Taylor's FSLM Journals

Table of Contents

Perceived Expectations of Internships: Case Study of a Private University in Malaysia
Chan Yi Lin & Sumitha Anantharajah
Abstract: With the intergenerational changes that are taking place, the hospitality industry has to continuously look into better employee retention plans in order to keep up with the ever evolving industry and high turnovers. Internships is the most commonly used method to expose students to the industry as well as allowing them to explore career pathways. This study was…
International Tourism and Economic Growth: A Panel Causality Analysis of the Three Northeast Asian Countries of China, Japan, and Korea
Minho Kim, Bangwool Han & Jennifer M. Kim
Abstract: This study investigates the causal relationship between tourism development and economic growth in China, Japan, and South Korea; a topic that has not been extensively explored in the tourism literature. Although the contribution of tourism to the economy is generally low in these countries due to their export-oriented economies of industrial…
The Effect of Leadership Styles on Service Quality Improvement: The Mediating Role of Organisational Learning
Elangkovan Narayanan & Sushila Devi Rajaratnam
Abstract: Organisations undergoing adaptations due to business environmental changes are forced to re-evaluate their management principles that underline operational activities in order to strengthen the internal factors. To improve organisational service quality, consistent knowledge acquisition must be interpreted to constitute memory so that organisations can …
Staging a National Dish: The Social Relevance of Nasi lemak in Malaysia
Laurance Tibère, Cyrille Laporte, Jean-Pierre Poulain, Elise Mognard & Marcella Aloysius
Abstract: This article examines the social construction process of nasi lemak as a national dish in Malaysia. Considering its institutional valorisation, especially in the field of tourism, the study attempts to understand the social imaginaries related to the dish as well as its practical status in the day-to-day food habits using empirical data from the Malaysian Food Barometer (MFB)…
Strategic Marketing Framework of Community Based Ecotourism: A Case of Panguil, Laguna Philippines towards Sustainable Perspective
Merle U. Ruiz, Ernesto Mandigma & Florenda de Vero
Abstract: This paper aimed to develop a strategic tourism marketing framework to save Panguil River Ecopark (PREP) from environmental degradation whilst promoting Panguil as model for Community Based Ecotourism in the province of Laguna. Panguil falls under the fourth class municipality of Laguna and endowed with cultural products and numerous natural …
The Impact of Measure and Time on Quality Wine-Food Pairing
M. Thashneem Thaqseen Bhanu & Prasanna Kumar J.P.
Abstract: Matching wine with food is a process to enhance the dining experience. In recent days, the food and wine pairing has been a modern art and fostering an industry of books and media with guidelines for pairing of particular food and wine. This study focussed to analyse the attributes which enhances the wine – food combinations, taking into consideration the three main attributes …
A Cursory Content Study of Indian Wine Label vis-à-vis New World Wine Label to Enhance Impulse Buying among Novice Wine Consumers
M. Thashneem Thaqseen Bhanu & V. Jaykumar
Abstract: The purpose of the paper is to decipher cursory content study of Indian wine labels in relation to new world wine available in Indian wine markets, specific to Bangalore, which induces an impulse purchasing pattern based on the label design, colour and pictorial depictions for novice wine consumers in Bangalore, India. The decision to purchase a bottle of wine is often difficult for…
Restaurant Customers Awareness Level on the Benefits of Using ‘Luto Sa Palayok’ in Filipino Cuisine
Marivic Delos Santos, Reymarie Lobo, Arthur Digman, Ronalyn Pereňa, Rosszen Yorka Rivera Tuazon & Andrew Nico Pilapil
Abstract: The purpose of the study is to conduct survey in the restaurant customer’s awareness level on the benefits of using ‘Luto Sa Palayok’ in Filipino Cuisine. It introduce the local clay pot of the Philippines called “ palayok” and its benefit as a cooking utensil. ‘it investigates the perceived health factors associated with the use of the clay pot’ Descriptive research design was…
Influence of Chinese Foodways to the Filipino Culinary Heritage: Preservation of Best Practices
Marichu Liwanag & Antonino Alejandro
Abstract: Many Chinese time-honored restaurants have a long history of good reputation and adherence to their traditional food practices. They had brought these practices to other countries and became part of their cultural heritage, however, over the past few decades, many heritage restaurants had to reluctantly exit the industry due to the concerns of succession planning,…
Destination Competiteveness of Beach Tourism: A Case of Batangas Province Towards Sustainability
Ernesto C. Mandigma Jr., Merle U. Ruiz, & Florenda J. De Vero
Abstract: This study aimed to determine the destination competitiveness of beach tourism in Batangas Province as input to the proposed tourism sustainable development plan. It assessed the level of sustainability of the beach destinations in Batangas Province relative to economy, socio cultural and environment. It also tackled on how competitive are the destinations in …
  • 1
  • 2