 203 and 204: 193
Page 205 and 206: Appendix 3 - Participant Informatio
Page 207 and 208: Appendix 4 - Ethics Approval 197
Page 209: Committee. Until full approval has
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