/library/oar/handle/123456789/4608 2025-11-03T21:13:59Z /library/oar/handle/123456789/129587 Title: Investigating why the sultanate of Oman lacks in destination awareness compared to its neighbouring countries? Abstract: The Sultanate of Oman's breathtaking landscape, extensive cultural past, and range of tourism opportunities make it an ideal location for those looking to explore the Arabian Peninsula. Nevertheless, despite its ideal geographic location and the success of its neighboring countries in luring foreign tourists, Oman still lacks destination awareness. Oman has a lower level of destination awareness than its neighboring countries. The purpose of this study is to determine and explore the contributing components. In order to identify the important factors contributing to Oman's lack of destination awareness, this study will analyze secondary data. The study will examine potential reasons why Oman is not as well-known as its neighbors as a travel destination, such as advertising tactics and promotional initiatives. This dissertation will offer insights and suggestions for raising destination awareness in Oman based on the data. These suggestions could be for targeted advertising campaigns, online marketing strategies, collaboration with neighboring countries, or improvements to cultural exchange initiatives. The research findings will supplement existing knowledge about destination awareness and provide policymakers, tourism authorities, and industry stakeholders with helpful recommendations. Description: B.A. (Hons)(Melit.) 2024-01-01T00:00:00Z /library/oar/handle/123456789/129586 Title: Motivational factors in choosing Malta for gastronomic experiences Abstract: Many scholars and academics argue that food has potential to be a primary travel motif. This could be the case with a certain type of target market and countries with strong gastronomic practices and products. Moreover, Malta’s government entity for tourism wants to strengthen the country’s gastronomic experiences, as well as its sustainability practices. This dissertation researches the different motivations of gastronomy experiences in Malta. Using quantitative data from fifty respondents, the study investigates the impact of age, gender, and nationality on tourists' motivations and behaviours connected to gastronomy experiences. The findings show a wide demographic profile, with leisure and relaxation emerging as the major reason for visiting Malta, followed by cultural discovery and culinary experiences, especially among older travellers. While many tourists equate gastronomic experiences with sampling local cuisine, preferences for eating settings and food-related activities differ, especially between the different ages. Furthermore, the study sheds light on the importance of online information in decision-making, as well as the problems that local stakeholders confront when sourcing and promoting real local produce for gastronomical tourism. Despite tourists' favourable perceptions of the authenticity and sustainability of Maltese cuisine, there are differences between perceived authenticity and the actuality of their experiences whilst in Malta. This dissertation also calls for more research into the effects of age and gender on gastronomic tastes, the effectiveness of internet information in influencing gastronomic decisions, the problems of getting local produce for gastronomy tourism, and cultural conceptions of gastronomic authenticity. Addressing these research gaps allows stakeholders to improve the gastronomy experience in Malta while promoting cultural understanding through the language of food and increasing local sustainable practices. Description: B.A. (Hons)(Melit.) 2024-01-01T00:00:00Z /library/oar/handle/123456789/129304 Title: Maltese Carnival product development Abstract: Malta, nestled in the Mediterranean, offers a blend of history, culture, and scenic beauty attracting visitors worldwide. This study explores the potential of the Maltese Carnival as a year-round tourism product. Departing from the typical view of carnivals as seasonal events, we aim to show how Malta’s carnival can be a constant cultural experience, enriching tourists’ visits and enhancing the island’s cultural identity globally. Motivated by the lack of specialized carnival attractions in Malta and the changing preferences of travellers, especially cruise passengers. By tailoring this experience to cruise travellers who may have an interest in this theme, we aim to fill a gap in current offerings and make Malta a more appealing destination year-round. Our main aim is to offer a hands-on cultural experience focused on carnival costume making, engaging visitors, and potentially tapping into the cruise market. Through this experience and interviews with key stakeholders, we seek to understand perceptions and expectations. Additionally, we highlight the importance of unique and authentic tourism products in attracting tourists. Drawing parallels with famous carnivals worldwide, we emphasise the value of preserving cultural heritage, as recognised by UNESCO. Description: B.A. (Hons)(Melit.) 2024-01-01T00:00:00Z /library/oar/handle/123456789/129303 Title: An ethnographic study of local Michelin guide restaurant personnel Abstract: This ethnographic study explores the intricate experiences, viewpoints, and difficulties faced by local Michelin Guide restaurant personnel in an effort to better understand their experiences and offer practical suggestions for bettering both their working conditions and the standard of the local restaurant business as a whole. A few in-depth interviews and observational techniques were used to gather information from a spectrum of restaurant employees working within various Michelin Guide environments. Important findings highlight the complex experiences of restaurant employees, highlighting their passion and commitment to their jobs as well as the major obstacles they confront, such as long hours, demanding work settings, and difficulties juggling work and personal life. The impact of receiving a Michelin star becomes a key subject matter, as workforce members manage the strains of both distinction and scrutiny. Furthermore, knowledge of the organisational layouts, customs, and practices of Michelin Guide restaurants offers important background information for comprehending the dynamics that exist within. A number of recommendations are made in light of these findings to enhance the working conditions and job satisfaction of restaurant employees. These would include focusing more time on one’s employees’ wellbeing, promoting a better work-life balance approach, and giving workers the opportunity to keep learning and widening their knowledge, both directly and indirectly related to their positions on the job. Stakeholders in the local restaurant business can strive to provide more encouraging, welcoming, and fulfilling work environments for restaurant employees by putting these suggestions into execution. In addition, by placing a high priority on the health and career development of their staff, restaurants may improve their capacity to draw in and keep the best talent, which will eventually help to raise industry standards and ensure the longevity of the local restaurant scene. Description: B.A. (Hons)(Melit.) 2024-01-01T00:00:00Z