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Merry Christmas from Food Studies preparing gluten free mince pies

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Over the last few years, the interest and market in gluten-free products has expanded considerably. Increasingly space in supermarkets is being given over to “free from” products.

There was a time, not that long ago, when gluten-free food was only available on prescription – it was a medical need for a small minority of people with coeliac disease. 

However, now it is main-stream and the foodservice industry not only has a regulation requirement to inform consumers of dishes that are free from gluten but there is a rising consumer base interested in the products.christmas2

Hence the Christmas practical of making gluten free mince pies.

Dr Sean Beer creates a Buzz at Global BUzz Europe

sean-buzz-europeOn Friday 2 December BU held a Global BUzz Europe event hosted by the European Society and the Global Hub.  Along with music, food and drink (mulled wine and mince pies), student stalls and a range of speakers on European issues 80 staff and students enjoyed Sean’s take on: ‘The tastes and smells of Christmas celebrations past and present’. 

This involved the Boar’s Head, Singing, an apple tree, Brexit, toast, cider, Social Constructionism, more singing, Social constructivism and a large number of explosions.  A good time was had and all lived to tell the tail.  Wassail!!!!

This was a great event and attracted many different nationalities. 

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new paper Brown, L. and Paszkiewicz , I. 2016 The role of food in the Polish migrant adjustment journey Appetite

Brown, L. and Paszkiewicz , I. 2017 The role of food in the Polish migrant adjustment journey Appetite Volume 109, 1 February 2017, Pages 57–65

http://dx.doi.org/10.1016/j.appet.2016.11.024

 

Abstractpierogi

In 2015, there were 916,000 Poles living in the UK, making them the largest group of non-UK nationals at 16.5 percent of the population. Though increasingly research has focused on the consequences of this migration for both migrants themselves and the receiving country, little research has looked at food habits. This paper will explore the role of food in the Polish migrant adjustment journey. A qualitative approach was adopted, involving semi-structured interviews with nine Polish migrants.

In this study, Polish migrants described the move to a new culture as a time of stress and loneliness. Due to a lack of money, they were forced to eat local food, which exacerbated their unease, as they found it to be tasteless and unhealthy. As soon as their financial situation improved, they reverted to a Polish diet, relying on ingredients brought from home, from London, or more recently, purchased from local Polish shops. This gave them comfort, and all participants acknowledged the vital role of food in their adjustment to life in a new culture.

 

Introduction

On May 1 2004, Poland joined the European Union together with seven other eastern European countries. The 2004 UK census recorded 69,000 Poles, which rose to 916,000 in 2015, making the Poles the largest group of non-UK nationals at 16,5 percent (Annual Population Survey, ONS, 2015), and constituting one of the largest migration movements in contemporary Europe. Records for the Accession Monitoring Report (Home Office, 2009) show that between 1 May 2004 and 31 March 2009, the highest proportion of approved applicants to the UK Workers Registration Scheme was from Poland (66% of the total 965,000), which means that over half a million Polish migrants registered to work in the United Kingdom. The Statistical Bulletin issued by the Department for Work and Pensions (2015) shows that in 2014 the total number of National Insurance Number registrations was 768,000, an increase of 23% on 2013. According to the Migration Observatory (MO, 2016), the Polish-born population in the UK is widely spread across the UK, although London accommodates over 390,150 Polish-born residents (4.59% of London’s population). The Midlands meanwhile is noted for hosting many industries that provide employment to about 102,473 Polish migrants, while Scotland accommodates 75,231 Poles (MO, 2015). Polish migrants to the UK are aged mainly between 20 and 24; this contrasts with the older cohorts aged 25-29 and 30-34, who tend to go to the Western European countries such as Germany (Department for Work and Pensions, 2015).

 

Research on Polish migrants has grown significantly over the last few years, covering a variety of topics related to the way Poles have negotiated their lives following transition to the UK. Research has focused on the social interaction patterns of Polish migrants, with Garapich (2007) and Ryan (2010) exploring social networks, and Ryan et al. (2008) and White and Ryan (2008) examining links between the origin and host country. The structure of the Polish community in the UK has been investigated by numerous authors (Brown, 2003; Spencer et al., 2007; Garapich 2007; White & Ryan, 2008; Temple and Koterba 2009). Meanwhile Rabikowska (2010) has considered the importance of traditional food to migrants, whilst Rabikowska and Burrell (2009) have explored the proliferation of Polish shops in British cities. Identity issues have been the subject of research (Kosic 2006; Eade et al. 2006; Kempny 2010; Egger 2011), related to which are studies of church attendance (Burrell, 2006), economic income and status (Eade and Grapich 2007; Bobek & Salamonska, 2008; Nowicka 2012), and language difficulties (Janta et al., 2012; Lyon & Sulcova, 2009). Finally, the extent of Polish migrant integration with the host community and other ethnic groups has been the subject of research attention (Burrell 2009; Datta and Brickell 2009; Ryan 2010; Nowicka 2012; Nowicka 2014).

 

This paper will explore the role of food in the Polish migrant adjustment journey. A literature search shows that there is a gap in knowledge on the role of food in the Polish migration experience. As Locher et al. (2005) point out, food and emotions are interlinked, therefore it is to be expected that it will occupy an important role in the migrant adjustment process.

Horizon 2020 funding for digital health and tourism

Over the next decades, the number of the elderly people is expected to grow faster, which is projected to more than double its size, reaching nearly 2.1 billion in 2050 from 901 million in 2015. The ageing population has been one of important global challenges, which leads to health, social and quality of life issues to be concerned for society in the coming decades.Image result for shuang cangThe recent 2.2 million Euro project, CHARMED (Characterisation of a green microenvironment and to study its impact upon health and well-being in the elderly as a way forward for health tourism), funded under the Horizon 2020 Marie Skłodowska-Curie Actions programme aims to address the above challenges. The BU team headed by Dr Shuang Cang has an international reputation in the emerging digital health and digital tourism area. For example, one of recent papers published by Dr Cang has received about 100 citations in a short time. Digital technology is transforming healthcare, tourism and other industry sectors. There is a need for interdisciplinary teams at local, national and international levels to collaborate in order to realise potential. BU is one of the front runners in this emerging industry revolution. The BU team in this project including active researchers from three faculties has multidisciplinary knowledge which covers pattern recognition, artificial intelligence, multivariance statistics and quantitative analysis (Dr Shuang Cang, FM); digital and mobile technology (Prof Hongnian Yu, SciTech); community healthcare (Dr Carol Clark, HSS); environmental geology and ecosystem services (Prof Adrian Newton, SciTech); collaborative communities and collaborative travel (Prof Janet Dickinson, FM); hospitality management (Dr Viachaslau Filimonau, FM); and four PhD researchers who are researching in the related area.

The CHARMED’s goal is to innovate a solution to the consequential health, social and quality of life issues that result from the demographic change in Europe where the average age of the population will rise. The project is to create an innovative social-economic infrastructure based around health tourism and ecosystems and elevating the well-being through social and therapeutic horticulture. The proposed approach has the unique potential to address environmental, social, cultural and economic factors, which all have an impact on individual and population health and well-being. The CHARMED project will

  1. derive cross-disciplinary and inter-sectorial knowledge of how to improve physical and mental well-being in the elderly
  2. characterise the environmental geology of a selected exemplar site and to correlate the identified features with improvements in health, well-being and recovery
  3. train a new generation of specialists in the sector of recreation and health for the tourism industry
  4. train specialists in social and therapeutic horticulture as a way to improve physical and mental health
  5. create a model for health tourism
  6. and produce a business plan with an economic impact analysis.

The project will not only create the new digital health tourism service for the elderly, but will also generate new jobs in this emerging sector.

The CHARMED project fits in the BU innovation themes of digital and creative industries, health and wellbeing, and leisure, recreation and tourism very well and will contribute and promote the BU international reputation and research capacity in this important emerging sector. The project is an excellent exemplar in fulfilling the BU FUSION vision and providing essential synergy between education, research and professional engagement as below

  1. Initiating and developing the new courses and education programmes in the emerging areas such as digital health, digital tourism, health tourism
  2. Contributing in achieving strong and improved performance in REF2020 through publications, patents, external research incomes and international activities
  3. Promoting and strengthening Global Engagement for BU staff and students
  4. Creating a vibrant knowledge exchange community of students, staff and other business and organisational stakeholders through the project planned mobility between cross sectors (academic & industry partnership)
  5. Enhancing the student experience and training the early-stage researchers through the planned project mobility, workshops, seminars, etc.
  6. Enhancing the students and early-stage researchers’ employment capacity through this research mobility programme.

Sarah Price wins Best PhD presentation at EuroChrie conference

BU student wins Best PhD presentation at EuroChrie conference

Wednesday 23rd November 2016 was the Tourism and Hospitality @ Bournemouth University Employability day

Wednesday 23rd November 2016 was the Tourism and Hospitality @ Bournemouth University Employability day with events in collaboration with the Institute of Hospitality and the Institute of Travel and Tourism as well as brilliant Careers fair and a postgraduate Open Afternoon. 

4 interconnected events aimed to develop the employability and professionalism of Bournemouth University students but also of the local and regional industry. Students from collaborating colleges and other institutions attended too. The aim was to boost career progression and enhance professional development prospects. 

The first event concentrated on Hospitality Management Futures: Knowledge cocreation and future competitiveness @Bournemouth University Department of Tourism and Hospitality. Hospitality Management is challenging and is changing rapidly creating wonderful opportunities for career development for connected and well informed professionals. Bournemouth University Department Tourism and Hospitality is a world leader on Hospitality Management and cocreates knowledge and innovation to enhance the global hospitality industry. Collaborating with the National Coastal Tourism AcademyThe Bournemouth Accommodation & Hotel Association and the Institute of Hospitality, Bournemouth University support the professionalism and employability of the hospitality workforce. This event aims to engage aspiring hospitality managers and discuss a range of emerging issues and challenges in an open forum and address some of the hospitality burning issues.

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Following a welcome by Professor Dimitrios Buhalis BU Head of Tourism and Hospitality and Anne Harper, Institute of Hospitality the event concentrated on the strategic aspects through the General Manager’s Forum that examined trends, challenges, opportunities. This was chaired by Professor Dimitrios Buhalis and Richard Ward Programme Leader Hospitality. The panel included some of the most experienced General Managers in the region: Andrew Woodland, FJB Hotels, Hugh Hodgins Marriott Hotel Bournemouth, Kevin Wood, Oceana Hotels and Michael Clitheroe, GM, Balmer Lawn Hotel in the New Forest and Anne Harper, Institute of Hospitality. The following panel concentrated on Food innovations and competitiveness. It was chaired by Professor Heather Heartwell and Dr Sean Beer BU Food Experts and was joined by our Executive Chef David Marshall and and Richard Ward our drink expert.

The discussions covered a wide areas of challenges and opportunities including: Professionalism and competence, Evolving customer experience and meeting expectations of the millennials, Sharing economy and the challenge of the self serviced hospitality, Consolidation of hospitality super brands, The opportunities and challenges for small properties and boutique hotels, Brexit and economic situation, Changing labour conditions and the future of hospitality employment, Digital competence and online reputation, Distribution channel management, OTAs and profitability, Food innovations and competitiveness, Zero mile food and sustainability, Food waste management, Wellness and well being, Profitability, yield and profit margins

 


The Service Sector Careers Fair brought together more than 50 companies recruiting for placements, summer, part time and graduate jobs. Students had the opportunity to network with over 50 Service Sector organisations and find out about Placement & Graduate opportunities. We are very glad that we attracted many different organisations for the first time, including TUI, Thomas Cook, Expedia, Jumeirah Hotels, Balmer Lawn Hotel, Merlin and British Airways. Other more regular visitors included Hilton Hotels, Mal Maison, Qhotels and Carnival. The long list of companies included 

  • Aldi
  • Amaris Hospitality
  • Aviator, Hotel by TAG
  • B&Q
  • Balmer Lawn Hotel
  • BaxterStorey
  • Beales Gourmet Ltd
  • Belmond
  • BH Live
  • Blue Arrow
  • Brewhouse & Kitchen
  • British Airways
  • BSG
  • Careys Manor Hotel & Spa
  • Carnival UK
  • Chewton Glen Hotel & Spa
  • Crafty Arty World
  • Debenhams Retail Plc.
  • Enterprise Rent-a-car
  • Expedia
  • Firmdale Hotels
  • Frontline Inns (Little Gems Country Dining)
  • Golfbreaks.com
  • GradSouthwest
  • GSP Venues Ltd.
  • Hall & Woodhouse
  • Hilton Worldwide
  • I LOVE TOUR
  • Institute of Hospitality
  • Jumeirah Carlton Tower
  • KFC UK & I
  • Lexington Catering
  • Lime Blue Solutions
  • Home Grown Hotels Ltd.
  • Malmaison
  • Merlin Entertainments Plc.
  • Millbrook Venues
  • PPHE Hotel Group
  • Place Rec USA Ltd
  • Placement Year International
  • QHotels
  • Rhinefield House Hotel
  • rhubarb
  • Stay U-nique
  • The Appointment Group
  • The Concerto Group
  • The Goring Hotel
  • The Savoy
  • Thomas Cook
  • TUI
  • Visit Dorset Tourism Partnership
  • WHSmith
  • Yummy Jobs

Presentations followed by a wide range of companies that included Expedia, British Airways, Thomas Cook, Merlin, Yummy Jobs, Park Plaza Hotels & Resort, Jumeirah Hotels, WHSmith, ILOVETOUR, GSP Venues

 


In the afternoon the Institute of Travel and Tourism coorganised with us the ITT Future You offering student the opportunity to discover the benefits and opportunities of pursuing a career in the travel and tourism industry.  The ITT Future You event is a spin-off of the very successful ITT Future You conference that takes place at the World Travel Market each year http://www.ittfutureyou.com/ . It consists of a number of sessions delivered by industry speakers to whet your appetite for the careers that are available to you within the tourism industry. Presentations included Career advice for Tour Operations – Benjamin Bird (TUI),
 Tourist Destination Marketing – Mark Smith (Bournemouth Tourism) and Destination Events – Jon Weaver (Bournemouth Tourism). These inspirational speakers discussed their careers and gave hints and tips on employability and the do’s and don’ts of reaching the top in the Tourism industry. This was followed by workshops delivered by the Appointment Group www.appointmentgroup.comStay U-nique www.stay-u-nique.com and Enterprise rent-a-car – www.enterprise.co.ukDuring these workshops students explored career opportunities available within these organisations and had the opportunity to ask questions.


In the afternoon we also had the opportunity to have a  Bournemouth University Postgraduate Courses Open Afternoon 23 November to subscribe to our Postgraduate courses https://goo.gl/r89uIy 

Very proud of the Department at the Vice Chancellors’ Staff Awards

Very proud of the Department of Tourism and Hospitality at the Vice Chancellors’ Staff Awards 

Congratulations to Simon, Sean, Giampaolo and Barbara 

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Simon Thomas not only was recognised for 25 years of service but also he was shortlisted for the academic award for his work on employability 

Sean Beer was awarded for his PhD achievement 

Dr Giampaolo Viglia was recognised for his Postgraduate Certificate in Education Practice

and Dr Barbara Neuhofer was recognised for Outstanding Achievement Award for the 2015-16 Postgraduate Certificate in Education Practice

Our Administrative Professional team was also shortlisted 

Congratulations colleagues very proud of you 

And a nice photo to mark an exceptional night

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When Mikaela met the local Tourism industry in Bournemouth

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THE ICE B R E A K E R

You have probably heard the word ‘icebreaker’ once or twice over the course of your first years at college, university, or even at your new job. Its meaning is widely perceived as being a way of introduction of yourself as well as an interaction with all the new people in the same room with the same reason of being there as you are.

Being a part of the Bournemouth Tourism Awards Launch event at Bournemouth University on 21stSeptember this year was a real icebreaker in every way for me, and I believe for everyone else at the event and here are a few of my observations and impressions from the event, and how I interpret the word ‘icebreaker’.

Dorset is one of the most exciting and dynamic counties in England, it is a destination which attracts worldwide visitors and hosts a diverse range of events throughout the year, for all ages and demographics.

Bournemouth in particular has an amazing and vibrant atmosphere, which leaves many of its tourists wanting to come back again whenever they have a chance. It creates the sense of comfort of being at home for its residents with the pride of having an award-winning beach and fantastic events enviable of people who are not as blessed to be surrounded by award winning beaches, tree lined paths and green areas, not to mention some of the best hotels and restaurants and the added benefit of a little more sun during the year.

The Bournemouth Tourism Awards is a way of saying, ‘Thank you’ to all of the amazing talented people and businesses from the Tourism and Hospitality industry which is one of our town’s best assets. It is also an opportunity to give businesses a moment to “shine” and showcase what they are good at, to be able to be at the top of the tourists’ most preferred destinations, we need to make sure we are providing a great variety and quality of services. This is why it is very important to raise awareness and nominate and to vote for those whom we consider worthy of an admired Bournemouth Tourism Award. The awards are delivered by the amazing ROUTEpr marketing and events team in association with The Bournemouth Tourism Management Board.

The quality and variety of services the awards cover means there is a category for every business to enter, and as a community, we are the people that need to vote and express our opinions, write reviews and give ideas.

So, if you loved the service or the restaurant you visited last night or you know someone with a great personality, an environment business or a great afternoon tea then nominate them and the BTAs can then tell them how great they are! If you enjoyed the P1 Powerboat racing on the beach brought to you by the Coastal BID then share it and nominate them at www.tourism-awards.co.uk/bournemouth or direct to the nomination form https://routepr.typeform.com/to/hx8s9D – it’s so easy!

Going back to that ‘icebreaker’ process, if you are too scared to try something new, or to speak to someone you have never met before or you have heard/read stories about, you need to think again. Nowadays to be successful, one of the key skills you need to have is social skills, this is not expressed by just stating that you have been at the same event where “Someone that works in that company” has also been, it is about standing up and going to talk to that person, finding out what he or she does and how they’ve got to where they are today and this is what I had the chance to do thanks to ROUTEpr and the Bournemouth University at the launch of the BTAs.

For me it was a privilege not only to represent such a great team of students and staff members from Tourism, but the whole of Bournemouth University in front of local dignitaries and business leaders, and to help organise the event in the new Fusion Building, which is state of art and a great showcase for BU and for Bournemouth. I had the chance to meet and greet all the guests, which included sponsors, The Mayor of Bournemouth Cllr Edward Coope and Mayoress Mrs Janet Coope, as well as the Mayors and Deputy Mayors from Wimborne, Christchurch and the Chairman of East Dorset District Council. As a Tourism Management student, learning a lot about any kind of business from Tourism and Hospitality to Marketing, PR and Events Management, this was a huge amount of experience.

I must admit I have always considered myself as being a bit clumsy, thus always getting nervous when I have to serve guests, which is maybe due to the fact that I never really spent time learning how to do it from the professionals. Luckily, I had Jackie Phillipson, the Director of ROUTEpr, one of the organisers of the event together with her husband Richard, on hand to help us and guide us. In a short time I  learnt how to properly open wine bottles (trust me, it can be painful for a newbie) and to look like I have been serving guests for years, not to mention how to meet and greet guests, think on my feet, use my initiative and more!

The event put the spotlight on us the students, right there in front of top names from the world of the Tourism and Hospitality businesses and also the award sponsors.

Organisational elements are vital for everything we do in life, such as this event. My icebreaker moment was when at the beginning of the event, as I came in to the reception room to get ready and take my post serving wine, I saw some students and Jackie concerned we didn’t have enough ice for drinks, I immediately thought on my feet and suggested we use the Ground Up café at the Student Centre, not far away from where we were, so I asked for permission to quickly run and ask them for some ice, and I came back with a bucketful.

After the event I was noticed for going the extra mile and it made me realise that paying attention and caring really matter. I am a firm believer that good customer service is very important and you need to care and pay attention to what your customers want.  Proving yourself to be reliable, dedicated and respectable, as well as going that extra mile can all work to your advantage.  The Bournemouth Tourism Awards launch event for us students was like a job opportunity and market initiative – it enabled us to all engage, communicate, network, observe and learn.  We also got to learn what business people are looking for, this put everything we have learnt in lectures into use, and also to see and to learn from the professionals how they engage and operate.

It was pleasure to assist Templar Wines, Pothecary Gin and the other sponsors with their displays, not to mention a chance to taste the superb wines and The Pothecary Gin at the end of the evening and to celebrate with a toast for all of our hard work! I also met the Operations Manager of the Hotel Miramar are Tihomir Iakimov (introduced as Theo) who it turns out is Bulgarian like me – that was another unexpected ice-breaker moment.  I enjoyed understanding and gaining the experience of a classy launch event which delivers a chance to network and bond with people who represent their brands and businesses, and of course making the most out of the situation you are in, which could eventually help you to choose or create your own ROUTE in life.

I broke the ice by getting to know ROUTEpr and work with Jackie, Richard, Laura and the team and went from a scared student with little experience into showing that I can be attentive, open-minded, communicate, and not be afraid to offer my help and advice and speak out!

Special thanks to the team at ROUTEpr for giving me that chance to shine and to break the ice, you have given me optimism and essential experience for the future!

Mikaela Yurukova (Tourism and Hospitality Student at Bournemouth University)

Bournemouth University at the World Travel Market 2016 London

Bournemouth University Department of Tourism and Hospitality was once again a major player at the World Travel Market in 2016. As one the most innovative Tourism and Hospitality University in the world it had a great stand and academics and students from our Tourism and Hospitality courses presented. The Bournemouth University stand this year hosted our partners from Hong Kong Polytechnic University who are working closely with us on research and student and staff exchange.

 

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On Monday morning Professor Dimitrios Buhalis chaired a great panel on eTourism: Disrupting innovations create opportunities and challenges in the tourism and hospitality industry

 

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Disrupting innovations generate significant market structure changes, modifying the operating practices, industry structure and dominant logic. This structural change is affecting the organizational networks and the services tourism players are supposed to use to perform well in markets. Both opportunities and challenges emerge for the whole tourism and hospitality industry. Relationships between players change as their respective roles change; this is driven by e-commerce / e-business and disruptive innovation. For instance hotels, thanks to e-business technological platforms, can now use algorithms to set yield and revenue management strategies, monitor competition in real time and allow consumers to use mobile devices to access several services. In the tourism industry, many innovations have been initiated from companies in the information technology sector. Generally, Information technology is revolutionizing products, services and markets.

 

CHAIR Professor Dimitrios Buhalis Bournemouth UniversitySPEAKERS INCLUDED Kevin May Tnooz.com Edward Lines  Google.com Mario Hardy Pacific Asia Tourism Association PATA, Thailand, Professor Sarote Phornprapha, Dusit Thani College, Thailand Richard Lewis Landmark Hotels and  what3words.com/ Manolis Psaros TOPOSOPHY, Greece  Nathaniel Green, DUETTO Research, USA  Richard Hatter Hotel Icon, Hong Kong  Andy Owen-Jones, BD4Travel, Germany Merilee Karr, UnderTheDoormat, UK Jason Bryant, Nor1, USA Jane Lewis JLC, UK 

You can see the video on  https://www.youtube.com/watch?v=BPjO8Ip6hUc The event attracted 335 Unique attendees that included 140 Trade visitors, 66 WTM Buyers’ Club & WTM Leaders, 20 Journalists and Press and 109 Exhibitors.

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On Tuesday we contributed to the Pacific Asia Tourism Association (PATA) event on ‘The Role of Youth: Disruption and Entrepreneurship”. Professor Dimitrios Buhalis discussed youth, disruption and entrepreneurship and invited current students Kike Kiril Hristovand and Malvika Nighojkar to contribute to the debate.

Dimitrios Buhalis's photo.


On Wednesday 8th November Professor Buhalis participated in the UNWTO Ministerial Summit Tourism and Security: Promoting Safe and Seamless Travel

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Tourism is one of the fastest growing and most resilient economic activities of today. International tourist arrivals have grown from 528 million (1995) to 1.2 billion (2015). Although tourism is growing, it is susceptible to perception. Man-made risks and disasters can have a devastating effect on tourism at a destination level, sometimes threatening to damage economies and social structures.

Building resilience requires this responsibility to be shared among all relevant shareholders. This years’ UNWTO & WTM Ministers’ Summit discussed Tourism & Security: Promoting safe & seamless travel.

See the debate on https://www.youtube.com/watch?v=tbxrvZo6gzk

Viglia, G., Minazzi, R., Buhalis, D., (2016),”The influence of e-word-of-mouth on hotel occupancy rate”, International Journal of Contemporary Hospitality Management, Vol. 28 Iss 9 pp. 2035 – 2051

New research paper 

Viglia, G.,  Minazzi, R., Buhalis, D., (2016),”The influence of e-word-of-mouth on hotel occupancy rate”, International Journal of Contemporary Hospitality Management, Vol. 28 Iss 9 pp. 2035 – 2051 Permanent link to this document: http://dx.doi.org/10.1108/IJCHM-05-2015-0238

The influence of e-word-of-mouth on hotel occupancy rate 

Giampaolo Viglia Bournemouth University, Poole, UK

Roberta Minazzi Department of Law Economics and Cultures, University of Insubria, Como, Italy, Dimitrios Buhalis Bournemouth University, Poole, UK

 Viglia Minazzi Buhalis The influence of e-word-of-mouth on hotel occupancy rate

Abstract

Online consumer reviews have become increasingly important for consumer decisionmaking. One of the most prominent examples is the hotel industry where consumer reviews on websites, such as Bookings.com, TripAdvisor and Venere.com, play a critical role in consumers’ choice of a hotel. There have been a number of recent studies analyzing various aspects of online reviews. The purpose of this paper is to investigate their effects in terms of hotel occupancy rates. This paper measures through regression analysis the impact of three dimensions of consumer reviews (i.e. review score, review variance and review volume) on the occupancy rates of 346 hotels located in Rome, isolating a number of other factors that might also affect demand.  Review score is the dimension with the highest impact. The results suggest that after controlling for other variables, a one-point increase in the review score is associated to an increase in the occupancy rate by 7.5 percentage points. Regardless the review score, the number of reviews has a positive effect, but with decreasing returns, implying that the higher the number of reviews, the lower the beneficial effect in terms of occupancy rates is. The findings quantify the strong association of online reviews to occupancy rates suggesting the use of appropriate reputational management systems to increase hotel occupancy and therefore performance.  A major contribution of this paper is its comprehensiveness in analyzing the relation between online consumer reviews and occupancy across a heterogeneous sample of hotels.

Keywords Hotel industry, EWOM, Online marketing, Pricing, Hotel performance, Occupancy rate Paper type Research paper