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

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development of the country. Resorts developed during the final years of the second phase followed the FTMP. Policies set out in the FTMP that limit built-up space on resorts, require building heights to be compatible with the natural vegetation of the islands, and include measures for environment and reef protection are still adhered to in resort development. Rules introduced during this phase also set the guidelines for the quality of services and facilities provided to tourists. A regulation instigated under the FTMP stated that the built-up area on tourist resorts should not exceed 20% of the total land area of the island. This regulation contributed to the creation of peaceful and quiet environments on resort islands – now a key feature of Maldives’ tourism. The third phase of tourism development, from 1989 to 1997, saw the opening of 16 additional resorts with a further bed capacity of 4920. The positive impacts of the vast developments in transport and technology experienced in the Maldives, and the world over, during the early 1990s were reflected in tourism development during this period. Thus, apart from growth and expansion of resorts, this was the phase when innovative and high-quality services were introduced to tourism development. The Faculty of Hospitality and Tourism Studies (FHTS) under Maldives College of Higher Education began to play a key role in the industry during this time. Locals trained by FHTS added to the quality of service provided to tourists. When the experience gained in tourism combined with modern facilities and high-quality services, the third phase of tourism development saw the Maldives emerge as a destination capable of competing in the international arena. Due to the fast rate that tourism developed, and with a shortage of local skilled labour, local manpower alone was unable to cater for the demand for jobs created by the tourism industry. As a result, during this phase a large number of expatriates joined the industry. By the end of 2006, out of the 22,000 jobs in the tourism sector (MTCA, 2008b) 11,095 jobs were filled by expatriates (MPND, 2007a). This was in spite of a government regulation that states that the employment of expatriates in tourist resorts should not exceed more than 50% of the total employees (Yahya et al., 2005). The period from 1998 to 2001 was the fourth phase of tourism development in the Maldives. Tourism development during this period came under the Second Tourism Master Plan (STMP) which covers the years from 1996 to 2005. A key feature of the STMP was the plan to expand and develop tourism into more regions across the country, with the aim of decentralizing tourism from Male’ atoll and spreading the 74
enefits of tourism among all the atolls, particularly the southern and northern regions. In addition, reducing expatriate labour and increasing the participation of women in the tourism labour force were also key targets. With regard to women’s role in tourism, there is a huge gender disparity in employment: only 1512 women were working in the industry in 2006 compared with 10,578 men (MTCA, 2007a). Cultural and social norms play a major role in this imbalance. The isolated nature of resorts and the unavailability of the option of commuting to work daily from the inhabited islands are contributing factors that discourage women from working in resorts. A seminar on the Management of Human Resources in the Tourism Industry notes: It was generally agreed that hiring women to work at resorts proved difficult due to security concerns and attitudes of parents who do not want their children to be employed at resorts, which are perceived as predominantly male working environment (MTCA, 2008b). It was during this phase that international resort brands began to establish themselves in the Maldives. While spa resorts were launched with the aim of introducing higher quality tourism, a wide range of accommodations were also introduced in order to attract tourists from various market segments. As such, apart from resorts, hotels, guest houses, yachts and safari boats began their operations. With resorts opening in areas far from Male’ International Airport, seaplanes were introduced in place of speedboats to transfer tourists from the airport to resorts. During the fifth phase of tourism development, which extends from 2002 to 2008, the Third Tourism Master Plan 2007– 2011 (TTMP) was launched in 2007. Its key aim is “taking tourism to the people within the broader framework of sustainable development in the economic, environmental, and social spectra” (MTCA, 2007a, p. 1). During this period, islands throughout the country were released for tourism development. Islands and plots for tourism development are leased from the government on fixed-term contracts under a competitive bidding process (Shareef & McAleer, 2007). In 2006, 35 islands were designated for tourism development. This latest release of sites included plots of land for city hotel development on inhabited islands. This was a new initiative because, until then, tourist development had strictly followed the one-island-one-resort concept which was aimed at limiting potential negative social impacts from tourism (Shareef & McAleer, 2007), a policy which has 75
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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
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
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: population was badly affected by th
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 and 100: 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
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
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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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185
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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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