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

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A frequently used benchmark in literature is the Babbie response rate (Stoop, 2005), according to which a 50% response rate is considered as adequate, 60% is good and 70% is very good. In a web survey, Deutskens et al. (2003, cited in Stoop, 2005, p. 23) regarded a response rate of 31% as “promising for the future of online market research”. The respondents to the operator survey represent a mix of resorts in terms of the number of rooms and the number of years that they have been in operation. The respondent resorts range in size from less than 50 rooms to those more than 500 rooms. The number of years that these resorts have been in operation also ranges from less than one year to more than 10 years. While low, the 14% response rate has managed to deliver a good mix/variety of operators. The range of respondents adds to the overall value of the study as it more closely reflects the nature of the industry. The participants of the expert opinion survey represent policy makers, businessmen and academics. Thus, it can be justified that the 14% response rate achieved for the operators’ survey and the 60% response rate received for the experts’ opinion survey represents the population and is not constrained by response bias. The response rate of the experts’ opinion survey fits the ‘good’ category of Babbie response rate (Stoop, 2005). This research did not utilize standard classifications; analysis was based on one person’s interpretations. Hence, claims of accuracy and reliability are difficult to establish. Accuracy issues could have been resolved by using categories from previous research of a similar nature. However, this would not have enhanced the understanding of the present case. Greater reliability could have been achieved by using more than one coder, because only one coder was used for the content analysis of this research. The survey data might have been compromised by the respondents’ determination to project their businesses as welcoming and open to local labour, which could reflect on the answers about the number of locals employed. Furthermore, since a large number of expatriates are employed in tourism industry, particularly at managerial levels, there is a risk that their understanding of local food, availability and cost might not always be accurate. 60
3.8 Survey characteristics Out of the 12 respondent resorts, ten have been in operation for seven or more years. Out of these, there were three resorts that have been operating for more than 20 years. Considering that a number of new resorts have recently come into operation (MTCA, 2007b), the fact that some of participant resorts are among the more experienced operators will enrich and provide strength to the findings of this research because their responses and opinions will be informed by experience and insight. There are also enough new resorts to make the sample relevant. Figure 3.2 indicates that most of the resorts were quite large in terms of capacity. Five resorts had 100 - 200 rooms, two resorts had 200 – 300 rooms, and one resort had 400 - 500 rooms while one other had more than 500 rooms. There were two resorts with 50 – 100 rooms and one that had less than 50. As the Tourism Yearbook 2007 (MTCA, 2007b) indicates, the bed capacity of 41% of all operators in Maldives is 100 – 200. Figure 3. 2 Capacity of responding businesses Number of operators 6 5 4 3 2 1 0 500 Number of rooms The respondents comprised seven managers, three department managers, one assistant manager and one chief executive. The group is quite experienced, with nine of the respondents holding their job for more than ten years. Their experience in the Maldives tourism industry is also significant with seven of the respondents having worked for more than ten years in the Maldives tourism industry (Figure 3.3). 61
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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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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
Page 39 and 40: 2002). As Jones and Jenkins (2002)
Page 41 and 42: Figure 2. 2 Isle of Arran food trai
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Page 45 and 46: vegetarian pizza outlets are run by
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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
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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
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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
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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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Page 101 and 102: possible” (Sarantakos, 1998, p. 2
Page 103 and 104: Table 5. 3 Frequency of images in p
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Page 113 and 114: Figure 5. 11 Screw pine Source: Mal
Page 115 and 116: Figure 5. 14 Local ‘tea’ ceremo
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Page 119 and 120: 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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