In the Department of Tourism and Hospitality, we pride ourselves on the cutting edge knowledge and professional excellence we cultivate. The combination of staff expertise and enthusiasm, knowledge excellence and co-creation with industry, generate innovation and best professional practice. Our May 2017 suite of professional development courses for the Tourism and Hospitality industry started with Digital Excellence. The courses aim to support managers in their operational and strategic thinking as well as bring the tools and techniques to help grow business.
Bournemouth University Tourism and Hospitality Professional Courses
Join us to learn how you can develop your potential and competitiveness through managing your staff, developing your product and service, understanding your customers and using digital marketing. You will also have access to our resources and networks to develop your competitiveness. The courses are delivered through interactive workshops and networking with leading academics and students and will support managers to develop contemporary knowledge of critical business aspects that influence their profitability and performance.
In the Department of Tourism and Hospitality, we pride ourselves on the cutting edge knowledge and professional excellence we cultivate. The combination of staff expertise and enthusiasm, knowledge excellence and co-creation with industry, generate innovation and best professional practice.
Our short courses
We have developed a suite of professional development courses for the Tourism and Hospitality industry to support managers in their operational and strategic thinking. They will bring you the tools and techniques to help grow your business.
Join us to learn how you can develop your potential and competitiveness through managing your staff, developing your product and service, understanding your customers and using digital marketing. You will also have access to our resources and networks to develop your competitiveness.
The courses are delivered through interactive workshops and networking with leading academics and students and will support managers to develop contemporary knowledge of critical business aspects that influence their profitability and performance.
This paper reviews academic research into dark tourism and thanatourism over the 1996e2016 period.
The aims of this paper are threefold. First, it reviews the evolution of the concepts of dark tourism and
thanatourism, highlighting similarities and differences between them. Second it evaluates progress in 6
key themes and debates. These are: issues of the definition and scope of the concepts; ethical issues
associated with such forms of tourism; the political and ideological dimensions of dark tourism and
thanatourism; the nature of demand for places of death and suffering; the management of such places;
and the methods of research used for investigating such tourism. Third, research gaps and issues that
demand fuller scrutiny are identified. The paper argues that two decades of research have not
convincingly demonstrated that dark tourism and thanatourism are distinct forms of tourism, and in
many ways they appear to be little different from heritage tourism.
The parallel worlds of tourism destination management and the creative industries: exchanging knowledge, theory and practice
Philip Long, 2017 The parallel worlds of tourism destination management and the creative industries: exchanging knowledge, theory and practice, Journal Journal of Policy Research in Tourism, Leisure and Events, Pages 1-10 | Published online: 04 Apr 2017
Meeting the HE Kobkarn Wattanavrangkul Minister of Tourism for Thailand again was an incredibly emotional experience for Professor Buhalis Head of Department for Tourism and Hospitality Bournemouth University. Not only she is one of the most dynamic Tourism Ministers in the world I have ever met but she is incredibly effective and humble at the same time.
At the recent WTTC Summit she made sure that each single delegate, from Ministers from around the world to each delegate received a royal welcome to the land of smiles Thailand. All efforts resulted to the best WTTC Summit I have ever attended and the outgoing President and CEO David Scowsill and Chairman of the World Travel & Tourism Council Gerald Lawless thanked her profoundly for all her support.
She delivered such an emotional farewell speech that she made every single person in the room a passionate supporter for Thailand and its Tourism. Meeting the HE Kobkarn Wattanavrangkul Minister of Tourism for Thailand is an incredible leader and the best tourism global ambassador that any country can wish for.
Thank you minister for your vision and commitment and your leadership. As I explained the Department of Tourism and Hospitality Bournemouth University will support tourism in Thailand through a whole range of activities and knowledge cocreation for the benefit of all stakeholders.
The aim of this article is to investigate the claim that tourism development can be the engine for poverty reduction in Kenya using a dynamic, microsimulation computable general equilibrium model. The article improves on the common practice in the literature by using the more comprehensive Foster-Greer-Thorbecke (FGT) index to measure poverty instead of headcount ratios only. Simulations results from previous studies confirm that expansion of the tourism industry will benefit different sectors unevenly and will only marginally improve poverty headcount. This is mainly due to the contraction of the agricultural sector caused the appreciation of the real exchange rates. This article demonstrates that the effect on poverty gap and poverty severity is, nevertheless, significant for both rural and urban areas with higher impact in the urban areas. Tourism expansion enables poorer households to move closer to the poverty line. It is concluded that the tourism industry is pro-poor.
Kenya, tourism development, poverty, dynamic computable general equilibrium, CGE, microsimulation, Foster-Greer-Thorbecke Index
Professor Heather Hartwell will be delivering a workshop on April 27th 2017 that will help participants gain insight into how it is possible to build resilience in the area of Research and Knowledge Exchange.
This session will explore how it may be possible to build resilience in the area of research and knowledge exchange, where rejection for funding and from publishers is common. The speaker will offer their views of how resilience can be built and how to overcome obstacles. There will be the opportunity for discussion around the topic.
For those interested in booking onto the course, please follow the link here.
If you would like further information about the workshop, please contact Ehren Milner (email@example.com)
Eating more isn’t always healthier, but when you consider that malnutrition is a big problem in hospitals, it can be. We found that the average male hospital patient consumes just 1,184 calories a day – even though the NHS recommends 2,500. Male prisoners, however, consume an average of 3,042 calories. The situation is similar for women. Female patients consume on average 1,134 calories (the recommended amount is 1,940). But female prisoners consume 3,007 calories, on average.
The patients’ food intake was measured three days before they were discharged from hospital, so we can be fairly sure that they weren’t consuming less due to ill health. And they weren’t consuming less because they were served fewer calories. All menus could provide for dietary recommendations, but it simply wasn’t eaten.
Hospitals face a number of difficulties in providing high-quality food. Dishes are prepared on a tight budget. They are cooked at a central hospital kitchen and often have to travel a considerable distance to the wards. But prison food is also prepared on a tight budget and often has to travel considerable distances from the kitchen to the prison wing.
Four years of data gathering
During our four-year study, we visited four prisons for men and two for women. In each, we carefully noted how food was prepared, delivered to the prison wing and served to the prisoners. We analysed the menu and interviewed prisoners and catering staff. We conducted four hospital studies with a similar method of data collection, which helped us to assess and compare the dietary intakes of hospital patients and prisoners. Through this we were able to identify the main differences in catering.
In hospitals, kitchen staff prepare the meals and hand them to porters who complete the delivery when they have time, between doing other tasks. Once the food reaches the ward, the responsibility for serving the food is handed to nurses. The various teams have to cooperate to ensure that food is delivered while it’s still fresh. However, providing food is not the main priority of a hospital. We noted tension between catering staff, who cared about food quality, and medical staff, who didn’t consider it a priority.
We found that the food prepared by hospital and prison kitchens – although not fine dining – has a similar nutritional quality and is presented in a similar manner. (Typical fare might include meat and two veg, a pudding or yogurt, and a piece of fruit.) In prison, food was transported quickly and food quality was maintained up to the point of service to the prisoners. The food arrived hot, comparatively fresh and could be consumed immediately without distractions. By contrast, hospital food was delayed between kitchen and patient.
A fragmented process
In the hospitals that we studied, getting food from the kitchen to the patient was a fragmented and badly coordinated process. Meals were often delayed and disrupted by medical ward rounds, tests and treatments.
The result of these delays? Food was left for too long in warming trolleys prior to being served. Hot food cools down and cold food warms up to the temperature of the ward. Food dries out and discolours. Meat curls and gravy congeals. Compared with prisons, the temperature, texture and appearance of food were all worse in hospitals by the time the food was served. Nutrients may also have diminished and the food became less palatable. Differences that are likely to account, at least in part, for the marked difference in intake between prisoners and patients.
But this is not inevitable. Delays could be reduced. Hospitals could adopt a more coordinated approach and have a dedicated team responsible for the preparation, delivery to the ward and service to the patient. The team responsible for catering would not have the conflicting priorities that clinical teams have. Although a few hospitals do have a dedicated catering team that delivers food directly to the patient, this is the exception, not the rule.
In many hospitals, nutrition is often an afterthought. Priority is given to medical tests and treatments and often ignores the role that food plays in improving the patient’s health. One governor told us that if meals were delayed or missed in prison there would be a riot.
– See more at: http://blogs.bournemouth.ac.uk/research/2017/04/09/what-hospital-catering-could-learn-from-the-prison-system-bu-published-in-the-conversation/?utm_source=digest&utm_medium=email&utm_campaign=daily#sthash.QKugEDf5.dpuf