Research Articles Base: Methodology Dissertation

COMPUTER NETWORKING

COMPUTER NETWORKING   1.0 Background of the Study In the world of information superhighway, computer networking is defined as the practice of linking two or more computing devices together for sharing data. Networks are built with a mix of computer hardware and software.  All networks are interconnected to allow communication with a variety of different kinds of media, including twisted-pair copper wire cable, coaxial cable, optical fiber, and various wireless technologies. The devices can be separated by a few meters for example, the one being utilized in Bluetooth or by nearly unlimited distances, which is via the interconnections over the Internet. Furthermore, networks can be categorized in several different ways. One approach defines the type of network according to the geographic area it spans. Local area networks (LANs), for example, typically reach across a single home, whereas wide area networks (WANs), reach across cities, states, or even across the world. The Internet is the world’s largest public WAN (2005). Computer networking is sometimes considered a sub-discipline of telecommunications, computer science, information technology and computer engineering. Computer networks rely heavily upon the theoretical and practical application of these scientific and engineering disciplines. In networking, the communication language used by computer devices is called protocol. Networks often implement multiple protocols to support specific applications. Popular protocols include TCP/IP, the most common protocol found on the Internet and in home networks. Network protocols include mechanisms for devices to identify and make connections with each other, as well as formatting rules that specify how data is packaged into messages sent and received. Some protocols also sustain message acknowledgement and data compression designed for reliable and high-performance network communication. Hundreds of various computer network protocols was developed and designed for specific purposes. Internet and routing protocols are some examples of computer network protocols. 2.0 Statement of the Problem Connectivity issues are one of the most common problems that are brought to the systems department of a corporation. There are a number of things that caused it, including configuration changes or the malfunction of connectivity devices, such as the break down of a switch, router, or hub. The inspection of the physical connections can very well be the resolution. Scrutinizing the configuration of the equipment that is experiencing the problem will make the network connection work properly. In addition, what are network disturbances that contribute in interrupted exchange of datas and the unforeseen factors that lead to the breakdown of computer networks would be another issue to deal with. What causes software and registry problems? Combating any computer networking issue is just a matter of being prepared. Maintaining a quick mind, like what a computer does, is essential in resolving network connectivity problems. 3.0 Objectives of the Study The main purpose of this study is to analyze the several activities or events that jeopardize effective exchange of datas with computer networking. This research, specifically, purports to determine how these activities affect efficient computer networking and to distinguish the role of various types of computerized equipment in unraveling computer network problems. It also intends to explore the factors that result to connectivity issues. This research takes into account the practices that affect the deliverance of high-performance network communication. The study also seeks to evaluate how various network protocols are implemented in support for improved performance. 4.0 Research Methodology This study will use the descriptive type of research. A descriptive research intends to present facts concerning the nature and status of a situation, as it exists at the time of the study and to describe present conditions, events or systems based on the impressions or reactions of the respondents of the research (1994). It is also concerned with relationships and practices that exist, beliefs and processes that are ongoing, effects that are being felt, or trends that are developing (1970). In this study, primary and secondary research will be both incorporated. The reason for this is to be able to provide adequate discussion for the readers that will help them understand more about the issue and the different variables that involve with it. The primary data for the study will be represented by the survey results that will be acquired from the respondents. On the other hand, the literature reviews to be presented in the second chapter of the study will represent the secondary data of the study. The research will be presented in written form with the addition of data charts, which will present the project’s results. Pie charts and network charts will be needed to illustrate some of the analyzed data. This cannot be confirmed, however, until the research data have been analyzed. 5.0 References               Credit:ivythesis.typepad.com

COMPUTER NETWORKING

COMPUTER NETWORKING 1.0 Background of the Study In the world of information superhighway, computer networking is defined as the prac...

AN ANALYSIS OF WATER SCARCITY ON ECONOMIC DEVELOPMENT OF DEVELOPING COUNTRIES

WATER SCARCITY   1.0 Background of the Study Mankind’s most serious challenge in the 21st century might not be war or hunger or disease or even the collapse of civic order, United Nations (UN) report says; it may be the lack of fresh water. Population growth, pollution, and climate change are all accelerating, and in addition to it is the drastic decline in water supply in the coming decades, according to the World Water Development Report. Moreover, the supply is already problematic for up to a third of the world’s population. At present 1.1 billion people lack access to clean water and 2.4 billion lack access to proper sanitation, nearly all of them in the developing countries. Yet the fact that these figures are likely to worsen has not been properly grasped by the world community. “Despite widely available evidence of the crisis, political commitment to reverse these trends has been lacking” (2001). Furthermore, UN scientists calculated that rainfall is predicted to get heavier in winter in high latitudes, but many drought-prone countries and even some tropical regions is predicted to decrease further; and water quality will worsen with the rising pollution levels and water temperatures. In addition, in a global study (2004) demonstrated that in most countries, there is a big evidence that water scarcity constrains economic development of a country. He says these countries allocate more resources to solve water scarcity problems, diverting resources from other sectors of the economy. Economic growth is maximized when water resources are developed efficiently to the demand and relative to the supply. 2.0 Statement of the Problem The achievement of the subsistence of sufficient water supply is main issue here. When did the start of water shortage began and how it eventually grew to be a worldwide problem is crucial in knowing the affects it caused the developing countries. Effective strategies must be considered, not only managing the water supply better but also managing the demand for water better. What are the water disturbances in developing countries that contribute in interrupted production and eventual shortage of water supply would be another issue to deal with. Being involved with the causes and issues of the developing countries will help lessen the damage to the biodiversity. What is the correlation between the growth of economy and the sustainable supply of water? What is the environmental and individual impact of water shortage? The persistence of drought conditions over much of the developing countries in recent years has raised concern as to whether water availability relative to use may be limiting economic growth and development in certain regions or even state-wide. The world’s soaring demand for fresh water is causing environmental stress but having the right attitude and unity among the citizens of the world is important in uplifting the condition.   3.0 Research Objectives             The main purpose of this study is to analyze the several activities or events that jeopardizes effective distribution of sustainable water. This research, specifically, purports to determine how these activities affect the water ecology and to distinguish the role of the people and the authority having jurisdiction in protecting and implementing policies in water conservation. The research aims to address this issue by analyzing the relationship between relative water availability and economic growth across development countries and the key water-using sectors. This research takes into account the practices that lead to water shortage, recognizing the environmental obligation of the people. This study also seeks to evaluate how the lessening of water affect economy growth and the preventive measures to resolve the problem. 4.0 Research Methodology The methodological approach for the empirical panel analysis of the relationship between the rate of water utilization and economic growth across the developing countries and over time will be a straightforward application of the model developed by (2004). This study will also use the descriptive type of research. A descriptive research intends to present facts concerning the nature and status of a situation, as it exists at the time of the study and to describe present conditions, events or systems based on the impressions or reactions of the respondents of the research (1994). It is also concerned with relationships and practices that exist, beliefs and processes that are ongoing, effects that are being felt, or trends that are developing (1970). In this study, primary and secondary research will be both incorporated. The reason for this is to be able to provide adequate discussion for the readers that will help them understand more about the issue and the different variables that involve with it. The primary data for the study will be represented by the survey results that will be acquired from the respondents. On the other hand, the literature reviews to be presented in the second chapter of the study will represent the secondary data of the study. The research will be presented in written form with the addition of data charts which will present the project’s results. Pie charts and network charts will be needed to illustrate some of the analyzed data. This cannot be confirmed, however, until the research data have been analyzed.   5.0 References   Credit:ivythesis.typepad.com

AN ANALYSIS OF WATER SCARCITY ON ECONOMIC DEVELOPMENT OF DEVELOPING COUNTRIES

WATER SCARCITY 1.0 Background of the Study Mankind’s most serious challenge in the 21st century might not be war or hunger or disease...

Methodology, Findings and Results

Methodology, Findings and Results               Education is vital to the lives of individuals, since it serves as a key to his or her future to be successful and for them to find a job easily. Through education, an individual, would enhance his or her knowledge, develop talents and skills and make use of these skills and as well as enhance them. It enables a child to learn more about living, about life, the facts of living and in different fields. It also enables an individual to broaden his or her knowledge and understand the why’s and what’s in life. With this regard, this part of the paper will discuss the methods, findings and results of the survey conducted to nontraditional students in a traditional University setting.   Methodology   For this study, descriptive research method is utilized. In this method, it is possible that the study will be cheap and quick. It can also suggest unanticipated hypotheses. Nonetheless, this method is very hard to rule out alternative explanations and especially infer causations. This descriptive type of research utilizes observations in the study. The purpose of employing this method is to describe the nature of a situation, as it exists at the time of the study and to explore the cause/s of particular phenomena. The researcher opts to use this kind of research considering the desire of the researcher to obtain first hand data from the respondents so as to formulate rational and sound conclusions and recommendations for the study. To come up with pertinent findings and to provide credible recommendations, this study utilizes two sources of research: primary and secondary.  Primary research data was obtained through this new research study. Questionnaire survey through non-traditional student of a University was conducted. On the other hand, the secondary research data were obtained from previous studies on the same topic.  This research based its findings partially through quantitative research methods because this permitted a flexible and iterative approach. During data gathering the choice and design of methods were constantly modified, based on ongoing analysis. This allowed investigation of important new issues about employee training and questions as they arise, and allowed the researcher to drop unproductive areas of research from the original research plan. As stated, in this study a survey was conducted. The general population for the survey includes non-traditional students who have been in a University. The researcher selected a sample of 32 students. In the survey, their perception toward the current educational status of non-traditional students in a University was analyzed.   Findings and Results  (1993) argues that students (both traditional and non-traditional students) enter an institution with preentry attributes (family background, skills, abilities, and prior schooling) and external influences that determine their level of intent and commitment (both of which are important personal dispositions). Tinto’s model also recognizes many external demands. Tinto suggests that students constantly redefine intent and commitment through formal or informal contact with an institution’s social and academic system; his underlying premise is that some degree of integration is necessary for persistence. Applying Tinto’s theory, this study controls for students’ backgrounds (gender, ethnicity, and family socioeconomic status), skills, abilities, prior schooling (high school GPA, aptitude test scores, type of high school curriculum, and leadership involvement in extracurricular high school activities), social contacts with the institution (living quarters during the first year, and on-campus employment), and academic achievement at the institution (first-year GPA). The objective of this study is to determine if traditional environment or the University has a net effect to non-traditional students. This study defines non-traditional students as those students attending higher education institutions over the age of 22 years of age, returning or attending college for the first time after a significant interruption in formal education; are committed to something else other than education, such as a job or family; or have life experiences, which set apart from other students. The significance of this study is to explore the equity of opportunity for non-traditional students in a University setting. Using the given survey questionnaire, it is found out that majority of surveyed non-traditional students are in 37-36 years old which was justified by 31% responses.  Meaning to say, 10 out 32 respondents are within this age range.  Actually, 28% of them are in 47-56 years old, 22% are in 37-46 years old and only 16% are within the age range of 17-26 years old. In relation of the age bracket of the respondents, the researcher could presume that in the said percentage, a considerable number could be among the young adult members of the population. Apparently, the number of the female respondents (87.5%) is far to the male (12.5%) with the total of 28 for female and 4 for male. Based on the figure, the dominated gender among the respondents is female. Based on the collated questionnaires, over a half of the population is composed of female respondents. This shows a virtually unequal footing in terms of representation of gender regarding the perception of women in learning in a traditional way. In addition to the demographic profile of the respondents, majority of them are freshmen and sophomores with 87.5% part-time students. Actually, most of them are single or married (see figure below). Figure 1               With respect to their marital status, 81.25% of them have children and 39% or 11 out of 28 respondents arranged childcare for their children. Majority of them (i.e. 56.25%) stated that they wanted weekends as best days if they are going to participate in a workshop or receive tutoring.  From the surveyed subjects, there are several reason why they resume their education (i.e. they wanted to earn a higher degree, they needed it to maintain/receive certification, they needed it to meet job requirements or improve job skills, they wanted to increase their income earning ability, and they wanted to learn a new occupation). Actually, most of the subjects are practical people since majority of them stated that the reason why they resume their education is because they wanted to increase their income earning ability.  In studying in a University setting, the non-traditional students prioritized their studies and test taking (i.e. 68.75% responses), having more evening courses available (i.e. 59.375% responses) and receiving career counseling/locating employment (i.e. 56.25% responses). With regards to diversity, 78.125% of them are comfortable being in classes with younger students and majority of them stated that instructors/professors don’t have higher expectations of them because they are adult learner. For this research, people involved in learning environment, particularly the educators, school administrators and students, should coordinate with one another towards students better development. Furthermore, educational systems should not be constricted to norms and established practices. Rather, education should be adapted based on the needs of the children and correct conceptualization of their disabilities.   Credit:ivythesis.typepad.com

Methodology, Findings and Results

Methodology, Findings and Results Education is vital to the lives of individuals, since it serves as a key to his or he...

Thesis on International Hospitality Management A Critical Evaluation of Gastronomy, Food and Drink Tourism of Contemporary Hospitality Management

International Hospitality Management A Critical Evaluation of Gastronomy, Food and Drink Tourism of Contemporary Hospitality Management    Abstract Hotels and restaurants are the most popular institution in the hospitality management which involves the elements of culture, heritage, culinary expertise of the locals, and high-quality products. Through focusing on the area of gastronomy, food, and drink, a critical evaluation is made. Under the International Hospitality Management and the contemporary issues associated with it, the study formulated a discussion that investigate the literature gaps, interpretation, and understand the different matter within the criteria of hospitality management. This study is done through demonstrating the use of the academic contexts, investigative journals, business reviews, other case studies, news, magazines, and other valuable sources related to the International Hospitality Management that can satisfy the needs of the study.   “When they had finished their work and prepared the meal, they set to eating, and no man’s desire went without an equal share in the feast”.  –Homer (The Iliad)   1.0 Introduction The impact of tourism in different parts of the world is widely known not only because on the effects the industry towards one nation’s economy, but also in the idea of continuous revolution and modernity. For over the years, many researchers dedicated their time and effort to formulate a study to understand and predict the future of the tourism industry. They suggested various strategies and methods with the respect to the industry bearing an aim to increase the rate of success of the hospitality business. Hotels and restaurants are the most popular institution in the hospitality management which involves the elements of culture, heritage, culinary expertise of the locals, and high-quality products. The hospitality business is open to different changes and challenges most likely offered by the globalization. Within the study, the management of hospitality business is being criticized by focusing on the gastronomy, food, and drink. The three elements within the hospitality businesses are recognized to be a factor towards success and failure of the business. There is no doubt that these elements can attract the visitors or tourists to visit a certain place and have the possibility to increase the rate of return of the visitors. However, it is such a great challenge for the hospitality businesses to follow the globalization and the continuous change of demands. The common problem that most of the business is to find a new and exciting way to offer for the people without creating risk in the costs and labor. Food and drink may come together. Both are essential in the body which can serve as the fuel to produce energy and keep the body strong. However, the food and drink being offered in the hotels and restaurants is completely different among the fast food chains and households. Part of the practice that the businesses should continue is the idea of food safety techniques that can add value to increase the volume of the consumers. The idea of food safety techniques is widely accepted in the international hospitality management to ensure both safeness and competency between the businesses. 2.0 Literature Review The idea of “hospitality” is originated in the custom and tradition of the early people to welcome a visitor with warmth, kindness, and friendliness. As an observation from the works of early writers, the idea of hospitality is introduced. According to Ovid and his story of Baucis and Philemon, even the couple old and poor, they still welcome the strangers and offer them the best that they can get. This kind of hospitality is also expressed in the early Arabia in which written by an unknown author of Arabian Nights or the One Thousand and One Nights. The strangers and the suppliant are treated with kindness. The custom is not only offering food and lodging but also clothes. And whenever the stranger needs to sail or travel, the host is the one who is the provider. Nowadays, the objective of the hospitality remains, however, in exchange of money. In this way, the hospitality became a business and grew as an industry.     2.1 The Food Tourism The food tourism is a juxtaposition of ideas, history, and taste packed in a single offer. Based on the study in the hospitality industry in Singapore, it is identified that the history plays a critical role to create a successful articulation of the hotel’s brand. The growth of the food tourism as traced in the Singapore’s hospitality industry is based on the “evolution of the hotel into a well-loved cultural icon of a new nation state, its colonial roots notwithstanding”. The marketing and differentiation of the products is also part of the growth in the food tourism. Because of this idea, the previous study concluded that the same evolution in food tourism is present in the successful business model for Raffles Hotel. In case on the idea of the strategies and development in the hospitality, the ideal hotel facility is the Banyan Tree Hotels & Resorts and their business model (Geok, 2007). Aside from tracing the history, the business articulated the thoughts and feelings that can create an impact in the individual’s emotions and moods. Hence, the food and drink being offered is accompanied with the designs included in the settings. In this case, the ambience can be the most appropriate element in which contributes towards the success in hospitality businesses. 2.2 Food to Culture to National Identity The connection of food towards the culture and reflects in the national identity had been determined by the contemporary researchers. Many concluded that the food can be an essential factor to demonstrate the cultural influences in between nations. In observing the various cultures particularly within Asian countries, there are interesting facts that can be unveiled. In the Philippines, the connection of food and culture is deeply rooted in the characteristics of the society. The social system is under the continuous evolution such as the changes in industrialization and urbanization. Therefore, the social ways like clothing, housing, or transportation is affected by the evolution. An argument emerges that the there is also a strong affinity in learning modern food ways and acquired tastes from the other countries, while conserving their food culture. In addition, the food habits and the traditional way of cooking play an important role in the national identity (Kleinfelder, 2004). In Taiwan, the culinary tourism is transformed from national cuisines. For this country, the political and economic transformation influenced the culinary tourism. As part of the national identity, the dietary culture is recognized which creates an impact on the traditional cuisines. Due to the practice of culinary tourism or food tourism, the trend for ethnic food and cuisine has been restored. The national identity of the country is also significant to the previous colonial experience and the globalization which gradually changed the Taiwanese foods (Chuang, 2009). On the other hand, in the event of migration and the relationship of the countries Japan and Korea, the staples and food habit may found to be similar. Both countries understand the national identities of the people which make them “embrace the values of respecting differences”. As a result, the relationship of the countries is enriched. In the matter of food and delicacies, there is a continuous promotion towards the deeper understanding of the differences especially on children even though; there is a slight impression on the gastronomy and taste (Kim, 2002). Through the use of bountiful research studies, food is therefore part of the basic needs of humans. Food is also identified to be part of the human survival (Klienfelder, 2004). During the time when an individual is hungry, his senses became slow and cannot function well. The nutrition that can be gained from eating is essential not only to keep the body moving but also to help the economy. This idea can be elaborated in many of the hotels and restaurants. 3.0 Methodology The method used in the study that piloted the creation of the thorough discussion is through the use of the comparative case studies. The studies in hospitality industry in Singapore and other countries are being compared in order to gain the insights regarding the food tourism. The previous studies dedicated to the international hospitality management are critically assessed until the literature gaps are finally identified. By comparing the differences and findings of the studies, the study can generalized the essential facts through the use of discussion. The comparative case study is a great opportunity for the present study to determine the ideas like theories, the evolution, the effects of food in tourism and many others. In addition, the main focus of the case studies is to compare the hospitality business within the Singapore tourism sector, most especially when it comes in gastronomy, food, and beverages. The comparisons of the business is not limited to one another which means that hospitality business can be assessed based on the strategy applied, such as marketing and quality control management. In the relation of the hospitality industry in Singapore, part of the method is to understand the competitiveness of the Singaporean hospitality industry against the other industries like in France which is known in their parfaits as an exquisite desert, Japan and their sushi and tempura, Korea and their kimchi, and many others. Overall, the proposed method which is the comparative case study lies in the boundaries of reality and theories in which the evidences are through the investigation and testing the hypotheses.  3.1 Hypothesis There are hypotheses made in the study to state the fact according to the data collected. Each hypothesis is opted based aim of the study to understand the food industry, and related the food tourism towards the nation’s identity as well as economy.  These hypotheses are only suggestions and can be taken as a guideline or queries of the study: H1: The food tourism changes through the influence of time. H2: The food tourism changes through the influence of other culture. H3: The food tourism changes through the influence the host’s culture to their customers. H4: The food tourism changes through the influence of the nation’s economy (e.g. employment, financial crisis, etc.) 4.0 Discussion H1: The food tourism changes through the influence of time. From the early days, the people are saddled in their journeys to gain food. They hunt, they fish, and they pluck foods and vegetables and sometimes got poisoned because of lack of knowledge about the food and having no knowledge in the ways of cooking. Nowadays, the evolution of men is astounding; from cooking under the fire, the people learned the effective ways in using the electricity. Many inventions are introduced for the past years that promise to deliver both efficiencies and effectiveness. Through the change of time, the food industry also changes and can be discussed through the evaluation of the theories within the food tourism. 4.1 Systems Theory Under the system theory, the food and drinks can be determined as the open cultural system. Within the system are the constituted two main parts – the culinary system around the kitchen, and the system of human action like communication. Because humans are influenced by the skills, norms, values, tastes, and table manners or food practices, there is a great possibility that the hospitality management of the country can be competitive in the international settings (Kleinfelder, 2004). As approach, the combination of ideas from various disciplines which are all focuses on the individuals or groups together with their environment. The collaboration of the disciplines gave birth to improve the work of an individual. The continuous practice of the system may also improve the situation in one particular area (Godlaski, 2008). For example, the hospitality industry is standardizing their methods in food storage, preparation, and service which are effective in committing the food quality. 4.2 Theories of Globalization Part of the overall theories in globalization, the position of the culture and its impact in the individual lives is also affected. As an evidence, world cuisines or food tourism can be describe by the patterns of consumptions in some of the fast-food chains like McDonalds and their business model of McDonaldization (Ritzer, 1995). The world-wide domination of McDonalds across the globe is very obvious that tends to highlight the autonomy and capturing the different dimensions of cultural globalization. In accordance, the influence of McDonalds spread in the social and cultural processing, discovering that there is a human creativity in terms of human relations that is characterized by the Western culture (Ritzer, 1995; Robinson, 2007). The cultural theories in globalization also mean universalism that is now the representation of the new global age wherein there is a “diffusion of practices, values and technology due to spatio–temporal compression of the world, resulting in the intensification of consciousness of the world as a whole” (Shenoy, 2005). H2: The food tourism changes through the influence of other culture. The success or failure of the food tourism is affected by the introduction of other culture. It is already said that the food part of the nation’s identity. Now, in terms of food, the culture can be also described to be different. Focusing in Asian foods, the people are described as rice eaters while in other countries like in US the source of grains and carbohydrates are the breads. With that simple illustration, we can say that nations and their culture are different because of the food and the food habits. 4.3 Theories of Social Differentiation The theory of social differentiation explains the differences in consumption across groups in terms of tastes, pleasures, and desires. Therefore, the competition of the hospitality businesses in one particular area in noticeable and can be relate towards the cultural capital theory. Because of the cultural knowledge, competence and disposition, the other culture identified the traits and other cultural practices (Shenoy, 2005). The influence from other cultures resulted in the collaboration and their effect is viewed through the idea of adaptation (Godlaski, 2008).  4.4 Gastronomy The culinary innovations are based on the evolutions and influence that the host country received from the other nations. Furthermore, because of the media and their influence, there is a great chance that the chefs move towards the culinary practice and start to develop the trends (Cousins, O’Gorman, & Stierand, 2011). Creolization has become common in the cuisines that can be seen among the colonized countries in which the idea of globalization plays an important role (Hjalager & Richards, 2002). Apparently, most of the hospital leaders that stick with the common cooking reject the idea of mix culture towards the food and drink. Probably because of the fact that the customers are not used in the new type of dish and the tastes and preferences are different. H3: The food tourism changes through the influence the host’s culture to their customers. 4.5 Culture Tourism This kind of influence can be viewed in the practice of the host country like food festivals and cultures. To emphasize the national identity of the country or by the business, they tend to create the trend. This idea is successfully illustrated by the Banyan Tree Hotels & Resorts and their “Designing Romance” (Geaok, 2007).  Because of the differences in between nations, the cultural tourism seems to be an effective strategy to introduce the nation’s culture to the other. Therefore the cultural tourism is more about introducing the natural assets like sites and monuments and focused on the visitor’s motivations and perceptions. During the celebration or festivals, various tourist attractions are created in which can affect the perception of the visitors especially when the food is accompanied with music and dance delighting the every spectators with the cultural heritage and their values (Uger, Gurer, and Sat, 2006). H4: The food tourism changes through the influence of the nation’s economy 4.6 The Service Concept The hospitality industry is composed service operation that can help the business to gain effectiveness in the industry and profits.  Therefore, the need of the effective people that can be trained under the hospitality industry is important to accommodate all the needs and wants of the customers. The service operation in today’s economy of hospitality is focused on the service concept that will bring the excitement and appropriate management of a hospitality business. Through the use of solid foundation of the service is the backbone of the growing industry. The food tourism and the operations accompanied with it can provide the variety of employment opportunities which can also help build the competencies among its people to establish their own goal in business venture (Whitelegg, 2002).  The food and drink usually comes together. The introduction of wine during the medieval times is still seen especially on the high-class restaurants. However, there are limitations pertaining to the drinks especially in alcoholic drinks like the warning and importation duties applied depending on the level of alcohol. This practice is very evident in the wine and alcohol selling in Malaysia that even the locally produced brands are under the high government taxes. 4.7 The Challenges The employment and growth in the economy is somehow affected by the opportunities and threats. The Starwood Hotels & Resorts Worldwide Inc. is examined regarding the growth strategies in Asia which composed of moving the business to leverage on the high tourism potential in the region. The expansion of the other hospitality businesses is somehow assessed to differ on the target market (Geok, 2007). For example, the expansion of an organization is to the area wherein the market share is definitely high. However, the drawback is that there are number of competitors which stiffened the traffic of the market and creates intensity. Most of the times, when an organization chose to stick in the expansion, the more loss can be endure because of the challenges that lies ahead, start from the market entry up to the point of selling. 5.0 Conclusion Food is measured in between the hunger and satisfaction. In the study of the culinary system within the food tourism, it is identified that there are theories which is important in managing hospitality industry. The importance of food and eating in all cultures is emphasized by the importance of ‘taste’. Having good taste is a matter of being educated or cultivating the ‘right’ habits in eating, drinking, table manners and other areas of life. Furthermore, within the food tourism, the economy can realize the additional support. The gastronomy or the ways to prepare the food is affected by various influences such as the culture and the leverages in terms of competition and economic crises. The food and drinks are essential to life, not only to help the people live every single day but also to help the employment rise. Therefore, if the hospitality continued to be strong, more jobs can be offered and increase in the rate of return which can positively affect the economy of the host country. However, to be effective in the industry, each business should identify the appropriate strategy in order to promote the continuous growth.   References: Chuang, H-T., (2009) The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan, The Copenhagen Journal of Asian Studies, 27(2) Cousins, J., O’Gorman, K.D., & Stierand, M., (2011) Molecular Gastronomy: Basis for a New Culinary Movement or Modern Day Alchemy?, International Journal of Contemporary Hospitality Management [Online] Available at: http://strathprints.strath.ac.uk/8082/1/strathprints008082.pdf [Accessed 29 October 2010]. Geok, W.B., (2007) Hospitality Industry in Asia – Selected Case Studies, The Asian Business Case Centre [Online] Available at: http://www.asiacase.com/publ/HospitalityIndustryAsia.html [Accessed 29 October 2010]. Godlaski, T., (2008) Ecological Approaches [Online] Available at: https://www.uky.edu/SocialWork/courses/sw620-401/Ecological-Approaches.pdf [Accessed 29 October 2010]. Hjalager, A-M., & Richards, G., (2002) Tourism and Gastronomy, Routledge: London Kim, T., (2002) “Identity Politics” and Korean Youth in Japan: A Case Study of a Junior High School Student, International Education Journal, 3(5) [Online] Available at: http://ehlt.flinders.edu.au/education/iej/articles/v3n5/5kim/paper.pdf [Accessed 29 October 2010]. Kleinfelder, P.M., (2004) American Influence on Filipino Food Culture – A Case Study [Online] Available at: http://www.diplomarbeiten24.de/vorschau/47335.html [Accessed 29 October 2010]. Ritzer, G., (1995) The McDonaldization of the Society: An Investigation into the Changing Character of Contemporary Social Life, Pine Forge Press. Robinson, W.I., (2007) Theory and the Rise of Globalization Studies: Theories of Globalization [Online] Available at: http://www.soc.ucsb.edu/faculty/robinson/Assets/pdf/theoriesofglobalization.pdf [Accessed 29 October 2010]. Shenoy, S.S., (2005) Food Tourism and the Culinary Tourist [Online] Available at: http://www.hehd.clemson.edu/PRTM/TRMcenter/shrimp/Shenoy2005draft.pdf [Accessed 29 October 2010]. Ucer, A., Gurer, N., & Sat, N., (2006) Cultural Tourism as a Tool for sustaining Local Values: Beypazari Case [Online] Available at: http://www.hsse.nie.edu.sg/staff/changch/seaga/seaga2006/proceedings [Accessed 29 October 2010] Whitelegg, D., (2002) Cabin Pressure: the Dialectics of Emotional Labor in the Airline Industry, The Journal of Transport History, 23(1).       Credit:ivythesis.typepad.com

Thesis on International Hospitality Management A Critical Evaluation of Gastronomy, Food and Drink Tourism of Contemporary Hospitality Management

International Hospitality Management A Critical Evaluation of Gastronomy, Food and Drink Tourism of Contemporary Hospitality Management...

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