Saturday, August 31, 2019

It205 – Hardware Replacement Project

Hardware Replacement Project IT/205 – Management of Information systems June 24, 2012 Cristina Oliver Hardware Replacement Project The IT department is implementing a new CRM solution in its corporate offices. The hardware currently in use is out of date and will not support the CRM application. The hardware must be replaced prior to deployment. Resource: Ch. 11 of Essentials of Management Information Systems Write a 1,050- to 1,750-word paper that addresses the following: How do the five major variables of project management—scope, time, cost, quality, and risk—relate to this scenario?What considerations must be applied when selecting projects that deliver the best business value? What factors that influence project risk? What strategies would you recommend for minimizing this project’s risks? * The Information Technology department is implementing a new CRM (Customer Relationship Management) solution in its corporate offices but what we found is that the current hardware is out-of-data and will not support the new CRM application, so to implement the new CRM solution we must upgrade all the hardware prior to deployment of the CRM application.The assessment of scope, time, cost, quality and risk are the five variables needed to consider when planning out this project of the hardware replacement for the CRM application. â€Å"Project management refers to the application of knowledge, skills, tools, and techniques to achieve specific targets within specific budgets† (Laudon & Laudon, 2011, P. 397). The project managers’ position is to align the project to meet the necessary target in which they must estimate resources required for the work (materials and people), plan the work, assign and direct the work, report progress, analyze the results, acquire materials, and assesses the risk.In implementing the CRM project we see that the project scope is to have all hardware replaced. Hardware that would be replaced are desktops , servers and possibly handheld devices. Prior to installation of hardware to the corporate offices there will be installation of the software which includes operating systems, standard company applications and the new CRM application, testing of the applications and hardware in the test environment prior to testing on the production network and just before replace of the hardware to the offices there will be education training and then a small department rollout to verify and finalize any risks.We need to figure a realistic time to achieve our target on the CRM project as time. What will be needed is to break down each component into separate tasks and activities so each team has time to accomplish their tasks. Remember that each task given is dependent for the next task to succeed. This give a schedule of when the project may be completed. â€Å"Costs are based on the time to complete a project multiplied by the daily cost of human resources required to complete the project† (Laudon & Laudon, 2011, P. 399). Costs also include the hardware, software and real estate of where someone sits when doing the work.The project manager is responsible for developing the budget as well as monitoring the expenses of the ongoing project attempting not to go over their projected budget. Quality is the indication of how well the project is going and also how well the end result satisfies the objects requested by management. Quality defines the workmanship, accuracy and the timelines of the information produced by the new system being implemented. Quality grants a more positive outcome within the project team as well as management. Risk are something that happens with all projects as they are potential problems that threaten the success of a project.The problems that could arise can prevent a project from meeting it’s timelines by increasing time and costs, lowering the quality of the output or possibly preventing the project altogether. When given the project t imeline it is normally given some of the risks involved with each tasks and within the project there is the attempt to give buffer time should those risks appear. Considerations that must be applied when selecting projects that deliver the best business value are benefits and costs. In the long or possibly short are the benefits that can regain costs and possibly or will increase financial gains for the business.The company needs to realize the CRM application; if it will indeed benefit from this application and that the application covers all aspects of what the required objectives. Obviously if the company purchases the CRM application and doesn’t meet the requirements then the project will not reap the benefits or costs. Other considerations are training and maintenance of the hardware, software and application. Without training of the application how would one know how to use it to its full potential? Training is planned and designed for the various users and departments. With the CRM application each department will have their specific requirements as to what they will use it for and what they can and cannot access. The IT group will be trained on how to support the application and how to maintain and upgrade when needed. This leads into maintenance which is never cost effective but normally mandatory for reasons of fixing application bugs or hardware upgrades and even operating system updates. Factors or levels that may influence project risk are size of the project, structure of the project and the level of technical expertise (SME – Subject Matter Experts) of the IT staff and project team.Other considerations are consultants if the IT staff is does not have the technical expertise although proper training or shadowing will need to be involved of the consultant to an IT staff. Other factors such as not clear or straightforward requirements or even new technology that the project team does not know the technology can influence the project ri sk. Even user acceptance of the application is a major factor as some don’t like change or fear new products. There are many factors that can influence the risk of the project.Strategies that I would use to minimize the project risk would be to recruit people whom are SME with products that we are looking to implement, recruit project managers that are expertise in information technology and use the correct tools to manage the project and the deliverables. Implement the proper changes management in advance to have the changes documented in case need to revert back and make sure everything is tested in a test environment prior to placing into a production environment. Train the staff and end-users to make sure everyone is comfortable with the new system.People fear change and to have an in-depth training program will allow the end-users more comfort with the product and in themselves. The number strategy I would use to minimize project risk is communication. Making sure that e veryone is on the same page with the deadlines and deliverables. Understanding the timeframe and what need to be done to accomplish the project. The project team needs to see the possible risks that are involved and how they could avoid these risks and make sure they are all documented.I believe that the best practices for managing this project are hiring project managers that have managed successful project in the IT field and have them communicate with the leads of the IT teams to set realistic timeframes to measure the progress of the tasks to overall meet the deliverables and the end date of the project. Communication to the company executives to make sure they understand the timeframe of the project and the implantation of each task and what dates they will be accomplished as well as verifying what are the requirements of management for the project.With regards to all this the project manager will put a project plan with timeframes and risks to hand out to all the project team and management so everyone understands what is involved and what deadlines each team needs to make. Make such dates will show quality to management and the company allowing a much smoother transition to the new CRM application and hardware. Reference Laudon, K. P. , & Laudon, J. P. (2011). Essentials of MIS (9th ed. ). Upper Saddle River, NJ: Prentice Hall.

Global Perspective

However, we did not jump right into the semester with enthusiasm and excitement. Our first lecture was on photography, although I am very interested in photography, this lecture was tedious. To see the slides that Stephen Puppeteers was presenting the lights had to be shut off, which made it very easy to doze off or have your mind be somewhere else. Despite the dark lecture hall and the dullness of Mr.. Pettifoggers voice, his photographs were incredible.His photographs ranged from beautiful breathtaking landscapes to people from developing countries with health robbers and lost limbs. The variety of his photos Is really what lured me In. I was fascinated. I had no Idea what I would be learning and experiencing throughout this semester when I signed up for this course. Even after I had had this first lecture and had attended my first discussion I still did not fully understand. As I wrote my first assignment, I babbled on and talked mostly about my past with music, still believing th is course would be all about music.Little did I know, I was all wrong. I attended ACH lecture and finally began to catch on that I would be learning something new and enjoyable every Wednesday. Each lecture after photography got more intriguing and interactive with the audience. This course by far had the most entertaining lectures, bringing students on stage to dance and act. But even after all of these lectures I was not prepared for the final lecture. This fall performance was unbelievable. It had me with goose bumps up and down my arms and legs.I could feel the beat of the drums through my whole body ND I automatically and unconsciously began swaying and tapping along to the beat. They immediately began pulling students from all over the lecture hall onto the stage and put some sort of instrument in their hand. Despite the fact that these students had never played such instruments they quickly picked up on them and joined in on the organized beat. Although this music was made up as It went along, and there were no written notes, it was still highly organized.The students knew they could not just play along to any beat they desired. There were still rules they had to abide by. As the stage continued on with their instruments, the audience was then engaged within the music with singing, clapping, dancing, and stomping. It was unreal. We all consolidated to actually compose our own beautiful music. Was amazed. The instructors some how managed to get every single person In that lecture hall participating In our freshly composed music. And from what I could see everyone seemed to be enjoying It Just as much as I was.It was a wonderful performance. It as by far the best performance all semester, as my teaching assistant informed us it woo a De. I am lucky to nave Eden addle to experience sun an event. Entering this course I did not have high expectations, it was only filling general education credits for me. However, now that I have successfully completed this c ourse it was certainly so much more. I am fortunate enough to have been able to take such a class that bestowed me with such in depth introductions to various forms of arts, from photography, theater, Jazz, classical, dance, and so much more.

Friday, August 30, 2019

Food Tourism

World Tourism Organization, 2012 Secretary General: Taleb Rifai Executive Director for Competitiveness, External Relations and Partnerships: Marcio Favilla L. de Paula Editorial team: Dmitriy Ilin, Project Manager, Global Report on Food Tourism Inaki Gaztelumendi, Consultant, TANGIBLE – Tourism Industry Consultants Peter Jordan Series editor: UNWTO would like to sincerely thank all those who contributed material to this report. Copyright  © 2012, World Tourism Organization (UNWTO) Global Report on Food Tourism Published by the World Tourism Organization (UNWTO), Madrid, Spain.First printing: 2012 All rights reserved. Printed in Spain. The designations employed and the presentation of material in this publication do not imply the expression of any opinions whatsoever on the part of the Secretariat of the World Tourism Organization concerning the legal status of any country, territory, city or area, or of its authorities or concerning the delimitation of its frontiers or bound aries. Photos by UNWTO and Dreamstime World Tourism Organization (UNWTO) Calle Capitan Haya, 42 28020 Madrid Spain Citation: World Tourism Organization (2012), Global Report on Food Tourism, UNWTO, Madrid Tel. (+34) 915 678 100 Fax: (+34) 915 713 733 Website: www. unwto. org E-mail: [email  protected] org publication may be reproduced, stored in a retrieval system or utilized in any form or by any means, electronic or mechanical, work and is pleased to consider permissions, licensing, and translation requests related to UNWTO publications. Permission to photocopy UNWTO material in Spain must be obtained through: Calle Monte Esquinza, 14 28010 Madrid Spain Fax: (+34) 913 08 63 27 Website: www. edro. org E-mail: [email  protected] org For authorization of the reproduction of UNWTO works outside of Spain, please contact one of CEDRO’s partner organizations, with which bilateral agreements are in place (see: http://www. cedro. org/en). For all remaining countries as well as f or other permissions, requests should be addressed directly to the World Tourism Organization. For applications see: http://www. unwto. org/pub/rights. htm. Global Report on Food Tourism CONTENTSForeward Taleb Rifai / 4 Introduction / 5 Gastronomy’s importance in the development of tourism destinations in the world / 6 Global trends on food tourism / 10 What our Members say / 12 CASE STUDIES International Initiatives Euro-toques in Europe: 3500 artisan cooks in defence of â€Å"eating well† / 18 Food and the Tourism Experience / 20 Foda / 22 Tourism Destinations Azerbaijan: aromas and tastes of the East with a European twist / 26 Brazil and its Paths of Flavour / 28 Egypt: food tourism experience / 30 Food and wine tourism in Georgia / 32 Kazakhstan: tracing the country’s ancient history through its food / 34 Gastronomic tourism in Korea – Globalizing Hansik / 36 A taste of Moscow / 38 Malaysia: at the cross-roads of Asian food culture / 40 Morning pilau, or peculiarities of Uzbek cuisine / 42 Business organizations Tasting Spain: the creation of a product club for gastronomic tourism / 46 Food and wine tourism: Challenges and Opportunities / 48 Sustainable gastronomy: Prospects for the Future / 50 Fine dining: an â€Å"awakening to art de vivre† Relais & Chateaux-style / 52 A brief summary of the SETE study â€Å"Gastronomy & the Marketing of Greek Tourism† / 54 Educational organizations The Basque Culinary Center / 58 Safety Food – the Brazilian Experience / 60 Presentation of the B. E. S. T. concept / 62 Foreword Taleb Rifai, Secretary-General, World Tourism Organization (UNWTO) For many of the world’s billions of tourists, returning to familiar destinations to enjoy tried and tested recipes, cuisine, gastronomy has become a central part of the tourism experience. Against this background, food tourism has gained increasing attention over the past years. Tourists are attracted to local produce and many destinations are centering their product development and marketing accordingly.With food so deeply connected to its origin, this focus allows destinations to market themselves as truly unique, appealing to those travelers who look to feel takes a closer look at the links between tourism and food, highlighting the importance of this industry to the tourism sector and economies worldwide. Bringing together experiences from some of the world’s top tourism destinations, as well as from food tourism experts, the report offers important insight and recommendations into this growing segment of tourism. Members and other organizations who have contributed to this report. I trust it will serve as a delicious appetizer to the improved knowledge and continued development of food tourism.This is especially important for rural communities, many of which have struggled in the face of rapid urbanization and shifts away from traditional economic sectors. With their proximity to food-producin g lands, rural communities often enjoy a comparative advantage when it comes to serving up traditional fare. Tourism, particularly food tourism, allows these communities to generate income and employment opportunities locally, providing jobs for vineyard tour guides or local chefs, while fuelling other sectors of the local economy such as agriculture. The Global Report on Food Tourism, the latest in the UNWTO Secretary-General, Taleb Rifai 4 UNWTO Global Report on Food TourismThe aim was to try to obtain a series of conclusions regarding some of the initiatives that are going on worldwide in Food Tourism for possible inclusion in the the public sector and businesses about policies for importance of gastronomy in the development of tourism destinations in the world and reviews the global trends in Food Tourism. It also reports on the results of the survey Introduction the current situation of Gastronomic Tourism. The second part of the report presents case studies of Food Tourism. Fi rst, it presents international initiatives such as Eurotoques, an organization of chefs that includes more than 3,500 restaurateurs from 18 countries; the study carried out by the OECD on â€Å"Food and the Tourism Experience†; and the Slow Food movement, which was founded in 1986 and is present in more than 122 countries.In recent years, Food Tourism has grown considerably and has become one of the most dynamic and creative segments of tourism. Both destinations and tourism companies are aware of the importance of gastronomy in order to diversify tourism and stimulate local, regional and national economic development. Furthermore, Food Tourism includes in its discourse ethical and sustainable values based on the territory, the landscape, the sea, local culture, local products, authenticity, which is something it has in common with current trends of cultural consumption. This new volume of the â€Å"AM Reports† series, â€Å"Global Members of the World Tourism Organiz ation (UNWTO), and was produced with the support of Member States, egional and national tourism destinations, such as Brazil, Egypt, Georgia, Kazakhstan, Korea, Uzbekistan and Moscow. It also includes the experience of business organizations the management and promotion of Food Tourism of Spain; the Portuguese Institute for Tourism Planning and Development (IPDT); the Hotel and Gastronomy Business Federation of Argentina (FEHGRA); Relais & Chateaux, an exclusive collection of 475 charming hotels and gourmet restaurants in 55 countries; and the Association of Greek Tourism Enterprises (SETE) . In this Report, we have attempted to carry out an analysis of the current situation of Food Tourism, through of tourism and gastronomy professionals with extensive experience in international organizations, in destination training. ducational institutions, such as the Basque Culinary Centre in San Sebastian, the National Confederation of Trade in Goods, Services and Tourism of Brazil (CNCSENAC) and the Ecole Hoteliere de Lausanne, on their vision and the role of human resources training in the development of Food Tourism. UNWTO Global Report on Food Tourism 5 Gastronomy’s importance in the development of tourism destinations in the world Carmina Fandos Herrera, Senior Lecturer in Marketing, Universidad de Zaragoza Javier Blanco Herranz, gastronomic tourism? Today, travellers are more experienced, have more disposable income and more leisure time to travel, and thus tourism allows them to escape the daily routine of their usual environment and immerse themselves in a world of freedom and novelty.Thus, more and more tourists in the world are looking for concrete learning experiences, and in this endeavour the gastronomic experience, in highly diverse ways, is playing an increasingly prominent part. Current research in gastronomic tourism is scarce and is mainly focused on wine, and â€Å"oenotourists† are not necessarily the same individuals who engage in othe r, nonoenological gastronomic activities. Gastronomic tourism is an emerging phenomenon that is being developed as a new tourism product due, inter alia, to the fact that according to the specialized literature (among others, Quan and Wang, 2004) over a third of tourist spending is devoted to food. Therefore, the cuisine of the destination is an aspect of utmost importance in the quality of the holiday experience. PhD Student in Marketing, Universidad de Zaragoza sed in the literature is that proposed by Hall and Sharples (2003), according to which food tourism is an experiential trip to a gastronomic region, for recreational or entertainment purposes, which includes visits to primary and secondary producers of food, gastronomic festivals, food fairs, events, farmers’ markets, cooking shows and demonstrations, tastings of quality food products or any tourism activity related to food. In addition, this experiential journey is related to a particular lifestyle that includes exp erimentation, learning from different cultures, the acquisition of knowledge and understanding of the qualities or attributes related to tourism products, as well as culinary specialities produced in that region through its consumption.Thus, the experience of gastronomic tourism is considered as such, provided that everything mentioned above constitutes the main reason or motivation to travel for visitors to a particular destination or But even without gastronomy being the main motivation for choosing a destination, the fact is that it is increasingly 6 UNWTO Global Report on Food Tourism occupying a substantial role as a secondary or partial motivation of tourists in the world (according to recent research, eating in restaurants is the second favourite activity of foreigners visiting the United States and is the number one leisure activity for U. S. travellers when they visit other countries). organized around an effective system of public-private cooperation.Both approaches are in separable and can restaurants and food industries, but also other sectors indirectly related but linked to tourism, creating conditions for improving local employment and the promotion of new outside the scope of the product â€Å"gastronomic tourism†, and adaptable to tourism-motivation dynamics that are increasingly plural and complex. Thus, we can take a step further and say that gastronomic tourism applies to tourists and visitors who plan their trips partially or totally in order to taste the cuisine of the place or to carry out activities related to gastronomy. Gastronomic tourism comprises many different subtypes if we look through the prism of the food or dish in question.Thus we have, for example, offerings related to whisky, cider, cognac, cava, horchata, sake, or tea. Gastronomic routes are becoming without doubt one of the most developed products in this area. A gastronomic route is a system that constitutes a comprehensive and thematic tourism offering, generally branded, and is area (although in reality, gastronomy has no borders), with a series of tourism products or sites, such as factories and restaurants, which are listed in tourism guidebooks dish, generally with differentiated quality, or gastronomic events or activities. The route also informs about other sites of historical interest, thus promoting economic development throughout the area.Therefore, the idea is to bring together different types of tourist attractions and to offer them in a conveniently packaged form so that tourists stay longer in the area than if only one kind of attraction is featured. In our opinion, gastronomic routes will be successful if they manage to activate gastronomic heritage and convert it into food tourism as an attraction for tourists, while at the same time differentiating it from the competition as visitors look for variety, new sensations and authentic experiences. But, any creation or value proposition made to strengthen travel motivations centre d on gastronomy should be underpinned by sustainability principles and practices and Carmina Fandos HerreraGastronomic tourism, lifestyle and tourism motivations Lifestyle is used in tourism to assess involvement in tourism experiences. Researchers have pointed out that culinary tourism is an authentic experience of a sophisticated lifestyle in a pleasant environment, associated with the good life and the economic wellbeing of consuming exclusive, high-quality locally grown products. Tourist motivations constitute a key concept for the design and creation of products and services that add value for tourists. Motivations are related to consumer satisfaction and are considered a key component in understanding the decision-making process of visitors.Thus, several physical or physiological needs (sensory perception and hedonism) security, cultural and social needs, the need to belong or interpersonal needs, the need for prestige (local delicacies), status or self-realization. In additio n, UNWTO Global Report on Food Tourism 7 the literature posits two dimensions for motivation: the hedonistic, with regard to aesthetic products, and the utilitarian or rational. Tourism destination image and the gastronomic tourism experience Several studies have found that tourists travel to those destinations that have established a reputation as a place to experiment with quality local products. tourist motivations as either internal stimuli or â€Å"push†, or external stimuli or â€Å"pull†.The former are considered from the perspective of demand, and they lead the tourist to travel to gastronomic tourism destinations that often include desires as well as psychological, social and ego-centric needs such as escapism from the daily routine, relaxing with family, rest, exploration and social interaction and affective or emotional bonding. The resources considered pull factors are cultural and natural attractions, special events and festivals, experiences with food pro ducts in the destinations and other opportunities for leisure and entertainment, value, friendliness of residents, gastronomic diversity and variety, attributes or characteristics of the destination such as proximity, etc. whose brand image is connected, with varying levels of intensity, to gastronomic values.By way of example, it is possible to give a non-exhaustive list that includes, among others, Spain, France, Italy, Greece, Belgium, Portugal, USA (especially in areas such as California’s Napa and Sonoma Valleys), Brazil, Peru, Mexico, New Zealand, South Africa, Australia, Chile, Malaysia, Japan, example, that the Mediterranean diet of Spain, Greece, Italy and Morocco was included in UNESCO’s list of Intangible Cultural Heritage of Humanity in November 2010. As for the gastronomic tourism experience, it can be a number of attributes (attractiveness of the food and environment, quality of service), after a stay in a tourist destination where the tourist engaged in an activity related to gastronomy. The tourist’s perceived value of a particular destination or establishment is therefore multidimensional.Post-experience satisfaction is a critical indicator for assessing the effectiveness or performance of the products and services of the destination. The tourist’s satisfaction with the purchase depends on the product’s performance in relation to the tourist’s expectations. It should be kept in mind that different cultures have different perceptions of satisfaction and evaluation of gastronomy and that high quality of service can result in dissatisfaction among consumers if their expectations had been too high, for example, due to exaggerated advertising. Satisfaction with the destination leads to customer loyalty and this in turn gives a higher level of intention to repeat the visit.Quality gastronomy is a decisive factor in satisfaction, as it produces a lasting memory about the experience lived by the tourist. Thus, depending on the expectations held by the consumer as to the †¦ the cuisine of the destination is an aspect of utmost importance in the quality of the holiday experience. Javier Blanco Herranz 8 UNWTO Global Report on Food Tourism gastronomy of the destination, such expectations predict behaviour. Here is where success lies: having tourists revisit the destination due to its gastronomy. The festive atmosphere, relaxation and fun experienced by the tourist during a gastronomic route, and the social interaction with people of similar interests create associations in the tourist’s mind linked to the good times experienced by the visitor.To recap, gastronomic tourism is a local phenomenon of universal scope that is in a clear growth phase; it has a positive impact on the economy, employment and local heritage, as tourists seek to get to know not only the local food but also to know its origin and production processes, making it an expression of cultural tourism; it has grea t potential for expansion as a main motivation for tourism trips and although this type of tourism is still practised by a minority of tourists, the fact is that it is attracting a very select type of tourist with a high volume of expenditure on very high-quality products, and lastly, the development of gastronomic tourism contributes to improving the general perception of the destination. the Mediterranean diet of Spain, Greece, Italy and Morocco was included in UNESCO’s list of Intangible Cultural Heritage of Humanity in November 2010. 1 QUAN, S. & WANG, N. 2004, â€Å"Towards a structural model of the tourist experience: An illustration from food experiences in tourism† Tourism management, vol. 25, no. 3, pp. 297-305. 2 HALL, C. M. & SHARPLES, L. (2003). â€Å"The consumption of experiences or the experience of consumption? An introduction to the tourism of taste† in Food tourism around the world. Elsevier Butterworth-Heinemann, Oxford, pp. 1-24. UNWTO Global Report on Food Tourism 9 Global trends in food tourism A people that does not drink its wine and eat its cheese has a serious identity problem. † Inaki Gaztelumendi, Consultant on food tourism The development of tourism today is paradoxical. It simultaneously generates processes of globalization and enhanced appreciation of local resources. Tourism destinations, obliged to maintain increasingly intense competitiveness and engaged in a constant struggle to retain some of their market, face an increasingly dynamic and sophisticated environment. The world is increasingly open; however, tourists seek experiences based on local identity and culture. In recent years gastronomy has become an indispensable element in order to get to know the culture and lifestyle of a territory.Gastronomy embodies all the traditional values associated with the new trends in tourism: respect for culture and tradition, a healthy lifestyle, authenticity, sustainability, experience†¦ Likewise, gastr onomy represents an opportunity to revitalize and diversify tourism, promotes local economic development, involves different professional sectors (producers, chefs, markets, etc. ), and brings new uses to the primary sector. This leading role of gastronomy in the choice of destination and tourism consumption has resulted in the growth of gastronomic offerings based on high-quality local products and the consolidation of a separate market for food tourism. What are the major global trends and the keys to success that can be observed in this development of food tourism? It is a growing market.The growth of food tourism worldwide is an obvious fact. It is one of the most dynamic segments within the tourism market. But what are food tourists like? They are tourists who take part in the new trends of cultural consumption. They are travellers seeking the authenticity of the places they visit through food. They are concerned about the origin of products. They recognize the value of gastron omy as a means of socializing, as a space for sharing life with others, for exchanging experiences. Such tourists have higher-thanaverage expenditure, they are demanding and appreciative, 10 UNWTO Global Report on Food Tourism and they eschew uniformity.Therefore, gastronomy cannot become a bland and anonymous product; it must have personality, because otherwise it will become vulnerable, de-localized and subject to adulteration. The territory is the backbone of gastronomic offerings. The terroir is an element that differentiates and is the source local identity. It encompasses environmental and landscape values, history, culture, traditions, the countryside, the sea, the own cuisine of the place. In this regard, the conversion of the territory into a culinary landscape is one of the challenges of tourism destinations. The product is the basis of Food Tourism. Therefore, natural resources we are going to convert into tourism products that make it possible to identify this territory. Cultural Heritage.Culture is the set of behaviours, knowledge and customs that shape a society and on which a sense of belonging is based. The design of any food tourism offering will not viable if it does not take into account the cultural characteristics of the territory. Gastronomy allows tourists to access the cultural and historical heritage of destinations through tasting, experiencing and purchasing. That is, it makes it possible to approach culture in a more experiential and participatory way that is not purely contemplative. We must also take into account the emergence of new cultural values, which increase the richness and cultural diversity of the country. In this regard, Tradition and Innovation coexist in a natural manner.Gastronomic tradition is in a process of continuous evolution, and the challenge for professionals is to incorporate innovation in order to renew and adapt their offerings to the needs of the new cultural consumer. Sustainability. Food tourism is capa ble of addressing cultural and environmental concerns in a way that is compatible with purely economic arguments. The recent history of global tourism development is littered with nominally sustainable models and manifestly unsustainable actions. The idea is not to create new indiscriminate pressure on culinary heritage, but to leverage it rationally with an eye to sustainability. It is not about â€Å"touristifying† gastronomy, by creating new offerings or scaling up existing ones. It is not so much bout creating in order to attract, but rather attracting visitors to participate in the destination’s own cultural reality, well explained and interpreted, through cuisine, local products and all the services and activities that surround them. Quality. Destinations that want to promote food tourism have and recognition of local products, the development of a competitive offering, the professionalism of human resources throughout the value chain of food tourism through trai ning and retraining, and consumer protection and reception in order to increase visitor satisfaction. Communication. Destinations must articulate a credible and authentic narrative of their food tourism offerings.The travel experience has changed and is not limited to the days of actual travelling, but rather it starts much earlier, with its preparation (the tourist becomes inspired, gathers information, compares, purchases), and the experience ends when the traveller assesses and shares his experiences through social networks. Playing key roles in the process are: the great chefs who have ignited a revolution in the segment of high-end cuisine as a revitalizing element for tourism, the media (especially television), tourist guides, food blogs and social networks in the image building of a destination. And destinations must be present in all channels and all parts of this process. Cooperation.It is necessary for the actors operating in chefs, restaurateurs, public administrations, h oteliers, food tourism product offerings. Inaki Gaztelumendi UNWTO Global Report on Food Tourism 11 What our Members say With a view to the publication of the Global Report on Food Tourism, a survey was conducted among the UNWTO Members, working in diverse sectors around the world, were received in this regard. Strategy According to the results this survey, 88. 2% of respondents the brand and image of their destination. Only 11. 8% were of the opinion that gastronomy plays a minor role. â€Å"gastronomy is a strategic and image of their destination† However, a smaller percentage of respondents believe that their country has its own gastronomic brand: only percentage (32. %) believe that their country has not structured its own brand of gastronomy, meaning that, in general, destinations still have some ways to go in terms of Gastronomic Culture Among the elements of the gastronomic culture of the destination which they consider should be featured in promotional campaigns today , most respondents cite the quality, variety and regional diversity of foods, notably, meat, etc. As added value they lean towards broader concepts such as the Mediterranean diet, included on the UNESCO World Heritage list, healthy cooking, sustainability, or multiculturalism. They also point to the importance of restaurant offerings with a strong local basis (Mediterranean, oriental, ethnic, etc. ) that combine tradition and innovation, and the role of international cuisine.As for gastronomic tourism products that exist in their place the importance of food events (expressed by 79% of 12 UNWTO Global Report on Food Tourism respondents). This is followed by gastronomic routes and cooking classes and workshops, with 62% answering and visits to markets and producers (53%). Having less weight among gastronomic tourism product offerings are museums (cited by only 12% of respondents), and presentations with 6% of positive answers. 68% of the organizations consulted carry out marketing ac tivities or promotion based on Food Tourism. The marketing and promotional tools most used by these entities are: organizing events (91%), producing brochures and advertising (82%) and dedicated websites on food tourism (78 %).At a lower level are promotional tools such as tourism guides (61%), blogs (43%), and familiarization trips for journalists and tour operators (13%). And lastly, only 4% of the organizations surveyed said they used social networks for the promotion of food tourism. UNWTO Global Report on Food Tourism 13 Economic Impact Currently food tourism is still a regional phenomenon. According to the results of the survey, the marketing of gastronomic tourism products gives top priority to the regional market. At a second level are the local and national markets. And in last place is the international market. Finally, the survey asked respondents for an estimate of the economic impact of food tourism on their destination.In general, most of the organizations surveyed ind icated that there is still no systematic analysis of the economic impact of food tourism. However, they consider that the weight of gastronomy in tourism revenue in destinations have a large margin to work with in this respect. Cooperation Asked about the existence at their destination of collaboration between the tourism sector and local gastronomy actors (producers, restaurants, markets, etc. ), the general opinion is that there is cooperation on concrete marketing actions, in particular, with local restaurants, but there are currently no stable instruments of cooperation for the development and promotion of food tourism. In fact, 37. 5% of respondents recognizeFrom the results of the survey it is possible to draw a set of general recommendations for tourism destinations promotion of food tourism. First, traditional strategies in the development of food tourism must give way to strategic tools to articulate the quality, variety and uniqueness of local products and gastronomy of a territory. These offerings, presented with authenticity and as experiences to be lived, must be based on the values of cultural identity, sustainability, the quality of tourism products and services, and consumer protection. Also, in a highly competitive situation like the â€Å"we need to create stable instruments of cooperation for the development and promotion of food tourism† 14 UNWTOGlobal Report on Food Tourism current one, market knowledge should be one of the food guides—the organization of events, the media and use of the Internet and social networks. Third, both in the conceptualization as well as in the Members agree on the importance of establishing cooperation instruments among all actors in the value chain of Food Tourism at the local level (producers, tour operators, public administrations, etc. ). Finally, the survey shows the need to promote knowledge and research on Food Tourism. Therefore, the creation of plans to establish development guidelines and create gastronomic tourism products is seen as a priority for destinations. f seizing the opportunity represented by gastronomy for destinations. Key factors in this regard are: bringing chefs on board as interpreters of the territory, the development of high-quality and credible promotional tools—such as And additionally the following partners: UNWTO Global Report on Food Tourism 15 Case Studies International Initiatives Euro-toques in Europe: 3500 artisan cooks in defence of â€Å"eating well† Euro-Toques is neither a promotion association nor a new which are our best products. Our goal is to give value to seasonal products and to defend regional artisan production. Euro-Toques is recognized by the European Union as an organization that defends Quality Food.It forms part of the privileged network of contacts of the European Commission. Euro-toques acts as a lobby group in European and national institutions. The organization focuses its activities on Food Law as well as on the new Common Agricultural Policy, the Common Fisheries Policy and DG SANCO activities. Our bywords: Taste, Safety, Authenticity. And therefore: Act in order not to suffer. The art of cooking should adapt itself to our times. Let us be creative, let us be open to neighbouring cultures, but let us preserve our beautiful regional traditions and adapt them to modern tastes. These are the foundations of quality gastronomic tourism.We advocate a model based on the diversity of traditions and regions, quality products, products of the land and traditional recipes, which are the guarantee of the culinary heritage and continuity of local products. The products used in our kitchens are fresh and are prepared on the premises. Our work is based on seasonal products in order to respect the cycles of nature and ensure an authentic taste. And this respect for tradition is compatible with modernity: the pleasure and the art of living are passed on. Moreover, we chefs play an important role in consumer protection and the preservation of knowledge of our territory. Not only do we help people eat well, but we also welcome visitors and advise them about our gastronomy, products, places†¦ President, Euro-Toques Spain 18 UNWTO Global Report on Food TourismAt present, one of the major projects of Euro-toques is the creation of a gastronomic map of Spain. A map in which typical local products are represented in each community, province, city and town; and if possible accompanied by recipes. Traditional recipes, and modern ones as well. Recipes that show that the identity of a land is also determined by its products, by the producers who cultivate them, and by the cooks who buy and transform them, thus disseminating a gastronomic culture. The idea is to ultimately develop a collection of recipes that represent a distillation of local cuisines, thus highlighting the diversity of the different territories of Spain.The project consists of putting together an anthology of th e products and recipes of the various peoples of Spain, with the ultimate goal of producing a manual and a history of the different parts of our country that are named or are renowned for a product, a dish or an outstanding gastronomic activity. Euro- toques is an international organization representing more than 3500 chefs and cooks from 18 countries. It was founded by Pierre Romeyer, Paul Bocuse, Juan Mari Arzak and Pedro Subijana, among other famous chefs, on 18 November 1986, in Brussels, at the urging of the European Commission President Jacques Delors. The main objectives of Euro-toques are: To promote the good practices of artisan food producers. To protect the culinary heritage of Europe in all its diversity and with its different origins.To safeguard the healthiness of food products and encourage natural combinations. To demand proper labelling in order to provide consumers with clear information allowing them to make choices based on solid criteria. euro-toques. org Let us be creative, let us be open to neighbouring cultures, but let us preserve our beautiful regional traditions and adapt them to modern tastes. UNWTO Global Report on Food Tourism 19 Food and the tourism experience Greg Richards, Tilburg University, Netherlands Food and tourism play a major part in the contemporary experience economy. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists.The linkages between food and tourism also provide a platform for local economic development, and food experiences help to brand and market destinations, as well as supporting the local culture that is so attractive to tourists (Hjalager and Richards, 2002; OECD, 2009). Food experiences have become more important in tourism as the ‘Experience Economy’ has developed. Pine and Gilmore (1999) argue that the consumer no longer pays for the basic service, but for the complete experience. In the case of food, peop le are willing to pay a premium for the added value offered by food experiences, which provide a gateway into local culture, creativity and landscapes. Tourist food experiences in particular are often contrasted with ‘everyday’ or basic eating, as people search for ‘authenticity’ and distinction in local food and gastronomy.Food provides a basis for tourism experiences by: Linking culture and tourism Developing the meal experience Producing distinctive foods Developing the critical infrastructure for food production and consumption Supporting local culture Food experiences can also stimulate local development, because food tourism is high yield tourism, that can extend the tourist season and diversify rural economies. Food experiences are labour intensive and create jobs while creating backward linkages that stimulate agriculture, and they generally do not require major new investment. Food can contribute to regional attractiveness, sustain the local enviro nment and cultural heritage and strengthen local identities and sense of community.Food and gastronomy can also in themselves be considered as creative industries, helping to stimulate innovation by involving the consumer in co-creation, stimulating links between global and local cultures (e. g. Fusion foods, foodways that link cultures) and creating narratives around food. In this sense, gastronomic tourism can be seen as a form of ‘creative tourism’ (Richards, 2011), which allows 20 UNWTO Global Report on Food Tourism tourists to develop their creativity though contact with local people and their creative lives. Major areas of innovation currently taking place around food, gastronomy and tourism include creative tourism experiences (such as cooking and food appreciation courses), food events, food trails, new cuisines (e. g. New Asian Cuisine in Singapore) and building narratives around food.Food can also provide the basis of branding and marketing activities, includi ng: Partnerships between food producers, rastaurants and the tourism industry Setting standards for local foods Lifestyle positioning, emphasizing the attractiveness of lifestyles related to gastronomy Indentifying niches Theming and packaging Developing specialty restaurants Communicating the national or regional brand through gastronomy (such as the Prove Portugal programme). The numerous case studies in the OECD study indicate that the critical success factors for food experiences in tourism include Providing a good culinary offer at home, that stimulate appreciation of food and support gastronomy that is also attractive to visitors. Developing a network of good quality restaurants Developing food and wine exportation. Education and training and attracting talent Positioning chefs in world rankings (for example ‘Gastrostars’ such as Ferran Adria) Linking food experiences to tourist needs Providing ‘glocalised’ fods that link to tourist needs as well as s howcasing authentic local cuisine or national and regional authorities: Ensure a solid base of local food culture Start from the basics (Quality, authenticity, locality) Build coalitions (Public, private partnership) Spread the message (Build the brand, communicate clearly) Develop a holistic approach (Tourism should be seen as one aspect of the entire food value network) tilburguniversity. edu References In Dodd, D. (ed. ) Food and the Tourism Experience. OECD, Paris, pp. 13-46. Gastronomy. Routledge, London. OECD (2009) The Impact of Culture on Tourism. Paris: OECD. Boston: Harvard Business School Press. Richards, G. (2011) Creativity and tourism: The state of the art. Annals of Tourism Research, 38(4), Pages 1225–1253. Greg Richards UNWTO Global Report on Food Tourism 21 FODA fuel†.If it is thought of as a nourishing substance, taken into the body to sustain life, provide energy, and promote growth, then we’re on the way to healthy living. If however, it is th ought of merely as fuel, to be consumed as quickly and as cheaply as possible, as it is so often these days, we’re heading in a dangerous, unsustainable direction; we’re heading towards monoculture of the lowest common denominator, leading to all manners of physical and social ills. Thankfully, increasing numbers of people around the world Catherine Gazzoli, and tradition, and the positive social impacts of developing culinary tourism. The Slow Food Foundation for Biodiversity shares these aims.It protects the environment, defends food biodiversity, promotes sustainable agriculture, supports small-scale producers and values their traditional knowledge. It runs projects around the world, such as the Ark of Taste, an international catalogue of traditional products at risk of extinction; Forgotten Foods, saving original breeds, vegetable varieties, breads and cheeses; Earth Markets promoting regional producers in their local communities; A Thousand Gardens In Africa, crea ting food gardens in schools, villages and urban areas. In Britain we recently presented Slow Food UK Week, featuring occasions such as Eating the Italian Way, a food art performance from the year 2062, a ground-breaking – Kentish Cob Nut.The climax of the week was a form of Food Roulette, where members of the public spun our nine-foot, green and orange Forgotten Foods Wheel, featuring British foods that are largely unknown to the general public. Samples of each were placed in trays set in each section. Whatever you landed on was yours! People tried Dove’s Farm Einkorn Flour, an ancient grain made into a dense, nutty bread, and quite rightly asked â€Å"Why have we heard of cous cous from Morocco, and quinoa from Peru, but not einkorn from Britain? † There were also Three Little Pigs chorizo, made from big, black hairy Rare-Breed Berkshire Pigs, and Jersey Black 22 UNWTO Global Report on Food TourismButter, a fruit based condiment that a Food Roulette winner sai d tasted like â€Å"Christmas in a Jar†. These and many other foods have been collected as Forgotten producers. For example, the sales of Morecambe Bay as a Forgotten Food. By highlighting a particular heritage food and community, consumers are encouraged to visit that community, widening the reach for the programme. Further good news is that the popularity of farmers markets, the appreciation of artisan producers, and the demand for culinary tourism are all on the rise. are voting with their feet and wallets for good, clean, fair food. Culinary tourism does not have to mean gourmet food. It is increasingly about unique and memorable experiences. It includes the dining xperience itself, but also an awareness that supporting such endeavours has the ability to generate rural development. It helps to diversity revenue sources, and improves rural employment and income levels. Economic objectives are as crucial as environmental, measurable, via better prices, quantities produced, and numbers employed. Local foods are disappearing their activity, producers must have economic assurance about their future. A wonderful example of integrated economic, environmental, cultural and social activity, are the Food Safaris run by Henry and Carolyn Chesshire in Herefordshire, Shropshire, Worcestershire and Wales. They are a local couple who have lived in this tranquil rural area their whole lives.They take groups of people – birthday parties, hen and stag parties, work outings, etc. – on culinary mystery tours, introducing them to the best locally produced food and drink. The visitors literally â€Å"eat the landscape†. So returning to our original topic, you can see that more and more people around the world are valuing food biodiversity and tradition, and the culinary tourism that this generates positively impacts communities. Here at Slow Food UK we will keep working passionately to promote good, clean, fair food. And you I am sure will be doing t he same for your local, regional and national communities. When it comes to foda, let’s all vote for nourishment rather than fuel. lowfood. org. uk Another wonderful legacy of Slow Food UK Week is our Chef Alliance. Many of Britain’s best chefs are now actively championing small-scale producers and their top quality, local, sustainably produced food. The chefs have created special menus using seasonal Forgotten Foods, and helped people to discover food that really matters, and drink that quenches more than thirst. Double Michelin-starred chef Marcus Wareing created a special menu for Slow Food UK Week using Forgotten Foods and heritage products such as Middle White Colchester oysters and Herdwick sheep, and has recently added Joe Schneider’s Artisan Stilton to the cheeseboard.Including these foods on the menu, increases interest in these products and encourages patrons to seek them out on their own. The chefs play a vital role in spreading awareness of quality p roduce threatened by the onslaught of industrial agriculture, environmental degradation, and market homogenization. They support artisan producers to revive and even rediscover traditional techniques. Catherine Gazzoli Slow Food UK also has a retail partner, Booth’s, a small chain of family-owned supermarkets in Northern England. UNWTO Global Report on Food Tourism 23 Tourism Destinations Azerbaijan: Aromas and tastes of the East with a European twist Larisa Javanshir, Editor-in-Chief, international tourism magazine Azerbaijan ReviewThe culinary masters of Azerbaijan have always attracted the admiration of visiting guests with their artistic skills. When merchants and warriors, historians and ambassadors of the Great Silk Road crossed the country, they often shared memories of the generous balmy cuisine of the Caspian state and brought home stories about the wonderful dishes they had been treated to. Azerbaijan cuisine has long won recognition both in the East and in Europe a s one of the most interesting on an historians and travelers and recorded in ancient written sources. The history of the art of creating culinary recipes in Azerbaijan is centuries old and based on the huge experience of ancestral cooks which has been kept to the present day. eople have become famous for their longevity. According to scientists this is down to the country’s favorable climate, lifestyle, ecologically pure products and principles of and vegetable dishes, all supplemented with soft greens and piquant spices. Friendliness towards those who come to eat and constant readiness to invite as many friends to table as possible, as well as the generous variety of offered dishes and snacks never cease to amaze foreign guests. as an invitation to a come to a generously laid table for the richest feast of tastes. Kebab houses in Azerbaijan have a similar importance to taverns in Italy, eating-houses in the Slavic countries, bistros in France etc.In the case of kebab houses however, every Since ancient times, ‘shashlik’ (kebab) has been the most favourite and traditional food among Azerbaijanis who live in northern, southern and western Azerbaijan. Shashlik course, taste it. The famous and delicious Azerbaijan ‘tendir chorek’ is, too, baked in natural ovens, just as juicy and aromatic shishlik is. 26 UNWTO Global Report on Food Tourism A sweet fairytale The Azerbaijan people’s favorite is pilaw, the main butter and saffron. Pilaw lovers are particularly fond of this type of rice cooked with Cornelian cherries. It is an exclusively impressive, beautiful and healthy dish, cooked for a long time while the aroma of meat, rice, butter and greens start teases the senses two to three hours before dinner. Be patient and you won’t regret it afterwards!By tradition, meals are crowned with sweets. In addition, main holidays of the country, e. g. ‘Novruz bayram’, inspire a true championship of baking. According to numerous foreign tourists who have tasted many local desserts, Azerbaijani national confectionery creates an unforgettable feeling of joyful discovery of a new world which tempts and allures over and over again. The main advantage of these dishes is that they are cooked on the basis of ancient, centuries-old recipes by using organic and ecologically pure products Weather-wise, March is one of the most uncertain months in Azerbaijan, though it is also the merriest since it is when the Novruz holiday is celebrated.The national cuisine of Azerbaijan always abides by centuries-old traditions, while the spring nuances of oriental dishes are the yet sparing sun and the awakening land help young herbs and vegetables to grow juicy, spicy, sweet or ‘with a touch of bitterness’. honey, select walnuts and hazelnuts, village eggs, perfect spices, as well as different additives which render any many unique recipes among which are those of ‘rakhatlukum’, ‘gozina ki’, ‘noghul’, jellied fruits and other â€Å"sweet fairy-tales† of Azerbaijan cookery which can stay fresh, soft and exquisite in appearance. You can taste the dishes of Azerbaijan cuisine listed in this article in almost any restaurant or kebab house, particularly in Baku, the capital city.Hospitable owners and cooks will offer you the best menu of the season and will always wish you â€Å"Noosh olsoon! † The Azerbaijani autumn brings health. This effect is also largely promoted by subtropical plants, the fruits of which are sparingly supplied to markets because when ripe this tender masterpiece of gardening art is balmy drink – none other than date-plums. There are nearly two hundred kinds of persimmon, of which only 4 or 5 are cultivated as garden residents. The best sort – the so-called ‘korolyok’ – is popular not only for its sugary pulp, but also for its magical salubrious qualities. Be aware that round and s olid fruits of quince conceal magical qualities of southern gardens.They are covered with thin velvet bloom and are hard to chew on, but once processed, quince is irreplaceable for tea-drinking. It is also indispensable as an ingredient for garnishing meat dishes, or for cooking special diet dishes. Condensed quince juice is used both as a sauce and as a panacea against anemia. Seeds and leaves of quince are also medicinal, as their aqueous tincture enfeebles and stops more popular than imported bananas, pineapples and coconuts. They are successfully replaced by kiwi, feijoa, walnuts and chestnuts. Larisa Javanshir UNWTO Global Report on Food Tourism 27 Brazil and its Paths of Flavour There are many ways of knowing the soul of a people.One of the most fascinating is, without a doubt, the gastronomy. The art of combining foods and seasonings, the rituals of preparing and serving, the pleasure of being together by the dining table, all of that is part of the much wider universe of thi s cultural heritage, this never ending set of values that determine our identity. It is exactly because of that, that gastronomy, besides being a competitive differential for tourism, is one of the tools that reveal the characteristics, traces, and culture of a people. Tourism, one of the most growing activities in the whole President of National Administrative Council, Brazilian Association of Bars and Restaurants (ABRASEL) ourism – by focusing its attention on valuing physical and intangible heritage, restoring traditions and preserving and spreading the symbols of national identity – is capable of opening borders for different investments and businesses. Few nations in the world have the privilege of having a culinary with such abundance of raw material, products, seasonings and aromas. Nature was generous with Brazil. We have some of the most beautiful natural scenarios of the planet, that helped create our country. Our gastronomy is a rare combination of simplicit y and exoticism, with traces of the identity of a one-of-a-kind culture. The discovery of Brazil is a never-ending adventure. The continental enormity of the country divides it into regions with clearly distinct gastronomic characteristics.In a simple way, it can be highlighted the gastronomy from the North/ Central-West, from the Northeast and from the South/ Southeast. In the North/Central-West regions, the intensity of the forests and rivers result in a great variety of exotic ingredients, diverse region’s tourist destinations related to nature, the Amazon Forest and the Pantanal – very exclusive ecosystems that are highly preserved – are strongly explored. The Forest and the Pantanal are certainly two of the biggest natural attractions of the country. Mother Nature was especially generous with the Brazilian Northeast region. There are three thousand kilometres of 28 UNWTO Global Report on Food Tourism the most beautiful beaches of clear and warm water, bless ed with a permanent summer.In each state of the Northeast, elements of African, indigenous, and European origins are joined in an explosion of sounds, richest Brazilian gastronomies, symbol of the hospitality of a people of simple soul and chanted speech. Much more than the basic trilogy of sun, beach and sea food, the Northeast is a region that has already consolidated its touristic calling and explores with originality its traditions and typical products. On this aspect, it should be highlighted the appropriation by the coastal culinary of elements of the countryside cooking, putting side by side gains more importance with the development of highly elaborated products for the Brazilian’s and the foreign tourist’s tastes.However, so many gastronomic values reunited, such diversity and gigantic harmony existing between cultural heritage and Brazil? s natural beauties may be useless if there is no safety in the production chain related to the food and beverage in the co untry. The Brazilian Government authorities are permanently concerned with the patterns of Food Safety of all that is served to its resident population as well as to the foreign tourists that are either visiting or on business in Brazil. The rules of surveillance and control in Brazil are comprehensive and strict, but knowing this is not enough for us. It is necessary that countries they visit or work safety criteria acknowledged internationally.This acknowledgement will guarantee that international tourists can travel from country to country consuming the local food with tranquillity at the same time that they feel that their health is not in jeopardy. ABRASEL – The Brazilian Association for Bars and Restaurants is committed to assisting and developing these international criteria with special concern regarding important international sports events that will be hosted in a near future in our country. The FIFA World Cup in 2014 and the Olympic Games in 2016 will certainly hel p to disseminate the greatness of Brazilian gastronomy and the beauty and diversity of our tourist attractions. abrasel. com. br colonizers was highlighted: Portuguese, Italians, Germans and Arabs.Each of them lent to Brazilians ingredients and techniques that were developed here and allowed great part of the diverse gastronomy that characterizes us. Born in the South, the Gaucho barbecue spread all over the country and became a product of export, becoming one of the most recognized strengths of the Brazilian gastronomy abroad. In the countryside of the Southeast region, the culinary from Minas Gerais and Sao Paulo are mixed with subtle borders, resulting in different, outstanding and highly representative dishes of the Brazilian gastronomy and its culture. Our Caipirinha deserves special attention – important mark of the Brazilian intangible heritage and an internationally recognized icon.Every year the production of Cachaca UNWTO Global Report on Food Tourism 29 The Egyptia n food tourism experience Consumption is an integral aspect of the tourism experience, with the tourist consuming not only the sights and sounds, but also the taste of a place. Nearly all tourists eat out when they into another culture as it allows an individual to experience the â€Å"other† on a sensory level, beyond the purely intellectual. Locally produced food is a fundamental component of a destination’s attributes, adding to the range of attractions and the overall tourist experience. This makes food an essential constituent of tourism production as well as consumption.Furthermore, eating out is a growing form of leisure where meals are consumed not out of necessity but for pleasure, and the atmosphere and occasion are part of the leisure experience as much as the food itself. However, for tourists, eating out can both be a necessity and a pleasure. While some tourists dine simply to satisfy their hunger, others will head for a particular restaurant to experienc e the local food and cuisine, because it forms an important component of their travel itinerary. The growth of eating out as a form of consumption and the market forces of globalization have made the food products and cuisines from all over the world more accessible. This has stimulated the emergence of food as a popular topic in magazines, radio shows and television, with food shows focusing on travel and travel shows on food.In fact, the popularity of 24 hour television channels, such as Fatafeet devoted to food and its origins intertwines food with tourism so much that quite often it is hard to determine whether one is watching a food show or a travel show. Such developments have spurred an interest in experiencing the unique and indigenous food, food products and cuisines of a destination, so much so that people can cuisines or to taste the dishes of its â€Å"celebrity chef†. A very good example would be Gulf Tourists coming to Cairo in Ramadan to enjoy the unique food a nd atmosphere during the holy months in Egypt. Very often, tour operators tend to include a visit to Khan El Khalili in all Cairo schedules in order for tourists to enjoy oriental food and a unique atmosphere. From an economic point of view, nearly 100% of tourists spend money on food at their destination.Data shows that restaurant operators Egyptian Tourism Authority 30 UNWTO Global Report on Food Tourism reported that tourists are important to their business. This suggests that tourists’ food consumption makes a substantial contribution to the local restaurants, dining places, and food industry, and thereby the destination’s economy. In an increasingly competitive tourism marketplace, every region or destination is on a constant search for a unique product to differentiate itself from other destinations. Local food or cuisines that are unique to an area are one of the distinctive resources that may be used as marketing tool to attract more visitors.The growth of spec ial interest tourism is seen as a of the early 21st century leisure society. Post-modern tourism is slowly moving away from the traditional tourism attractions to being a part of an overall lifestyle that corresponds to people’s daily lives and activities. The growth of culinary tourism is seen as an outcome of this trend, as well as peoples’ tendency to spend much less time cooking, but choose to pursue their interest in food as part of a leisure experience such as watching cooking shows, dining out etc. Thus culinary tourism is a special interest for the tourist travel behavior and falls on the upper end of the food tourism interest continuum.The culinary tourist is also a cultural tourist. Thus, the obvious overlap of food as a special interest component as well as a cultural component makes the culinary tourist possibly both a special tourist and a cultural tourist. A survey of Special Interest Tours on the internet demonstrates that there are numerous tour operato rs conducting culinary tours all over the world. The culinary Cooking school holidays, Dining at restaurants famous for their local cuisines or their celebrity chefs and visiting food markets, Visiting food producers with tours specially related to just one product. Most culinary tours include a combination of all three types.In addition to the annual and periodical Culinary Awards Conferences that take place worldwide. Food is now listed as one of the components of cultural tourism, implying that food is representative of a culture. One of the dominate approaches in the social sciences used to explain food consumption is the cultural approach, with the others being economic and the psychological. With respect to tourism, even though tourists come across potentially unfamiliar foods to a greater degree at the destination than they would at home, globalization with its time and space compression has permitted more people to experience ethnic and foreign foods at their home.Finally an d as previously stated, in an increasingly competitive world of tourism marketing, where destinations look for unique selling propositions in positioning themselves, there is nothing more unique than the foods and cuisines based on locally-produced food in each destination. egypt. travel UNWTO Global Report on Food Tourism 31 Food and wine tourism in Georgia There is a strong direct link between gastronomy and tourism, and gastronomy’s role in the development of niche travel is becoming even more important. When it comes to Georgia, gastronomy plays an extremely important role in the way tourists experience the destination, and for that matter some travellers return for the sole reason of savouring the unique and diverse gastronomy the country has to offer.Therefore, it would be well substantiated to assert that gastronomy is one of the key elements of our destination’s brand image. The enjoyment of good food and drink should not be underestimated; nowadays, there is a greater appreciation of how quality food and drink contribute to individual/societal wellbeing; Georgia is making all-out efforts to gain a niche in the highly competitive global tourism market, and is keen to assert itself as an attractive destination for gastronomy tourists. From ancient times agriculture has played a major role in Georgia, and to this day it remains one of the most promising sectors of Georgia’s economy. Forty-four percent of Georgia’s total area is considered to be agricultural.The country’s agricultural production is diverse, including viticulture, cereal production, and a wide range of vegetables, fruits, nuts, livestock, dairy, citrus and tea. Wheat and corn along with the milk and dairy sector are particularly strong, with the regions of the country. Georgia’s diverse climatic conditions and natural resource endowment allow production of a wide variety of agricultural products and favour the competitive development of the sector. Agriculture, apart from being crucial for economic development, is an essential element of Georgian culture. No agriculture means no cuisine; agriculture plays an essential role in keeping the beautiful landscapes of this country alive which constitute the major assets that tourists appreciate and value when arriving to Georgia.Georgia boasts the oldest, continuous, unbroken tradition of wine making in the world which stretches back 8,000 years. In fact it is said to be the birthplace of wine. Many say that the generic word ‘wine’ stems from the Georgian word ‘gvino’. Over 500 indigenous grape varieties are still cultivated here. The warm climate and moist air rising from the Black Sea provide the perfect conditions for the cultivation of grapevines. After many centuries of perfecting the tradition, it is not surprising that Georgian wines – Saperavi, Tsinandali, Mukuzani, Teliani, Napereuli are exquisite. Winemaking remains a vital part of Georgian Georgian National Tourism Administration 32 UNWTO Global Report on Food Tourism culture and national identity.Georgian families throughout the country grow their own grapes and produce wine the old-fashioned way, by placing grape juice in underground clay jars, or kvevri, topped with a wooden lid, covered and sealed with earth, to ferment during the winter. In Georgia, the food, just like wine, is quite reasonably an expression of the culture. Georgian cuisine, like those of other countries, varies from region to region. A when traveling east to west. Each historical province of Georgia has its own distinct culinary tradition, such as, for example, Megrelian, Kakhetian, or Imeretian cuisines

Thursday, August 29, 2019

International finance Essay Example | Topics and Well Written Essays - 2500 words - 1

International finance - Essay Example Business entities are incorporated to cater need of some segment. The ultimate goal of any company is earning profits so that in can be further utilized to widen up the scope of that business operations. Any living being is in need to have oxygen for the survival. In the same way, any business entity must be provided with cash for its existence. The major sources of finance for any firm are equity and debt. Debt finance is raised from various financial institutions, with the commitment to repay it back after a horizon with some specific interest rate. To go for equity finance, the company has to enlist its shares in some registered stock exchanges. Fund is raised automatically when people starts buying those shares from the exchange. In exchange of the shares, the shareholders expect returns or benefits from the company under consideration. This is termed as shareholders wealth. In perfect market condition, the performance of any company and so as the shareholders wealth is not effected by any external market forces. As for example, the smaller companies do not change the market forces significantly, so they are into an almost perfect market situation. Shareholder’s wealth is of great importance for imperfect market where market forces are largely determined by competition. Any changes in the form of customer perception, economic condition, performance of the company under consideration, competitors move are largely reflected into the share prices. Company due course of its operation generates revenue. One way of creating value for the shareholders is directly transfer the revenue amount to the shareholders in the form of dividends without thinking about the contribution of others in the profit. This is an irrelevant technique for value generation. If this policy is employed the company will lose trust from all of its stakeholders other than shareholders. Companies announce its performance

Wednesday, August 28, 2019

Applied Social Marketing Project Essay Example | Topics and Well Written Essays - 3250 words

Applied Social Marketing Project - Essay Example It is root to many other crimes that are being committed such as robbery, as addicts want money to purchase the drug, violence at home when they are under the effect of the drug and many more such crimes and acts of violence. Throughout the length of this paper, the details related to drug abuse have been discussed. The symptoms that we should look for in a person who is an addict are also mentioned. There are some causes as to why a person would take up the drug such as peer pressure, stress or even violence at home. These causes are looked into in this paper. We have justified our position as to stop the use of drugs through campaigns that should be launched to increase the awareness of the risks of using and drugs and the health problems that are associated with it. The paper is about social marketing; let's explain what social marketing is: social marketing is an approach through which we try and achieve a social good through behavioral goals which are clearly identified and explained. It is not only a short term process but it also looks at the long term and tries to solve the issue for a longer period of time. This is done by using marketing techniques which can help achieve the goal. There are six features of this approach: customer or customer orientation, behavior and behavior goals, intervention mix and marketing mix, audience segmentation, exchange and competition. The process involves stages which are: scope, develop, implement, evaluate and follow-up. (http://www.nsms.org.uk/public/default.aspxPageID=10) The social issue that we have focused upon in this paper is drug abuse; drugs are a chemical substance which affects the way a normal body operates. Drugs can be sniffed, smoked, licked and injected. There are many substances such as mushrooms and alcohol which can be confused as drugs because they also affect the way the body functions. The Federal Food, Drug, and Cosmetic Act definition of "drug" includes "articles intended for use in the diagnosis, cure, mitigation, treatment, or prevention of disease in man or other animals" and "articles (other than food) intended to affect the structure or any function of the body of man or other animals." (U.S. Food and Drug Administration, http://www.fda.gov/opacom/laws/fdcact/fdcact1.htm) Drug abuse is when the drugs are consumed more than the required amount and when they are consumed without any medical or health reason for consumption. Drug dependence can take three forms: tolerance, habit and addiction. Tolerance is when the body becomes used to a drug and to achieve the same effect we need to take higher and higher quantities of the drug. The condition worsens when the drug is used continuously for a long period of time. Withdrawal symptoms are experienced by the addict or dependent person when the use is stopped. Habit is when the person desires the drug. He physically may not require the drug but psychologically he wants to keep having it. The drug becomes a part of life; the person eventually may require the drug to function normally. Addiction is when the person starts to crave for the drug and existence without it seems impossible to the addict. Drugs can be classified into six types: The first type is alcohol and tobacco and their use is extensive by many people. They are consumed on a daily basis. The effect of these drugs starts to take place after consumption is continued for years. The second

Tuesday, August 27, 2019

Assessment 1---accounting for decision making Essay

Assessment 1---accounting for decision making - Essay Example This indicates that the assets used by the company to generate profits increased relatively more than the income generated from those assets. As a result, ROA of the company declined from 2008 to 2010. d) Yes, the company should worry about the decreasing trend in its quick ratio. This indicates that the company does not have ample liquid assets to repay its short term obligations. The creditors would become reluctant to sell goods on credit if the company does not improve its quick ratio. f) The company has a low sale turnover ratio which indicates that the assets are not being fully utilized to generate revenue and there is too much investment in unproductive assets. Furthermore, the company has a very low debt to assets ratio which indicates that the company is not utilizing the opportunity to use debt as a means of growing its business. Company should dispose of the unproductive assets and use the cashflow generated for paying of its short term debts and improve its liquidity. Moreover, the company should make use of long term debt for the growth of the

Monday, August 26, 2019

Comparing different philosophical theory Research Paper

Comparing different philosophical theory - Research Paper Example The main weakness of the idea is that it may justify an action that is carried out under free will and personal selection. Roberts points out that the idea eliminates the use of free will as a causing factor of an activity (35). Compatibilism on the other hand provides that the argument presented by determinism and free will are viable (Bobzien 28). The idea is of the assumption that a person may take part in an activity out of free will. Consequently, the person may take part in an activity an influence by another event. The concept differs from determinism in that it embraces free will. The concept may be used effectively in a court case where the actions of a person should be determined either as an action from free will or influenced by another activity. This creates the strength of the concept and makes it reliable when understanding human behavior. However, the concept does not justify the influence of nature on human behavior. Bobzien is of the assumption that nature is inevitable thus it makes it a requirement to adjust and embrace free will as a source of intent (33). Libertarianism is a concept that tends to embrace the argument that free will dominates the society (Ronald 17). In addition, the concept promotes the domination of free will. The concept is created from the argument on liberty. Liberty refers to the ability of a person to make independent decision and all institution the society respects the decision. Moreover, the concept tends to approve the personal ownership of natural resources without the interference of the state. One major weakness of the concept is that it eliminates the role of social institutions in the society. It perceives as free will as the most significant factor in the society. However, it creates an advantage that provides power to the people (Ronald 23). The three concepts have major differences. The differences are created in their ability to

Sunday, August 25, 2019

Memory Management Essay Example | Topics and Well Written Essays - 1250 words

Memory Management - Essay Example The partitioning that is done in memory for its allocation can be fixed. There are two possible methods whereby which queues may be used to bring processes into the memory for execution. The first method is by using a single queue and the second method I by using multiple queues as shown in the fig. 1. Figure 1 Fixed memory Partitioning. Using multiple queues Using Single Queue Mechanism The first available memory location that is large enough to hold the process is allocated All processes get lined up into a single queue. The partition closest to the process that can hold it is assigned to that process. Advantages Load is balanced. Arrived processes are transferred evenly into all memory partitions. As soon as a memory partition gets free it is assigned to a waiting process. The allocation process is very quick. The allocation process does not waste memory space. Disadvantages Any memory size that may be more than the size of the process gets lost. Moreover the queues of small parti tions are often lined up with several processes while those with larger partitions are often left untouched. The drawback is that even though large sizes of memory are free small processes are not allocated that memory and they stay lined up in the queues of smaller memory sized partitions waiting for their turn to come. A large partition may be wasted on a small job resulting in loss of large amounts of memory. Unbalanced load. Some queues may be empty while others are fully loaded. 2. What is the swapping technique? Why is it needed for multiprogramming environment? Swapping generally means interchanging the contents of two different spaces using a third temporary empty content space. Swapping is used as a memory management technique for multiprogramming environment. For a program to execute it is mandatory to acquire physical memory or main/primary memory. In a uni-processor environment multiple programs can simultaneously be executed by overlapping an I/O of a program with the e xecution of another program. Due to the limited size of physical memory it is very difficult to accommodate all of the required programs in main memory. To accommodate new programs currently running programs are swapped out on the basis of their activity status. For example when a program asks for data from secondary storage, it has to wait for complete input. Meanwhile due to Direct Memory Access the CPU remains available for other programs. The operating system thus swaps out the waiting program with the one that needs to be executed with the CPU. Upon completion of data transfer the earlier program is invoked and swapped into the memory again. This is how swapping works for multiprogramming environment. 3. Discuss the main function(s) of each of the following operating system parts: a) Memory management Unit The Memory Management Unit is said to serve as a buffering agent between the Central Processing Unit and the memory of the system. The functions that are performed by this un it may roughly be categorized into three categories. These are: 1. Operating System Memory Management, 2. Hardware Memory Management and 3. Application Memory Management. Specifically speaking, it translates address from their virtual address format into their physical address format. b) Linker â€Å"Performs the function of linking the libraries to the object code in order to transform the object code into an executable machine.† (cool interview, 2012).

Saturday, August 24, 2019

Le Corbusier and Modern Architecture Essay Example | Topics and Well Written Essays - 2000 words

Le Corbusier and Modern Architecture - Essay Example From the very beginning of his life, Le Corbusier was interested in art. He studied at the La-Chaux-de-Fonds Art School in Switzerland under Charles L'Eplattenier and architect Ren Chapallaz. The influence of both these people is visible in the earliest works of Le Corbusier. In 1907, after extensively touring Europe, he worked in the office of Augeste Perret, the pioneer of reinforced concrete. Having gained experience there for three years, he moved to the office of Peter Behrens in Germany. During this period, he met a lot of influential architects like Ludwig Mies van der Rohe and Walter Gropius, the effects of which can be seen in his works. In 1912, Le Corbusier returned to La Chaux-de-Fonds to teach along with his former teacher L'Eplattenier and to begin his own practice and continued doing this during the course of World War 1. The first works of Le Corbusier show that he was very close to nature. Before he set out on his travel in 1907, he completed his first project, Villa Pallet. During the World War when he was working in Switzerland, he formulated various theories on modern architecture, emphasizing on structural frame of reinforced concrete. This model proposed an open floor plan consisting of concrete slabs supported by a minimal number of thin, reinforced concrete columns around the edges, with a stairway providing access to each level on one side of the floor plan. This became the basic concept for most of his future projects. Le Corbusier envisaged it as an affordable, prefabricated system for the construction of new housing in the wake of World War I's destruction. Developed with the help of partners, Max Dubois and, Perret, the system differed from the then standard Hennibique frame in its idealization of floors as flat slabs without exposed beams. Its columns were perfectly straight posts without capitals, set in from the edge of the slab. This system freed both exterior and interior walls from all structural constraints. Le Corbusier moved to Paris after the war ended. Here he worked concrete structures under government contracts and ran a small brick manufacture, but he dedicated most of his time trying to perfect his skills in the discipline of painting. Purism: The Artistic Movement In 1918, Le Corbusier along with disillusioned Cubist painter, Amde Ozenfant was instrumental in terming the movement Cubism as "irrational and romantic". His book entitled "Apres le cubisme", advocates his stand. Le Corbusier orchestrated a movement called Purism, which called for the restoration of the integrity of the object in art. Ozenfant and Jeanneret established the Purist journal "L'Esprit Nouveau". Between 1918 and 1922, Le Corbusier built nothing, concentrating his efforts on Purist theory and painting. In 1922, Le Corbusier and Jeanneret opened a studio in Paris. "Anyone could reinvent oneself": Pseudonym Adopted In 1920, the name Le Corbusier appeared in his journal, an altered form of his maternal grandfather's name, "Lecorbsier". This change of name reflected his belief that "anyone could reinvent oneself". Initial Projects Maison "Citrohan" Le Corbusier tried to design single-family house models. Le

Friday, August 23, 2019

Continuous Quality Improvement Research Paper Example | Topics and Well Written Essays - 2250 words

Continuous Quality Improvement - Research Paper Example 2.1.1. Professional model and transformational model. There is difference between professional model used for health services and transformation model. Sollecito and Johnson (2011, p. 424) notes that, the professional model emphasizes ion the organization and its system. The organization is considered supreme. The professional model advocated for individual responsibility in the service delivery. The leaders were professionals and a preserve of the few. There was a lot of autonomy and authority was bestowed upon the administration. Similarly, the professionals had the authority over the customer. Plans were to be followed strictly and goals to be accomplished according to the instructions of the institution. Quality assurance was embraced. The transformational model focuses on cultivating the existing organization and changing the perspective so that the improvement is seen as a continuous process. Transformational model recognizes the participation of all stakeholders to include the professional, the management the health workers and both internal and external clients. Many aspects of the service delivery are considered subject to improvement. The improvements are made continually using scientific methods. The transformational model ensured the responsibility is shared between the individuals, the leaders and the healthcare employees. Employees were trained to become leaders and engaged leadership skills at all levels. The value of the outcome was emphasized to encourage participation and excellent performance. Decision making is shared to include the healthcare worker’s and the patient’s opinion. Unlike in professional model where performance is retrospective, performance in transformational... The transformational model focuses on cultivating the existing organization and changing the perspective so that the improvement is seen as a continuous process. The transformational model recognizes the participation of all stakeholders to include the professional, the management the health workers and both internal and external clients. Many aspects of the service delivery are considered subject to improvement. The improvements are made continually using scientific methods. The transformational model ensured the responsibility is shared between the individuals, the leaders, and the healthcare employees. Employees were trained to become leaders and engaged leadership skills at all levels. The value of the outcome was emphasized to encourage participation and excellent performance. Decision-making is shared to include the healthcare worker’s and the patient’s opinion. Unlike in professional model where performance is retrospective, performance in the transformational mo del is enhanced on an appraisal. Continuous improvement is encouraged as planning is made flexible. The transformational model emphasizes on service that will impress and surpass the anticipation of the patient. The success of work is considered accomplished if the needs of the patients have been addressed satisfactorily or exceedingly. Patients are not the problem; the problem is in the process of delivering the healthcare services. Variation is intended and misappropriation can cause negative outcomes.

Is there a China threat, and if so what should we be doing about it Essay

Is there a China threat, and if so what should we be doing about it - Essay Example The enduring control of a worn-out, edgy, Communist regime scarcely serves to improve international confidence in the Chinese bid for a responsible position on the world stage of the new century (Lawson, 161). It is possible that what some see as the threat of a menacing new superpower might actually be the promise of a new forward-looking Chinese generation on the verge of the disavowal of old revolutionary sympathies with aspirations of taking an active part in a wider world growing ever more interdependent (Jian, 28). Professor Chen Jian offers a unique point of view from his background as a Chinese Red Guard during the infamous Cultural Revolution. Appraising China's foreign-policy from the vantage point of an insider rooted in Chinese history, Jian identifies a key factor in Chinese modern military behaviour as the belief that economic exploitation and military aggression by foreign imperialist countries have dishonoured the glory of the ancient Central Kingdom or Zhong Guo (Jian, 26). The perceived humiliation continues to foster a victim mindset unique to Chinese history that overshadows China's relations with the international community (Thatcher, 163). Chinese leaders held that the revolution would be ultimately successful when it recovered China's former standing in the world (Leffler and Painter, 278). China currently boasts a ten percent annual economic growth, but poverty is rife in its rural interior. The regime uses its extensive masses in the service of its growing economic prowess, while its aging leaders wrestle with the spectre of social dissolution under the strain of vastly diverse regional political, economic, and ethnic forces (Poole-Robb and Bailey,185). Serious domestic challenges compel modern China to focus its policy largely within its own borders. The persistence of political repression along with China's dismal human rights record may actually be the uneasy admission that the iron control is slipping by degrees from their grasp (Lawson, 149). Though Chinese labourers are more expensive than their equals in poorer countries of Southeast Asia or Africa, the Chinese nation offers a more stable situation for international investment in the current political climate, along with a dependable and competent labour force, primed by years of government-enforced discipline (Poole-Robb and Bailey, 185). The Chinese masses make attractive market prospects and inexpensive manufacturers. As China's market attains record trade, industrial output, and consumer spending, the nation's future holds both promise and paradox for the world at large (Thatcher, 114). From near isolation China has escalated to the third strongest economy in world trade, behind the United States and Germany but ahead of Japan. Though the Chinese middle class does not quite experience the affluence Western nations enjoy, the standard of living for this growing sector of the public is relatively high within the general Chinese public, as China's domestic price differs substantially from the price of a comparable item in wealthier nations with higher standards of living (Segal, 56). China's citizens number close to 1.5 billion people, a population in great flux. Since economic reform began under Deng Xiaoping three decades ago, the

Thursday, August 22, 2019

Quasi Turbine Essay Example for Free

Quasi Turbine Essay 1.INTRODUCTION Quasi turbine is a zero vibration continuous combustion rotary engine having four faces articulated rotor with a free and accessible centre rotating without vibration nor dead time and producing a strong torque at low rpm under a variety of modes and fuels. The quasi turbine is also an optimization theory for extremely compact efficient engine concept. It is a new engine concept from Canada which offers a design similar to that of rotary engines but with the advantages of a gas turbine-all within the confines of a chamber based on the shape of a Saint Hilaire skating rink profile. Each Quasi turbine device is at the cross road of three modern engines: inspired by the turbines: it perfects the piston, and improves on the Wankel. The Quasi turbine results from a research initiated in 1993 aimed at unifying the compression and power turbine into one entity. This invention is a new hybrid engine concept, midway between the piston and the turbine engine which requires relatively few components such as stator with covers, rotating blades, rocking carriages, wheels, and joints. Quasi turbine is also an environmental friendly engine, which provides an engine concept free from atmospheric gas pollution, noise pollution, thermal pollution etc. In this engine efficiency stays constant and optimum no matter the power of the unit. Inventors: – Francoise, Gilles, Roxan 2.OBJECTIVES Objective of this invention is to provide a new engine concept unifying the compressor and power turbine into one entity that is a conventional gas turbine engine. Another object of this invention is to provide a low noise, perfectly balanced, zero vibration, low r.p.m engine, giving less time to compression and expansion stroke and allowing more time and volume to the intake combustion stroke. A further objective of this invention is to provide a fast accelerating, zero dead time and to provide an engine almost universal to energy sources, which can run efficiently on pneumatic, steam, hydraulic, liquid and gas fuel internal combustion. Another objective is to provide an engine, which has a short pressure peak, cold intake area characteristics, so that it is suitable for photo detonation mode pure hydrogen fuel combustion. Another objective is to provide a high weight and volume density engine, without need of any valve, check valve or obstruction and within neither a crankshaft nor a flywheel. 3. CONSTRUCTIONAL DETAILS [pic] The invention is an assembly of four carriages supporting the pivots of a four element, variable shape rotor, which is confined within a chamber (internal housing counter wall-stator) based on the shape of a Saint Hilaire skating rink profile. This profile offers the rotary components of the engine a bigger, more uniform radial path, enabling maximum torque to be reached more efficiently than a normal combustion. Two lateral plane covers close the engine end. The rotor is composed of four pivoting blades playing a similar role as the piston or turbine blades. Each pivots sit into one of the four rocking carriages. Each carriage is free to rotate around the same pivot in such a way as to be continuously and precisely in contact with housing counter. A central shaft is not needed for the engine to operate. It can be driven through a set of coupling arms attached to the blades by means of traction slots and through a set of arm braces, the ends of which are linked to central shaft . The central shaft unit can be easily removed through the back cover central hold with out dismantling the engine. Pivoting blades are shaped with the filler tip to allow the control of residual volume in the upper and lower chambers at maximum pressure configuration. Carriage wheels should be wide to reduce contact pressure with the counter wall. For smoother operation, roller bearings are inserted in the blade’s hook pivots. Intake, spark plug and exhaust ports are made either radially in the housing, or axial in the side covers, or both. In order to pass along the flame make a continuous combustion engine, a small channel(ignition flame transfer slot) located along the internal housing counter wall next to spark plug allows a voluntary flow back of hot gases into the next ready-to-fire combustion chamber. Screwing or unscrewing the spark plug can control the amount of flow. This channel is called ignition transfer cavity. An ignition-timing advance can be built-in by slightly shifting the effective position of spark plug and / or the channel. To help cooling and reduce lubrication, at least one of the lateral side covers has a large central hole exposing the pivoting blades to central area of the rotor such that all parts of engine are external, except for the carriage and wheels which are always in good thermal contact with the housing contour. Since the seals are the only friction surfaces, the need of lubrication is minimized by an optimal choice of anti-friction materials. The housing, the pivoting blades and the carriages can be made of metal, glass, ceramic or plastic, the later mostly for compressor, pump or water-hydraulic engine application. In a photo-detonation engine because it employs a homogenous charge and compression ignition, it is often described as a HCCI engine . HCCI (Homogeneous charge Compression Ignition) combustion results in Virtually no emissions and superior fuel efficiency. This is because photo detonating engines completely combust the fuel, leaving behind no hydrocarbons to be treated by a catalytic converter or simply expelled into the air. The higher pressure required for Photo-detonation puts a significant amount of stress on the engine itself. Piston engines can’t withstand the violent force of the detonation. And traditional rotary engines such as the Wankel, which have longer combustion chambers that limit the amount of compression they can achieve, are incapable of producing the high- pressure environment necessary for Photo detonation to occur. The Quasi turbine with carriages is strong enough and compact enough to with stand the force of Photo-detonation and allow for the higher compression ratio necessary for pressure heated self-ignition [pic] QUASI TURBINE SPECIFICATION |SHAFT POWER |ROTOR DIAMETER |ROTOR THICK | | 70 HP | 10cm | 5cm | | 530 HP | 25cm | 10cm | | 4000 HP | 53cm | 20cm | | 33000 HP | 1m | 16inch | | 260000 HP | 2m | 82cm | 4. THE WORKING OF A SIMPLE QUASI TURBINE [pic] The simpler Quasi turbine model looks very much like a traditional rotary engine: A rotor turns inside a nearly oval-shaped housing, Notice, however that the Quasi turbine rotor has four elements instead of three. The sides of the rotor seal against the sides of the housing, and the corners of the rotor seal against the inner periphery, dividing it into four chambers. In a piston engine, one complete four-stroke cycle produces two complete revolutions of the cranks shaft. That means the power output of a piston engine is half a power stroke per one piston revolution. A Quasi turbine engine, on the other hand, doesn’t need pistons. Instead, the four strokes of a typical piston engine are arranged sequentially round the oval housing. There’s no need for the cranks shaft to perform the rotary conversion a in basic model, it’s very easy to see the four cycles of internal combustion. †¢ Intake , which draws in a mixture of fuel and air †¢ Compression, which squeezes the fuel air mixture into a smaller volume. †¢ Combustion , which uses a spark from a spark plug to ignite the fuel. †¢ Exhaust, which expels waste gases (the by-products) from the engine. 5. WORKING OF QUASI TURBINE WITH CARRIAGES. [pic] In a Quasi turbine, as the rotor blade turn the volume of the chambers change. First the volume increases, which allows the fuel air-mixture to expand. Then the volume increases, which allows the fuel air-mixture to expand. Then the volume decreases, which compresses the mixture into a smaller space. It is also found that when one combustion stroke is ends then the next combustion stroke is ready to fire. By making a small channel along the internal housing wall next to the spark plug, a small amount of hot gas is allowed to flow back to the next ready to for combustion chamber when each of the carriage seals passes over the channel. The result is continuous combustion, just like in the airplane gas turbine. What all this amounts to the Quasi turbine engine is increased efficiency and performance. The four chambers produce two consecutive circuits. The first circuit is used to compress and expand during combustion . The second is used to expel exhaust and intake air, kin one revolution of the rotor, for power strokes are created. That’s eight times more than a typical piston engine! Even a Wankel engine, which produces three power strokes per rotor revolution, can’t match the performance of a Quasi turbine . 6. COMPARISON BETWEEN QUASI TURBINE AND WANKEL ENGINE 1. The Wankel engine uses a rigid three-face rotor with a crankshaft. The quasi turbine uses a deformable four faces rotor without a Crankshaft. 2. The Wankel engine shaft turns at three times the rotor RPM. The quasi Turbine rotor and main shaft turns at same RPM Speed. 3. The Wankel engine fires only once per revolution The quasi turbine fires 4 times per main shaft revolution, producing Exceptional torque continuity. 4. When the Wankel engine rotor goes from one T.D.C to next, the Torque increases to a maximum value and starts decreasing right Away (progressive). The torque generated by the quasi turbine gets rapidly to a plateau, and hold this maximum for a long arc before decreasing, giving a better overall mechanical energy conversion rate. 5. The Wankel engine has a dead time. The quasi turbine strokes are consecutive with no dead time. 6. The Wankel engine can not be operated in diesel mode due to the excess expansion volume which adiabatically cools down the combustion. Quasi turbine has no excessive volume and can run in diesel Mode. 7. Due to its one single fire per shaft revolution and the dead time, the Wankel engine needs a flywheel. Quasi turbine does not need a flywheel, and consequently has faster acceleration. 8. Since the Wankel engine’s shaft rotates at three times its rotor speed, it is not suitable for low rpm compressor or pumps. But quasi turbine is suitable for this. 7.COMPARISON BETWEEN QUASI TURBINE AND CONVENTIONAL TURBINE CONVENTIONAL TURBINE The conventional turbine is a continuous flow engine at intake and exhaust. As the conventional turbine do not convert the pressure forces but rather kinetic energy of rapid flows, it is then necessary to convert the pressure forces in high speed flows by a channeling or by oriental expansion. This intermediatory conversion is particularly complex. And in this case some of energy will be lost mainly due to viscosity, turbulence, and some of thermal conduction of hot gases. The conventional turbine is generally located where the flow is fastest. Also a complete conversion of kinetic energy into mechanical energy is not occurred in a conventional turbine. In many applications one has flow velocity near the sound speed where any instability, impurity or condensate may damage the turbine. QUASI TURBINE As the conventional turbine, the quasi turbine is a continuously flow engine at intake. And exhaust Quasi Turbine, which turns under the effect of static forces and does not make use of hydro or aerodynamic flow properties. Consequently Quasi Turbine converts the potential forces directly into mechanical energy. Because the Quasi Turbine operates under the effect of static forces, it cannot be damaged by saturated steam, by small impurities in the fluid flow. 8. COMPARISON OF QUASI TURBINE AND I.C ENGINE 1. In I.C engine piston makes positive torque only 17% of the time and drag 83% of the time. This is not the case in Quasi turbine. 2. In I.C engine gas flow is not unidirectional, but changes directions with the piston direction. But in Quasi turbine it is unidirectional. 3. In I.C engine valve inertia being a serious limitation to the engine revolution. In Quasi turbine there are no valves. 4. The duration of the piston rest time at top and bottom are without necessarily too long in I.C engines. But it is not the case for Quasi turbine. 5. In I.C engine there is quite important noise level and vibration. But it is not the case for Quasi turbine. 6. In I.C engines accessories like cam shaft uses a substantial power , but in Quasi turbine there is no need of cams 7. In I.C engine lubricant is to be used as heat coolant, which require a Cumbersome oil pan. But Quasi turbine requires no lubrication. | | |Number of expansions In every two | | |Volume of each |revolutions | | |Chamber | | |Piston4 strokes |50cc |1 | |(Gasoline) | | | |Piston 2strokes |50cc |2 | |(Gasoline) | | | |Wankel 4 strokes |50cc |6 | |Qurbine 4strokes |50cc |8 | |(Gasoline) | | | | (Gasoline) Qurbine2strokes |50cc |16 | |Qurbine (steam/pneumatic) |50cc |16 | 9. QUASITURBINE FEATURES 1. Zero vibration In quasi turbine, rotor rotates with a fixed centre of gravity and the Engine is perfectly balanced so there is no chance of vibration. 2. Less noisy For comparable power, the quasi turbine is much quieter than the piston engines, since it splits each expansion into four per turn and evacuates the gases more gradually and on a greater angular displacement 3. Less pollution As the quasi turbine expansion starts quicker than in the other engines, there will be less time for the NOx formation, and less transfer of heat to the engine block. 4. Continuous Combustion with lower temperature Due to an earlier expansion than in he piston engines, initial energy is immediately transferred in to mechanical energy without awaiting the middle of the stroke as in the piston engines. This initial expansion cools immediately the combustion gases, which have less time to transfer their heat to the engine block. So continuous combustion is possible with lower temperature. 5. Better torque continuity and Acceleration The Quasi turbine has jointed torque impulses without the assistance of a flywheel. This gives a better torque continuity for quasi turbine. Flywheel is the main obstacle to engine acceleration. Since Quasi turbine has no fly wheel it gives fast acceleration. 6. More effective conversion into Mechanical energy For a better mechanical energy extraction, compression impulses should be as short as possible. The Quasi turbine has this assymmetry by compressing the mixture in a smaller angular zone and by using a greater angular displacement for the expansion. 7. Not sensitive to detonation Due to the earlier expansion process, quasi turbine reacts better to photo detonation. 8. Compatible with Hydrogen The Quasi turbine meets the fundamental criteria imposed by the Hydrogen engine of the future (that is cold intake area, low sensibility to detonation, less pollutant, robust and energy efficiency). 10. APPLICATIONS 1. Quasi turbine aviation In a propeller airplane, weight reduction allows a larger payload, space saving allows to reduce the aerodynamic drag, absence of vibration increases instruments reliability and flight comfort, the noise reduction increases the discretion level, the high torque allows the use of multi-blades propeller and the better intake characteristic of the Quasi turbine allows higher flight altitude. In a helicopter, a large diameter Quasi turbine could generate enough torque to directly drive of the rotor blades without any gearbox, while making much less noise. So Considering the high power density, the low cross section area and the exceptional intake characteristics of the Quasiturbine, it is reasonable to expect to conceive an airplane engine 2. Quasi turbine Stirling engine In the Quasi turbine Stirling, all the engine shell is pressurized with helium, so that the inter-chambers leaks are automatically recycled by the central region, and required only sealing of a turning shaft (comparatively to the sealing of the back and forth piston connecting rods, unless sealed machines, which the Quasi turbine also can be). The Stirling engines are also known to be large and heavy, which the Quasi turbine-Stirling concept should solve. 3. Quasi turbine pneumatic engine Since the Quasi turbine is a pure expansion engine (which the Wankel is not, neither most of other rotary engines), it is well suitable as compressed fluid engine Air engine or air motor. The pneumatic engine does not show any vibration on the shaft. It does run in heavy smoke or under water as well. 4. Quasi turbine racing car Formula Quasi turbine is a proposal to develop and built of a racing car using the new Quasi turbine. rotary engine. Because the Quasi turbine has a much higher specific power density than the piston engine. A single Quasi turbine. rotor of about 50cm in diameter and 20cm thickness could develop 1000 H.P. at only 3000 rpm. Absence of flywheel would allow much higher acceleration. It is proposed to have the racing car with a differential clutch coupling (no gear box at all). This would much improve the racing cars endurance. 5. Quasi turbine hydrogen engine model A good way to store Hydrogen is to link it with carbon atom. Quasi turbine prefers Hydrogen storage in Carbon molecules. This Hydrogen Carbon molecule storage technique is safe and simple and has been appreciated by humans for centuries under the name of Hydrocarbon fuels. 6. Quasi turbine pumps Quasi turbine is a very compact and light device without Power shaft, which allows to pump large volume. In the pump mode the Quasi turbine has two intakes and two exits. 11.CONCLUSION For over 50 years, researches have been dreaming about the Perfect engine, having uniform combustion, with a small combustion chamber (high compression ratio). This is what the Quasi turbine does by producing much shorter pressure pulses, and further more accepting photo-detonation. Quasi turbine eliminates all the energy wastes occurring in piston and Wankel engine and also it can satisfy modern engine criteria. The research is going on to further improve and develop this highly innovative concept and for creating commercially viable prototypes of Quasi turbine. In future we can see more developments happening in the field of quasi turbine. 12.REFERENCE 1. www.quasiturbine.com 2. www.me.berkeley.edu/cal/QT. 3. http://quasiturbine.promci.qc.ca 4. http//kairos.dsa.uqam.ca/tycoon/Quasiturbine 5. Quasiturbine: Article by Lawrence Tse.